Easy Broccoli Cheese Soup Keto

Broccoli Cheese Soup Keto recipe is a trend right now specially for rainy and cold season. Also great if you just want a comfort or recovery food when your are not feeling well but does not want to break your healthy eating habits. You can cook it from a normal casserole to instant pot or crock pot. It’s affordable and easy to make with its simple healthy ingredients.

Let us introduce two (2)of the most famous and healthy way of cooking it:

1. Keto Broccoli Cheese Soup Recipe by Sahil Makhija from headbangerskitchen.

“There hasn’t been a more Keto soup than this recipe. While the original recipe generally includes flour and milk to make a roux to give you a thick soup, it’s completely unnecessary. In my recipe I’ve kept it really simple and used the broccoli stalks which I puree to give the soup body. The heavy whipping cream and cheese as well add body to the soup.”

2. Easy Keto Broccoli Cheese Soup Recipe by Joe Duff from thedietchef.

“This recipe for soup is one of the best. The process is super simple and have an incredibly velvet, rich, and creamy soup.”

This way you can enjoy option and version of cooking but the same way of healthy benefits for this recipe. See Summary of the Recipe below!

Other recipes you might like to try: Cauliflower Mashed Potatoes Low Carb, Mayonnaise Recipe Keto No Eggs, Chili Recipe Low Carb and Keto

Keto Broccoli Cheese Soup scaled

Easy Broccoli Cheese Soup Keto

Broccoli Cheese Soup Keto recipe is perfect for your low carb diet. You can cook it from a normal casserole to instant pot or crock pot. It's affordable and easy to make with its simple healthy ingredients.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Sides, Soup
Cuisine American, General

Ingredients
  

by Sahil Makhija from headbangerskitchen

  • 500 grams broccoli
  • 50 grams onion
  • 10 grams garlic
  • 500 ml Vegetable or Chicken Stock You can also use water
  • 150 ml Heavy Cream/Double Cream
  • 100 grams Cheddar Cheese
  • 3 tbsp butter
  • 1 tbsp olive oil

by Joe Duff from thedietchefs

  • 4 tbsp (56g) salted butter
  • 2 oz (56g) full fat cream cheese
  • 1 1/4 cups (140g) shredded cheddar cheese
  • 1 large clove garlic
  • 1 small (200g) head of broccoli
  • 2 cups (475mL) chicken bone broth
  • 1/3 cup (80mL) heavy cream
  • 1/4 tsp Xanthan gum *Optional*

Instructions
 

by Sahil Makhija from headbangerskitchen

  • Clean and cut the broccoli and separate the florets and the stalk. Roughly chop the stalks and dice up the florets into small pieces.
  • Heat up a tablespoon of olive oil and a tablespoon of butter in your saucepan and once melted add in one roughly chopped onion and the broccoli stalks
  • Cook on a medium heat till they start to brown and then add in the garlic
  • Once you start to see some colour season with salt, pepper, paprika and cayenne pepper and cook out the spices for a minute
  • Deglaze with chicken or vegetable stock and cover and cook for 5 minutes
  • Transfer the cooked veggies to a food processor and blend with the liquid till you get a smooth and creamy soup
  • In the same pan heat 2 tbsp butter and fry the broccoli florets. It's best to start cooking and not move them and allow them to get a nice char for that lovely roasted flavour.
  • Once they have some nice colour pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip using the sieve.
  • Allow the mixture to come to a boil and then simmer for a few minutes.
  • Add in your heavy cream and cheese and mix well.
  • Cook till all the cheese has melted and you have a nice creamy soup. You can at this point use your immersion blender to puree the florets and break them down further if you like. Serve hot!

by Joe Duff from thedietchefs

  • Dice the small onion and mince the garlic cloves. Place both in a small bowl and set aside. Cut the broccoli into florets and mince into tiny pieces. Place in a medium-sized bowl and set aside.
  • Place a large pot on the stove and turn it up to medium-high heat.
  • Add the salted butter. Once it’s melted enough to coat the bottom of the pan, add the prepared onions and garlic. Use a spatula to gently sauté until the onions are translucent and the garlic is fragrant.
  • Pour in the 2 cups of chicken bone broth followed by the minced broccoli. Stir to distribute all the ingredients well then bring the heat up to high.
  • Once the soup is boiling and the broccoli is soft, add the cream cheese and heavy cream. Mix it well to dissolve the cream cheese and incorporate the cream.
  • Bring the broth back up to a boil and add the shredded cheddar cheese. Mix all the cheese into the soup until it melts.
  • Turn the heat down to low and simmer until the soup thickens as desired. (For a really thick soup, incorporate ¼ tsp. of xanthan gum.)

Notes

1. Keto Broccoli Cheese Soup Recipe by Sahil Makhija from headbangerskitchen.
Easy Broccoli Cheese Soup Keto
Servings: Eight (8) Nutrition Info (per serving):  Calories: 178, Net Carbs: 4g, Carbs: 6g, Fat: 15g, Protein: 5g, Fiber: 2g
2. Easy Keto Broccoli Cheese Soup Recipe by Joe Duff from thedietchefs.
Broccoli Cheese Soup Keto
Servings: One (1) Nutrition Info (per serving): Calories: 275, Fat: 23, Carbohydrates: 6, Fiber: 1.5, Protein: 12
Keyword keto, Keto Recipe, Keto Recipes, low carb, Vegan recipes

Keto Broccoli Cheese Soup scaled
Easy Broccoli Cheese Soup Keto
Print Recipe
Broccoli Cheese Soup Keto recipe is perfect for your low carb diet. You can cook it from a normal casserole to instant pot or crock pot. It's affordable and easy to make with its simple healthy ingredients.
Prep Time
10 minutes
Cook Time
25 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Keto Broccoli Cheese Soup scaled
Easy Broccoli Cheese Soup Keto
Print Recipe
Broccoli Cheese Soup Keto recipe is perfect for your low carb diet. You can cook it from a normal casserole to instant pot or crock pot. It's affordable and easy to make with its simple healthy ingredients.
Prep Time
10 minutes
Cook Time
25 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
by Sahil Makhija from headbangerskitchen
by Joe Duff from thedietchefs
Servings: Check the Servings below Recipe Notes
Instructions
by Sahil Makhija from headbangerskitchen
  1. Clean and cut the broccoli and separate the florets and the stalk. Roughly chop the stalks and dice up the florets into small pieces.
  2. Heat up a tablespoon of olive oil and a tablespoon of butter in your saucepan and once melted add in one roughly chopped onion and the broccoli stalks
  3. Cook on a medium heat till they start to brown and then add in the garlic
  4. Once you start to see some colour season with salt, pepper, paprika and cayenne pepper and cook out the spices for a minute
  5. Deglaze with chicken or vegetable stock and cover and cook for 5 minutes
  6. Transfer the cooked veggies to a food processor and blend with the liquid till you get a smooth and creamy soup
  7. In the same pan heat 2 tbsp butter and fry the broccoli florets. It's best to start cooking and not move them and allow them to get a nice char for that lovely roasted flavour.
  8. Once they have some nice colour pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip using the sieve.
  9. Allow the mixture to come to a boil and then simmer for a few minutes.
  10. Add in your heavy cream and cheese and mix well.
  11. Cook till all the cheese has melted and you have a nice creamy soup. You can at this point use your immersion blender to puree the florets and break them down further if you like. Serve hot!
by Joe Duff from thedietchefs
  1. Dice the small onion and mince the garlic cloves. Place both in a small bowl and set aside. Cut the broccoli into florets and mince into tiny pieces. Place in a medium-sized bowl and set aside.
  2. Place a large pot on the stove and turn it up to medium-high heat.
  3. Add the salted butter. Once it’s melted enough to coat the bottom of the pan, add the prepared onions and garlic. Use a spatula to gently sauté until the onions are translucent and the garlic is fragrant.
  4. Pour in the 2 cups of chicken bone broth followed by the minced broccoli. Stir to distribute all the ingredients well then bring the heat up to high.
  5. Once the soup is boiling and the broccoli is soft, add the cream cheese and heavy cream. Mix it well to dissolve the cream cheese and incorporate the cream.
  6. Bring the broth back up to a boil and add the shredded cheddar cheese. Mix all the cheese into the soup until it melts.
  7. Turn the heat down to low and simmer until the soup thickens as desired. (For a really thick soup, incorporate ¼ tsp. of xanthan gum.)
Recipe Notes

1. Keto Broccoli Cheese Soup Recipe by Sahil Makhija from headbangerskitchen.

Easy Broccoli Cheese Soup Keto

Servings: Eight (8) Nutrition Info (per serving):  Calories: 178, Net Carbs: 4g, Carbs: 6g, Fat: 15g, Protein: 5g, Fiber: 2g

2. Easy Keto Broccoli Cheese Soup Recipe by Joe Duff from thedietchefs.

Broccoli Cheese Soup Keto

Servings: One (1) Nutrition Info (per serving): Calories: 275, Fat: 23, Carbohydrates: 6, Fiber: 1.5, Protein: 12

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