Hearty Keto Broccoli and Cheddar Soup

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Who doesn’t love a comforting, warm soup on a crisp fall day. Yesterday was absolutely chilly here in Missouri and we needed soup. This Hearty Keto Broccoli and Cheddar Soup hit the spot. I can’t wait for you to try it.

How to make a weeknight soup?

A family favorite, this recipe for Broccoli and Cheddar Soup is simple enough to be whipped up on a weeknight in just about 30 minutes. No need to simmer and stir all day and you may already have the ingredients on hand!

With whole foods and clean keto ingredients this is a thick, creamy, hearty soup that the whole family will enjoy. Here is the list of ingredients to grab from the grocery store or pantry and get started on an amazing weeknight soup:

• Butter
• Sweet Onion
• Garlic
• Xanthan Gum (keto/GF thickener for sauces, creams, soups and gravy)
• Broccoli florets
• Cheddar cheese-block or shredded
• Heavy Whipping Cream
• Chicken Stock or Broth
• Salt and Pepper
• Smoked Paprika

The importance of clean, one ingredient foods.

My success on keto I attribute to eating clean. Choosing wholesome, one ingredient foods that either come from the ground or come from an animal that eats from the ground. Seriously though, it’s true! The cleaner I eat, the better I feel and if we talk about weight loss……..the more weight I lose.

Now don’t get me wrong, I do have keto ‘snacks’ here and there, I am human! But, for the most part, I try to steer away from packaged items and stick with whole foods.

In the beginning of my keto journey, I just ate ‘keto’ to learn keto and get what is called ‘keto adapted’ or in ‘ketosis’. So whether it was a keto snack, a fast food burger or keto ice cream, I ate it if it fit into my daily carb count. Plain and simple, I needed to get some weight and inflammation off. As I have went deeper in my keto lifestyle…(19 months and 95 pounds later, to be exact), I am looking to get those last 15 pounds off but really looking at my overall health, the way I feel and what I put into my body.

Now, let’s get back to our Hearty Keto Broccoli and Cheddar Soup!

The ingredients in this soup are clean and wholesome and delicious, foods I choose to eat everyday on my keto journey.

Tips for making Hearty Keto Broccoli and Cheddar Soup

Finally, as you make this wonderful, warm, thick hearty keto soup, I have a few tips to bring it all together.

• When adding the Xanthan Gum to the butter, onion and garlic step of the recipe. Stir the Xanthan gum completely and for several minutes, this will start the thickening process.
• Use frozen broccoli florets!!! Make it simple, it’s a weeknight soup!
• I recommend buying the cheese in a block and shredding it yourself. It really takes no time and has no added starches or coatings to keep it from sticking together like you find in pre-shredded cheeses.
• I use a potato masher once I have added in the broccoli florets or at the very end of making the soup to chop up some of those bigger broccoli pieces. I do love a chunkier soup, but mash to your liking.
• Do not substitute half and half or milk for the heavy whipping cream. This is a keto soup!
• This is a thick hearty soup, if you want yours a bit thinner, just add a little more chicken stock.
• For the cheese, I used a Medium cheddar cheese, but use whatever cheddar you like or mix two types of cheddar like sharp cheddar and smoked cheddar.
• Make a double batch, this freezes well!

This soup could be a complete meal on it’s own, but would be well paired with a chaffle sandwich or simple lettuce salad. Now, if you love this soup, I also think you will love my Keto Roasted Tomato Soup!

Please drop a comment below or share this recipe and keto website with a friend that is wanting to try a keto lifestyle! Check out the YouTube video below and we can make this soup together!

Stay On the Rise,

Sara

Print Recipe

Hearty Keto Broccoli and Cheddar Soup

Keto Soups

By Sara – Serves: 4

Prep Time: 10 – Cooking Time: 20 – Total Time: 30

A family favorite, this recipe for Hearty Keto Broccoli and Cheddar Soup is simple enough to be whipped up on a weeknight in just about 30 minutes.

Ingredients

• 1/2 stick or 4 ounces of Butter
• 1/2 medium Sweet Onion-chopped
• 3 cloves minced Garlic
• 1 teaspoon Xanthan Gum
• 20 ounces frozen Broccoli Florets
• 2 to 2 1/2 cups Chicken Stock
• 2 cups Heavy Whipping Cream
• 8 ounces shredded Cheddar cheese-I used an 8 ounce block of cheese
• 1/4 teaspoon smoked paprika (or nutmeg-which is classic for this soup)-I wanted a smoky taste!
• 1 heaping teaspoon of salt, may need more, season to your taste.
• 1/2 teaspoon black pepper

Instructions

1

In a soup pot over a medium heat melt the butter and saute the chopped onion until soft and translucent with a light golden color.

2

Add in the minced garlic and Xanthan gum and stir together to get the Xanthan gum combined and start the thickening process. 1-2 minutes.

3

Add in the broccoli and season with the salt, pepper and paprika.

4

Add in the chicken stock, bring to a low boil, stirring frequently.

5

After the broccoli has softened a bit, using a potato masher, mash some of the larger broccoli florets.

6

Add in the cheese and the heavy cream and simmer until the cheese is completely melted and the soup is heated through.