Creamy Keto Broccoli Cheddar Soup
Creamy Keto Broccoli Cheddar Soup
Ingredients
For the Soup Base
- 4 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups chicken broth, low-sodium
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Broccoli and Cheese
- 4 cups fresh broccoli florets, chopped into small pieces
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
Optional Garnish
- 2 strips cooked bacon, crumbled
- 1 tablespoon fresh chives, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Pour in the chicken broth and bring to a simmer. Add the chopped broccoli florets, cover, and cook for 8-10 minutes, or until the broccoli is tender.
⏱️ 10 min
- 4
Reduce the heat to low. Stir in the heavy cream, cubed cream cheese, and Dijon mustard. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth base.
⏱️ 5 min
- 5
Gradually add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring constantly until all the cheese is melted and the soup is smooth and creamy. Do not boil the soup after adding the cheese, as it can cause the cheese to separate.
⏱️ 5 min
- 6
Season the soup with salt and freshly ground black pepper to taste. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, leaving some broccoli chunks for texture.
⏱️ 2 min
- 7
Ladle the hot soup into bowls. Garnish with crumbled cooked bacon and fresh chopped chives, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Keto Broccoli Cheddar Soup
Ingredients
For the Soup Base
- 4 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups chicken broth, low-sodium
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Broccoli and Cheese
- 4 cups fresh broccoli florets, chopped into small pieces
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
Optional Garnish
- 2 strips cooked bacon, crumbled
- 1 tablespoon fresh chives, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour in the chicken broth and bring to a simmer. Add the chopped broccoli florets, cover, and cook for 8-10 minutes, or until the broccoli is tender.
⏱️ 10 min - 4
Reduce the heat to low. Stir in the heavy cream, cubed cream cheese, and Dijon mustard. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth base.
⏱️ 5 min - 5
Gradually add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring constantly until all the cheese is melted and the soup is smooth and creamy. Do not boil the soup after adding the cheese, as it can cause the cheese to separate.
⏱️ 5 min - 6
Season the soup with salt and freshly ground black pepper to taste. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, leaving some broccoli chunks for texture.
⏱️ 2 min - 7
Ladle the hot soup into bowls. Garnish with crumbled cooked bacon and fresh chopped chives, if desired. Serve immediately.
⏱️ 1 min