Irresistibly Creamy Keto Broccoli Cheddar Soup You’ll Crave
Discover the comforting flavors of Keto Creamy Broccoli Cheddar Soup, perfect for chilly evenings and quick weeknight meals.
Equipment
- Dutch oven
Ingredients
For the Base
- 2 tablespoons Butter You can use olive oil as a dairy-free substitute.
- 1 medium Onion Shallots can be substituted for a milder taste.
- 3 cloves Garlic Fresh garlic is preferred for the best results.
For the Soup
- 4 cups Broccoli Frozen broccoli works perfectly—just thaw and chop.
- 4 cups Chicken Broth Opt for low-sodium or homemade broth for healthier benefits.
- 8 ounces Cream Cheese Neufchâtel cheese can be a lower-fat alternative.
- 1 cup Shredded Cheddar Cheese Mix in different cheeses for variety.
- 1 cup Heavy Cream For a lighter option, consider half-and-half.
- 2 cups Shredded Chicken Rotisserie chicken is a convenient choice.
Optional Garnishes
- 2 tablespoons Chives or Parsley Fresh herbs offer a pop of color and freshness.
- 1 cup Extra Shredded Cheese A sprinkle of additional cheddar can elevate the enjoyment.
Instructions
Cooking Steps
- Start by melting the butter in a Dutch oven over medium heat. Sauté the chopped onion and minced garlic for about 2 minutes until they are soft and fragrant.
- Add finely chopped broccoli and pour in the chicken broth. Cover the pot and let it simmer for 15 minutes, or until the broccoli is tender.
- Stir in the cubed cream cheese, shredded cheddar cheese, and heavy cream. Keep stirring until everything is melted and smooth.
- Gently fold in the shredded chicken, seasoning with salt and pepper to taste. Allow the soup to warm through before serving.
- Optional: Garnish with fresh chives or extra cheddar cheese.
Notes
Store cooled soup in airtight containers for up to 3–4 days. For longer storage, freeze in labeled containers for up to 2 months. Reheat slowly over low heat to maintain creaminess.