Keto Broccoli Soup Recipe

I am in love with this Keto Broccoli Soup Recipe!  It was super easy to make and I know you are going to love it too.

If you are looking for a delicious, easy and quick keto broccoli soup recipe, look no further! This soup is creamy, cheesy and so full of flavor, you’ll be hooked after just one bowl. And the best part? It’s easy to make and can be made in advance, making it the perfect meal for a busy weeknight.

So what are you waiting for? Give this keto broccoli soup a try today! You won’t be disappointed.

Frequently Asked Questions

Is broccoli good for keto diet?

Yes! Broccoli is a great vegetable to include in a keto diet. It’s low in carbs and high in fiber, making it the perfect addition to any meal. Plus, it’s packed with nutrients like Vitamin C, potassium and calcium.

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If you’re looking for more keto-friendly vegetables, be sure to check out our list of the best vegetables for a keto diet.

How do you make broccoli soup not bitter?

The key to making a delicious, not bitter, broccoli soup is to cook the broccoli just until it’s tender. You don’t want to overcook it or else it will become mushy and release a bitterness into the soup.

Can I make this broccoli soup in advance?

Yes, this broccoli soup can be made in advance. Simply store it in an airtight container in the fridge and it will stay fresh for up to 5 days.

When you’re ready to eat, simply reheat the soup on the stove until it’s warm throughout.

If you want to make this soup ahead of time and freeze it, that’s also an option. Just store it in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw the soup in the fridge overnight and then reheat it on the stove.

This soup is also great for meal prep! Simply make a big batch at the beginning of the week and then enjoy it all week long. It’s the perfect quick and easy lunch or dinner option.

What to serve with broccoli soup?

There are a few different options for what to serve with this broccoli soup.

If you’re looking for a complete meal, you could serve the soup with a side of low carb bread or crackers. Or, if you’re looking for something lighter, you could serve it with a salad.

Why is my broccoli cheddar soup not creamy?

There are a few different reasons why your broccoli cheddar soup might not be as creamy as you’d like. One reason could be that you didn’t cook the broccoli long enough and it’s releasing bitterness into the soup. Another reason could be that you didn’t use enough cheese.

If your soup is too thick, you can thin it out with a little bit of milk or cream. And if it’s not cheesy enough for your liking, simply add more cheese until it reaches the desired flavor.

How long is broccoli cheese soup good for?

This broccoli cheese soup will stay fresh in the fridge for up to 5 days.

You can also freeze this soup for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and then reheat it on the stove.

Ingredients You’ll Need

• 1 stick butter
• 1/3 cup 1 scoop Whey protein Isolate unflavored
• 1/2 cup water
• 1/2 cup heavy cream
• 1 teaspoon pink salt
• 1/2 teaspoon onion powder
• 1/4 pund Monterrey Jack Cheese, shredded
• 1/4 pound White Cheddar Cheese, shredded
• 32 ounces Organic Broccoli

How to Make Broccoli and Cheese Soup

Step 1 – The Basics

Steam the broccoli in a large saucepan over medium heat with a 1 cup of water until soft. Set aside. (you can heat this in the microwave with 1 cup of water for 10 minutes as an alternate method if you prefer)

In a separate saucepan, melt the butter over low heat.

Add 1 scoop (1/3 cup) of the unflavored whey protein isolate and whisk it in the melted butter until it’s well combined and thick.

Step 2 – Cook It

Turn the heat off if you see it start to brown.

Add 1/2 cup water and 1/2 cup heavy cream and continue stirring it with a whisk.

Add the salt and pepper.

Add the cheeses and mix it until the cheeses have fully melted.

Add the warm sauce and broccoli to a blender and blend it on high until it’s smooth and creamy.

Step 3 – Enjoy

Serve warm.

Keto Broccoli Soup Nutrition

Serves 6

Calories: 298 | Carbohydrates: 8g | Protein: 19g | Fat: 21g | Fiber: 4g | Net Carbs: 4g

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Don’t forget to pin this amazing soup recipe for later!

Here’s a printable version of this broccoli cheese soup:

Keto Broccoli Soup Recipe

Makes 6 servings

5 from 2 votes

Print Recipe Pin Recipe

Servings 6 servings

Calories 298

Ingredients

  

1x2x3x

• 1 stick butter
• 1/3 cup Whey protein Isolate unflavored (1 scoop)
• 1/2 cup water
• 1/2 cup heavy cream
• 1 teaspoon pink salt
• 1/2 teaspoon onion powder
• 1/4 pound Monterrey Jack Cheese shredded
• 1/4 pound White Cheddar Cheese shredded
• 32 ounces Organic Broccoli

Instructions

 

• Steam the broccoli in a large saucepan over medium heat with a 1 cup of water until soft. Set aside. (you can heat this in the microwave with 1 cup of water for 10 minutes as an alternate method if you prefer)
• In a separate saucepan, melt the butter over low heat.
• Add 1 scoop (1/3 cup) of the unflavored whey protein isolate and whisk it in the melted butter until it’s well combined and thick.
• Turn the heat off if you see it start to brown.
• Add 1/2 cup water and 1/2 cup heavy cream and continue stirring it with a whisk.
• Add the salt and pepper.
• Add the cheeses and mix it until the cheeses have fully melted.
• Add the warm sauce and broccoli to a blender and blend it on high until it’s smooth and creamy.
• Serve warm.

Nutrition

Serving: 1cup | Calories: 298 | Carbohydrates: 8g | Protein: 19g | Fat: 21g | Fiber: 4g | Net Carbs: 4g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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