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.
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.
- 500 grams broccoli
- 50 grams Onion
- 10 grams garlic
- 500 ml Vegetable or Chicken Stock You can also use water I recommend this one
- 150 ml Heavy Cream/Double Cream
- 100 grams Cheddar Cheese
- 3 Tbsp Butter I recommend this one
- 1 Tbsp olive oil I use this one
- Clean and cut the broccoli and separate the florets and the stalk. Roughly chop the stalks and dice up the florets into small pieces.
- 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
- Cook on a medium heat till they start to brown and then add in the garlic
- Once you start to see some colour season with salt, pepper, paprika and cayenne pepper and cook out the spices for a minute
- Deglaze with chicken or vegetable stock and cover and cook for 5 minutes
- Transfer the cooked veggies to a food processor and blend with the liquid till you get a smooth and creamy soup
- 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.
- 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.
- Allow the mixture to come to a boil and then simmer for a few minutes.
- Add in your heavy cream and cheese and mix well.
- 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
- Serve hot!
53 Comments
Naomi
January 22, 2018 at 4:27 pmWhat 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.
Dolly
January 22, 2018 at 7:24 pmI 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.
Tonya
January 6, 2019 at 12:01 amWhat a good idea!
George Koclanis
January 22, 2018 at 7:40 pmThe 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?
Sahil Makhija
January 24, 2018 at 2:53 amHi 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
Charity Scott
January 3, 2019 at 5:02 pmHello Sahil and good tidings! Not sure how to leave a direct comment but I had the same question. Im assuming 1 serving is 1 cup. Thats what im going with when logging. I have to tell you that i am a huge fan, intend to make all of you recipes. So far, ive done 2 and my family LOVES it! Broc chs soup and your delectable lemon pepper chicken! OMG sooo good! I share you with all my keto ppl. 🤗🤘 Thank you for everything!
Sahil Makhija
January 4, 2019 at 2:53 amHi Charity, thank you for the kind words and really glad you dig the recipes. Actually I haven’t checked the serving size but I normally weigh the final dish and divide by the number of servings I’ve listed. It’s a bit of work but when I’m doing Keto for weight loss I am quite particular about it.
Latinapalestina
January 24, 2018 at 4:34 amThanks so much for this! Looks great 🙂 how much is a serving?
Sahil Makhija
January 24, 2018 at 9:59 amJust 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.
Latinapalestina
January 24, 2018 at 4:30 pmThank you!
Latinapalestina
January 25, 2018 at 2:52 amMade the soup! It was awesomemsauce:) For some reason I couldn’t log it nor locate the recipe. What gives?
Praveen
January 27, 2018 at 8:52 amHi sahil…why can’t we use peanut oil in keto??
Does it through us out of ketosis?
Sahil Makhija
January 28, 2018 at 6:34 amNope, 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.
Wordsmith
February 7, 2018 at 2:43 pmKERO? TYRO? (TYPO)
Sahil Makhija
February 7, 2018 at 3:20 pmhahah thanks for spotting that. I fixed it now.
Sanjay
March 1, 2018 at 3:06 pmBro how is this only 180 calories per serving? On the video it seemed like a ton of crem and cheese no?
Aditi Khatau
September 30, 2019 at 3:00 pm8 servings will be 180×8 = 1440 calories.
BOBBIE D BAGNERIS-MUDD
March 9, 2018 at 9:21 pmI love this soup. It’s easy to make and delicious! Thank you so much for sharing this recipe.
Gloria Piccioni
March 14, 2018 at 2:56 pmSahil, your cooking is awesome I just wish I could cook as I can barely cook baked beans. Lol.
Rosalie Cole
March 20, 2018 at 1:16 amThis looks perfect for me. I try to eat low carb. One question – can this soup be re-heated?
Sahil Makhija
March 20, 2018 at 5:47 pmYes it can.
Tonya
January 5, 2019 at 11:59 pmI made a double batch of this soup and cooked the broccoli florets separately until just barely tender. I stored them separately and just added them together when reheating. That way the broccoli didn’t get overcooked.
Sahil Makhija
January 7, 2019 at 5:02 pmThat’s a good tip!
Lori
March 27, 2018 at 4:22 pmSahil – You are awesome and I’ve tried several of your recipes including this delicious soup! Thank You! appreciate it.
Lupe D
April 12, 2018 at 7:38 pmI tried it (without the herbs, I didn’t have any) and it was delicious! Thank you for such a wonderful recipe!
Jesse
May 3, 2018 at 6:36 amI 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!
Shruthi
July 7, 2018 at 6:48 amThis soup was delicious . Thank you for the recipe.
Edin
July 23, 2018 at 7:52 amHej,
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
Anand
August 7, 2018 at 11:38 pmSahil – I tried your recipe with Coconut Milk instead. It was awesome. Thanks for all you do.
Natalie
October 29, 2018 at 3:20 pmHi, love your website and channel. I introduced keto to an Indian friend while he was here in the US. Now he’s back in India (Chennai) and is struggling to follow. Any advice on cheeses, etc? He can’t do non veg at home and he says the cheeses don’t compare. I don’t want him to get discouraged. Any advice helpful, thanks!!!
Sahil Makhija
October 30, 2018 at 2:38 amHe can check up brands like Kodai, Mooz, Dairy Craft etc that make great cheese in India.
Kathy Johnson
October 31, 2018 at 10:47 pmOh my goodness! I love this soup! So very good. This is the best broccoli cheddar soup I have ever had! I give this 10 big stars!!!!
KATHY Johnson
November 1, 2018 at 3:56 pmI did the macros on this soup. This soup serves 4 and that is a cup of soup, not a bowl.
Calories 356 calories
Net carbs 8 gr
Fat 30 gr
Protein 10g
FIber 4
Carbs 12
I just doubled the macros in this recipe.
Janice G.
November 2, 2018 at 3:23 amMade this tonight…but guess I should have calculated the macros first. My son and I ate the entire pot of soup. Oh was it good … but in the future I don’t know how to fit this soup into my meal plans. Unfortunately too many carbs for such a small serving.
Fouzia
November 28, 2018 at 8:41 amI have made this soup are few times & it’s delicious. My family & friends loved it too. Thanks a lot.
Tashena
December 2, 2018 at 10:37 pmI am making this tonight, hubby wanted to add some chicken thighs to it too, ☺ thanks for the recipe!!
Christine
January 2, 2019 at 9:09 pmI made this today and it was amazing. The addition of the basil and thyme added such a good flavor and I never would have thought to do that on my own. Deeeeelicious!!! I have loaded up my Pinterest board with your recipes. Thank you!!
JP
January 25, 2019 at 1:54 amGreat base recipe. Added mustard powder (since so many cheese recipes use it) and instead of cheddar, used the market’s ‘bag of ends of cheese.’ I also added the florets nearer the end and didn’t puree them like another writer.
Thank you so much for having a recipe section that isn’t 5000 words before getting to the recipe. \m/
Sahil Makhija
January 25, 2019 at 2:28 amMy pleasure, I’m not a huge fan of writing big blog posts 😛 I just write enough or what’s needed.
Shari
February 2, 2019 at 2:13 amI have made this soup so many times…it is my ABSOLUTE FAVORITE!!! I also make it for company as it’s always a hit!! Great show…LOVE your recipes!!
Sheneka
February 10, 2019 at 7:40 pmThis tastes delicious. The flavors are awesome. I’ve made this 2 times and it came out perfect. I’m making it again today! Thanks for sharing the recipe!!
Kelly Rushing
February 17, 2019 at 10:42 pmOMG…such a good keto soup! I added some ground beef to mine to make it extra good. Thanks for the recipe!
Diana Paduano
February 24, 2019 at 12:14 amI made this soup the other night and it was TERRIFICLY DELISH! my husband and daughter loved it. It was perfect, thank you. I also made the BlackBerry cheesecake and it was pretty easy. I was nervous bc I’ve never made cheesecake before. It needed a little more sweetness as the berries were tart but that was my fault I didn’t use enough sweetener (I’m new at this stuff). Thank you again.
Pdub
March 1, 2019 at 3:22 amHello from Illinois USA. Thanks for sharing your recipe. I’m getting ready to make this soup. I’ve noticed in step 4, you mention adding seasonings: salt, pepper, paprika and cayenne pepper but they’re not listed in your ingredients. Can you provide the amounts of each seasoning? Thank you, Pdub
Sahil Makhija
March 1, 2019 at 8:59 amThanks Pdub. I generally eyeball the seasoning to taste but pepper and cayenne is normally 1/2 tsp. Salt and paprika would be 1 tsp each. If you want a less smokey flavour use 1/2 tsp of paprika and add more if you want later.
Kavitha
March 9, 2019 at 11:33 amSahil… This is awesoooomeee yummmy!! I hate broccoli.. This soup is so delicious, I think broccoli has a new taste and magically it seems to have won its way to my favorite things..
soooo good!! ThAnku..
P.S: I am Keto beginner and all ur recipes make the journey easier 👏👏
Sahil Makhija
March 10, 2019 at 5:25 amthank you I am glad to hear that.
Janna
April 12, 2019 at 9:27 pmHalos up!!! This was one of the first recipes I cooked of yours and was so delish! I love soups, loved this recipe, quick and easy. I now will keep frozen broccoli in the freezer so I will always have a quick meal or craving. Thank you! Blessings!
Diane
June 15, 2019 at 3:24 amThis is the best broccoli soup! I’ve done it several times and it never fails to impress. I made it a couple of days ago and tonight I decided to make it with cauliflower. I prepared it the same but added a small amount of smoked paprika. It was awesome! Thanks for posting this, love your recipes!
SANGEETA
June 19, 2019 at 4:13 amHi, the best best broccoli soup I had/ made. I added some mushrooms too. Trust me, it was very yum without the cream and cheese too. I tasted before adding. Later I added and it’s 👌👌👌👌👌👌👌👌. Thanks again for the lovely recipe.
ELISABETA
October 19, 2019 at 3:35 pmI made this soup a few times. It’s delicious. I love it. Thank you for doing what you do. Blessings to you and your family.
Ruth A
November 12, 2019 at 4:36 pmThank you for this easy recipe! I made a double batch for a church function and had everyone begging for the recipe!
Kristal Stygler
November 15, 2019 at 7:36 pmThis is now my “go-to” recipe for broccoli soup. That is saying something because I don’t like broccoli, but I LOVE this soup. Caramelizing the broccoli just takes the soup to the next level. Thank you so much for sharing your recipe!