Description
Keto broccoli cheese soup is a rich, creamy, and low-carb comfort food made with tender broccoli florets and melted cheddar cheese. It’s a quick and easy meal perfect for those following a ketogenic or low-carb diet.
Ingredients
Units
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- 2 tablespoons butter
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups broccoli florets, chopped small
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 4-5 minutes.
- Stir in garlic and cook for another 1 minute until fragrant.
- Add broccoli and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes until broccoli is tender.
- Reduce heat to low. Stir in heavy cream, cream cheese, and paprika. Cook until cream cheese is melted and fully incorporated.
- Gradually add shredded cheddar cheese, stirring constantly until melted and smooth.
- Use an immersion blender to blend part of the soup for a creamier texture, or leave it chunky if preferred.
- Season with salt and pepper to taste and serve hot.
Notes
- Use pre-chopped broccoli to save prep time.
- Adjust cheese amount to desired richness and thickness.
- Store leftovers in the fridge for up to 4 days; reheat gently to avoid cheese separation.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 100mg