Here’s a creamy, low-carb Keto Broccoli & Cheese Soup — rich, comforting, and perfect for a satisfying meal 🍲🧀🥦
🥦 Keto Broccoli & Cheese Soup
🧾 Ingredients (Serves 4–6)
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4 cups broccoli florets (fresh or frozen)
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1 small onion, diced
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2 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 cup heavy cream
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2 cups shredded cheddar cheese (or cheese blend)
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2 Tbsp butter
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Salt and pepper, to taste
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Optional: ½ tsp mustard powder or paprika for flavor
🔪 Instructions
1️⃣ Sauté Aromatics
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In a large pot, melt butter over medium heat.
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Add onion and garlic; cook 3–4 minutes until soft and fragrant.
2️⃣ Cook Broccoli
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Add broccoli florets and broth.
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Bring to a boil, then reduce heat and simmer 10–12 minutes, until broccoli is tender.
3️⃣ Blend (Optional)
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For a creamy texture, use an immersion blender or regular blender to partially or fully purée the soup.
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Leave some chunks for a chunky style if desired.
4️⃣ Add Cream & Cheese
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Reduce heat to low. Stir in heavy cream and shredded cheese until melted and smooth.
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Season with salt, pepper, and optional spices.
5️⃣ Serve Hot
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Garnish with extra cheese, cooked bacon bits, or fresh herbs if desired.
🟢 Tips
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Cheese choice: sharp cheddar gives strong flavor; mozzarella makes it milder and creamier.
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Low-carb thickener: if you want thicker soup, blend some broccoli with cream before adding the rest.
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Storage: keeps in fridge for 3–4 days; reheat gently to avoid curdling.
🔁 Variations
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Bacon & Broccoli: sauté 3–4 slices chopped bacon with onions for smoky flavor.
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Spicy Kick: add ¼ tsp cayenne pepper or smoked paprika.
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Creamy Alfredo Style: replace half the cheese with cream cheese for extra richness.
If you want, I can make a “5-minute prep, ultra-creamy keto broccoli & cheese soup” that uses one pot and no blender — super quick and still low-carb.