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Ingredients
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1 tablespoon butter
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¼ cup minced shallot
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2 cups chicken broth, divided
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2 ounces cream cheese, softened
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½ cup heavy whipping cream
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8 ounces shredded Cheddar cheese
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6 ounces frozen broccoli rice
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½ teaspoon garlic granules
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1 teaspoon xanthan gum
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freshly ground black pepper to taste
Directions
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Melt butter in a saucepan over medium heat. Add shallots and cook, stirring occasionally, until caramelized, about 5 minutes.
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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.
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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 |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 295 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 16g | 79% |
Cholesterol 84mg | 28% |
Sodium 721mg | 31% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 12g | 24% |
Vitamin C 1mg | 1% |
Calcium 326mg | 25% |
Iron 1mg | 3% |
Potassium 92mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.