In a medium-large pot, add the heavy cream, bone broth, minced garlic, onion powder and mustard powder over medium-high heat.
Stir until well combined and bring to boil.
Add in the chopped broccoli, reduce to a simmer, and cook for 15 minutes.
Add in the shredded cheese and stir until well combined.
Cook for an additional 10 minutes or until the broccoli is tender and the cheese is completely melted. Season with salt and pepper, to taste.
Serve your keto broccoli cheddar soup warm. Refrigerate leftovers in an airtight container.
