Keto Broccoli Cheese Soup - Ready in 30 Minutes!
This broccoli cheese soup recipe is keto and low carb friendly, gluten free, full of flavor, and ready in under 30 minutes!7 Net Carbs
Servings: 8
Calories: 346
Ingredients
- 4 Cups Chicken broth
- 4 Cups Broccoli florets
- ½ Cup Shredded carrots
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 4 Cups Shredded sharp cheddar
- 1 Cup Heavy cream
- 4 ounces Cream cheese
- Kosher 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.
Nutrition
Calories: 346 | Carbohydrates: 8g | Protein: 14g | Fat: 30g | Saturated Fat: 18g | Fiber: 1g