Featured/ Keto Recipes/ Vegetarian

Keto Broccoli Cheese Soup

The big green cheesy machine

There hasn’t been a more Keto soup than Broccoli and Cheese. While the original recipe generally includes flour and milk to make a roux to give you a thick soup, it’s completely unnecessary. In my recipe I’ve kept it really simple and used the broccoli stalks which I puree to give the soup body. The heavy whipping cream and cheese as well add body to the soup. It’s perfect for a cold winter day and is such a hearty soup it would even warm the cockles of the Night King’s cold dead heart. Anyway, enough jibber jabber, enjoy the recipe.

How do you like your soup?

The beauty of soup, in general is that you can have it cold or hot, you can have it thick or thin, chunky or smooth, it’s just a wide range of options when it comes to making it. For this recipe I chose to strain it through a sieve for a nice velvety texture but at the same time I left most of the florets intact so I still get that nice chunky bite when eating it. I have used onions and garlic in this soup and if you want to lower the carb count even more you can go right ahead and skip those. To give your soup an extra fat boost just add a tablespoon of butter on it while serving. You can also chop up some chicken and add it and an egg yolk can be added for extra creaminess.

If broccoli isn’t your cup of soup, you can try my recipe for a Keto cream of chicken soup or try my Asian style seafood soup.

Keto Broccoli Cheese Soup

Nutrition Info (per serving)

  • Calories: 178
  • Net Carbs: 4g
  • Carbs: 6g
  • Fat: 15g
  • Protein: 5g
  • Fiber: 2g

This recipe makes 8 servings. Get this recipe on myfitnesspal.

Keto Broccoli Cheese Soup
Keto Broccoli Cheese Soup
Yum
Votes: 20
Rating: 4.45
You:
Rate this recipe!
A rich and creamy broccoli cheese soup
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Keto Broccoli Cheese Soup
Keto Broccoli Cheese Soup
Yum
Votes: 20
Rating: 4.45
You:
Rate this recipe!
A rich and creamy broccoli cheese soup
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Ingredients
  • 500 grams broccoli
  • 50 grams Onion
  • 10 grams garlic
  • 500 ml Vegetable or Chicken Stock You can also use water
  • 150 ml Heavy Cream/Double Cream
  • 100 grams Cheddar Cheese
  • 3 Tbsp Butter
  • 1 Tbsp olive oil
Servings: servings
Units:
Instructions
  1. Clean and cut the broccoli and separate the florets and the stalk. Roughly chop the stalks and dice up the florets into small pieces.
  2. Heat up a tablespoon of olive oil and a tablespoon of butter in your saucepan and once melted add in one roughly chopped onion and the broccoli stalks
  3. Cook on a medium heat till they start to brown and then add in the garlic
  4. Once you start to see some colour season with salt, pepper, paprika and cayenne pepper and cook out the spices for a minute
  5. Deglaze with chicken or vegetable stock and cover and cook for 5 minutes
  6. Transfer the cooked veggies to a food processor and blend with the liquid till you get a smooth and creamy soup
  7. In the same pan heat 2 tbsp butter and fry the broccoli florets. It's best to start cooking and not move them and allow them to get a nice char for that lovely roasted flavour.
  8. Once they have some nice colour pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip using the sieve.
  9. Allow the mixture to come to a boil and then simmer for a few minutes.
  10. Add in your heavy cream and cheese and mix well.
  11. Cook till all the cheese has melted and you have a nice creamy soup. You can at this point use your immersion blender to puree the florets and break them down further if you like
  12. Serve hot!

You Might Also Like

23 Comments

  • Reply
    Naomi
    January 22, 2018 at 4:27 pm

    What an excellent way to use up those stalks! I like this because there is no need to peel them, losing so much of the good broccoli. I can’t wait to try this recipe.

  • Reply
    Dolly
    January 22, 2018 at 7:24 pm

    I have asthma. So when I make creamy soups during Flu season, I add some freshly grated Ginger Root and Horseradish. I can make it as spicy as I want. I do this because fresh Ginger & Horseradish are Bronchodilators. .I like adding them to creamy soups to get the benefit without the heat.

  • Reply
    George Koclanis
    January 22, 2018 at 7:40 pm

    The nutrition information indicates 8 servings but it appears that the recipe would not produce even a liter of liquid so what size servings might this be based on?

    • mm
      Reply
      Sahil Makhija
      January 24, 2018 at 2:53 am

      Hi George, I just divide the end result by 8. They are small soup servings. I never eat a giant bowl of soup myself, I probably eat like 120ml or 150ml probably. So if you eat this over 4 servings instead of 8 like I do then just double the macros 🙂 Best thing is weigh the soup in the end and divide by 8

  • Reply
    Latinapalestina
    January 24, 2018 at 4:34 am

    Thanks so much for this! Looks great 🙂 how much is a serving?

    • mm
      Reply
      Sahil Makhija
      January 24, 2018 at 9:59 am

      Just divide the final soup into 8 equal portions and 1 portion is a serving. I forgot to weigh my soup at the end so I couldn’t calculate the exact weight.

      • Reply
        Latinapalestina
        January 24, 2018 at 4:30 pm

        Thank you!

      • Reply
        Latinapalestina
        January 25, 2018 at 2:52 am

        Made the soup! It was awesomemsauce:) For some reason I couldn’t log it nor locate the recipe. What gives?

  • Reply
    Praveen
    January 27, 2018 at 8:52 am

    Hi sahil…why can’t we use peanut oil in keto??
    Does it through us out of ketosis?

    • mm
      Reply
      Sahil Makhija
      January 28, 2018 at 6:34 am

      Nope, you want to avoid most of these because they are ‘hydrogenated’ oils which are not ‘good’ fats. If you can find like some cold pressed or naturally extracted stuff then it’s fine.

  • Reply
    Wordsmith
    February 7, 2018 at 2:43 pm

    KERO? TYRO? (TYPO)

    • mm
      Reply
      Sahil Makhija
      February 7, 2018 at 3:20 pm

      hahah thanks for spotting that. I fixed it now.

  • Reply
    Sanjay
    March 1, 2018 at 3:06 pm

    Bro how is this only 180 calories per serving? On the video it seemed like a ton of crem and cheese no?

  • Reply
    BOBBIE D BAGNERIS-MUDD
    March 9, 2018 at 9:21 pm

    I love this soup. It’s easy to make and delicious! Thank you so much for sharing this recipe.

  • Reply
    Gloria Piccioni
    March 14, 2018 at 2:56 pm

    Sahil, your cooking is awesome I just wish I could cook as I can barely cook baked beans. Lol.

  • Reply
    Rosalie Cole
    March 20, 2018 at 1:16 am

    This looks perfect for me. I try to eat low carb. One question – can this soup be re-heated?

    • mm
      Reply
      Sahil Makhija
      March 20, 2018 at 5:47 pm

      Yes it can.

  • Reply
    Lori
    March 27, 2018 at 4:22 pm

    Sahil – You are awesome and I’ve tried several of your recipes including this delicious soup! Thank You! appreciate it.

  • Reply
    Lupe D
    April 12, 2018 at 7:38 pm

    I tried it (without the herbs, I didn’t have any) and it was delicious! Thank you for such a wonderful recipe!

  • Reply
    Jesse
    May 3, 2018 at 6:36 am

    I made this, first time I’ve made soup not from a can! It’s honestly so good! Probably the best soup I’ve ever had. I did a couple little things different, but overall I followed the recipe. I used about 50% more onion and garlic just because I love onion and garlic, and I added chicken and bacon. The chicken and bacon helps to stretch the recipe further so it lasts longer and I can eat a larger serving while maintaining that low carb status. Personally I don’t think straining the processed mixture is worth it unless you’re going for a completely smooth soup, including processing the florets. But I’ve always been a chunky soup guy, so what do I know? I’m definitely going to be making this recipe again, maybe with sausage and prawns next time. Thanks for sharing!

  • Reply
    Shruthi
    July 7, 2018 at 6:48 am

    This soup was delicious . Thank you for the recipe.

  • Reply
    Edin
    July 23, 2018 at 7:52 am

    Hej,

    just wanted to stop by and tell you that this soup was super delicious. I made it twice now. One way I found to improve it a bit and add a bit more nutty flavour and texture to it is roasting some chopped almonds and sprinkling them over the soup once it is in the bowl.

    Thanks for the awesome recipes,

    Edin

  • Reply
    Anand
    August 7, 2018 at 11:38 pm

    Sahil – I tried your recipe with Coconut Milk instead. It was awesome. Thanks for all you do.

  • Leave a Reply