Keto Broccoli Cheese Soup

Why Make This Recipe

Keto Broccoli Cheese Soup is a delicious and satisfying meal that fits perfectly into a low-carb lifestyle. It combines nutritious ingredients like broccoli and carrots with creamy cheese for a rich and hearty dish. This soup is not only comforting but also easy to make, making it a great choice for busy days or cozy nights at home. Plus, it’s packed with flavor and perfect for anyone looking to enjoy a warm bowl of goodness without the extra carbs.

How to Make Keto Broccoli Cheese Soup

Ingredients:

• 2.5 cups chopped broccoli
• 3 ounces shredded carrots
• 1/2 diced onion
• 3 cloves chopped garlic (or substitute with 1 tablespoon minced garlic)
• 2 tablespoons butter
• 1 cup chicken broth
• 1/2 cup heavy cream
• 4 ounces full-fat cream cheese
• 1 cup shredded sharp cheddar cheese (about 112g)

Directions:

1. Start by dicing the onion and chopping the broccoli into small pieces, according to your preference.
2. In a large pot on medium-high heat, melt the butter and add the diced onion. Cook it until it becomes fragrant.
3. Next, add the chopped garlic to the pot. Note that grating the garlic can create a more flavorful base for the soup.
4. Pour in the chicken broth, lower the heat, and bring everything to a gentle simmer.
5. Add in the cream cheese and heavy cream, stirring until blended.
6. Toss in the chopped broccoli and carrots, and cover the pot. Keep an eye on it and check every few minutes to ensure a slow simmer and softness of the broccoli.
7. Once the broccoli is tender, mix in the shredded cheese and stir until it melts completely.
8. Season with salt and white pepper to taste. Serve the soup hot for the best flavor!

How to Serve Keto Broccoli Cheese Soup

Keto Broccoli Cheese Soup is best served hot. You can enjoy it on its own or pair it with a simple green salad. For extra flavor, add a sprinkle of additional cheddar cheese on top or a drizzle of olive oil before serving. It’s a comforting dish that is perfect for lunch or dinner.

How to Store Keto Broccoli Cheese Soup

If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. To reheat, simply heat it in the microwave or on the stove until warm, stirring occasionally. Be cautious as the cheese can thicken the soup when stored, so you may want to add a splash of broth or water when reheating to reach your desired consistency.

Tips to Make Keto Broccoli Cheese Soup

• Use fresh broccoli for the best texture and flavor. Frozen broccoli can also be used if fresh is not available.
• For a smoother soup, consider using an immersion blender to blend the soup to your preferred consistency after adding the cheese.
• Adjust the thickness of the soup by adding more or less heavy cream or broth, depending on your taste.
• Experiment with different cheeses for unique flavor variations, such as gouda or pepper jack.

Variation

You can add cooked, shredded chicken or crumbled bacon to the soup for extra protein. This can help make it a more filling meal and add exciting flavors.

FAQs

1. Can I make this soup vegetarian?
Yes, you can use vegetable broth instead of chicken broth and omit the cream cheese if you prefer a lighter option.

2. Can I freeze Keto Broccoli Cheese Soup?
Yes, but it’s best to freeze it without the cheese added in. You can add the cheese when you reheat the soup for a fresh flavor.

3. Is this soup good for meal prep?
Absolutely! Keto Broccoli Cheese Soup stores well and is perfect for meal prepping for the week ahead. Just portion it out in containers for quick and easy meals.

Enjoy your warm bowl of Keto Broccoli Cheese Soup!

Keto Broccoli Cheese Soup

A delicious and satisfying low-carb soup packed with broccoli, creamy cheese, and hearty flavors, perfect for busy days or cozy nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course, Soup

Cuisine: American, Keto

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetables

• 2.5 cups chopped broccoli Use fresh for best results.
• 3 ounces shredded carrots
• 1/2 diced onion
• 3 cloves chopped garlic Can substitute with 1 tbsp minced garlic.

Liquids

• 1 cup chicken broth Use vegetable broth for a vegetarian option.
• 1/2 cup heavy cream Adjust for desired thickness.

Dairy

• 4 ounces full-fat cream cheese Can omit for lighter version.
• 1 cup shredded sharp cheddar cheese About 112g.
• 2 tablespoons butter For sautéing.

Method

 

Preparation

1. Dice the onion and chop the broccoli into small pieces, according to your preference.

Cooking

1. In a large pot on medium-high heat, melt the butter and add the diced onion. Cook until it becomes fragrant.
2. Add the chopped garlic to the pot. Grating the garlic can enhance the flavor.
3. Pour in the chicken broth, lower the heat, and bring everything to a gentle simmer.
4. Add the cream cheese and heavy cream, stirring until well blended.
5. Toss in the chopped broccoli and carrots, and cover the pot. Check every few minutes for a slow simmer and softness of the broccoli.
6. Once the broccoli is tender, mix in the shredded cheese and stir until melted.
7. Season with salt and white pepper to taste. Serve hot for the best flavor!

Notes

For storing, place leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stove; add broth or water if it thickens. You can add cooked, shredded chicken or crumbled bacon for extra protein.