As we headed into winter here in Australia, Erika was keen to add a new low carb soup recipe to our website. She has been keen to try a keto broccoli and cheese soup and I think she has a real winner on her hands here. I have been enjoying this soup for lunch as Erika tests the recipe and it’s the perfect meal to take to work for lunch. We have stored any leftovers in the freezer for those days when we have nothing ready for lunch.
Delicious Soups for keto
Soups are a great low carb and keto option for lunch or dinner and are perfect for winter. We really love to have soups for lunch in winter. They are so easy to make and are perfect for batch cooking and meal prep. We love when we make a meal and there is 6 or 8 serves to pop into the freezer and then you have a bunch of meals ready to go.
I have often said you can find a keto version of any of your favourite foods. These soups are a perfect example. We are super lucky to be living in a world where we can google anything and have 100’s of choices right in front of us. If you haven’t tried it, give it a go. Think of your favourite food and pop keto in front of that, pop it into google and see what you come up with. It’s amazing!
We have some other wonderful low carb soup recipes for you to try. We have been having the keto chicken soup a few times recently and it is amazing.
BONE BROTH
We have started incorporating bone broth into our diet more. We like to have a small cup before dinner each night. We love to have it for the minerals and collagen and all-round health benefits. We really love to make our own. It is so easy and delicious.
Bone broth is one of the best natural sources of collagen. It is really easy to make your own and you can use any animal bones. We like to use chicken carcasses to make ours and also often throw in some extra chicken wings and chicken necks for more cartilage.
There are also some great options to buy bone broth if you are after convenience.
Best bone broth options for Americans
- Kettle and Fire Bone Broth
- Australian Bone Broth Co Beef Bone Broth Concentrate
- Best of the Bone Bone Broth Concentrate
- Bare Bones Instant Bone Broth
Best Bone Broth options for Australians
- Meadow and Marrow Bone Broth Concentrate
- Nutraorganics Beef Bone Broth Powder
- Bonefide Bone Broth Powder
- Undivided food co Liquid Bone Broth
- Best of the Bone – Bone Broth Concentrate
- Broth and Co Asian-style Chicken Bone Broth
Tips
- We suggest adding some protein to the soup to make it a full meal. You could add in some shredded chicken, ham or bacon. You could also serve it with some boiled eggs.
- Be very careful when blending hot liquids. Don’t fill your blender more than half way and take care when removing the lid.
- If you don’t have any bone broth, store-bought chicken stock works just as well in this recipe.
Suggestions
- We like to make a batch of this and then portion it up to store in the freezer. It is perfect to then grab out for a work lunch or for dinner on a busy night.
- If you are someone that likes to pair your soup with a bread roll, we would highly recommend making these delicious cheesy biscuits from Flav City.
Equipment
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You may need –
Keto Broccoli & Cheese Soup
This keto broccoli and cheese soup is perfect lunch or dinner option for Winter. We love to cook a batch up on a Sunday afternoon and then we have delicious lunches ready for the week. Erika and I both love a thick and creamy soup and this keto broccoli and cheese soup definitely ticks both of those boxes. The cheese adds a thickness and creaminess that is to die for. If you prefer your soups a little thinner you can always had a bit more stock as you go.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
Ingredients
- 50 g butter
- 1 large brown onion, diced
- ½ tsp salt
- ½ tsp black pepper
- 2-3 cloves garlic, minced
- 1 kg frozen broccoli florets
- 1 L chicken broth (4 cups)
- 250 g cream cheese, cubed
- 150 g cheddar cheese, grated
- 50 g parmesan cheese, grated
- 2 tbsp chives, chopped
Instructions
- Heat a large saucepan/pot over medium heat.
- Once the pot has heated, add in the butter, onions, salt and pepper and stir to combine. Cook for 8-10 minutes, stirring until the onions have softened. You don't want them to brown so you may need to adjust the temperature.
- While the onions are cooking, set aside approxiamtely ¼ (250g)of the broccoli in a bowl to start to defrost.
- Once the onions are cooked, add the garlic and cook for 1-2 minutes, until fragrant.
- Add the chicken broth and the remaining 750g of broccoli florets to the pot and turn the heat up to bring it to a gentle boil. The broth may not completely cover the broccoli initially, but once it start to cook it will
- Cook at a gentle boil until the broccoli is cooked and completely tender.
- Remove the pot from the heat and add in the cubed cream cheese.
- Use an immersion blender to blend the soup until is completely smooth and creamy. This may take 2-3 minutes. Be very careful blending hot liquid! If you do not have an immersion blender, you can also blend the soup in a belnder jug in 2 -3 batches. Again be very careful belnding hot liquid.
- Return the soup to the heat and add in the grated cheeses to the pot and bring to a simmer.
- Roughly chop the reserved broccoli florets into small bite-sized pieces, and also add them to the soup.
- Once the broccoli pieces are cooked and soup has come to a simmer, stir through the chives and the soup is ready to eat.
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