Here is another recipe that my family has been making for years. Maybe your family has their own version, too? I must say, though, this Broccoli Cheese Soup is nothing like my family has made. This one is keto and low carb friendly!
HOW TO MAKE KETO BROCCOLI CHEESE SOUP
To start on this soup we need to simmer the broccoli and carrots in the chicken broth. I used 4 cups of fresh broccoli that I chopped into bite size pieces, but you could use frozen if you like. We need to simmer the vegetables in the broth until they are fork tender.
Now it’s time to add in the seasonings and the cheese. Let the liquid cool a bit before adding the cheese. Liquid above 150F will cause the cheese to not incorporate. Add in the cheese a handful at a time and let it melt completely before adding more.
As for the type of cheese, I like to use pre-shredded sharp cheddar. It incorporated into the soup perfectly.
After all of the cheese is incorporated, add in the heavy cream and cream cheese. Let that all melt in and your soup is ready!
Some other soup recipes you should definitely check out: Leftover Steak Soup, Instant Pot Chicken Soup, Cream of Cauliflower Soup, Albondigas Soup, Low Carb Chicken Soup, and Low Carb Zuppa Toscana.
WATCH ME MAKE THIS SOUP ON MY COOKING SHOW
⭐ Did you make this Keto Broccoli Cheese Soup Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Broccoli Cheese Soup - Ready in 30 Minutes!
Ingredients
- 4 Cups Chicken broth
- 4 Cups Broccoli florets
- 1/2 Cup Shredded carrots
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 4 Cups Shredded sharp cheddar
- 1 Cup Heavy cream
- 4 ounces Cream cheese
- Salt and pepper to taste
Instructions
- Add the chicken broth, broccoli, and carrots to a heavy bottom soup pot. Bring to a boil, then reduce the heat to low and let simmer until the vegetables are fork tender, about 6-8 minutes. Add in the garlic powder and onion powder.
- Let the liquid cool to below 150F before adding the cheese so it doesn't clump and sink to the bottom. Add in the cheese a handful at a time, making sure it is incorporated before adding more. When all of the cheese is incorporated, add in the heavy cream and the cream cheese.
- Remove from the heat and season with salt and pepper to taste. The soup with thicken nicely as it sits. Serve with extra shredded cheese, if desired.
Notes
- I used 4 cups of fresh broccoli, but you could use frozen if you like.
- I like to use pre-shredded sharp cheddar. It incorporated into the soup perfectly.
- Let the liquid cool a bit before adding the cheese. Liquid above 150F will cause the cheese to not incorporate because it breaks down the protein bonds. Add in the cheese a handful at a time and let it melt completely before adding more.
Want to try this. Have you tried in in IP?
BTW: What is that red pot you are cooking in? I love it. Plus that table top burner.
Brigitte
I don’t think it would work in the IP because of all the dairy. The red pot is a Staub dutch oven. The burner is a Duxtop
I made this recipe but my cheese turned into little curds and never melted what did I do wrong
Did you use pre-shredded cheese or shred the cheese yourself? Pre-shredded is what has worked for me and adding the cheese a little at a time.
Just made this, came out great.
The cream cheese does take a while to melt.
I made the soup according to the recipe instructions. After adding the heavy cream and cream cheese, the cream cheese would not melt. Do you have any reason for that?
How much time did you give it to melt?
Enjoying your recipes so much. Thank you for sharing its so appreciated. Its so nice to be able to go to the grocery store and not a health food store to purchase the ingrediates. Your meals are so darn good!
Sincerely,
Victoria C
That is my goal with my recipes and I am so glad you hear that!