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Posted bySandra Shaffer on Updated on
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Give this broccoli cheese soup recipe a try! Easy to make and a fantastic way to eat your veggies! Serve the creamy for lunch or dinner!
Broccoli Cheese Soup Recipe
Ibought a new kitchen gadget a couple of weeks ago and put it to good use over the weekend to make this broccoli cheese soup.
Do you have an immersion blender? Lucky you if so!
An immersion blender is basically a hand held blender that can be used in the pot you are cooking in to mix or puree the ingredients.
Without this handy tool you can still use a traditional blender, but you need to be careful when transferring hot ingredients out of the pot into the blender to puree.
Use an immersion blender for ease
It was super cool to stick the immersion blender right in my hot pot and puree the broccoli florets in a quick second without having to worry about scalding myself!
Once you try this technique you’ll wonder why you waiting so long to get that fancy-dancy immersion blender.
Ingredients for broccoli soup
Gather your ingredients to make this soup! I used fresh vegetables for this recipe.
- Broccoli, florets
- Onion
- Garlic cloves
- Dry mustard powder
- Cayenne pepper
- Salt
- Low-sodium chicken broth
- Spinach
- Sharp cheddar cheese, shredded
- Parmesan cheese
Is broccoli cheese soup Keto?
Yes! As you see, the ingredients are super-clean and simple.Fresh vegetables and creamy cheese. There is no thickener in this dish, so this dish definitely passes as a low carb/keto recipe.
The carbs in this soup are natural from the broccoli and onion (which you can use onion powder if you prefer).
The only non-approved low carb ingredient would be the croutons if you add them to your bowl of soup.
Can you freeze soup with cheese?
You can freeze just about anything, but I don’t recommend freezing soups that are made with cheese or any dairy. The texture can change from creamy to grainy.
In addition, the color of the broccoli can change leaving you with a soup that has a brownish-hue.
In the mood for more vegetarian soups? Give these a try!
- Apple Butternut Squash Soup – made with fresh tangy apples and sweet squash. Simple ingredients for a delicious healthy soup!
- Minestrone Soup – thick healthy and delicious Minestrone Soup is packed withzucchini, green beans, tomatoes, carrots and beans, plusa unique pasta made from chickpeas!
- Spinach and White Bean Soup –heartysoup with orecchiette pasta that’s ready in 30 minutes!
- Tomato Basil Soup – easy to make and delicious year round.
Broccoli-Cheese Soup
Broccoli cheese soup is creamy and full of nutrients. This soup is filling and delicious. Perfect for keto and low carb diet followers.
5 from 7 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: broccoli cheese soup, Keto broccoli cheddar soup, keto broccoli cheese soup
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 Servings
Calories: 209kcal
Author: Sandra Shaffer
Ingredients
- 2 Tablespoons butter unsalted
- 2 pounds broccoli florets roughly chopped into 1 inch pieces, and stems cut into 1/4 inch slices.
- 1/2 medium onion chopped
- 2 garlic cloves minced
- 1 1/2 teaspoon dry mustard powder
- pinch of cayenne pepper optional
- Kosher salt for taste
- 3-4 cups water
- 1/4 teaspoon baking soda
- 2 cups low-sodium chicken broth
- 2 cups baby spinach loosely packed
- 3/4 cup sharp cheddar cheese shredded
- 3/4 cup parmesan cheese grated (extra for topping soup)
Instructions
Heat butter in a large Dutch oven or heavy pot over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt.
Cook, stirring until fragrant for about minutes. Add 1 cup water and baking soda (this speeds cooking to keep the florets bright green). Bring to simmer, cover, and cook for 20 minutes. Stir once at 10 minutes.
Add broth and 2 cups of water and turn up the heat to medium-high. When it begins to simmer, stir in the spinach and cook until it begins to wilt, about 1 minute.
Add cheeses and process with an immersion blender. Add last cup of water if needed to suit the consistency you prefer. Season with salt and pepper.
Top with croutons and parmesan cheese if you would like.
Notes
For a vegetarian option, substitute vegetable broth for the chicken broth.
If you don’t have an immersion blender, transfer half of the soup to a blender with the cheese and puree. Place in a bowl and puree remaining soup. Transfer all ingredients back to Dutch oven and adjust consistency of soup with up to 1 cup of water.
Nutrition
Serving: 1g | Calories: 209kcal | Carbohydrates: 11g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 503mg | Fiber: 4g | Sugar: 2g
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe from Cook’s Illustrated, March & April 2011
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This broccoli cheese soup is quick to make and tastes fantastic.It’s not overpowered with cheese, so rest assured you will get tons of your veggies in every bite.
I’m certain kids will like it too, especially if you call it sometime like monster mash orzombie fuel!
