I’d like to share with you one of my favourite keto soup recipes, the keto broccoli cheese soup! It is extremely quick and easy to make, and the recipe can be easily modified to suit anyone’s taste – that is, if you like broccoli and cheese, of course.
Broccoli has 4.4 g net carbs per 100 g and is an excellent source of Vitamin K. This delicious soup will surely warm up your evening!
I used cheddar cheese for this recipe. You can substitute it for another medium hard cheese, such as comte cheese, edam or gouda. Alternatively, you can just skip it and add more Parmesan in.
If you would like to increase the fat content, this is incredibly easy – you can add butter, ghee or coconut oil to the soup at step 4 (butter being my favourite for this soup).
If the soup turns out thick, you can add water to it until you reach the desired texture.
How to Make Low Carb Broccoli Cheddar Cheese Soup
You can use a sauce pan for this recipe. I also made a similar keto instant pot broccoli cheddar soup recipe. Feel free to check it out.
Begin by sautéing the garlic over medium heat until it’s aromatic, about a minute.
Pour in the chicken broth and heavy cream, add the broccoli, and let it all bubble up to a boil. Then, lower the heat and let it simmer until the broccoli is perfectly tender, which should take about 10 to 15 minutes.
You can use frozen broccoli for making broccoli cheddar soup. It’s a convenient option and works well as a substitute for fresh broccoli florets. If you want finely blended broccoli, try this Keto Cream of Broccoli Soup recipe.
The final flourish is the Cheddar cheese. Sprinkle the shredded cheese in gradually, stirring all the while, until it’s completely melted and the soup has a smooth, velvety texture.
Keep the heat low to ensure the cheese blends in without clumping. Once done, take it off the heat, ladle into bowls, and enjoy your keto-friendly comfort in a cup!
Related:
- Creamy Spinach Soup With Crispy Bacon
- Pumpkin Broccoli Zucchini Creamy Soup
- Cheesy White Chicken Chili Keto Soup
- Slow Cooker Cauliflower Cheese Soup
Keto Broccoli Cheese Soup
Ingredients
- 2 cup broccoli cut into florets
- 1 clove garlic minced
- 1 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1 1/2 cup Cheddar cheese shredded
Instructions
- In a pot over medium heat saute garlic for one minute or until fragrant.
- Add the chicken broth, heavy cream, chopped broccoli and bring to a boil. Reduce heat and simmer until broccoli is tender, approximately 10-15 minutes.
- Add the shredded cheddar gradually, stirring constantly, and continue to stir until melted. Simmer it low to prevent seizing. Remove from the heat and serve.
Notes
Nutrition/Macros
FAQ
What is the carb count for broccoli cheese soup?
The carb count for broccoli cheese soup can vary depending on the recipe. My keto broccoli cheese soup recipe contains approximately 5 grams of net carbs per serving.
Why did my broccoli cheese soup break?
Your broccoli cheese soup can break if the cheese is added too quickly, at too high a temperature, or without sufficient stirring, leading to the fats and proteins separating. To prevent this, cheese should be added gradually to the soup and melted slowly on low heat while stirring constantly.
How can I thicken my broccoli cheese soup on keto?
To thicken broccoli cheese soup, you can use cream cheese or a keto-friendly thickener like xanthan gum or guar gum. Start with a small amount, about 1/4 teaspoon, whisk it into a little bit of the soup in a separate bowl to create a slurry, then stir that back into the pot. Sometimes I puree part of the soup to add thickness or add more cheese, which can act as a thickening agent as it melts.
Can you freeze broccoli cheese soup?
Yes, you can freeze broccoli cheese soup, but I suggest to do so before adding the cheese and cream, as dairy can separate and become grainy when frozen and then thawed. If the soup is already prepared, it can still be frozen, but the texture may change upon reheating.
How to reheat broccoli cheese soup
To reheat broccoli cheese soup, transfer the desired amount into a saucepan and warm it over medium heat, stirring frequently to prevent sticking and ensure even heating. If the soup is too thick after refrigeration, you can add a splash of chicken broth or water to reach your preferred consistency. Avoid high heat to prevent the cheese from separating. If using a microwave, reheat in a microwave-safe bowl in short intervals, stirring in between, until hot.
