Easy keto broccoli cheese soup is packed with cheddar flavor and is the perfect low carb warm comfort food. Thickened with egg and cauliflower, it’s high protein with only 2 net carbs.
About a month ago, my daughter and I got to celebrate with one of her favorite evenings out. We joined Grandma and Grandpa at the dinner theater for the play, Holiday Inn.
It was just after Christmas, and my daughter LOVED it. She’s huge on live theater, and while this wasn’t her favorite play, it’s the entire experience we love. The music, the costumes, the show being acted out live before us, and of course, there’s always the food!
Dinner theater soup
The child selected the soup instead of a salad for this performance, and let’s just say I heard about it for days. “Mommy! That broccoli cauliflower cheese soup was sooooo good! Can we go again just to get more soup?! Maybe we can make our own.”
And so on.
Therefore, of course we in fact did have to make our own. And we’ve made it several times since. Actually, she requested it again on the way to school this morning!
I’m not opposed.
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To feel safe and warm on a cold wet night, all you really need is soup.
– Laurie Colwin
Keto Comfort Soup
I absolutely love a good soup in winter. Be it snow, rain, drizzle, the dark, the damp, all bad weather can be made positive with a good thick warm soup in you.
Don’t you agree?
It’s even better if you have a pre-made pot you can just heat up when you’re ready. Warm and eat. Oh, and one of these garlic parmesan keto biscuits on the side would be pretty fabulous too.
Best keto soup thickeners
But how to thicken a soup?
I get this question a LOT. How can you thicken a soup without using non-keto ingredients like flour, cornstarch, etc.?
I’ve talked about this before in other recipe blog posts, but there are many options. Check out my post on Keto Pork Chops for more detail on keto sauces thickeners.
Some of the thickeners I use most are cream cheese, eggs, gelatin, xanthan gum, and almond flour. In this keto broccoli cheese soup recipe, I’m using a combination of several as well as a new thickener to add to the fold.
Yes, our inspiration soup from the dinner theater had cauliflower in it. I thought, why not? Could it be used as a thickener as well?
Indeed, it can! In fact, I have to say it turns out pretty tasty too.
TO MAKE KETO BROCCOLI CHEESE SOUP YOU’LL NEED:
- knife and cutting board
- a spatula
- soup pot or Dutch oven
- measuring cups and spoons
- Soup bowls or crocks or ramekins
- cheese grater (optional)
I live on good soup, not on fine words.
HOW TO MAKE KETO BROCCOLI CHEESE SOUP
To begin, get out the ingredients and pans, etc. so everything is easily accessible. This makes the soup preparation even that much easier and quick to manage.
First, place a medium-sized Dutch oven or stockpot on the stove. Then melt the two tablespoons of butter on medium-high heat.
Second, add in the minced garlic to infuse that wonderful garlic flavor in the butter. After about a minute of stirring the garlic around, add in the chopped broccoli and stir it to coat the broccoli and sear in the flavor.
Cook the broccoli for 2-3 minutes and then pour half the chicken bone broth over it.
Use a blender for soup
One of my favorite and most used gadgets in the kitchen may not be what you think.
It’s a blender! I love my Vitamix high speed blender, and use it at least once a day. It’s one of those indespensible tools I’ve come to rely on and would replace immediately if it were to go out.
Which I can’t imagine happening anytime soon, and I’ve used mine regularly for a good seven years. It’s great not just for smoothies, but baking, soups, anything.
But back to the recipe.
Ingredients into the blender
Now, pour the rest of the chicken bone broth in a high-speed blender. Next, add in the cream cheese, chopped cauliflower, onion powder, mustard powder, and egg.
Don’t question the mustard powder or leave it out. It doesn’t make it taste like mustard. On the contrary, it amplifies the cheddar flavor of the cheese. Trust me.
Blend it all together on high for 30-45 seconds until the mixture, especially the cauliflower, is completely smooth.
Keto broccoli cheese soup to the stock pot
Then dump that mixture into the Dutch oven or soup pot with the broccoli and bone broth.
Stir it around to mix it together, then heat it to boiling. Once it boils, turn down the heat to a simmer for at least a good 10 minutes, stirring occasionally.
“Wait a minute! You forgot the cheese!” you may be thinking. (I can read your mind.)
Never! A good cheddar gives this soup a ton of its flavor.
Now, whisk in the grated cheddar cheese until it’s melted and blended throughout the soup. Add the black pepper and salt to taste.
At this point, you can serve it immediately or continue to simmer to blend the flavors.
Keto broccoli cheese soup for meal prep
Here’s a helpful hint for soups!
I love to prep a pot of soup for the week. There are multiple benefits to prepping it beforehand on a busy week.
First of all and most obvious, it’s ready when you need it. Just heat it up, and you have a healthy, satisfying comfort meal.
Secondly, when the pot sits overnight the flavors all intermingle. The garlic, broccoli, cheddar, spices…they all taste better when they’ve know each other for awhile.
How long will keto broccoli cheese soup keep?
As with most things, if you keep the soup in a covered container in the refrigerator, it will be good for about a week.
I would assume it won’t last that long. However, if you’re making individual portions, I would suggest freezing them.
Just ladle your desired serving into a freezer bag, place it in a freezer-friendly bowl, and then put it in the freezer. Remove the bowl after the soup’s frozen, and stack the portions so they’re ready to pull out when you need.
What are your favorite winter weather comfort foods?
As I mentioned, I’m a huge soup fan when any sort of cooler or wet weather hits. It’s warm, comforting, and delicious. Also, did I mention easy to warm up?
What about you? Do you go for soups or casseroles when it’s cold out? What are your favorite comfort foods?
I hope you enjoy this awesome easy keto broccoli cheese soup! Lately, it’s definitely been on repeat at our house. Enjoy!
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Want more of my favorite keto soup recipes?
- 2 tbsp butter
- 2 cloves minced garlic
- 2 cups chopped broccoli
- 32 oz chicken bone broth
- 1 cup chopped cauliflower
- 1 tsp onion powder
- 1 tsp mustard powder
- 1-2 tsp salt (to taste)
- 4 oz cream cheese
- 3 cups shredded cheddar cheese
- 1 tsp black pepper
- 1 large egg
- Place a medium Dutch oven or stockpot on medium-high heat and melt the two tablespoons of butter.
- Add the minced garlic to infuse in the butter and after a minute add in the chopped broccoli and stir. Cook for 2-3 minutes and pour in half the chicken bone broth.
- Put the rest of the chicken bone broth in a high-speed blender then add in the cream cheese, chopped cauliflower, onion powder, mustard powder, and egg. Blend on high for 30-45 seconds until the mixture, especially the cauliflower, is completely smooth.
- Pour the mixture into the Dutch oven with the broccoli and bone broth. Heat to boiling then turn down the heat to a simmer for at least 10 minutes, stirring occasionally.
- Whisk in the cheddar cheese until it's melted and dispersed throughout. Add black pepper and salt to taste and serve immediately or continue to simmer to blend the flavors.
Servings 6.0 Calories 385 Total Fat 30 g Saturated Fat 19 g Monounsaturated Fat 1 gPolyunsaturated Fat 0 gTrans Fat 0 gCholesterol 128 mg Sodium 986 mg Potassium 466 mg Total Carbohydrate 4 g Dietary Fiber 2 g Sugars 1 g Protein 25 g Net Carbohydrate 2 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 385Unsaturated Fat: 0g