For those of you who love cozying up to a bowl of broccoli cheddar soup, this Keto Broccoli Cheese Soup recipe will become a regular in your dinner rotation! It’s creamy and rich with savory cheesy flavor and the perfect amount of broccoli. The only thing that’s missing are the carbs!
Heat the oil in a medium saucepan over medium heat. Once hot, add the onion and cook until softened, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
Stir in the chicken stock, Worcestershire sauce, hot sauce, salt, and black pepper. Turn the heat up and bring to a boil, and then turn the heat back down to a simmer.
Whisk in the cream cheese a little at a time until the broth is smooth.
Stir in the broccoli and cook until warm, about 2 minutes.
Turn off the heat and stir in half the shredded cheddar.
Serve the soup with the remaining cheddar and the scallion sprinkled on top.
Notes
Net Carbs: 10g per serving
Cream Cheese: Using cream cheese instead of flour and cream yields thick, creamy texture and has the added bonus of increasing the protein in this soup!
Storage: Store this soup in an airtight container in the fridge for up to 3 days.
Freezer-Friendly: This soup is freezer-friendly and great for meal prep. I portion it out into individual-sized servings and then pop them in the freezer for up to 3 months.
To Keep This Recipe Vegetarian: Use a vegan brand of Worcestershire sauce and vegetable stock instead of chicken stock.
To Make This Soup in the Instant Pot
Heat the oil in an Instant Pot on the "Saute" function. Once hot, add the onion and cook until it's starting to soften, about 5 minutes, stirring occasionally. Stir in the garlic and cook 1 minute more, stirring constantly. Press "Cancel" to turn off the "Saute" function.
Stir in the chicken stock, Worcestershire sauce, hot sauce, salt, black pepper, and broccoli florets. Cover the Instant Pot and set it to "Manual, High Pressure" for 1 minute. Once it's done, vent it to release the steam.
Add the cream cheese and half the shredded cheddar, and put the lid back on for 3 minutes to help the cheese melt.