Keto Broccoli Cheese Soup is yummy, creamy and tasty, that sort of meal can be enjoyed by everyone especially those who are on a keto diet. This recipe thick soup entails utilization of cheddar cheese blended with broccoli to enhance the taste and at the same time having nutritional value of broccoli. In the serving there is only 5g of net carb and that makes the food very useful to those who observe the ketogenic diet.
Why You’ll Love This Soup
The peculiarity of this soup is that it is creamy, and in terms of taste, it can be described as rich. In contrast to the archetypal broccoli cheddar soups that thicken through the use of a liaison, this recipe is ketogenic and thickens by steaming the broccoli and using cheddar cheese melted into its purée. Having a rich combination of cheddar cheese and heavy cream together with broccoli forms the rich base coupled with onions, garlic, and a combination of spices.
Advantages of keto broccoli cheese soup
- Low Carb: This ensures that each serving has only 5g net carbs which is suitable for consumption by keto dieters.
- Flavorful: It has thick and delicious cheddar cheese, strong garlic taste and has a lot of spices in it.
- Easy to Prepare: It is quick to prepare, and all you need is one pot and hand-held immersions blender.
- Meal Prep Friendly: The soup is great to be stored in the refrigerator or freezer making it ideal for meal preparation.
Ingredients
- Broccoli: For this recipe use broccoli florets that are fresh or frozen. Contrary to many vegetables, it is not necessary to thaw the broccoli before putting them into the deep fryer. Altogether broccoli can be replaced by cauliflower or combined with it, in order to add different taste and softer or crunchy density depending on the preferences.
- Cheddar Cheese: Only for getting the perfectly shredded cheese, grate a block of cheddar cheese. This resource is pre-shredded and may include anti-caking agents that are unnecessary and make the soup too grainy besides adding excessive carbs.
- Heavy Cream: This thickens the soup and at the same time provides a creamy texture to the soup, making it to be more appealing. If wishing for a lower fat content then half-and-half can be used, although the resulting soup will be a little runnier. In order to lessen the taste of butter you desire to substitute you can increase the quantity of cheese.
- Spices: Garlic powder and Mustard powder are optional ingredients but the paprika is a must have. They improve it quite a lot, some brands even naming their products ‘low-salt’ and still adding herbs to it.
Tips for Perfect Soup
- Achieving the Right Consistency: However, if the user would want a thicker soup, then add a small portion of xanthan gum. It is recommended to use 1/2 teaspoon of gelatin and add more if needed while at the same time, one must be careful not to add too much because it becomes gummy.
- Blending Safely: If you do not have an immersion blender, then you need to transfer the soup to a standard blender and blend it. You should also let the soup to cool a little before you blend it to a smooth consistency. Half fill the blender and blend small quantities at a time, and ensure that when blending hot ingredients remove the centre nut of the blender lid and cover the opening with a piece of kitchen towel.
- Cheese Addition: Stir in the shredded cheddar cheese off from the heat to avoid clumping of the cheese.
How To Make
- Sauté Aromatics: In a large stock pot, add the butter and melt over a medium flame. To that add chopped onions to the pan and fry until they are translucent, about 4 minutes. Add the minced garlic and give the pan a stir, sauté the garlic for about 30 seconds or until it turns brown.
- Simmer Broccoli: Pour the chopped broccoli florets, chicken broth, heavy cream, garlic powder, paprika, mustard powder, salt, and pepper to the pot. And, in the remaining liquid, bring to a simmer and let it cook until the broccoli is soft, approximately for 10 minutes.
- Blend the Soup: With a slotted spoon you should remove some of the broccoli for it has been cooked; take about 1 cup of it. Locate the stockpot and take it off the heat then you transfer the soup into a blending bowl and use a hand held blender to blend till smooth.
- Incorporate Cheese: Slowly incorporate the chopped cheddar cheese in to the soup one actual sized handful at a time and stirring until melted. Stir once more with the immersion blender until the soup is smooth and they ingredients are fully integrated.
- Final Adjustments: Put the stock pot back on the heat. Return the broccoli florets which was set-aside earlier back into the stock. Put a lid on the pot then immediately reduce heat and let it simmer for five minutes depending on the type of fish you are using, then taste and adjust the seasonings. It is best to eat this soup warm, and more shredded cheese on top is only encouraged.
Storing and Reheating
- Refrigeration: For more information on preserving the chili for consumption later, keep the leftovers in an airtight container and place it in the refrigerator and can be consumed within a week. To rewarm, either on the stove top on low heat or in microwave.
- Freezing: What is more, it is important to know that the soup freezes well. It should be allowed to cool right down before being placed in air-tight containers that can handle the freezing process or flat re-sealable freezer bags. Best to be stored in the refrigerater before reheating in stovetop.The soup should be thawn before reheating it.
Keto Broccoli Cheese Soup
Broccoli Cheese soup is one of the favorite keto soup recipes among the ketogenic diet followers, as the preparation does not take a long time.
Ingredients
- 2 tablespoons butter
- ½ onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped
- 2-3 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon garlic powder (optional)
- ½ teaspoon paprika (optional)
- ½ teaspoon mustard powder (optional)
- 1 teaspoon salt (to taste)
- Pepper (to taste)
- 3 cups shredded cheddar cheese (plus more for garnish, if desired)
Directions
- Sauté Aromatics: In a large pot, heat butter until it melting at a medium slow heat. Onion was cooked in a pan with chopped form and it turned slightly golden, about 4 min. saute garlic and mince , let it cook for 30 seconds.
- Simmer Ingredients: Now add broccoli, chicken broth, heavy cream, garlic powder, paprika, mustard powder, salt, pepper to the pot. Bring to boil and then simmer until the broccoli is tender, around 10 minutes.
- Blend Soup: Lower the heat to medium, and with a slotted spoon, take out about one cup of broccoli and put it aside. Allow the rest of the soup to cool and blend using an immersion blender until obtaining a smooth consistency.
- Add Cheese: Return the slow cooked meat to the pot to heat up and then add shredded cheese to the pot to melt. Blend again if needed.
- Final Touches: Take broccoli that was set aside back to the pot that it was chopped in. Stir in seasonings, and then serve immediately with more cheese if needed warm.
Notes
- Net Carbs: 5g
Nutrition Facts
- Calories:426kcal
- Carbohydrates:7g
- Protein:17g
- Fat:38g
- Saturated Fat:24g
- Cholesterol:124mg
- Sodium:1094mg
- Potassium:353mg
- Fiber:2g
- Sugar:1g
- Calcium:471mg
- Iron:1mg
