For those embracing a ketogenic lifestyle, comfort food can sometimes feel like a distant memory. But fear not! This keto broccoli cheddar soup recipe brings back all the warmth and satisfaction of a classic favorite, without the carb overload. This recipe delivers a velvety smooth, cheesy soup in just about 30 minutes. It’s so good that it rivals even Panera Bread's version!
Why This Recipe Works
This keto broccoli cheese soup is not only delicious but also incredibly easy to make. Here’s what makes it a winner:
- Quick and Easy: Ready in just 30 minutes, this soup is perfect for busy weeknights.
- One-Pot Wonder: Minimal cleanup is required since everything is made in a single pot.
- Versatile Cooking Methods: Whether you prefer the stovetop, Instant Pot, or slow cooker, this recipe has you covered.
- Keto-Friendly: With only 2 grams of net carbs per serving, it fits perfectly into a ketogenic diet.
- Customizable: Easily adaptable with options to add extra vegetables, protein, or flavor.
Ingredients You'll Need
Here’s a breakdown of the key ingredients that make this soup so amazing:
- Butter: The base for sautéing the aromatics and adding richness.
- Onion and Garlic: These aromatics form the flavor foundation of the soup. Finely dice the onions, carrots.
- Chicken Broth: Use homemade or store-bought. If using store-bought, ensure it has no added sugar. Low sodium chicken broth is preferable, giving you more control over the saltiness.
- Heavy Cream: This gives the soup its extra rich and creamy texture without affecting the flavor.
- Fresh Broccoli: Finely chopped broccoli is essential for that classic broccoli cheddar soup taste. Some readers have said the broccoli took longer to cook than the recipe states, so you can either blanch it in a saucepan or the microwave first and set aside.
- Smoked Paprika: Adds a subtle smoky flavor that enhances the overall taste.
- Salt and Pepper: Simple seasonings to bring out the flavors.
- Cheddar Cheese: The highlight of this soup! Freshly grated cheddar melts easily and provides a salty, cheesy flavor. Avoid pre-shredded cheese, as it contains wood pulp and doesn't melt as smoothly.
- Parsley: For garnish, adding a touch of freshness.
Step-by-Step Instructions
Follow these simple steps to create your own keto broccoli cheddar soup:
Stovetop Method
- Cook Onions and Garlic: Add butter to a large pot over medium heat. Once hot, add the onions and garlic. Sauté the onions and carrots in butter (or ghee) in a large stock pot on the stove top until they turn translucent. Add the garlic and stir fry for 1-2 minutes, until fragrant.
- Build the Soup: Add the chicken broth, heavy cream, and finely chopped broccoli. Add smoked paprika, salt, and pepper. Bring the mixture 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: Reduce the heat and add the heavy cream. Add the cheddar cheese half a cup at a time, stirring until combined and melted. Add the cream cheese and sharp cheddar cheese (please don’t use pre-shredded cheese, it contains wood pulp). Allow it to simmer.
- (Optional) Blend for Smoothness: (Optional) Use an immersion blender to blend the soup until it is smooth and creamy.
Instant Pot Method
- Sauté Aromatics: Turn the Instant Pot to Sauté and add the butter and aromatics. Sauté for a few minutes.
- Add Ingredients: Add the rest of the ingredients (except the cheese).
- Pressure Cook: Cook on Manual/Pressure Cook mode for 8 minutes, then natural pressure release for 5 minutes.
- Add Cheese: Add the cheese a little at a time, stirring until melted.
Slow Cooker Method
- Combine Ingredients: Omit the butter and add all ingredients (except the cheese) into the slow cooker. Chop the broccoli into bite-sized pieces.
- Cook: Cook on low for 6 hours.
- Add Cheese: Add the cheese a little at a time, stirring until melted.
Tips and Tricks for the Perfect Soup
- Don’t Rush the Cheese: Add the cheese gradually, ensuring each addition is fully melted before adding more.
- Shred Your Own Cheese: Freshly shredded cheese melts much better than pre-shredded varieties.
- Thicken the Soup: If you prefer a thicker soup, add ½ teaspoon of xanthan gum or 1-2 tablespoons of arrowroot powder. Be aware that arrowroot powder will add some extra carbs.
- Puree for Smoothness: If you prefer a silky smooth soup, use a hand mixer or blender to puree it.
Variations and Add-Ins
- Add Extra Vegetables: Consider adding cauliflower, spinach, or mushrooms for added nutrients and flavor. Begin by finely dicing the onions, carrots and chopping the broccoli florets into bite-size pieces. Sauté the onions and carrots in butter (or ghee) in a large stock pot on the stove top until they turn translucent.
- Toss in Some Protein: Cooked chicken, bacon crumbles, or sausage can add a protein boost.
- Add Some Flavor: Experiment with different spices like garlic powder, onion powder, or a dash of hot sauce.
Serving Suggestions
- Classic Bowl: Serve in a bowl with a spoon. Garnish with croutons, herbs, or extra cheese. Don’t forget some bread on the side to dip in the soup!
- Bread Bowl: Hollow out a loaf of bread and pour the soup inside for a fun and edible presentation.
- Baked Potato: Ladle broccoli and cheese soup over a baked potato for a hearty and satisfying meal.
Storing and Reheating
- 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 6 months. Dairy does not freeze well, so you can prepare this dish without the cream cheese, heavy cream and cheddar and freeze. When removing from the freezer, allow to thaw at room temperature until you can squeeze it from a freezer bag. Heat over medium low heat and add the cream cheese, cheddar and heavy cream. Make sure that you let it cool down completely first and store it in a sealed container for up to two months.
- Reheating: Reheat over low-medium heat. Add a splash of water or broth if the soup is too thick.
Health Benefits
Don’t underestimate the power of broccoli and cheese soup. It’s more than just a comfort food; it’s a nutrient-packed dish that can improve your health and wellbeing.
Read also: Simply Delish Keto Pudding
- Low-Carb: Perfect for those following a ketogenic or low-carb diet.
- Nutrient-Rich: Broccoli is packed with vitamins, minerals, and antioxidants.
- Filling and Satisfying: The high fat content from the cream and cheese helps keep you full and satisfied.
Addressing Common Questions
- Can I Puree This Soup? Yes, if you prefer a silky smooth soup, you can either puree it using a hand mixer or put it in a blender.
- How Can I Thicken This Soup? Thicken the soup by adding 1/2 teaspoon of xanthan gum or 1-2 tablespoons of arrowroot powder.
- How Many Carbs Are in Broccoli Cheese Soup? This recipe yields six 1 1/2 cup servings. Each serving contains approximately 2 grams of net carbs.
A Keto Fall Favorite
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. This keto broccoli cheddar soup is the perfect way to enjoy the flavors of fall without compromising your dietary goals. It's an excellent low carb option for any Fall meal! The soup is naturally low-carb, vegetarian and keto-friendly. It will definitely make your soup thick, creamy and delicious without altering the taste.
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide