Square overhead photo of Keto Broccoli Cheese Soup in a white soup bowl garnished with broccoli, cheese, and bacon.
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Keto Broccoli Cheese Soup

Broccoli Cheese Soup is a universally loved classic. Unfortunately, most canned varieties contain unpronounceable, laboratory born ingredients. This keto-friendly version is rich, creamy, and cheesy. Made with real food ingredients, this is one you will turn to again and again. With just 4 net carbs per serving, it is perfect for the low-carb lifestyle.
Course: Soup
Cuisine: American
Keyword: comfort food, Soup
Servings: 12
Calories: 230kcal
Author: Wendy Polisi

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup diced onion
  • 1 celery stalk diced
  • 1 teaspoon minced garlic
  • 1 pound broccoli chopped
  • 3 cups bone broth or chicken broth
  • 6 ounces cream cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup heavy cream
  • 8 ounces shredded cheddar cheese
  • 2 teaspoons white wine vinegar

Instructions

Stovetop Instructions

  • Melt butter in a saucepan over medium heat.
  • Add onion and celery and cook for 5 minutes, until tender.
  • Stir in garlic and cook for 30 more seconds.
  • Add broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
  • Cover and simmer for 8 to 10 minutes, until the broccoli is tender.
  • Carefully transfer half of the soup mixture to a blender and puree.
  • Return to the pan, and stir in heavy cream.
  • Add cheese and cook until the cheese melts about 3 to 5 minutes.
  • Stir in vinegar and taste. Add salt and pepper if desired.

Instant Pot Instructions

  • Set your Instant Pot to saute, and melt butter over medium heat.
  • Add onion and celery and cook for 5 minutes, until tender.
  • Stir in garlic and cook for 30 more seconds.
  • Add broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
  • Secure the lit and seal.
  • Select Pressure Cook and set the cooking time for 2 minutes at high pressure.
  • When the time is up, allow the pressure to release for 5 minutes and then do a quick release.
  • Carefully open up the pot and change the setting to sauté.
  • Carefully transfer half of the soup mixture to a blender and puree.
  • Stir in heavy cream, and add cheese. Cook, often stirring, until the cheese melts.
  • Stir in vinegar and taste. Add salt and pepper if desired.

Nutrition

Calories: 230kcal | Carbohydrates: 5g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 496mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1047IU | Vitamin C: 39mg | Calcium: 186mg | Iron: 1mg