Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Melt butter in a saucepan over medium heat. Add shallots and cook, stirring occasionally, until caramelized, about 5 minutes.
Slowly pour in 1/2 cup chicken broth and stir to scrape up any bits of shallot. Add cream cheese and whisk to break up any lumps. Pour in remaining broth and whipping cream. Stir in Cheddar cheese, riced broccoli, and garlic granules. Simmer for 4 minutes.
Add xanthan gum and whisk continuously until soup is thickened, 2 to 3 minutes. Serve immediately with freshly ground black pepper.
Nutrition Facts (per serving)
295
Calories
25g
Fat
5g
Carbs
12g
Protein
