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Keto Broccoli Cheese Soup

Creamy One-Pot Keto Broccoli Cheese Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 6 slices bacon (optional, for garnish)
  • 2 tbsp butter (if not using bacon)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups broccoli florets
  • 3 cups chicken broth
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • Pinch of nutmeg (optional)

Method
 

  1. Cook bacon in a large pot over medium heat until crispy, about 5 minutes. Remove to a paper towel, crumble, and set aside. Leave about 2 tbsp drippings in the pot (or add 2 tbsp butter if skipping bacon). Sauté onion until soft, 4-5 minutes, then add garlic and cook 1 minute.
  2. Add broth and broccoli. Bring to a boil, then reduce heat and simmer until broccoli is tender, 10-12 minutes.
  3. Reduce heat to low. Add cream cheese in chunks, then use an immersion blender to pulse until about half the broccoli is pureed and soup is creamy with some chunks remaining.
  4. Stir in shredded cheddar, heavy cream, salt, pepper, and nutmeg. Continue stirring on low heat until cheese is fully melted and soup is smooth, about 2 minutes.
  5. Ladle into bowls and top with crumbled bacon. Serve hot.

Notes

If you prefer a completely smooth soup, blend it fully after adding the cream cheese. For extra protein, add shredded rotisserie chicken along with the cheese. The soup will thicken as it cools, so when reheating add a splash of broth or cream.