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To make a tasty keto broccoli cheddar soup, gather these fresh ingredients: - 4 cups fresh broccoli florets - 1 cup shredded sharp cheddar cheese - 1 cup heavy cream - 1 cup vegetable broth - 1 small onion, diced - 2 cloves garlic, minced - 2 tablespoons butter - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Each ingredient plays a key role. Fresh broccoli gives the soup its base and nutrition. Sharp cheddar cheese adds rich flavor and creaminess. Heavy cream makes the soup smooth and decadent. Vegetable broth brings all the flavors together. Onion and garlic add depth to the dish. They release their natural sweetness when sautéed. The garlic powder and onion powder boost flavor. Salt and pepper enhance every bite, balancing the taste. When you combine these ingredients, you create a warm, comforting dish. This soup is perfect for a cozy night in or a family meal. Enjoy the process of cooking and taste the delightful flavors that come together! {{ingredient_image_1}} Prepping the vegetables Start by washing your broccoli. Cut it into small florets. This helps it cook evenly. Dice the onion finely. Mince the garlic cloves. You want these to blend well in the soup. Sautéing the onion and garlic In a large pot, melt the butter over medium heat. Once melted, add the diced onion. Sauté it for about five minutes until it turns translucent. Next, add the minced garlic. Sauté for one more minute. You want the garlic to be fragrant but not burnt. Simmering and blending the soup Add the vegetable broth to the pot and bring it to a simmer. Once it simmers, toss in the broccoli florets. Cook them for about eight to ten minutes. You want the broccoli to be soft. After it’s soft, use an immersion blender to blend the soup until smooth. If you don’t have one, you can use a regular blender in batches. Return the blended mixture to the pot. Incorporating cream and cheese Now, stir in the heavy cream. Add the garlic powder and onion powder next. Season with salt and pepper to taste. Let the soup simmer for another five minutes. This helps mix all the flavors together. Gradually add the shredded cheddar cheese. Stir continuously until it melts into the soup. Adjusting seasonings before serving Before serving, taste the soup. Adjust the salt and pepper as needed. This step ensures the soup tastes just right. For a nice touch, serve the soup with extra cheddar on top. You can also add a few small broccoli florets for garnish. A drizzle of olive oil will make it look even better. To make your Keto Broccoli Cheddar Soup burst with flavor, add some great seasonings. Besides garlic and onion powder, you can try a pinch of cayenne for heat. A sprinkle of smoked paprika adds depth and warmth. Fresh herbs like thyme or parsley can also brighten the taste. When blending the soup, ensure it is cool enough to handle. If using a traditional blender, blend in small batches to avoid spills. You want a smooth texture, so blend until it looks creamy and velvety. Using an immersion blender is a game changer for this soup. It lets you blend right in the pot. This saves time and reduces mess. If you prefer a traditional blender, wait until the soup cools slightly. This helps avoid splatters and burns. Incorporating cheese is key to your soup's richness. Add the shredded cheddar gradually while stirring. This way, the cheese melts evenly. Be patient; let it melt completely for that perfect creamy finish. Pro Tips Cheese Selection: Use a mix of cheeses like Gruyere or mozzarella for a more complex flavor profile. Broccoli Prep: For a vibrant green color, plunge the cooked broccoli in ice water before blending. Texture Control: If you prefer a chunkier soup, reserve some broccoli florets and add them back after blending. Seasoning Adjustment: Always taste and adjust seasoning after adding the cheese, as it can alter the overall flavor. {{image_2}} You can make this soup fit your needs easily. If you want a dairy-free option, use coconut cream instead of heavy cream. This keeps the soup rich and creamy without dairy. You can also swap the cheddar for a nut-based cheese or a vegan cheese blend. If you want to switch things up, try different vegetables. Cauliflower can replace broccoli for a milder taste. Spinach or kale can add great nutrition and color. You can even toss in some carrots or bell peppers for a sweet twist. Spices can boost the flavor of this soup. Add a pinch of cayenne for heat or smoked paprika for depth. Fresh herbs like thyme or basil can make it pop too. You can also change the cheese. While sharp cheddar is great, try Gruyère for a nutty flavor. Monterey Jack can add a creamy texture. Mixing different cheeses can create a unique taste that makes each bowl special. To keep your soup fresh, store it in an airtight container. Place it in the fridge if you plan to eat it within three days. This keeps the flavors intact and ensures you enjoy every spoonful. If you want to keep it longer, freezing works great. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space for expansion. Label the bags with the date, and it can last up to three months in the freezer. When it’s time to enjoy your leftovers, reheating is key. I suggest using the stovetop. Pour the soup into a pot over low heat. Stir often to prevent sticking. This method helps maintain its creamy texture and flavors. If you’re in a rush, you can use the microwave. Just heat it in short bursts. Stir between each burst to ensure even heating. Avoid boiling the soup, as this can change its texture. Enjoy every warm, cheesy bite! Is this soup keto-friendly? Yes, this soup is keto-friendly. It uses low-carb ingredients like broccoli and heavy cream. Cheese adds flavor and protein, making it perfect for a keto diet. Can I make this soup ahead of time? You can make this soup ahead of time. Just store it in the fridge for up to three days. Reheat it on the stove when you're ready to eat. How can I make this soup thicker? To thicken the soup, blend it longer or add more cheese. You can also add a low-carb thickener like xanthan gum. What can I substitute for heavy cream? If you need a substitute for heavy cream, try full-fat coconut milk. It adds creaminess while keeping it keto. You can also use cream cheese for a thicker texture. Can I use frozen broccoli instead of fresh? Yes, you can use frozen broccoli. Just make sure to thaw it first. Frozen broccoli cooks faster, so check it often while simmering. This blog post covered delicious broccoli cheddar soup. We shared the main ingredients and precise measurements to help you gather what you need. I outlined easy steps for cooking, along with tips to enhance flavor. You learned about ingredient substitutions and variations for your soup. Finally, we discussed how to store leftovers and reheat them perfectly. With this knowledge, you can make a tasty soup that's perfect for any occasion. Now, enjoy your cooking and feel free to experiment with your own ideas!

Cheesy Keto Broccoli Bliss

A creamy and cheesy broccoli soup perfect for a keto diet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 cup shredded sharp cheddar cheese
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper

Instructions
 

  • In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic to the pot and sauté for an additional minute until fragrant.
  • Stir in the vegetable broth and bring to a simmer.
  • Add the broccoli florets to the pot and cook until soft, about 8-10 minutes.
  • Once the broccoli is cooked, use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
  • Return the blended mixture to the pot and stir in the heavy cream, garlic powder, onion powder, salt, and pepper.
  • Allow the soup to simmer for an additional 5 minutes to heat through.
  • Gradually add the shredded cheddar cheese, stirring continuously until completely melted and incorporated into the soup.
  • Adjust seasoning if necessary before serving.

Notes

Serve the soup in bowls topped with a sprinkle of extra cheddar and a few small broccoli florets for garnish. Drizzle a little olive oil on top for an elegant finish.
Keyword broccoli, cheese, keto, soup