Keto Broccoli Cheddar Soup

It’s getting cold in the Midwest, and there’s few things that warm your body and your soul like a warm cup of Broccoli Soup. I’m familiar with making many kinds of soup, but this was my first attempt at Broccoli Chedder soup. For this recipe, I looked at several non-keto recipes and made my own adaptations to make this delicious, high fat, low carb soup. This recipe makes a lot of soup, but doesn’t taste low-carb, so I’m sure if you have others in your house that aren’t doing low-carb, they will probably still help you eat it. I’m also confident you could half this recipe and still have a delicious soup without as many left overs.

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Ingredients:

  • 7 cups chicken stock (If you look you can find ones with 0-1 carb per cup).
  • 2 celery stalks
  • 1/4 lb of carrots
  • 1 medium sized onion
  • 5 garlic cloves
  • 1 Tbs Italian seasoning
  • 8 cups broccoli (4 medium sized heads), coarsely chopped
  • 3 cups heavy cream
  • 2 tbs of butter
  • 24 oz cheddar cheese

Optional: Almond Flour (1-3 Tbs)

Directions:

  1. Mince the celery, carrots, onion and garlic. Sautee them in a large stockpot on a medium heat with the butter.
  2. Once the veggies have begun to brown, add the chicken stock and Italian seasoning.
  3. Bring this to a boil, while remaining on a medium heat, and while covered. Allow the chicken stock to boil for 30 minutes.
  4. Add the coarsely chopped broccoli. Allow the broccoli to become soft, which should take about 30-45 minutes.
  5. Once the broccoli becomes soft, turn down the heat to it’s lowest setting, and add the cream and cheese. I used block cheese and just chopped it into smaller blocks to help it melt quicker.
  6. Once the cheese melts, if you want, you can add some almond flour to help thicken it up. My soup was just a little thin, so I only added a tablespoon. You’ll want to make sure that you stir it in well and give it time to cook. Otherwise, you may get a bite of raw almond flour.
  7. Serve it up! This recipe makes about 16 medium sized bowls (10-12 oz) of soup. Depending on how you divide up your bowls, you may have a little more or little less. I garnished mine with a little shredded cheese to make it a little prettier. You can, too.

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Each bowl has about 360 calories, 5 carbs (2 are fiber, so 3 net carbs), 29 grams of fat, and 13 grams of protein. For me, it is a really good balance of my macros.

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8 Comments

  1. I made this last night and it was most delicious! 🙂 I chopped up bacon into small pieces, cooked it up, and added when I added the brocolli–then, after I added cheese and cream I used my emulsion blender so it was a smooth consistency (no chunks). Most excellent!

  2. Pingback: Let’s get this started – for real this time. | Let's get this started

  3. Okay I’m confused. I made this soup and halved the recipe (it was delicious by the way). But I ended up with 8 cups of soup total (way less than half of your recipe), and when I plugged into MFP each serving had twice the nutritional info of your soup. I figure one serving is about 2 cups, which worked out to about 560 calories per serving.

    Somethin’ somewhere ain’t right…

  4. just made this, followed the directions but had to substitute some ingredients such as vege broth instead of chicken but other than that it’s quite good, thank you for the recipe!! next time i’ll try chicken broth.

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