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Keto Broccoli Cheese Soup


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  • Author: Chef MARTHA
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This Keto Broccoli Cheese Soup is a creamy, comforting, and low-carb version of the classic dish, made with tender broccoli, a luscious cheese sauce, and a hint of garlic and onion. It’s the perfect meal for anyone following a keto or low-carb diet, and it’s incredibly easy to make in just one pot.


Ingredients

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (fresh or frozen)
  • 3 cups chicken broth (or vegetable broth)
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste
  • 1/4 teaspoon ground mustard (optional, for extra flavor)
  • 1/4 teaspoon paprika (optional, for garnish)

Instructions

  1. In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
  2. Add the broccoli florets to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the broccoli is tender and easily pierced with a fork.
  3. While the broccoli is cooking, blend the cream cheese and heavy cream together in a separate bowl or measuring cup until smooth.
  4. Once the broccoli is tender, use an immersion blender to purée the soup directly in the pot. If you don’t have an immersion blender, transfer the soup in batches to a regular blender. Blend until the soup reaches your desired consistency (smooth or slightly chunky).
  5. Stir in the cream cheese and heavy cream mixture. Once well combined, add the shredded cheddar cheese and stir until the cheese is completely melted and the soup is smooth. Season with salt, pepper, ground mustard, and paprika (if using) to taste.
  6. Ladle the soup into bowls and serve hot. Garnish with extra cheddar cheese or a sprinkle of paprika for added flavor.
  7. Serve and enjoy this comforting, creamy keto broccoli cheese soup!

Notes

  • This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat on the stove over low heat.
  • For added flavor, try adding crumbled beef on top or stirring in some spicy elements like cayenne pepper or jalapeños.
  • If you prefer a spicier version, increase the paprika or add a pinch of cayenne pepper.
  • For a vegan version, replace cream cheese and heavy cream with coconut cream and nutritional yeast for a cheesy flavor.
  • If you’d like a thicker consistency, reduce the amount of chicken broth or add more cream cheese.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Simmering, Blending
  • Cuisine: Keto, Low-Carb

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 36g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 85mg