With only 5g net carbohydrates per serving, this keto broccoli cheese soup is wonderfully delicious and cheesy while also being quick and easy to prepare.
This recipe is a must-have for any keto diet or meal plan because it’s low in carbs yet high in flavor.
What Gives Broccoli Cheese Soup Its Flavour?
- The keto broccoli cheese soup is thick, creamy, and cheesy. Because it doesn’t utilize a roux as a base, it’s a little thinner than a classic broccoli cheddar soup, but the puréed cheddar cheese, heavy cream, and broccoli make it rich and creamy.
- There aren’t many carbs, but there is plenty of flavors. This soup is loaded with onion, cheddar, paprika, garlic, and mustard powder.
- It’s quite simple to make! Only a large pot and an immersion blender are required. If you don’t have an immersion blender, you can use a regular blender instead; just follow the safety instructions below.
- Keep leftovers in an airtight jar in the refrigerator for up to a week! Low carb, gluten-free, keto meal prep perfection. You can reheat it in the microwave or on the stovetop! This recipe freezes wonderfully, so make a double batch and keep some on hand! Simply let it cool completely before freezing it in sealed, freezer-safe containers or flat in freezer bags. Thaw overnight in the fridge then reheats over low heat on the stovetop.
Broccoli can be used fresh or frozen. There’s no need to thaw the frozen broccoli beforehand! Cauliflower florets could be used instead of or in addition to the broccoli.
Of course, if you replace all of the broccoli with cauliflower, you won’t have keto broccoli cheese soup!
Pick up a decent block of cheddar cheese and shred it yourself for the finest results!
You can use premade shredded cheese but bear in mind that anti-caking chemicals are used to keep the cheese from clumping, which adds extra carbs. They can also give the soup a gritty texture.
Heavy Cream – This gives it a wonderful creamy texture. If you’re looking for a lower-fat option, half-and-half can be substituted for heavy cream. It’ll be a little thinner, but you may compensate by adding more cheese.
Spices are optional but very encouraged! You don’t have to add spices if you don’t want to or don’t have them because keto broccoli cheese soup is delicious on its own.
They do, however, make a significant impact in my opinion! I strongly advise you to at least try it with the spices.
Chef’s Advice on Rich Broccoli Cheese Soup
- I don’t think you’ll need it, but if you want an even thicker keto broccoli cheese soup, a pinch of xanthan gum can be used. Only use 12 teaspoons of xanthan gum at most; be careful not to use too much. Too much will change the flavor of the soup and cause it to become sticky.
- Where’s the immersion blender? A regular blender will suffice! Simply be cautious. Hot liquids expand in the blender, resulting in a huge, deadly mess. Allow for some cooling time before blending the soup. Fill the mixer no more than halfway with water. Your soup will have to be blended in batches. Remove the centerpiece from your blender’s lid and cover the hole with a kitchen towel while blending.
- When the pot is cool enough to handle, add the cheddar cheese. This prevents the cheese from seizing and clumping when it comes into contact with the liquid.
Broccoli Cheese Soup
|15-minute prep time
30 minutes to cook
45 minutes total
This thick and delicious keto broccoli cheese soup comes together quickly and easily… 5g net carbohydrates per serving! This recipe is a must-have for any keto diet or meal plan because it’s low in carbs yet high in flavor.
- 2 tablespoons butter
- ½ of one onion chopped
- 2-3 cups chicken broth see Notes
- 1 cup heavy cream see Notes
- ½ teaspoon garlic powder is optional but highly recommended
- 4 cups broccoli florets chopped
- ½ teaspoon paprika is optional but highly recommended
- 2 cloves garlic minced
- ½ teaspoon mustard powder is optional but highly recommended
- 1 teaspoon salt to taste
- pepper to taste
- 3 cups shredded cheddar cheese plus more for garnish if desired, see Notes
- Large stockpot
- Large slotted spoon
- Medium bowl
- immersion blender
- Melt butter in a large stockpot over medium heat. Cook until the onion is transparent, about 4 minutes. Cook for 30 seconds, stirring regularly, until garlic is aromatic.
- Broccoli florets, chicken broth (see Notes), heavy cream, garlic powder, paprika, mustard powder, salt, and pepper are added to the pan. Simmer for 10 minutes or until broccoli is cooked.
- Remove 1 cup broccoli with a slotted spoon and place in a bowl. Remove the stockpot from the heat and puree the soup with an immersion blender until smooth.
- 1 to 2 handfuls shredded cheese, stirred in until melted Repeat until all of the shredded cheese is included, then blend until smooth with an immersion blender.
- Heat the stockpot again. Broccoli florets should be transferred from bowl to soup. Season with salt and pepper to taste. If preferred, serve with extra shredded cheese for garnish.
- 2 cups chicken broth for a thicker, richer soup 3 tablespoons for a somewhat thinner soup A thinner soup will feed more people, resulting in fewer net carbohydrates per dish. Make sure your chicken broth doesn’t contain any gluten if you’re gluten-free.
- Use fresh cheddar cheese and shred it yourself for the finest results. To keep it from clumping, prepackaged shredded cheese contains fillers, which adds extra carbohydrates.
- Heavy Cream: If you want a lower-fat option, heavy cream can be substituted for half-and-half.
- Make it Free of Dairy: Vegan cheddar cheese, dairy-free butter, coconut milk or cashew cream Make sure any substitutions are keto-friendly by checking the carb amounts and ingredients.
- Veganize it: Vegan cheddar cheese, vegan butter, vegetable broth, coconut milk or cashew cream Make sure any substitutions are keto-friendly by checking the carb amounts and ingredients.
This recipe serves around 6 people. Your desired portion sizes will determine the number of servings.
The nutritional values indicated are for a single serving made with the ingredients mentioned and 2 cups of broth, not including any additional cheese for garnish.
The exact macros will vary depending on the brands and types of ingredients utilized.
Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.
Serving: 1serving, Calories: 426kcal, Carbohydrates: 7g, Protein: 17g, Fat: 38g, Saturated Fat: 24g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 1094mg, Potassium: 353mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1728IU, Vitamin C: 60mg, Calcium: 471mg, Iron: 1mg, Net Carbs: 5g