Keto Broccoli Cheese Soup Recipe
Keto Broccoli Cheese Soup is a creamy, flavorful dish perfect for those following a ketogenic diet. This comforting soup combines fresh broccoli, sharp cheddar cheese, and rich heavy cream to create a satisfying meal that's low in carbs but high in taste. Simple to prepare, the recipe starts with sautéing garlic and onion in butter, followed by adding broccoli and chicken broth. Once the broccoli is tender, it's blended to a smooth consistency before incorporating heavy cream and cheese. The result is a thick, cheesy soup that's both delicious and nutritious. Ideal for lunch or dinner, this soup can be garnished with extra cheese or parsley and pairs well with keto-friendly bread or a fresh salad. Nutritional benefits include being high in fat and protein while keeping carbohydrates low, making it a great option for keto dieters. This recipe is easy to store and reheat, making it convenient for meal prep. Enjoy a bowl of this hearty soup and stay on track with your keto lifestyle!
Equipment
- Large Pot: For cooking the soup.
- Blender or immersion blender To blend the soup to a creamy consistency.
- Cutting board For chopping vegetables.
- Knife For cutting broccoli and other ingredients.
- Measuring cups and spoons To measure out ingredients accurately.
- Wooden Spoon or Ladle: For stirring the soup.
- Grater To grate the cheese.
- Small bowl: Optional, for holding prepped ingredients like grated cheese or chopped vegetables.
Ingredients
- 4 Cups Broccoli Florets (about 1 large head of broccoli)
- 2 Cups Shredded cheddar cheese
- 1 Cup Heavy Cream
- 4 Cups Chicken Broth
- 2 Tablespoons Butter
- 3 Cloves Garlic, minced
- 1 Small Onion, finely chopped
- 1 Teaspoon Salt (or to taste)
- 1 Teaspoon Black Pepper (or to taste)
Optional
- 4 Slices Cooked Bacon, crumbled (for garnish)
Instructions
- Sauté 3 minced garlic cloves and 1 finely chopped small onion in 2 tablespoons of butter until translucent.
- Add 4 cups of broccoli florets and 4 cups of chicken broth; simmer until broccoli is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in 1 cup of heavy cream and 2 cups of shredded cheddar cheese until melted.
- Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper; serve hot, optionally garnished with crumbled bacon.
Notes
- Broccoli Texture: Cook the broccoli until tender before blending to ensure a smooth and creamy soup.
- Blending: Use an immersion blender directly in the pot for convenience, or blend in batches with a regular blender. Be careful with hot liquids.
- Cheese Addition: Add the cheese gradually to avoid clumping, and stir continuously until fully melted and incorporated.
- Seasoning: Adjust salt and pepper to taste, especially if using low-sodium chicken broth.
- Consistency: If the soup is too thick, add more chicken broth or water to reach the desired consistency.
- Low-Carb: Ensure all ingredients, especially the chicken broth and cheese, are low-carb to maintain the keto-friendly nature of the soup.
- Serving: For added texture and flavor, garnish with crumbled bacon, extra cheese, or a dollop of sour cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring frequently to maintain the creamy texture.
- Variations: For a different flavor profile, experiment with other cheeses like Gruyère or a blend of cheeses.
- Dairy-Free Option: Substitute heavy cream with coconut milk and use a dairy-free cheese alternative if needed.