Keto Broccoli Cheese Soup
This creamy keto broccoli cheese soup is ready in under 30 minutes with just 2g net carbs per serving. Rich, restaurant-quality comfort food that keeps you in ketosis.
Ingredients
- 1 tablespoon unsalted butter
- 1/2 large onion chopped
- 2 cloves garlic minced
- 3 cups chicken broth sugar-free
- 1 1/2 cups heavy cream
- 4 cups fresh broccoli florets chopped into bite-sized pieces
- 1/2 teaspoon smoked paprika
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon salt adjust to taste
- 3 1/2 cups sharp cheddar cheese freshly shredded from a block
Optional Garnish
- extra shredded cheddar cheese
- fresh parsley chopped
Instructions
- Chop the onion into small, even pieces. Mince the garlic finely. Cut broccoli into bite-sized florets of roughly the same size. Grate the cheddar cheese from a block and let it sit at room temperature.
- Put a pot over medium heat and add the butter. Let it melt completely until the foaming stops.
- Add the chopped onion and stir for about 1 minute until translucent and soft.
- Add the minced garlic and stir constantly for 30 seconds. Do not let it burn.
- Pour in the chicken broth and heavy cream. Stir gently to combine.
- Add the broccoli florets, smoked paprika, black pepper, and salt. Stir to distribute the spices evenly.
- Increase heat to bring the mixture to a boil. Once boiling, immediately reduce heat to low.
- Cover the pot halfway and let simmer for 20 minutes until broccoli is tender when pierced with a fork.
- Turn off the heat completely and let the soup sit for 1 minute to cool slightly.
- Add the cheddar cheese in small handfuls (about 1/2 cup at a time), stirring completely after each addition until all cheese is melted and incorporated. Do not dump all cheese at once.
- Taste and adjust seasoning if needed. Add more salt, pepper, or a splash of broth to adjust consistency.
- Ladle into bowls while hot. Top with extra shredded cheddar and fresh parsley if desired. Serve immediately.
Notes
Storage: Store in airtight containers in the refrigerator for up to 1 week. Freeze in single-serving portions for up to 3 months.
Reheating: Reheat gently over low-medium heat on the stovetop, stirring frequently. Do not boil. Microwave in 30-second intervals, stirring between each. Add a splash of broth if too thick.
Variations: For a smooth soup, use an immersion blender after the broccoli is tender. Add shredded rotisserie chicken or crispy bacon for extra protein. Substitute cauliflower florets for variety. Add 1/2 tsp xanthan gum for a thicker, chowder-like consistency.
Important Tips: Always use freshly shredded cheese from a block (pre-shredded contains anti-caking agents that prevent smooth melting). Never boil the soup after adding cheese. Use fresh broccoli, not frozen, for best texture.