Keto Cream of Broccoli Soup

In a large pot or Dutch oven, melt the butter over medium heat.

Add the chopped onion and sauté until softened, about 5-7 minutes.

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

Add the broccoli florets and chicken or vegetable broth to the pot. Bring to a simmer.

Reduce heat, cover, and cook for 10-15 minutes, or until the broccoli is very tender.

Remove the pot from the heat. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Be cautious when blending hot liquids.

Return the pureed soup to the pot over low heat.

Add the softened cream cheese, heavy cream, salt, pepper, and nutmeg (if using). Whisk continuously until the cream cheese is fully melted and incorporated, and the soup is smooth and creamy.

Taste and adjust seasonings as needed.

Serve hot, garnished with fresh chives if desired.