Keto Broccoli Cheddar Soup Recipes

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EASY LOW-CARB KETO BROCCOLI CHEDDAR SOUP

This easy, low-carb, keto-friendly broccoli cheddar soup is so tasty and ideal for those winter nights that we all need some comfort food!

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 8



Easy Low-Carb Keto Broccoli Cheddar Soup image

Steps:

  • Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
  • Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 7.3 g, Cholesterol 115.5 mg, Fat 34.5 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 21.5 g, Sodium 603 mg, Sugar 2.4 g

1 teaspoon butter
3 cloves garlic, minced
2 ½ cups vegetable broth
3 cups chopped broccoli
1 cup heavy whipping cream
3 cups shredded Cheddar cheese
2 slices bacon, chopped and cooked
salt and ground black pepper to taste

KETO BROCCOLI CHEDDAR SOUP

This is a keto-friendly, broccoli-Cheddar soup that hits those cravings when you want something creamy and comforting.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 10



Keto Broccoli Cheddar Soup image

Steps:

  • Melt butter in a saucepan over medium heat. Add shallots and cook, stirring occasionally, until caramelized, about 5 minutes.
  • Slowly pour in 1/2 cup chicken broth and stir to scrape up any bits of shallot. Add cream cheese and whisk to break up any lumps. Pour in remaining broth and whipping cream. Stir in Cheddar cheese, riced broccoli, and garlic granules. Simmer for 4 minutes.
  • Add xanthan gum and whisk continuously until soup is thickened, 2 to 3 minutes. Serve immediately with freshly ground black pepper.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 5.2 g, Cholesterol 84.4 mg, Fat 25.3 g, Fiber 1.7 g, Protein 11.8 g, SaturatedFat 15.8 g, Sodium 720.5 mg, Sugar 1.5 g

1 tablespoon butter
¼ cup minced shallot
2 cups chicken broth, divided
2 ounces cream cheese, softened
½ cup heavy whipping cream
8 ounces shredded Cheddar cheese
6 ounces frozen broccoli rice
½ teaspoon garlic granules
1 teaspoon xanthan gum
freshly ground black pepper to taste

LOW-CARB BROCCOLI CHEDDAR SOUP

We left out the cream but made sure to add plenty of cheese in this low-carb version of the classic.

Provided by Food Network Kitchen

Time 1h10m

Yield 10 cups

Number Of Ingredients 12



Low-Carb Broccoli Cheddar Soup image

Steps:

  • Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towels-lined plate with a slotted spoon; set aside to drain.
  • Add the broccoli stems, garlic and onion to the drippings in the pot and cook until slightly softened, 4 to 5 minutes. Add the paprika and crushed red pepper flakes and cook, stirring, until incorporated.
  • Add the broccoli florets, chicken broth and 2 cups water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until thickened and the broccoli stems and florets are cooked through, about 25 minutes.
  • Remove from the heat and use an immersion blender to blend the soup until creamy. If using a stand blender, work in batches, transferring the soup to the blender and pureeing until smooth (use caution when blending hot liquids); return the soup to the pot.
  • Return the soup to medium-low heat and whisk in the Cheddar and Monterey Jack until smooth and thickened, about 5 minutes. Season with the vinegar, cayenne and some salt and pepper. Divide among bowls and sprinkle with the bacon and extra Cheddar and Monterey Jack.

6 strips thick-cut bacon, cut into 1/2-inch pieces
3 pounds broccoli (about 4 heads), separated into florets and stems (about 15 cups total)
2 cloves garlic, minced
1 large white onion, diced (about 2 cups)
1 teaspoon Hungarian smoked paprika
1/2 teaspoon crushed red pepper flakes
4 cups chicken broth
2 cups grated sharp Cheddar (8 ounces), plus more for topping
1 cup grated Monterey Jack cheese (4 ounces), plus more for topping
1 teaspoon white wine vinegar
Pinch cayenne pepper
Kosher salt and freshly ground black pepper

KETO / LOW CARB CREAM OF BROCCOLI SOUP

Make and share this Keto / Low Carb Cream of Broccoli Soup recipe from Food.com.

Provided by Lone Star Kitchen

Categories     Very Low Carbs

Time 40m

Yield 1 Cup Servings, 6 serving(s)

Number Of Ingredients 9



Keto / Low Carb Cream of Broccoli Soup image

Steps:

  • 1. Add butter, cream cheese, garlic powder, onion powder & paprika to a large pot over medium heat. Stir frequently until melted and blended together.
  • 2. Add heavy cream and chicken broth, stir to combine. Bring to a boil over medium high heat, stirring occasionally. Once boiling allow to boil 5-8 minutes.
  • 3. Add broccoli, stir and return to a boil. Once boiling reduce to simmer and cover. Cook for an additional 20 minutes.
  • 4. Remove from heat, add cheddar, salt and pepper to taste. Stir and Serve.
  • This makes 6 - 1 cup servings at 4.1 net carbs.

Nutrition Facts : Calories 428.5, Fat 39, SaturatedFat 23.2, Cholesterol 126, Sodium 866.2, Carbohydrate 7.9, Fiber 2.5, Sugar 3, Protein 13.8

1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons butter
8 ounces cream cheese
4 1/2 cups chicken broth
1 cup heavy whipping cream
16 ounces frozen chopped broccoli
1 cup sharp cheddar cheese, shredded

SPICY KETO BROCCOLI-CHEDDAR SOUP

In a matter of minutes and using just one pot, this rich broccoli soup comes together with just a few staple pantry ingredients. Lightly fragranced with a combination of cayenne, thyme and a duo of cheeses, this is sure to become your next back-pocket soup recipe.

Provided by norasingley

Categories     Cheese

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11



Spicy Keto Broccoli-Cheddar Soup image

Steps:

  • Melt butter in a large pot over medium-high heat. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent and beginning to turn golden on the edges, about 7 minutes.
  • Add cayenne and toast until fragrant, 30 seconds.
  • Add broccoli, thyme, and chicken stock and bring to a boil. Reduce to a simmer and cook until broccoli is just tender, about 7 minutes.
  • Add cream. Using an immersion blender, blend mixture until smooth.
  • On low heat, add fontina and cheddar and cook until melted.
  • Season with salt and pepper, divide among serving bowls, and top with fresh thyme and a drizzle of olive oil. Serve.

Nutrition Facts : Calories 392.9, Fat 30.7, SaturatedFat 18.7, Cholesterol 96.9, Sodium 441.3, Carbohydrate 13, Fiber 0.7, Sugar 2.4, Protein 20.4

2 tablespoons unsalted butter
1 large onion, coarsely chopped (white or sweet)
kosher salt & freshly ground black pepper
1/2 teaspoon cayenne
1 lb coarsely chopped broccoli floret, with 2-inches stem
4 sprigs fresh thyme, plus leaves from 4 sprigs, for serving
3 cups low sodium chicken broth
1/3 cup heavy cream
3 ounces coarsely grated Fontina cheese (1/2 cup packed)
4 ounces coarsely grated sharp white cheddar cheese (1 cup packed, more for serving)
extra-virgin olive oil, for serving

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