Last week I wrote a break-up letter to cauliflower in response to the ridiculously high prices it’s been commanding due to the recent shortage. Â I’m sad to be eating less cauliflower, but on a positive note, broccoli and I have gotten back together.
I know there are already eleventy-billion cheesy keto broccoli soup recipes out there, but since I make this one all the time, and it is not only easy but incredibly tasty and satisfying, I thought I’d share it with you anyway.
As an ironic side note, I’ve been introduced to the joys of the parmesan cheese chip lately and I’m hooked.  Why ironic?  I was so outraged over paying $7 for a head of cauliflower that I wrote an irate letter and boycotted it (at least temporarily) due to the price – buuuuuuuttt when it comes to Parmesan (or Asiago YUM) cheese crisps that I could easily make at home for literally pennies???
I paid $4.99 for a 7 oz bag that had maybe 15 chips in it.
And I’d do it again.
Just look away OK, I can’t bear to see you witness my shame….
Parmesan cheese crisps (homemade or otherwise) are a super tasty crunchy addition to this keto broccoli & cheddar soup. Â You can also set aside some smaller pieces of cooked broccoli to add to this soup if you want a chunkier texture.
I wanted this low carb broccoli soup to be basic at its foundation – but you can easily throw in some chopped bacon, chicken or ham to make it even heartier if you prefer!
Full disclosure – I made this entire broccoli soup in the microwave, so there is no stove required.  I know some of you are gasping in horror because you think the microwave is the devil, but some people are living in dorm rooms where all they have is a microwave, and those people are psyched right now.  ? ? ?
You can absolutely make this cheesy keto broccoli soup on the stovetop – just saying you don’t NEED to if it’s not an option or you’re pressed for time.
Finally, I used beef broth in this keto broccoli cheddar soup recipe, which I think enhances the flavor of the broccoli and cheese more than chicken broth does. Â You can use chicken broth if you prefer it though.
Also, you will greatly increase the health benefits of this (or any) low carb soup by using homemade broth from actual bones instead of store-bought.  If using a purchased broth, you can increase the health benefits by adding a few tablespoons of beef collagen powder to it, which will also make your soup slightly thicker.
Low Carb Cream of Broccoli & Cheddar Soup
- Yield: 6 one cup servings 1x
- Category: Low Carb Soup Recipe
- Cuisine: American
Description
This easy low carb broccoli & cheddar soup is delicious and comforting. Vegetarian if you use a vegetable broth, or you can add chicken or ham to make it heartier! Keto & Atkins friendly.
Ingredients
- 4 cups broccoli florets
- 2 cups beef broth
- 1 cup sharp cheddar cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
- 1/8 tsp nutmeg
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp ground black pepper
- 1/2 cup heavy whipping cream
- 1/4 cup butter
Instructions
- Cook the broccoli florets for 4 minutes in the microwave on high (or steam them on the stove.) Combine the broccoli and other ingredients in a blender and blend until mostly smooth. Cook on high in the microwave for 2 minutes, stir and cook another 2 minutes, repeat one more time and serve hot. Alternatively, simmer in a pot on the stove for about 10 minutes. Serve hot.
Notes
Approx nutrition info per serving: 255 calories, 22g fat, 3g net carbs, 7g protein
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Susan McCarry says
This soup was delicious and so easy to make.
★★★★★
Deanna says
This chilly winter deserves a yummy soup that is heart and body warming! Thanks!!
★★★★★
K says
I’ve yet to try it, but that was really cool to include a viable cooking option of a microwave. Kudos to you!
rina says
This soup is fantastic, along with all your recipes, I love how it tastes so good but with low cal. and it’s healthy. Thank you so much.
Melissa G says
This soup was fantastic! Other than initially steaming the broccoli in the microwave, I made it entirely in my Vitamix! I was hesitant about using beef broth, but OMG will never go back to chicken; it was that sublime. The soup was hot, thick, frothy and steamy. I realized later that I’d forgotten to add the cream and butter. I made another batch with all ingredients and it too was wondeful! I am happy for the error in my initial batch as I have some friends and family who enjoy LC eating but don’t necessarily want so much fat. Such a home run and I didn’t need to turn on the stove. How great! Thanks, Melissa.
Jan says
feel really bad with this review after all tbose positive ones but I found this soup really unappealing. The 4 mins was not nearly enough to cook 4 cups of broccoli so had to add more time. Still not cooked through but I thought maybe the extra 6 mins after blending would do the trick. Nope. I’m sorry to say I thought the flavour and texture were both quite horrible. I’m now going to whizz it in my Nutribullet to see if I can get the texture riÂ¥ght and try and add something else for flavour. Once again I’m sorry I had to make this,review. All ingredients were correct so I’m not sure why it wasn’t as great as everyone else seemed to find it.
★
Mellissa Sevigny says
Maybe one of your ingredients was spoiled or something – I love this soup and make it all the time!
Sally Veliquette says
Have you tried freezing this soup? We are doing a 4 week road trip and hauling our 5th wheel. I’m looking for some soups to make ahead and freeze for a quick keto meal on the road. Thanks!
Mellissa Sevigny says
I haven’t tried it – should work though the cream might separate?