What Makes This Soup So Good
Keto broccoli cheese soup is thick, rich, and incredibly cheesy. While it may be a little thinner than a traditional broccoli cheddar soup because it doesn’t use a roux for a base, the puréed cheddar cheese, heavy cream, and broccoli make it thick and creamy.There might not be many carbs, but there’s a ton of flavor. Onion, cheddar, paprika, garlic, mustard powder… y’all, this soup is GOOD.It’s so easy to make! All you need is a big pot and an immersion blender. If you don’t have an immersion blender, you can use a standard blender – just make sure to read the tips below so you do it safely.Refrigerate leftovers in an airtight container and they’ll keep up to a week! Perfect for a low carb, gluten free, keto meal prep. You can reheat it on the stovetop or in the microwave! This recipe also freezes well, so feel free to make a double batch and stock up! Just cool it completely, then freeze it in airtight, freezer-safe containers or flat in sealable freezer bags. Thaw it in the fridge overnight and then reheat on the stovetop over low heat.
Key Ingredients
Broccoli – Fresh or frozen will work here. No need to thaw the frozen broccoli first, either! You could also use cauliflower florets in place of or along with the broccoli. Of course, you wouldn’t have keto broccoli cheese soup if you replace all the broccoli with cauliflower!Cheddar Cheese – For best results, pick up a good block of cheddar and shred it yourself! You can use prepackaged shredded cheese, but keep in mind that they use anti-caking agents to prevent clumping, which will add unnecessary carbs. They can also make the soup a little grainy.Heavy Cream – This makes it nice and creamy. If you’re needing a lower fat alternative, you can try using half-and-half instead of heavy cream. It’ll be a little thinner, but you could offset that with extra cheese if you want.Spices – Optional, but highly, highly, highly recommended! Keto broccoli cheese soup is amazing all on its own, so you don’t have to dress it up with spices if you don’t want to or don’t have them. They make a huge difference, though, in my opinion! I urge you to try it with the spices at least once.
Chef’s Tips
I really don’t think you’ll need it, but if you’d like an even thicker keto broccoli cheese soup, you can stir in a tiny amount of xanthan gum. You should only need ½ teaspoon max – be very careful not to overdo the xanthan gum. Too much will affect the taste of the soup and can give it a gummy texture.No immersion blender? You can use a standard blender! Just be very careful. Hot liquids will expand in the blender and cause a very big, very dangerous mess. Let the soup cool a little before pouring it into the blender. Make sure to only fill the blender a maximum of halfway. You’ll have to blend your soup in batches. Also, remove the center piece from the lid of your blender and hold a kitchen towel over the hole while you blend.Make sure to add the cheddar cheese when the saucepan is off the heat. This helps keep the cheese from seizing and clumping when it hits the liquid.
You’ll Love These Keto Recipes, Too!
Keto Meatballs and Tomato SauceEverything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)Keto Zucchini BreadBacon Chips (Keto)Instant Pot Chicken WingsKeto Chicken Salad (Classic Shredded Chicken Salad)Cheesy Keto Green BeansCream Cheese Fat Bombs (Keto, Gluten Free)
