Keto Broccoli Cheese Soup Recipe
This Keto Broccoli Cheese Soup is a creamy, low-carb comfort food made with broccoli, cheese, and rich cream for a satisfying, keto-friendly meal.
Ingredients
- 4 to 5 cups of fresh broccoli florets chopped
- 2 tablespoons unsalted butter softened
- 8 ounces softened cream cheese
- 1 cup heavy whipping cream
- 2 cups water
- 2 cups chicken broth
- 1/2 cup shedded parmesan cheese
- 1/4 teaspoon of dried thyme
- 2 ½ cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Melt Butter: In a large pot over medium heat, melt 2 tablespoons of butter until it begins to bubble gently.
- Add Cream Cheese: Stir in 8 ounces of softened cream cheese and mix until fully melted and incorporated.
- Add Thyme: Sprinkle in 1/4 teaspoon of dried thyme and mix well to evenly distribute the flavor.
- Pour in Liquids: Gradually add 1 cup of heavy whipping cream, followed by 2 cups of water and 2 cups of chicken broth and 1/2 cup of Parmesan cheese. Whisk continuously to create a creamy base.
- Add Broccoli: Stir in the chopped broccoli florets (about 5 cups). Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the broccoli is tender.
- Incorporate Cheese: Gradually stir in 2 1/2 cups of shredded cheddar, mixing constantly until the cheese is melted and the soup is smooth.
- Season and Simmer: Taste and adjust with salt and pepper as needed. Let the soup simmer on low heat for 5-10 minutes to allow the flavors to meld.
- Serve: Ladle the warm soup into bowls and enjoy. Optionally, garnish with extra cheese or a sprinkle of thyme.