Craving a warm, comforting, and keto-friendly meal? Look no further than this keto cream of broccoli soup recipe! This velvety smooth, cheesy soup is incredibly easy to make and is ready in just 30 minutes. It’s so delicious that even those not following a ketogenic diet will love it.
Why This Recipe Works
This recipe is a fantastic alternative to traditional broccoli cheese soup, which often contains high-carb thickeners like flour or cornstarch. This keto version uses clever substitutions and techniques to achieve a rich, creamy texture without all the carbs. It's a one-pot wonder that can be adapted for various cooking methods, including stovetop, Instant Pot, and slow cooker.
Ingredients You'll Need
Here's what you'll need to create this delectable soup:
- Butter: Provides richness and flavor.
- Onion and Garlic: Aromatics that form the base of the soup's flavor.
- Chicken Broth: Use homemade or store-bought. If using store-bought, ensure it doesn't have added sugar. Vegetable broth can be substituted for a vegetarian version.
- Heavy Cream: Gives the soup an extra-rich and creamy texture without significantly affecting the flavor.
- Fresh Broccoli: Finely chopped broccoli is ideal. Frozen chopped broccoli can also be used for convenience. Roasting the broccoli first results in an amazing flavour.
- Smoked Paprika: Adds a smoky depth to the soup's flavor.
- Salt and Pepper: To taste.
- Cheddar Cheese: Freshly grated cheddar cheese is recommended.
- Parsley: For garnish (optional).
Step-by-Step Instructions
Here's how to make this keto broccoli cheese soup:
Stovetop Instructions
- Cook Onions and Garlic: Add butter to a large pot over medium heat. Once hot, add the onions and garlic and stir fry for 1-2 minutes, until fragrant.
- Build the Soup: Add the chicken broth, heavy cream, finely chopped broccoli, smoked paprika, salt, and pepper to the pot. Bring to a boil.
- Simmer: Once boiling, reduce the heat to low and simmer for 20 minutes, or until the broccoli is tender.
- Add the Cheese: Add the cheddar cheese half a cup at a time, stirring until combined and melted.
- Serve hot.
Instant Pot Method
- Turn the Instant Pot to Sauté and add the butter and aromatics. Sauté for a few minutes.
- Add the rest of the ingredients (except the cheese).
- Cook on Manual/Pressure Cook mode for 2 minutes at high pressure.
- Allow a natural pressure release for 5 minutes, then do a quick release.
- Carefully open up the pot and change the setting to sauté.
- Carefully transfer half of the soup mixture to a blender and puree. Return to the pot.
- Stir in heavy cream and add cheese. Cook, often stirring, until the cheese melts.
- Stir in vinegar and taste.
Slow Cooker Method
- Place the broccoli, cream cheese, onions, butter, garlic, chicken broth, salt, pepper, and red pepper flakes in a large slow cooker.
- Cook on low for 4 hours or high for 2 hours.
- Add the cheese and spinach and stir until the cheese is melted.
- Use an immersion blender to blend until smooth, or transfer the soup to a large blender. You can also leave it a little chunkier, if you prefer.
- Season to taste with additional salt and pepper before serving.
Tips for the Best Keto Broccoli Cheese Soup
- Shred Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese ensures a creamy, melty texture.
- Don't Rush the Cheese: Add the cheese gradually, stirring until each addition is fully melted before adding more. This helps prevent clumping and ensures a smooth, cheesy soup.
- Thicken the Soup (Optional): If you prefer a thicker soup, you can add ½ teaspoon of xanthan gum or 1-2 tablespoons of arrowroot powder. Alternatively, blend a portion of the soup to thicken it naturally.
- Add Extra Vegetables: Feel free to add other low-carb vegetables like spinach or mushrooms for added nutrients and flavor.
- Toss in Some Protein: Cooked chicken, bacon, or sausage can be added to the soup for a heartier meal.
- Add Some Flavor: Add cream cheese, garlic powder, onion powder & paprika for flavor.
- Roast the broccoli: Roasting the broccoli first and then making a Cream of Roasted Broccoli Soup results in AMAZING flavors.
Serving and Storage
- Serving: Serve hot, garnished with fresh parsley or a sprinkle of extra cheese. Toasted almonds also make a delicious topping.
- To Store: Leftover soup can be stored in the refrigerator in an airtight container for up to 1 week.
- To Freeze: Place batches of the soup in a sealable container and store it in the freezer for up to 2 months. Make sure that you let it cool down completely first. Thaw in the refrigerator before reheating. Dairy-based soups are tricky to store, as they can change consistency with freezing and thawing. If you do find that it separates, transfer it to a blender to make it smooth again.
Variations and Customizations
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Cheesy: Experiment with different types of cheese, such as Monterey Jack or a Mexican cheese blend.
- Vegetarian: Use vegetable broth instead of chicken broth.
- Smooth vs. Chunky: Puree the soup completely for a silky smooth texture, or leave some broccoli chunks for a heartier soup.
Nutritional Information
This recipe yields six 1 1/2 cup servings. Each serving contains approximately 6 grams of net carbs. This recipe for Keto Broccoli Cheese Soup has only 8.3g of carbs and 2.3g of fiber. It is important to note that nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
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