Keto Broccoli Cheddar Soup
A creamy, cheesy soup that is low in carbs and packed with fresh broccoli flavors, perfect for cozy dinners.
Ingredients
Main Ingredients
- 4 cups Broccoli florets, fresh or frozen Fresh florets work best, but frozen is fine.
- 2 tablespoons Butter For flavor and softening the veggies.
- 1 medium Onion, diced Diced small so it melts into the soup.
- 2 cloves Garlic Use more if desired.
- 4 cups Chicken broth Store bought is fine, check for carbs if strict.
- 1 cup Heavy cream Makes the soup feel rich.
- 2 cups Cheddar cheese, shredded Shred it yourself for smoother melting.
- 4 ounces Cream cheese, optional Helps with extra creaminess and thickness.
- to taste Salt and pepper Start light, adjust at the end.
- 1 teaspoon Smoked paprika, optional Adds a cozy background flavor.
Instructions
Preparation
- In a big pot, melt the butter over medium heat. Add the onion and cook until soft, about 4 to 5 minutes. Add garlic and stir for 30 seconds.
- Pour in the chicken broth and add the broccoli florets. Bring to a gentle simmer and cook until the broccoli is tender, usually 8 to 12 minutes.
- Turn the heat down to low. Stir in the heavy cream and cream cheese if using.
Blending
- Blend the soup slightly using an immersion blender for a chunky texture or blend in batches for a smoother consistency.
Finishing Touches
- Add the cheddar cheese slowly, a handful at a time, stirring after each addition. Keep the heat low to ensure a silky texture.
- Taste and adjust seasoning with salt, pepper, and smoked paprika if desired.
Notes
This soup is meal prep friendly and stores well in the fridge for up to 4 days. Reheat on low heat, adding a splash of broth if it thickens.