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.
- 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)
- Mince the celery, carrots, onion and garlic. Sautee them in a large stockpot on a medium heat with the butter.
- Once the veggies have begun to brown, add the chicken stock and Italian seasoning.
- Bring this to a boil, while remaining on a medium heat, and while covered. Allow the chicken stock to boil for 30 minutes.
- Add the coarsely chopped broccoli. Allow the broccoli to become soft, which should take about 30-45 minutes.
- 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.
- 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.
- 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.
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.