Keto & Low-Carb Broccoli Cheddar Soup
This creamy, cheesy broccoli cheddar soup is the perfect low-carb, gluten-free comfort food. Ready in under 30 minutes, it’s a satisfying meal for chilly days.
Ingredients
- 4 tablespoons unsalted butter
- ½ cup onion, chopped (about 1 small)
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
- Pinch of ground nutmeg (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic and sauté until translucent, about 3–4 minutes.
- Add broccoli florets and broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until broccoli is tender.
- Use an immersion blender to purée the soup until smooth (leave some chunks if desired). Alternatively, transfer in batches to a blender.
- Stir in heavy cream and shredded cheddar cheese. Cook over low heat, stirring until cheese is melted and soup is creamy.
- Season with salt, pepper, and nutmeg. Serve hot.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Fat | 28 g |
| Protein | 12 g |
| Total Carbs | 8 g |
| Fiber | 3 g |
| Net Carbs | 5 g |
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Use vegetable broth instead of chicken broth for a fully vegetarian version.
Can I use a slow cooker?
Absolutely. Sauté the onion and garlic, then transfer all ingredients to a slow cooker and cook on low for 4 hours.
How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Can I freeze this soup?
Yes, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
