Get ready for our tasty Keto Broccoli Cheese Soup recipe! We took inspiration from the beloved Panera version and gave it a little twist to cut the net carbs in half. That means you can savor every spoonful on your keto journey. Get ready to indulge in a velvety, cheese-loaded bowl and learn how to make this recipe in just 30 minutes!
Jump to:
- Preparation and cooking overview
- Chef's note
- š„£ Ingredients for this keto broccoli cheese soup recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Broccoli Cheese Soup: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto broccoli and cheese soup?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- š Recipe
Preparation and cooking overview
You can make this keto soup in under 30 minutes by cooking it in a cast-iron Dutch oven on the stovetop. Just sautƩ onions, celery, garlic, and spices, then add broth and broccoli and let it simmer until tender. Complete the dish by stirring in half and half, cheddar cheese, and seasoning to your liking.
Chef's note
You can enjoy our keto broccoli soup while sticking to a dairy-free and low-carb diet. It's easy! Replace butter with vegan options like Miyoko's, swap half and half with unsweetened almond milk, and choose Violife's vegan cheddar cheese.
For more inspiration check out our Soup recipe.
š„£ Ingredients for this keto broccoli cheese soup recipe
Here's a list of ingredients you'll need for this broccoli cheese soup:
Optional
Ingredient substitutions
Do you see something on the ingredients list that you'd rather skip? No worries! Here are a few keto-friendly substitutions:
Additional ingredients
Add some extra flair to this low carb broccoli soup with these optional ingredients:
Cooking tools required
To make this Keto Broccoli Cheese Soup recipe, you'll need the following tools:
Tools substitute options
How to make Keto Broccoli Cheese Soup: step-by-step guide
Cooking methods
Preparation steps
- Peel and cut the onion into small pieces.
- Wash and chop up two celery stalks.
- Crush and finely chop two garlic cloves.
- Cut 1 pound of broccoli into small, bite-sized pieces.
- Grate 16 ounces of sharp cheddar cheese.
- Optional: Set aside some extra cheese for garnish.
Cooking instructions
- Heat up your 5-quart cast-iron Dutch oven over a medium flame. When it's hot, add butter, onion, and celery. Cook these for about 4-5 minutes until they start getting soft.
- Mix in the garlic, cayenne pepper, and mustard powder, and cook it until it smells good, which will take about 30 seconds.
- Pour in the broth and add the chopped broccoli, then let it boil. Cook it until the broccoli gets soft, which will take about 15 minutes.
- Stir in the half and half and cheddar cheese. Lower the heat to keep it at a low boil. If you're using xanthan gum, add it now and stir it well.
- If you want your soup to be smoother, blend it with an immersion or regular blender.
- Season it with salt and pepper to your liking, and serve it hot.
Chef's pro tip
Add the grated cheddar cheese to the soup a little at a time, making sure to stir the soup non-stop. If you add all the cheese at once or don't stir the soup, it might end up lumpy. Go slow and keep stirring to make sure your soup ends up smooth and creamy.
What to serve with keto broccoli and cheese soup?
Enjoy this Broccoli Cheese Soup as a stand-alone dish, or pair it with other side dishes. Here are some examples:
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
If you're reheating a large amount, you can use a slow cooker on low heat for a few hours, stirring occasionally, until it's heated.
Only reheat the amount you'll eat to maintain the best taste and consistency. Reheating the soup multiple times can lead to overcooking and loss of flavor.
Recipe wrap-up and conclusion
That's it! Your delightful and easy Keto Broccoli Cheese Soup is ready to serve. Its silky-smooth texture, robust flavors, and chunky broccoli bits make this soup not just a comfort food but a wonderful addition to your low-carb meal plan.
So, it's time to grab your apron, start cooking, and enjoy the comforting and nutritious taste of this homemade soup! Who knew healthy could be this delicious?
Frequently asked questions
š Recipe
Keto Broccoli Cheese Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- ā teaspoon cayenne pepper
- Ā½ teaspoon dry mustard powder
- 4 cups vegetable broth
- 1 lb broccoli florets cut into bite-sized pieces
- 2 cups half and half or heavy whipping cream
- 16 ounces shredded sharp cheddar cheese
- 1 teaspoon sea salt or more to taste
- Ā½ teaspoon freshly ground black pepper or more to taste
- Ā¼ teaspoon xanthan gum optional, to thicken
- Extra shredded cheddar to garnish (optional)
Instructions
- Heat up your 5-quart cast-iron Dutch oven over a medium flame. When it's hot, add butter, onion, and celery. Cook these for about 4-5 minutes until they start getting soft.
- Mix in the garlic, cayenne pepper, and mustard powder, and cook it until it smells good, which will take about 30 seconds.
- Pour in the broth and add the chopped broccoli, then let it boil. Cook it until the broccoli gets soft, which will take about 15 minutes.
- Stir in the half and half and cheddar cheese. Lower the heat to keep it at a low boil. If you're using xanthan gum, add it now and stir it well.
- If you want your soup to be smoother, blend it with an immersion or regular blender.Ā
- Season it with salt and pepper to your liking, and serve it hot.
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