Keto Broccoli Cheddar Soup Recipe
This Keto Broccoli Cheddar Soup recipe offers a creamy and comforting dish that aligns perfectly with a ketogenic lifestyle. The combination of tender broccoli florets, rich cheddar cheese, and a touch of cream creates a velvety texture and satisfying flavor. The recipe starts with sautéing onions and garlic (optional) before simmering broccoli in broth until tender. Blending the mixture creates a smooth base, which is then enriched with cream and melted cheddar cheese. Seasoned to perfection, this soup is a delightful low-carb option for anyone looking to enjoy a hearty and wholesome meal without compromising their keto goals.
Equipment
- Soup pot or Dutch oven Used for cooking the soup and simmering the ingredients.
- Immersion blender or regular blender Needed to blend the cooked ingredients into a smooth soup consistency.
- Cutting board and knife For chopping broccoli florets, onions, and garlic (if using).
- Wooden spoon or spatula For stirring and mixing the ingredients while cooking.
- Ladle Used for serving the soup into bowls.
Ingredients
- 4 Cups Broccoli Florets
- 4 Cups Chicken or Vegetable Broth (Keto-Friendly)
- 1 Cup Heavy Cream or Coconut Cream
- 2 Cups Shredded Cheddar Cheese
- 2 Tablespoons Butter or Olive Oil
Optional
- 1 Small Onion, Finely Chopped
- 2 Cloves Garlic, Minced
- Salt and Pepper To Taste
Instructions
- Prep Work
- Wash and chop 4 cups of broccoli florets.
- Finely chop 1 small onion and 2 cloves of garlic (if using).
- Shred 2 cups of cheddar cheese if not pre-shredded.
Cooking Process
- In a soup pot or Dutch oven, sauté the chopped onions and garlic in 2 tablespoons of butter or olive oil until they become translucent (if using).
- Add the chopped broccoli florets to the pot and cook them until they are slightly tender.
- Pour in 4 cups of chicken or vegetable broth, enough to cover the broccoli.
- Allow the mixture to simmer until the broccoli is fully cooked and soft.
- Using an immersion blender or transferring the mixture to a regular blender in batches, blend the soup until it reaches a smooth consistency.
- Return the blended soup to the pot and add 1 cup of heavy cream or coconut cream, stirring well to combine.
- Gradually add the shredded cheddar cheese to the soup, stirring continuously until the cheese is fully melted and incorporated into the soup.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.