Keto Broccoli Cheese Soup

Keto broccoli cheese soup
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When the weather gets colder, there’s nothing like a warm bowl of soup to wrap you in comfort. But what if that comfort could also fit perfectly into your keto lifestyle?

Enter this Keto Broccoli Cheese Soup—a hearty, flavorful dish that combines the creaminess of cheddar cheese with the goodness of broccoli, all while being low carb!

This soup is not just a meal; it’s a hug in a bowl. Perfect for cozy nights at home, quick lunches, or even as a starter for your family dinners. The best part? It’s quick to make, uses simple ingredients, and can be customized to your liking.

Whether you’re a seasoned keto pro or just looking for a delicious way to stay warm, this recipe is here to impress.

I remember the first time I made this soup; the aroma of melted cheddar and simmering broccoli filled my kitchen, and it was an instant hit with my family.

It’s now one of our go-to meals, especially when the temperature drops. Trust me, once you try this, you’ll never look at broccoli the same way again!


Why You’ll Love This Recipe

  1. Low Carb and Keto-Friendly: With just a few simple ingredients, this soup keeps the carbs in check while still being rich and satisfying.
  2. Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or meal prep.
  3. Customizable: Add some crispy bacon, a sprinkle of chili flakes, or even extra cheese for your personal twist.
  4. Kid-Friendly: The creamy texture and cheesy flavor make it a hit, even with picky eaters.
  5. Healthy Comfort Food: Packed with vitamins from the broccoli and protein from the cheese, it’s as nourishing as it is indulgent.

Ingredient List

For the Soup:

  • 2 tablespoons butter (unsalted, for sautéing)
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups broccoli florets (fresh or frozen)
  • 3 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese (use sharp cheddar for bold flavor)
  • 1/2 teaspoon smoked paprika (optional, for added depth)
  • Salt and pepper to taste

Optional Toppings:

  • Extra shredded cheddar cheese
  • Crumbled crispy bacon
  • Chopped fresh parsley

More Recipes >>>>>>> Tasty Keto Cinnamon Rolls


Kitchen Tools Needed

Before you get started, gather these essential kitchen tools to make preparing your Keto Broccoli Cheese Soup a breeze:

  • Large pot or Dutch oven: For sautéing and simmering the soup.
  • Wooden spoon or spatula: To stir ingredients as they cook.
  • Sharp knife and cutting board: For chopping broccoli, onion, and garlic.
  • Ladle: For serving the soup.
  • Blender or immersion blender: To achieve a creamy texture (optional).
  • Measuring cups and spoons: To ensure accurate ingredient measurements.

Cooking Instructions

Follow these step-by-step instructions to create the perfect low-carb broccoli cheese soup:

Step 1: Sauté the Aromatics

  1. Place your large pot over medium heat and melt the butter.
  2. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

Step 2: Cook the Broccoli

  1. Add the broccoli florets to the pot and stir to combine.
  2. Pour in the chicken broth, ensuring the broccoli is mostly covered. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the broccoli is tender.

Step 3: Blend the Soup (Optional)

  1. For a creamier texture, use an immersion blender to blend the soup directly in the pot. If you prefer a chunkier texture, skip this step or blend only half the soup.

Step 4: Add the Cream and Cheese

  1. Reduce the heat to low and stir in the heavy cream.
  2. Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly until the cheese melts and the soup is smooth. Avoid overheating to prevent the cheese from clumping.

Step 5: Season and Serve

  1. Add smoked paprika, salt, and pepper to taste.
  2. Ladle the soup into bowls and top with optional garnishes like extra cheddar cheese, crispy bacon, or parsley. Serve warm and enjoy!

More Recipes >>>>>> Keto Egg Muffin With Spinach And Cheese

Keto Broccoli cheese soup 1

Tips and Tricks for Success

  1. Use Fresh Ingredients: Fresh broccoli and sharp cheddar cheese yield the best flavor, but frozen broccoli and pre-shredded cheese can work in a pinch.
  2. Blend Carefully: If blending, allow the soup to cool slightly before transferring to a blender to avoid splashes or burns.
  3. Don’t Overheat the Cheese: Add the cheese slowly and stir over low heat to prevent it from becoming stringy or separating.
  4. Adjust the Texture: For a thicker soup, reduce the broth or add a small amount of cream cheese. For a thinner soup, add more broth.
  5. Make It Ahead: This soup tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3 days.
  6. Freeze for Later: Freeze portions in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

This keto broccoli cheese soup is a portion of rich, creamy, and low-carb comfort food that’s perfect for any time of year. Whether you’re meal prepping, warming up on a cold night, or hosting a low-carb dinner, this recipe has you covered!

More Recipes >>>>>>> Low Carb Avocado And Bacon Omelette

Ingredient Substitutions and Variations

  • Broccoli Substitutes: Swap broccoli with cauliflower, zucchini, or spinach for a twist. Cauliflower is a great low-carb alternative that blends well with cheese.
  • Cheese Options: While sharp cheddar is classic, you can use gouda, gruyere, or even Monterey Jack for a different flavor profile. Avoid processed cheeses, as they may not melt as smoothly.
  • Cream Alternatives: Replace heavy cream with coconut cream or unsweetened almond milk for a dairy-free option, but note that the soup will be slightly less rich.
  • Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
  • Protein Additions: Add cooked diced chicken, shredded rotisserie chicken, or crispy bacon for extra protein.
  • Spice It Up: Add a pinch of cayenne pepper, chili flakes, or a splash of hot sauce for some heat.

Serving Suggestions

  • Main Course: Serve a hearty bowl of soup with a side of almond flour bread or keto garlic bread for a filling meal.
  • Appetizer: Pair with a light salad, such as a spinach and avocado salad dressed with olive oil and lemon.
  • Toppings: Customize your bowl with shredded cheese, crispy bacon, chopped green onions, or a dollop of sour cream for added texture and flavor.
  • Side Pairings: Keto-friendly crackers or cheese crisps make a great crunchy side.
broccoli cheese soup

Storage and Reheating Instructions

Storage:

  • Refrigerator: Store leftover soup in an airtight container in the fridge for up to 3 days.
  • Freezer: Pour cooled soup into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 2 months.

Reheating:

  • Stovetop: Reheat over low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much.
  • Microwave: Heat in 30-second intervals, stirring between each interval to ensure even heating.
  • Avoid Overheating: To prevent the cheese from separating or becoming grainy, reheat gently over low heat.

More Recipes >>>>>>> Southern Cornbread Salad


FAQ

Q: Can I use pre-shredded cheese?
A: Yes, but keep in mind that pre-shredded cheese often contains anti-caking agents that can make the soup slightly grainy. Freshly shredded cheese melts more smoothly.

Q: Can I make this soup dairy-free?
A: Absolutely! Substitute heavy cream with coconut cream and use a dairy-free cheese alternative. Keep in mind that the flavor and texture will differ slightly.

Q: Is this soup keto-friendly?
A: Yes! This recipe is low-carb, high-fat, and perfect for the keto diet. One serving contains only a few net carbs, depending on portion size.

Q: Can I make this soup thicker?
A: To thicken the soup, add a bit of cream cheese or xanthan gum while it simmers. Blend to desired consistency.

Q: Can I make it in advance?
A: Definitely! This soup tastes even better the next day. Store it in the fridge and reheat gently when ready to serve.

Enjoy this Keto Broccoli Cheese Soup as your ultimate low-carb comfort food, it’s creamy, satisfying, and endlessly customizable!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Keto broccoli cheese soup 2

Keto Broccoli Cheese Soup

This soup is not just a meal; it’s a hug in a bowl. Perfect for cozy nights at home, quick lunches, or even as a starter for your family dinners. The best part? It’s quick to make, uses simple ingredients, and can be customized to your liking.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6 servings
Calories 275 kcal

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon or spatula
  • Sharp Knife and Cutting Board
  • Ladle
  • Blender or immersion blender
  • Measuring cups and spoons

Ingredients
  

For the Soup:

  • 2 tablespoons butter unsalted, for sautéing
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 4 cups broccoli florets fresh or frozen
  • 3 cups chicken broth or vegetable broth for a vegetarian option
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese use sharp cheddar for bold flavor
  • 1/2 teaspoon smoked paprika optional, for added depth
  • Salt and pepper to taste

Optional Toppings:

  • Extra shredded cheddar cheese
  • Crumbled crispy bacon
  • Chopped fresh parsley

Instructions
 

Step 1: Sauté the Aromatics

  • Place your large pot over medium heat and melt the butter.
  • Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

Step 2: Cook the Broccoli

  • Add the broccoli florets to the pot and stir to combine.
  • Pour in the chicken broth, ensuring the broccoli is mostly covered. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the broccoli is tender.

Step 3: Blend the Soup (Optional)

  • For a creamier texture, use an immersion blender to blend the soup directly in the pot. If you prefer a chunkier texture, skip this step or blend only half the soup.

Step 4: Add the Cream and Cheese

  • Reduce the heat to low and stir in the heavy cream.
  • Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly until the cheese melts and the soup is smooth. Avoid overheating to prevent the cheese from clumping.

Step 5: Season and Serve

  • Add smoked paprika, salt, and pepper to taste.
  • Ladle the soup into bowls and top with optional garnishes like extra cheddar cheese, crispy bacon, or parsley. Serve warm and enjoy!

Notes

Nutritional Value (Per Serving – Approximate)

  • Calories: 275 kcal
  • Fat: 23 g
  • Protein: 10 g
  • Total Carbs: 7 g
  • Net Carbs: 5 g (after subtracting fiber)
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: 850 mg (varies based on broth and cheese used)
Note: Nutritional values may vary depending on the specific brands of ingredients you use, so be sure to check labels if needed for precise tracking.
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword healthy appetizers, keto broccoli cheese soup, keto recipes

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