CREAMY KETO BROCCOLI AND CHEDDAR SOUP

CREAMY KETO BROCCOLI AND CHEDDAR SOUP RECIPE

A rich, velvety one-pot soup that’s ready in under 45 minutes.

KEY INFO:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Calories: 385 per serving
• Fat: 32g
• Protein: 18g
• Carbs: 6g (4g net)
• Difficulty: Easy
• Dietary: Keto, Low-carb, Gluten-free

EQUIPMENT NEEDED:

• Large pot or Dutch oven
• Immersion blender (or regular blender)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon
• (Alternative: Regular blender if no immersion blender available)

INGREDIENTS:

For the Base:

• 4 cups broccoli florets, chopped (400g)
• 3 cups chicken broth (720ml) [vegetable broth for vegetarian]
• 1.5 cups heavy cream (360ml)
• 2.5 cups sharp cheddar, freshly grated (250g)
• 3 oz cream cheese, room temperature (85g)

Aromatics & Seasonings:

• 2 tablespoons butter (30g)
• 2 cloves garlic, minced
• 1/2 cup onion, finely diced (optional)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)

METHOD:

1. 1. Melt butter in your pot over medium heat.
   2. Add diced onion and cook until translucent (5-7 minutes).
   3. Add minced garlic and cook until fragrant (30 seconds).

1. 1. Pour in chicken broth and add broccoli florets.
   2. Bring to a boil, then reduce heat and simmer until broccoli is fork-tender (10-15 minutes).

1. 1. Add cream cheese and stir until completely melted.
   2. Using your immersion blender, partially blend the soup, leaving some broccoli chunks for texture.

1. Reduce heat to low and slowly add grated cheese, stirring constantly.
2. Pour in heavy cream and add seasonings.
3. Simmer for 5 minutes until thickened to desired consistency.

CRUCIAL TIPS:

• Use freshly grated cheese – pre-shredded contains anti-caking agents that prevent smooth melting.
• Bring cream cheese to room temperature before using.
• Don’t over-blend – some texture is desirable.
• Add cheese gradually to prevent clumping.

STORAGE & SCALING:

• Keeps in fridge for 4 days in an airtight container.
• Freezing not recommended (dairy separation).
• Halve recipe for smaller portions.
• Double ingredients for larger batches (same cooking time).

VARIATIONS:

• Add cauliflower for extra bulk.
• Mix in crispy bacon bits.
• Use different cheese combinations (Gruyere, Gouda).
• Add shredded chicken for extra protein.

COMMON MISTAKES TO AVOID:

• Adding cheese when soup is too hot (causes curdling).
• Boiling after adding cream (will separate).
• Using pre-shredded cheese (won’t melt properly).
• Over-blending (creates baby food texture).

This soup is perfect for chilly evenings when you’re craving comfort food but want to stay keto. The key to success is patience with the cheese-melting process and not overdoing the blending step. Enjoy!