Servings: 6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Soup

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 5 cups (450 g) fresh broccoli florets, chopped into small pieces
• 3 cups (720 ml) chicken broth or vegetable broth
• 1 cup (240 ml) heavy whipping cream
• 4 oz (115 g) full-fat cream cheese, softened and cubed
• 2½ cups (280 g) sharp cheddar cheese, freshly shredded
• ½ cup (50 g) grated Parmesan cheese
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Optional Garnishes

• Extra shredded cheddar cheese
• Crispy bacon bits
• Chopped chives
• Fresh parsley
• Red pepper flakes
• Cracked black pepper

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Whisk
• Ladle
• Immersion blender (optional)

Instructions

Step 1: Sauté the Aromatics

1. Heat the butter and olive oil in a large soup pot over medium heat.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 2: Cook the Broccoli

1. Add the chopped broccoli florets to the pot.
2. Pour in the chicken or vegetable broth.
3. Bring to a gentle boil, then reduce the heat and simmer for 10–12 minutes, or until the broccoli is tender.

Step 3: Blend (Optional)

For a smoother soup:

1. Use an immersion blender to blend about half of the soup, leaving some broccoli pieces intact for texture.

For a chunkier soup, skip this step.

Step 4: Add the Cream

1. Reduce the heat to low.
2. Stir in the heavy cream and cream cheese.
3. Whisk until the cream cheese has completely melted and the soup is smooth.

Step 5: Add the Cheese

1. Gradually add the shredded cheddar cheese, stirring continuously until melted.
2. Stir in the Parmesan cheese.
3. Add the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
4. Simmer gently for 3–5 minutes, stirring frequently. Do not let the soup boil after adding the cheese, as it may become grainy.

Step 6: Taste and Adjust

Taste the soup and adjust the seasoning with additional salt, pepper, or paprika if desired.

Step 7: Serve

Ladle the hot soup into bowls and garnish with extra cheddar cheese, crispy bacon bits, chopped chives, parsley, or a pinch of red pepper flakes.

Flavor Variations

Bacon Broccoli Cheddar Soup

Add 6 slices of crispy, crumbled bacon to the soup before serving.

Spicy Version

Stir in diced jalapeños or a pinch of cayenne pepper for a gentle kick.

Chicken Broccoli Cheddar Soup

Add 1½ cups of shredded cooked chicken to make it a complete meal.

Extra Cheesy

Mix in Gruyère, Gouda, or Monterey Jack cheese along with the cheddar for a richer flavor.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently over low heat while stirring.

Serving Suggestions

Serve Keto Broccoli Cheddar Soup with:

• Keto garlic bread
• Cheese crisps
• Grilled chicken
• Caesar salad
• Roasted vegetables
• Bacon-wrapped asparagus

Chef’s Tips

• Use freshly shredded cheddar cheese instead of pre-shredded cheese for the smoothest, creamiest texture.
• Cut the broccoli into small, even pieces so it cooks evenly.
• Keep the heat low after adding the dairy and cheese to prevent curdling or separation.
• Blend only part of the soup if you prefer a creamy texture with chunks of broccoli.
• The soup will naturally thicken as it cools. If it becomes too thick when reheating, stir in a splash of broth or heavy cream.

Approximate Nutrition (Per Serving)

• Calories: 410
• Fat: 35 g
• Protein: 18 g
• Total Carbohydrates: 8 g
• Fiber: 3 g
• Net Carbohydrates: 5 g
• Sugar: 3 g
• Sodium: 610 mg