Keto broccoli cheddar soup tastes so good, you’ll want to add it to your weekly rotation!
Cheese, Heavy Cream, and Butter make this an ideal bowl of soup for Keto and it’s extra tasty, too. The broccoli gives it that dose of healthy greens while keeping carb counts low. That’s what it’s all about, right? There is nothing quite like the delicious combination of broccoli and cheddar. They are an under-appreciated flavour combo. The cheese makes the broccoli edible to even the pickiest eater and the broccoli adds some freshness and a little bit of crunch to the creamy mixture.
Stack the Flavors
The secret to this amazing Keto broccoli cheddar soup is building it up right. Like many of the best-tasting soups, it all starts with a saute. In this case, get some minced garlic and butter in a pan and let it spread its goodness as it cooks on medium heat for a hot minute. Then start adding the liquids that will reduce into the most amazing base for a tastier low carb broccoli cheddar soup than you could even imagine. I prefer to use chicken broth. There are other options, but chicken is the most Keto-friendly. Make sure you read the labels of any broth or stock you use. When you add the broccoli you can use frozen broccoli florets, but fresh broccoli will give you the best crunch and the heartiest texture.
Smooth or Chunky?
There are two great ways to enjoy this low-carb cheddar broccoli soup recipe and I include both here. It all depends on your preference. Lovers of smoother consistencies will enjoy the pureed version, while fans of chunkier soups will enjoy my original version. Which type are you? Leave a comment to let me know where you stand. If you find that the keto broccoli cheddar soup is runny (that can especially happen when you use frozen broccoli), you can try letting it reduce a little longer on the stove, or use xanthan gum to help thicken it up.
Issues With Clumping
If you are having issues with clumping during the cheese melting process in the Keto broccoli cheddar soup, you might want to try these tips!
- Heat should be low when adding the cheese. If it’s too hot, the cheese can seize and clump.
- Add only 1/2 cup of cheese at a time. If you dump it all at once, it will clump.
- Stir all the time as you are adding the cheese.
- The broccoli florets should be small. You don’t want the cheese to stick to larger pieces. You can use a food processor to make them smaller.
- Grate a block of cheese or use pre-shredded cheese. Pre-grated cheese in a bag might be more resistant to melting and won’t incorporate as well. If this happens, you can puree the broccoli soup.
- Puree the soup. If you are still having issues with clumping, simply put the broccoli cheddar soup in a blender at low speed.
FROZEN OR FRESH BROCCOLI
You can use fresh or frozen broccoli. The frozen broccoli might cook a little quicker once it thaws in the soup. When the fresh or frozen broccoli is soft and tender, it will be done simmering.
HOW TO MAKE THE BROCCOLI CHEDDAR SOUP THICKER
If you want to make this low carb soup thicker, you can try to:
- Add more cheese. You can add more cheese and this will help to make the broccoli and cheddar soup thicker. It still might not be as thick as using a thickener.
- Puree it. Puree the whole soup into a blender and it will get thicker from the broccoli. It still might not be as thick as using a thickener.
- Add a low carb thickener. I use Xanthan gum as I like my soup to be really thick. Whisk a bit of the thickener with some water, then whisk the mixture into the soup. If you want the soup even more thicker, repeat the step above.
HOW TO CUSTOMIZE THE BROCCOLI CHEDDAR SOUP
This soup is is easy to customize by simply adding:
- More veggies like onions, cauliflower, or bell peppers.
- Cooked bacon bits.
- Your favourite spices (the soup is salty enough with the broth and cheese, so avoid adding more spices with salt).
- Shredded meat like chicken.
HOW TO STORE THE BROCCOLI CHEDDAR SOUP?
Refrigerator: You can store this healthy and gluten-free broccoli cheddar soup in a plastic container in the refrigerator for 5 days.
Freezer: First, cool the soup to room temperature, then freeze in a plastic or glass freezer safe container. When ready to eat, thaw it in the fridge completely, then cook it over low heat, stirring frequently to prevent curdling.
Keto Broccoli Cheddar Soup Recipe
Ingredients
- 1 tsp of butter
- 4 cloves garlic (minced)
- 3 cups broccoli (cut into small florets or use a food processor to chop in smaller pieces)
- 3 1/4 cups chicken broth (vegetable broth, or bone broth)
- 1 1/4 cup Heavy cream
- 3 cups cheddar cheese grated (white or yellow or both) (if you like strong cheese, you can use extra-sharp cheddar cheese) and reserve a small amount for garnishing bowls.
- 1/4 tsp of xanthan gum (optional – to thicken the soup)
How To Make The Keto Broccoli Cheddar Soup
- In a large pot over medium heat, sauté garlic with butter for one minute.
- Add the chopped broccoli, chicken broth, and heavy cream. Increase heat to bring to a boil and stir occasionally, then reduce heat and simmer for about 20 minutes, or until broccoli is tender.
- At very low heat, add the shredded cheddar cheese gradually (1/2 cup at a time), stirring constantly, and continue to stir until melted. Remove from heat once all the cheese has melted.
- Serve hot
If you prefer to puree the soup Or need to because of clumping
- In a large pot over medium heat, sauté garlic with butter for one minute.
- Add the chopped broccoli, chicken broth, and heavy cream. Increase heat to bring to a boil and stir occasionally, then reduce heat and simmer for 20 minutes, until broccoli is tender.
- At very low heat, add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted.
- Remove from heat.
- Add the soup to a blender or use a hand blender and puree.
- Serve hot
RECIPE NOTES
- If you find the soup to be liquidy, whisk the thickener with some water, then whisk the mixture into the soup. Stir until the soup thickens. If you want the soup even more thicker, repeat the step above.
- You can use fresh or frozen broccoli. The frozen broccoli might cook a little quicker once it thaws in the soup. Simmer until the fresh or frozen broccoli is soft and tender.
I hope you enjoyed this Keto Broccoli Cheddar Soup Recipe. If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.
Broccoli Cheddar Soup – Keto and Low-Carb Recipe
Equipment
- Large pot
- Blender (optional)
Ingredients
- 1 tsp of butter
- 4 cloves garlic minced
- 3 cups broccoli cut into small florets or use a food processor to chop in smaller pieces
- 3 1/4 cups chicken broth vegetable broth, or bone broth
- 1 1/4 cup Heavy cream
- 3 cups cheddar cheese grated white or yellow or both (if you like strong cheese, you can use extra-sharp cheddar cheese) and reserve a small amount for garnishing bowls.
- 1/4 tsp of xanthan gum optional – to thicken the soup
Instructions
- In a large pot over medium heat, sauté garlic with butter for one minute.
- Add the chopped broccoli, chicken broth, and heavy cream. Increase heat to bring to a boil and stir occasionally, then reduce heat and simmer for about 20 minutes, or until broccoli is tender.
- At very low heat, add the shredded cheddar cheese gradually (1/2 cup at a time), stirring constantly, and continue to stir until melted. Remove from heat once all the cheese has melted.
- Serve hot
IF YOU PREFER TO PUREE THE SOUP OR NEED TO BECAUSE OF CLUMPING
- In a large pot over medium heat, sauté garlic with butter for one minute.
- Add the chopped broccoli, chicken broth, and heavy cream. Increase heat to bring to a boil and stir occasionally, then reduce heat and simmer for 20 minutes, until broccoli is tender.
- At very low heat, add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted.
- Remove from heat.
- Add the soup to a blender and puree.
- Serve hot
Notes
- If you find the soup to be liquidy, whisk the thickener with some water, then whisk the mixture into the soup. Stir until the soup thickens. If you want the soup even more thicker, repeat the step above.
- You can use fresh or frozen broccoli. The frozen broccoli might cook a little quicker once it thaws in the soup. Simmer until the fresh or frozen broccoli is soft and tender.
