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Keto broccoli cheddar soup

Keto Broccoli Cheddar Soup

A rich, creamy and cheesy broccoli soup that’s low in carbs and high in flavour. Perfect for keto lovers looking for a quick, satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 0 minutes
Total Time 30 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups broccoli florets (fresh or frozen)
  • 1½ cups shredded cheddar cheese
  • 2 tbsp butter
  • 2 tbsp cream cheese
  • 1 cup heavy cream
  • 2 cups chicken or vegetable broth
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and pepper to taste

Equipment

  • 1 Medium or large soup pot
  • 1 Whisk
  • 1 Knife
  • 1 Wooden spoon
  • 1 Cutting Board
  • 1 Measuring cups and spoons
  • 1 Blender (optional for smooth consistency)

Method
 

  1. Sauté the aromatics: In a soup pot, melt butter over medium heat. Add garlic and onion powder, stir until fragrant.
  2. Add broccoli and broth: Toss in broccoli florets and pour in the broth. Simmer for 10-12 minutes until the broccoli is tender.
  3. Stir in cream and cheeses: Reduce the heat. Add cream cheese and heavy cream, whisk until melted and smooth.
  4. Add cheddar: Gradually add shredded cheddar cheese while stirring constantly to avoid clumping.
  5. Blend if desired: Use an immersion blender for a smooth texture or leave it chunky for more bite.
  6. Season and serve: Add salt and pepper to taste. Serve hot with extra cheese or low-carb croutons if desired.

Notes

  • Use sharp cheddar for bolder flavor.
  • Frozen broccoli works fine but thaw it first for even cooking.
  • Don’t boil after adding cheese; it can split.
  • Add a pinch of nutmeg for an extra depth of flavor.