Broccoli Cheddar Soup

About

There is something irresistible about a thick, creamy bowl of broccoli cheddar soup. If you’re a cheese-a-holic, then you would be insane to skip on this Keto soup recipe! A bowl of broccoli cheddar soup is a great addition to your weekly meal plan. This soup is easy enough to separate amongst some Tupperware and store in a freezer. It only takes minutes to reheat throughout the week.

Is Broccoli Low Carb?

Broccoli is a delicious and nutrient-dense vegetable that can be enjoyed on a low carb diet. As with most Keto vegetables, this is best enjoyed in moderation as part of a balanced diet and in line with your specific macro needs. This recipe would also work well using cauliflower as a substitute if you do not have any broccoli to hand.

Do I Have to Use Cornstarch?

This Keto soup recipe uses cornstarch to thicken the broth, creating an extra creamy sauce. When used in limited quantities, cornstarch may be used to thicken Keto recipes. If you would prefer not to use cornstarch, this may be substituted for xanthan gum. Alternatively, you may omit a thickening agent entirely and enjoy a thinner broth. Please be sure to adjust your macros to account for any changes made to the recipe.

Ingredients

8 ounce broccoli
4 cup, shredded shredded cheddar cheese
2 tablespoon butter
1 clove garlic raw
1 cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon spices onion powder
½ teaspoon spices paprika
1 teaspoon spices, mustard seed, ground
6 cup vegetable broth
2 ounce cream cheese
1 tablespoon cornstarch

Instructions

Chop the broccoli into bite-sized pieces. Have an assortment of florets and stems. Shred the cheddar cheese (if necessary) and set it aside for later. Melt the butter in a large soup pot over a medium heat. Stir in the broccoli.
Mince the garlic and add it to the pot. Cover the pot and cook the broccoli and garlic for about 5 minutes, or until the broccoli becomes soft. Stir occasionally to avoid burning.
Pour the heavy cream into the saucepan and add all the seasonings. Stir the ingredients together well to combine. Bring the cream to a simmer and cook for about 2 minutes.
Pour in the vegetable broth. Cover the pot and bring the soup up to a boil. Reduce the soup to a simmer and allow it to cook until the broccoli is to your preferred tenderness – about 15-20 minutes.
Dice the cream cheese into small pieces. You want the cream cheese to be at room temperature. To help, you may use a fork or spoon to loosen the cream cheese. Stir the cream cheese into the soup allowing it to melt into the broth.
After the cream cheese is thoroughly mixed into the soup, you may add the cheddar cheese. Add the cheddar gradually, about a ½ cup at a time. Stir until all the cheese is melted into the soup.
Finally, remove about a half cup of the soup broth (it’s okay if a little broccoli is included). Combine the broth and the cornstarch in a bowl, and return the thickened broth to the soup pot. Simmer the soup for about 5 more minutes for the broth to thicken. Enjoy!