Keto Broccoli Cheddar Soup

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the chicken broth and broccoli florets to the pot. Bring to a simmer and cook until the broccoli is tender, about 10-15 minutes.

Reduce the heat to low. Stir in the heavy cream and softened cream cheese until fully melted and smooth.

Using an immersion blender, carefully blend the soup to your desired consistency. For a chunkier soup, blend less; for a smoother soup, blend more. Alternatively, carefully transfer portions to a regular blender and blend until smooth, then return to the pot.

Stir in the shredded cheddar cheese, salt, pepper, and optional nutmeg. Continue to stir until the cheese is completely melted and the soup is smooth and creamy.

Taste and adjust seasonings as needed. Serve hot and enjoy!