Keto Broccoli Cheddar Soup
A creamy and flavorful soup that blends the rich taste of cheddar with tender broccoli, perfect for those following a low-carb or ketogenic diet.
Ingredients
Base and Vegetables
- 4 Tbsp unsalted butter Adds a velvety base to your soup.
- 1 large carrot, cut into matchsticks Provides a pleasant crunch and color.
- 2 cloves garlic, minced Enhances the flavor with its fragrance.
- 3/4 tsp smoked paprika Brings depth and warmth.
- 3/4 tsp ground mustard Brightens the flavors.
- 3/4 tsp onion powder Adds depth without chopping onions.
- pinch cayenne pepper Adds a hint of heat.
- Kosher salt & freshly ground black pepper to taste Key seasonings for flavor.
Main Ingredients
- 4 cups low-sodium chicken stock Provides a flavorful broth.
- 6 cups small broccoli florets Tender yet retaining some bite.
- 6 oz cream cheese For a creamy consistency.
- 4 cups freshly grated sharp cheddar The star ingredient for flavor.
Instructions
Preparation
- In a medium saucepan, melt the butter over medium heat until bubbling and fragrant.
- Add the matchstick carrot and minced garlic, cooking for approximately 2 minutes until they start to soften.
- Stir in the smoked paprika, ground mustard, onion powder, and cayenne pepper.
- Pour in the chicken stock and bring it to a gentle boil. Season with salt and pepper.
- Add the broccoli florets and simmer for about 3 to 5 minutes, until tender but still vibrant.
Final Steps
- Incorporate the cream cheese, stirring until it melts and blends into the soup.
- Gradually add the freshly grated cheddar, stirring until you achieve a creamy consistency.
- Taste and adjust the seasonings, then serve warm with a sprinkle of extra cheese or cracked pepper.
Notes
Mise en Place: Prepare all ingredients before cooking for a smoother process. For a smoother soup, use an immersion blender after adding cheese.