Keto Broccoli Cheese Soup
A rich, velvety, and deeply cheesy broccoli soup that’s ready in 25 minutes. Perfectly keto-friendly without any flour or cornstarch.
Ingredients
- 1 lb broccoli fresh florets
- 4 oz cream cheese full-fat only
- 1/4 cup chopped onion yellow or white
- 3 cloves garlic freshly minced
- 4 cups chicken broth bone broth adds more depth
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper freshly cracked
- 1/4 tsp red pepper flakes for gentle warmth
- 8 oz shredded cheddar sharp, grated from a block
- 1/2 cup frozen spinach thawed slightly
Instructions
- Sauté chopped onions in a large pot over medium heat with oil or butter until translucent (3-4 minutes). Add minced garlic and cook for 1 minute.
- Add chicken broth, broccoli, salt, pepper, and red pepper flakes. Bring to a boil, then simmer covered for 10-12 minutes until broccoli is fork-tender.
- Add cubed cream cheese and stir until fully melted. Stir in the frozen spinach.
- Use an immersion blender to blend the soup to your desired consistency (completely smooth or leave some chunks).
- Lower heat. Add shredded cheddar one handful at a time, stirring constantly until fully melted and silky.
Notes
Always grate your own cheese from a block to avoid the grainy texture caused by anti-clumping starches in pre-shredded bags. If the soup is too thick, thin with a splash of broth; if too thin, simmer uncovered before adding cheese.