Oh, my! This is the BEST Keto Broccoli Cheese Soup recipe I’ve ever tried!!
Not only this keto Broccoli and cheese soup is low-carb, but it’s also full of flavors.
Creamy, low in carbs and ready in under 30 minutes, you’re going to love this keto broccoli soup.
Great for quick low-carb keto dinner. Even better, it makes a perfect packable lunch for work the next day.
This low-carb soup also gives you a way to add more nutritious foods like broccoli to your keto diet meal plan.
Broccoli is the perfect low-carb veggie for the keto or ketogenic diet. It’s packed with various minerals and vitamins that can greatly benefit your health.
But let’s face it.
Broccoli is not the tastiest food around. But little you know, with recipes featuring the right mix of ingredients, it can be go-to veggie on keto.
Luckily, I have a delicious keto soup recipe that transforms broccoli to a veggie you enjoy and even loves!
This broccoli cheese soup is the ultimate keto soup recipe, and it doesn’t take much to make it keto.
Because of the recipe’s simplicity, it’s also perfect for a weeknight dinner or easy lunch.
It’s a great comfort fall and winter dish you’ll want to eat every day of the week. Especially on those super cold days.
I usually double this recipe in an attempt to have some left for the next day for lunch.
I don’t always end up with leftovers, but it’s always nice to be able to use up the broccoli bunch.
This is also an easy way to introduce broccoli to anyone who doesn’t like this nutritious veggie. Creaminess and cheesiness camouflage the bit of bitterness broccoli has.
I’d say it’s a crowd-pleasing soup you can serve at a dinner party and even to a crowd of vegetarians!
As for the cheese, I recommend getting a block of cheese and grate it yourself. Some bags of shredded cheese contain flour to keep cheese separate. It also tends to be cheaper per pound, and I like the little saving I get to do!
Check out our 7-Day Keto Diet Meal Plan.
- 2tbsp Butter
- 1cup broccoli, chopped
- 1cup whipping cream
- 1cup vegetable broth
- 1cup rated cheddar cheese
- 1/4 tsp salt and pepper to taste
- 1/4stp regular paprika to taste
- 1/8tsp garlic powder to taste
- 1/8tsp onion powder to taste
- Melt the butter in a medium saucepan over medium heat.
- Add the broccoli and saute until softened.
- Whisk in the heavy cream and vegetable broth. Season it with salt, pepper, paprika, onion and garlic powders. Stir occasionally and let it simmer for another 10 minutes or so until it thickens.
- Bring the heat to low and add in 3/4 cup of the shredded cheese slowly little by little. Stir it constantly until all the cheese is added and melted in the soup.
- Pour the soup into 4 bowls and top with the remaining shredded cheese (1/4 cup) and serve.
Nutrition Info Per Serving: 383 calories, 37 g fat, 10g protein, 4g total carbs, 4g net carbs
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