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Keto Broccoli Cheese Soup

A creamy, cheesy soup that is low in carbs and high in healthy fats, perfect for a ketogenic diet.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon butter
  • 1/2 large onion (chopped)
  • 2 cloves garlic (minced)
  • 3 cups chicken broth
  • 1 1/2 cups heavy cream
  • 4 cups broccoli (finely chopped)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 1/2 cups cheddar cheese

Method
 

Preparation
  1. In a deep pot, add the butter and place it over medium heat. Wait until the butter is hot and melted.
  2. Once hot, add the chopped onions and minced garlic to the pot. Stir fry them for about 1-2 minutes, until they become fragrant and soft.
Cooking
  1. Next, pour in the chicken broth and the heavy cream. Mix these together.
  2. Add the finely chopped broccoli into the pot along with the smoked paprika, pepper, and salt. Bring everything to a boil.
  3. When the mixture begins to boil, reduce the heat to low. Let it simmer for 20 minutes. The broccoli should be tender after this time.
  4. Now, it’s time to add the cheese! Add the cheddar cheese in half a cup at a time. Stir it well until it is fully combined and melted.
  5. Once everything is mixed, you can remove the pot from the heat. If you like, serve the soup with extra shredded cheese and chopped parsley on top.

Notes

Keto Broccoli Cheese Soup is best served hot. You can serve it in individual bowls with some shredded cheese on top for extra cheesiness. Adding a sprinkle of fresh parsley enhances its look and flavor. If you have leftovers, they can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for 2 to 3 months.