Keto Broccoli Cheese Soup
A rich, creamy one-pot soup made with tender broccoli, savory garlic, and freshly melted cheddar cheese in a velvety broth, finished in under 30 minutes without any flour.
Equipment
- Large Pot
- Box grater
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
Instructions
- Melt the butter in a deep pot over medium heat, then cook the chopped onion and minced garlic for 1 to 2 minutes, stirring often. The onion should begin to soften and the garlic should smell fragrant without browning.
- Pour in the chicken broth and heavy cream, then add the finely chopped broccoli, smoked paprika, pepper, and salt; bring the mixture to a boil before lowering the heat and simmering for 20 minutes. The broccoli is ready when the pieces are fork-tender and the broth looks lightly thickened.
- Take the pot off the active heat and stir in the cheddar 1/2 cup at a time until each addition has melted before adding the next. The finished soup should look glossy and creamy, with no strings of unmelted cheese; serve with extra shredded cheese and chopped parsley on top.
Notes
Cheese melting tip: Remove the pot from direct heat before gradually stirring in the cheddar. Freshly grated cheese from a block melts much smoother than pre-shredded cheese.
Reheating: Warm leftovers slowly in a saucepan over low to medium-low heat, stirring frequently. Add a splash of chicken broth if the soup thickens too much upon standing.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.