Discover the Ultimate Keto Broccoli Cheddar Soup Recipe: Creamy, Low-Carb & Irresistibly Delicious!

Craving a warm, comforting, and healthy meal? Look no further than Keto Broccoli Cheddar Soup! This recipe delivers all the cheesy goodness of classic broccoli cheese soup while keeping the carb count low. It's the perfect dish for a chilly day or anytime you need a satisfying and nutritious meal.

Why Keto Broccoli Cheddar Soup?

Traditional broccoli cheese soup often relies on flour or cornstarch for thickening, making it a no-go for those following a ketogenic or low-carb diet. This keto-friendly version eliminates those high-carb ingredients, offering a guilt-free way to enjoy a beloved classic. As a result, the popular soup from Panera has 25g of carbs per serving, while this recipe for Keto Broccoli Cheese Soup has only 6g net carbs per serving.

This soup is not only delicious but also packed with nutrients. Broccoli is a great source of vitamins, minerals, and fiber, while cheese provides calcium and protein. It’s a comforting and healthy option that fits perfectly into a keto lifestyle.

Key Ingredients and Their Roles

Let's explore the key ingredients that make this soup so special:

Broccoli: The star of the show! You can use fresh or frozen broccoli florets.
Cheddar Cheese: Use freshly grated cheddar cheese, as pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Sharp cheddar adds a delicious flavor.
Chicken Broth: Provides a flavorful base for the soup. Feel free to substitute vegetable broth for a vegetarian option.
Cream Cheese: Adds richness and creaminess to the soup. Full-fat cream cheese is generally recommended to avoid fillers and additives found in reduced-fat versions.
Onion and Garlic: These aromatics create a flavorful foundation for the soup.
Heavy Cream: Contributes to the soup's creamy texture.
Butter: Used for sautéing the aromatics and adding richness.
Spices: Salt, pepper, and smoked paprika enhance the overall flavor profile. Red pepper flakes can add a touch of heat.

Optional additions

Spinach: A handful of spinach can add a vibrant green color and extra nutrients to the soup.
Xanthan Gum: If you prefer a thicker soup, a small amount of xanthan gum can be used as a thickener.
Bacon crumbles: Sprinkle bacon crumbles on top of the soup for an added layer of flavor and texture.

Cooking Methods

This Keto Broccoli Cheese Soup can be made using several different cooking methods, giving you the flexibility to choose the one that best suits your needs and preferences.

Slow Cooker Method

The slow cooker method is incredibly convenient, requiring minimal prep time.

Place the broccoli, cream cheese, onions, butter, garlic, chicken broth, salt, pepper, and red pepper flakes in a large slow cooker.
Cover and cook on high for 2 hours or low for 4 hours.
Add the cheese and spinach and stir until the cheese is melted.
Use an immersion blender to blend until smooth. You can also leave it a little chunkier, if you prefer.
Season to taste with additional salt and pepper before serving.

Stovetop Method

The stovetop method allows for more control over the cooking process.

Melt butter in a saucepan over medium heat.
Add onion and celery and cook for 5 minutes, until tender.
Stir in garlic and cook for 30 more seconds.
Add broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
Cover and simmer for 8 to 10 minutes, until the broccoli is tender.
Carefully transfer half of the soup mixture to a blender and puree. Return to the pan.
Stir in heavy cream, and add cheese. Cook, often stirring, until the cheese melts.
Stir in vinegar and taste. Add salt and pepper if desired.

Instant Pot Method

For a quick and easy soup, the Instant Pot is your best friend. It only takes 15 minutes to make this creamy, cheesy, low-carb homemade soup!

Add broccoli florets, onions and cheddar cheese to the Instant Pot.
Add paprika, salt and pepper and chicken broth.
Place lid on Instant Pot and set vent to sealing and set to MANUAL high pressure for 5 minutes.
After cooking is complete, do a quick release and release steam.
Once float valve drops remove lid and use an immersion blender to blend broccoli. If you do not have an immersion blender you can use a blender (working in batches if necessary).
After blending is complete set Instant Pot to SAUTE (low heat). Allow soup to cook for about 5 minutes to thicken up.
Turn off Instant Pot (cancel button) and add cream, stir to incorporate and add sriracha (to taste).

Tips for the Perfect Keto Broccoli Cheese Soup

Grate your own cheese: Pre-shredded cheese contains cellulose, which can prevent it from melting smoothly.
Don't overcook the broccoli: Overcooked broccoli can become mushy. Aim for tender-crisp.
Adjust the thickness: If you prefer a thicker soup, add a small amount of xanthan gum or blend a portion of the soup.
Season to taste: Don't be afraid to adjust the seasonings to your liking.
Add acidity: A splash of vinegar or lemon juice can brighten the flavor of the soup.

Serving Suggestions

Enjoy your Keto Broccoli Cheese Soup in a variety of ways:

Classic bowl: Serve it in a bowl with a spoon, garnished with your favorite toppings.
Bread bowl: Hollow out a low-carb bread loaf and fill it with soup.
Baked potato: Ladle the soup over a baked potato for a hearty meal.
With a side salad: Pair it with a fresh side salad for a complete and balanced meal.

Storage and Reheating

To store: Leftover soup can be stored in the refrigerator in an airtight container for up to 3-4 days. Remember, the dairy will separate as it cools, so stir well before reheating.
To freeze: Dairy-based soups can be tricky to freeze, as they may change consistency. If you choose to freeze it, let the soup cool completely before transferring to a freezer-safe container. Thaw in the refrigerator and reheat gently. If separation occurs, blend the soup again.