Introduction
The concept of broccoli cheese soup originated in the American Midwest, where it became a staple of home cooking during the comfort food movement of the 1950s. This keto adaptation maintains all the nostalgic appeal of the classic version while aligning with modern low-carb dietary preferences. The traditional recipe typically relied on flour for thickening, but this version cleverly uses natural cheese proteins and heavy cream to achieve that perfect, silky consistency. It's become a favorite among the keto community, proving that comfort food can indeed be transformed without sacrificing flavor or texture.
Ingredients
• 4 cups fresh broccoli florets, cut into bite-sized pieces
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 4 cups chicken broth, low-sodium
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup heavy cream
• 4 tablespoons butter, unsalted
• 1/2 teaspoon xanthan gum (optional, for thickening)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons olive oil
Step 1:
Heat olive oil in a Large Soup Pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
Step 2:
Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Step 3:
Add butter and let it melt completely. Once melted, sprinkle xanthan gum (if using) and whisk continuously for 30 seconds.
Step 4:
Pour in chicken broth and add broccoli florets. Bring to a simmer and cook for 8-10 minutes until broccoli is tender but still bright green.
Step 5:
Reduce heat to low and slowly stir in heavy cream. Season with salt, black pepper, and cayenne (if using).
Step 6:
Using an immersion blender, partially blend the soup, leaving some broccoli pieces whole for texture. Alternatively, transfer half the soup to a standard blender, blend until smooth, and return to pot.
Step 7:
Gradually add grated cheddar cheese, stirring constantly until completely melted and smooth. Adjust seasoning to taste.
Q: Can I freeze this soup?
A: While possible, freezing is not recommended as dairy-based soups can separate and become grainy when thawed.
Q: Why isn't my cheese melting smoothly?
A: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. Always use freshly grated cheese for best results.
Q: Can I make this soup thicker?
A: Yes, you can add more xanthan gum (1/8 teaspoon at a time) or reduce the liquid by simmering longer.
• For best results, grate cheese fresh rather than using pre-shredded (which contains anti-caking agents).
• Vegetable broth can be substituted for chicken broth for vegetarian option.
• Half-and-half can replace heavy cream for a lighter version, though it will increase carbs slightly.
• Contains dairy allergens.
• Xanthan gum can be omitted if you prefer a thinner soup.
• Look for yellow or white sharp cheddar aged at least 6 months for best flavor.
Serve hot, garnished with additional grated cheddar cheese if desired. Each serving is approximately 1.5 cups.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop or microwave, stirring occasionally to prevent separation.
Grate cheese and prep vegetables before starting to ensure smooth cooking process. The soup will thicken as it cools.
- Avoid boiling the soup after adding cream and cheese to prevent curdling
- Grate cheese fresh for best melting results
- Add cheese gradually while stirring to ensure smooth incorporation
For extra protein, add cooked shredded chicken. For vegetarian version, use vegetable broth instead of chicken broth.
Serve with a crisp green salad dressed with olive oil and lemon juice. Pairs well with unsweetened iced tea or sparkling water with lemon.
Best enjoyed in fall and winter months, though suitable year-round
Contains dairy (heavy cream, cheese, butter). May contain celery (in chicken broth). Gluten-free when using certified gluten-free chicken broth.
