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There’s something incredibly comforting about a warm, creamy bowl of soup, especially when it’s loaded with rich, cheesy goodness and packed with nutritious vegetables. Keto Broccoli Cheese Soup is the ultimate low-carb comfort food, perfect for those chilly days or when you’re craving something cozy yet keto-friendly. Made with fresh broccoli, melted cheese, and a creamy base, this recipe hits all the right notes for flavor and texture while staying well within your carb limits.
Not only is this soup easy to make, but it’s also a great way to get in those greens while keeping things delicious. Whether you’re serving it for lunch, dinner, or as a snack, this keto-friendly soup will quickly become a household favorite. Plus, it’s a fantastic meal-prep option for the week, as it reheats beautifully.
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Let’s dive in and see why you’ll love this recipe and how simple it is to make!
Why You’ll Love Keto Broccoli Cheese Soup
- Low in Carbs, High in Flavor: This soup delivers all the cheesy, creamy comfort you crave without the carbs.
- Quick and Easy: Ready in under 30 minutes, perfect for a busy day or a weeknight meal.
- Nutritious: Packed with vitamins from broccoli and healthy fats from the cream and cheese.
- Great for Meal Prep: Stores well for quick meals throughout the week.
- Kid-Friendly: Even picky eaters will enjoy this cheesy, veggie-packed soup.
My Personal Experience
The first time I tried this Keto Broccoli Cheese Soup, it instantly became a favorite in my kitchen. I was looking for a comforting, keto-friendly soup that wouldn’t feel like a compromise, and this one ticked all the boxes. The creamy texture, sharp cheddar flavor, and tender broccoli make it feel like a hug in a bowl.
It’s now my go-to recipe when I want something quick, easy, and satisfying. I love making a big batch on Sunday and having it ready to enjoy throughout the week. Whether paired with a keto bread roll or served on its own, this soup never disappoints!
To make the Keto Broccoli Cheese Soup, you’ll need just a few kitchen essentials. Trust me, these tools will make the process so much easier!
- Large Soup Pot
A sturdy soup pot is key here. You’ll need enough space to combine all the ingredients comfortably without any spills. I love using a good-quality pot because it heats evenly, ensuring the cheese melts perfectly into the broth. - Immersion Blender or Regular Blender
This soup gets that velvety, creamy texture with a blender. If you have an immersion blender, it’s perfect for blending directly in the pot (no extra cleanup—yay!). If not, a regular blender works just as well. Just be careful when blending hot soup; it’s worth the extra effort! - Measuring Cups and Spoons
Precision matters, especially when you’re watching carbs. I always keep my measuring tools nearby so I can get the perfect ratios for cheese, broccoli, and cream every time. - Cheese Grater
Freshly grated cheese melts so much better than pre-shredded. Grab a good grater and take a few extra minutes to shred your cheese—you won’t regret it. - Sharp Knife and Cutting Board
You’ll need a sharp knife to chop the broccoli and dice any optional add-ins. A good knife makes prep time quick and hassle-free. Pair it with a durable cutting board for easy cleanup. - Ladle
A ladle makes it so much easier to serve the soup into bowls. It’s one of those tools I never appreciated until I started making soups regularly. - Mixing Spoon or Spatula
A sturdy spoon is essential for stirring everything together while it simmers. I prefer one that won’t scratch my pot and makes it easy to scrape down the sides.
By using these tools, you’ll ensure your Keto Broccoli Cheese Soup turns out creamy, flavorful, and perfect every time. Plus, cleanup is quick—giving you more time to enjoy your meal!
Ingredients & Substitutions
- Broccoli (4 cups, chopped): Fresh broccoli works best, but you can use frozen (thawed and drained).
- Cheddar Cheese (2 cups, shredded): Sharp cheddar adds bold flavor. You can substitute Gouda, Monterey Jack, or Colby Jack.
- Heavy Cream (1 cup): Creates the rich, creamy base. Half-and-half can work for a lighter option.
- Chicken Broth (3 cups): Adds depth of flavor. Use homemade or store-bought (low sodium and sugar-free).
- Butter (2 tablespoons): For sautéing the onion and garlic.
- Onion (1 small, chopped): Adds a subtle sweetness. Use less for fewer carbs or substitute with onion powder.
- Garlic (2 cloves, minced): Fresh garlic enhances the overall flavor. Garlic powder works as an alternative.
- Xanthan Gum (1/2 teaspoon, optional): A low-carb thickener to achieve a thicker consistency.
- Salt & Pepper: To taste.
How to Make Keto Broccoli Cheese Soup
- Sauté the Aromatics: In a large soup pot, melt the butter over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Add Broccoli and Broth: Pour in the chicken broth and bring it to a simmer. Add the chopped broccoli and cook for 10-12 minutes until tender.
- Blend (Optional): For a smoother soup, use an immersion blender or transfer the soup to a blender. Blend to your desired consistency. If you like a chunkier soup, skip this step.
- Add Heavy Cream: Reduce the heat to low and stir in the heavy cream. Allow it to heat through without boiling.
- Melt the Cheese: Gradually add the shredded cheddar cheese, stirring constantly to avoid clumping. Continue stirring until the cheese is fully melted and the soup is creamy.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot with a sprinkle of extra cheese on top, if desired.
Tips for This Recipe
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect the soup’s texture. Freshly grated cheese melts better.
- Don’t Overcook the Broccoli: Simmer just until tender to maintain the best flavor and texture.
- Use Low Heat When Adding Cheese: Adding cheese over high heat can cause it to curdle. Keep the heat low and stir constantly.
Optional Additions
- Add cooked bacon bits for a smoky flavor.
- Stir in a pinch of nutmeg for depth.
- Top with sour cream or a sprinkle of green onions for extra freshness.
Serving Ideas
- Pair it with keto-friendly bread rolls for a complete meal.
- Serve alongside a simple green salad with a creamy dressing.
- Enjoy it as a light meal or appetizer before a keto-friendly main dish.
Storage and Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally. Avoid boiling, as it may cause the cheese to separate.
Frequently Asked Questions
1. Can I use frozen broccoli?
Yes, but be sure to thaw and drain it first.
2. How can I make this soup thicker?
Add a small amount of xanthan gum or blend more of the broccoli into the soup.
3. Can I freeze this soup?
It’s not ideal as the cream and cheese can separate upon thawing.
Nutritional Breakdown (Per Serving)
- Calories: 290
- Total Carbs: 6g
- Net Carbs: 4g
- Fat: 24g
- Protein: 12g
Keto Broccoli Cheese Soup Recipe
Equipment
- Large Soup Pot
- Sharp Knife & Cutting Board
- Ladle
- Mixing spoon or spatula
- Measuring Cups & Spoons
- Immersion Blender or Regular Blender
- Cheese Grater
Ingredients
- 4 cups broccoli chopped
- 2 cups cheddar cheese shredded
- 1 cup heavy cream
- 3 cups chicken broth
- 2 tablespoons butter
- 1 small onion chopped
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Melt butter in a large pot and sauté chopped onions until soft. Add minced garlic and cook for 30 seconds.
- Pour in chicken broth and add chopped broccoli. Simmer for 10-12 minutes until tender.
- Use an immersion blender to blend the soup (optional).
- Reduce heat and stir in heavy cream. Heat through without boiling.
- Gradually add shredded cheddar cheese, stirring constantly until smooth.
- Season with salt and pepper, and serve warm.
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