When I first started eating low-carb, I made this Broccoli & Cheese Soup on repeat — no joke, I had it for lunch almost every day for a week. It’s that good. Creamy, cheesy, and comforting, this soup made the transition into keto feel not just doable… but delicious.
It’s quick enough for busy weeknights and simple enough for keto beginners who need a go-to recipe that just works. Best of all, it’s made with real, wholesome ingredients — no weird additives or processed junk.
🛒 Ingredients:
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cups broccoli florets (fresh or frozen)
- 2 cups chicken or vegetable broth (low-sodium)
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional: pinch of garlic powder or a dash of nutmeg for extra depth
👩🍳 Instructions:
- Sauté: In a pot over medium heat, melt butter and cook onion until soft and fragrant (about 3–4 minutes).
- Simmer: Add broccoli and broth. Simmer for 10–15 minutes until broccoli is tender.
- Blend (optional): For a smooth texture, use an immersion blender or transfer half the soup to a blender and pulse, then return it to the pot.
- Add cream & cheese: Lower heat, stir in heavy cream and shredded cheese. Stir gently until melted and creamy.
- Season: Taste and season with salt, pepper, and any extra spices you like.
🔢 Nutrition Info (Per Serving — Makes 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 28g |
| Protein | 10g |
| Net Carbs | 4g |
| Fiber | 2g |
| Total Carbs | 6g |