Ingredients
• 2 tbsp butter or olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour (or 2 tbsp almond flour + 1 tbsp coconut flour for keto)
• 2 cups low-sodium vegetable or chicken broth
• 1½ cups whole milk or half-and-half (or unsweetened almond milk + 2 tbsp cream cheese for lighter)
• 3 cups broccoli florets, chopped small (stems peeled & diced for zero waste!)
• 1½ cups shredded sharp cheddar cheese
• 1 tsp Dijon mustard (enhances cheesiness!)
• ¼ tsp nutmeg
• Salt & white pepper to taste
Garnish (optional):
• Extra shredded cheddar
• Crispy roasted broccoli florets
• Fresh chives or thyme
• Croutons or everything bagel seasoning
Instructions
- In a large pot, melt butter over medium. Sauté onion 4–5 mins until soft. Add garlic; cook 1 min.
- Stir in flour; cook 1–2 mins to form a roux (don’t brown).
- Gradually whisk in broth and milk until smooth. Bring to a gentle simmer.
- Add broccoli; simmer 10–12 mins until very tender.
- Remove from heat. Stir in cheddar, Dijon, and nutmeg until melted and smooth.
- For ultra-creamy texture: Blend half with an immersion blender (keeps it rustic with tender bites). Or blend all for silky smooth.
- Season with salt and white pepper. Ladle into bowls. Top with garnishes.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 240, Net Carbs: 12g, Fats: 16g, Protein: 12g
✅ Keto-friendly with almond flour roux + full-fat dairy — net carbs drop to ~5g/serving.
✅ Naturally gluten-free (with GF flour) and easily vegetarian (use veggie broth).