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–+ servings
Two bowls with broccoli cheddar soup
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Cheesy Broccoli Soup

Cheesy Keto Broccoli Cheese Soup with just 10-ingredients and in no time you have a creamy cheesy low carb and keto soup. No need for the expensive Panera takeout ever again.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Gluten-Free, Keto, Low Carb
Servings: 8 servings
Calories: 270kcal
Author: Bailey

Ingredients

  • 32 - 64 ounces frozen broccoli (fresh works as well. See notes above for varying amounts for broccoli)
  • 32 ounces vegetable broth
  • 1 teaspoon onion powder
  • 2 cloves garlic , minced
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 3 cups shredded cheddar cheese
US Customary - Metric

Instructions

  • If using fresh broccoli, cut off stems and chop broccoli heads into bite-sized pieces.
  • Add broccoli, spices and garlic to a dutch oven over medium heat. Stir and sautee broccoli. until fully thawed if using frozen broccoli. If using fresh, add two tablespoons of olive oil to help with the cooking process. Feel free to char the broccoli just a bit for a slightly smokey flavor.
    Process Photo of adding broccoli to pot with seasoning
  • Add vegetable broth and bring to a boil. Reduce to simmer for 15 minutes.
    Process Shot of adding stock to soup
  • Use a handheld immersion blender to thicken the soup. Blend for desired consistency.
  • Add heavy cream. Simmer for a few minutes to allow soup to get back to warm temperature.
    Process Shot of Adding Cream
  • Add cheese. Stir to melt cheese.
    Process Shot of Adding Cheese
  • Serve while warm.
    Overhead shot of broccoli cheddar soup in bowl

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 10g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 597mg | Potassium: 411mg | Fiber: 4g | Sugar: 3g