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Overhead View of Keto Broccoli Cheese Soup Cups with Vintage Spoons on Creamy White Marble Background
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Keto Broccoli Cheese Soup

For those of you who love cozying up to a bowl of broccoli cheddar soup, my 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!
Course Soup
Cuisine American
Prep Time 8 minutes
Cook Time 18 minutes
Servings 5 servings
Calories 294kcal

Ingredients

  • 1 tablespoon avocado oil
  • 1/2 small yellow onion finely diced
  • 2 medium cloves garlic crushed or minced
  • 3 cups chicken stock
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz cream cheese room temperature and cut into cubes
  • 1 1/2 cups steamed broccoli florets
  • 2 oz shredded cheddar divided
  • 1 scallion green and white parts, for garnish

Instructions

  • 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
  • Using cream cheese instead of flour and cream yields thick, creamy texture and has the added bonus of increasing the protein in this soup!
  • 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.

To Make This Soup in the Instant Pot

  1. 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. 
  2. 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.
  3. Add the cream cheese and half the shredded cheddar, and put the lid back on for 3 minutes to help the cheese melt.
  4. Stir to incorporate the cheese, and then serve.

Nutrition

Calories: 294kcal | Carbohydrates: 11g | Protein: 10g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 559mg | Potassium: 327mg | Fiber: 1g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 26.3mg | Calcium: 148mg | Iron: 0.8mg