Keto Creamy Broccoli Cheddar Soup
Cheesy, creamy, and low-carb! This keto broccoli cheddar soup is perfect comfort food and ready in just 25 minutes.
Ingredients
- 4 cups broccoli florets fresh or frozen
- 2 cups chicken broth low sodium recommended
- 1 cup heavy cream
- 2 cups shredded cheddar cheese sharp or medium
- ½ cup cream cheese
- 2 garlic cloves minced
- ½ tsp onion powder
- Salt and pepper to taste
Tip: For best results, use freshly grated cheddar—it melts smoother than pre-shredded varieties.
Instructions
Simmer the Broccoli
In a large pot, combine:
- Broccoli florets
- Chicken broth
- Garlic
- Onion powder
- Bring everything to a boil over medium-high heat. Then reduce the heat and let it simmer for 8–10 minutes, or until the broccoli is very tender.
Blend to Your Liking
- Once the broccoli is cooked, use an immersion blender directly in the pot to puree the soup to your desired texture.
- Want it silky-smooth? Blend completely. Prefer a chunky texture with bites of broccoli? Just pulse it a few times.
- No immersion blender? Transfer the soup carefully to a countertop blender and blend in batches. Just be cautious with the hot liquid.
Stir in the Creamy Goodness
Add:
- Heavy cream
- Cream cheese
- Cheddar cheese
- Stir over low heat until the cheeses are fully melted and the soup is thick and creamy. This step gives the soup its signature richness and a velvety finish.
Season and Serve
- Taste and season with salt and pepper as needed. Spoon into bowls and serve warm.
- Top with extra shredded cheese, a dash of paprika, or crispy bacon crumbles if you’re feeling indulgent.