The BEST Keto Broccoli Cheese Soup
Try this The BEST Keto Broccoli Cheese Soup recipe or contribute your own.
Try this The BEST Keto Broccoli Cheese Soup recipe or contribute your own.
- Carbohydrate 6.62954015435411 g
- Cholesterol 721.773632921289 mg
- Fat 156.102506784855 g
- Fiber 1.13817811811341 g
- Protein 165.298926919626 g
- Saturated Fat 55.0997076117457 g
- Serving Size 1 1 Serving (963g)
- Sodium 947.194343800844 mg
- Sugar 5.4913620362407 g
- Trans Fat 13.4371398463659 g
- Calories 2127 calories
Step-by-step
- Place on a medium high heat, Melt butter, Add garlic and onions, saute until onions are translucent and soft.
- Pour in chicken broth and heavy cream.
- Stir in broccoli florets.
- Cover and Continue cooking on a medium high heat for 15 minutes.
- Remove cover and stir in cheese.
- Continue cooking for 1-2 minutes until all cheese is melted.
- Stir in 1 tbs hot sauce after cheese melts.
- Serve and Enjoy!
- Press the saute button and melt butter, add garlic and onions, saute until onions are translucent and soft.
- Pour in chicken broth and broccoli florets.
- Place the cover on the Instant Pot and press the soup button with a setting of 5 minutes.
- Quick release the pressure.
- Add the cheese, cream cheese, hot sauce, and heavy cream.
- Continue stirring the ingredients for about 1-2 minutes until all cheese is melted.
- Set it aside for about 5 minutes to give it time to thicken.
- Serve warm and Enjoy!
- Add the butter, garlic, onions, chicken broth, cream cheese, and broccoli florets to the slow cooker.
- Set the slow cooker to a low setting for 3 hours.
- After the ingredients have cooked for 3 hours, stir the soup mixture.
- Change the temperature setting to warm and stir in the heavy cream, cheddar cheese, hot sauce.
- Continue stirring the ingredients for about 3 to 4 minutes until all cheese is melted.
- Set it aside for about 5 minutes to give it time to thicken.
- Serve warm and Enjoy!
How does a soup thicken without flour or roux? Without starches to trap moisture, texture relies entirely on dairy reduction and fat emulsification. Cream cheese and heavy cream provide the solid emulsion base, while aged cheddar supplies flavor and additional structure as it melts. Chopped broccoli releases moisture during cooking, so simmering the florets directly in the broth rather than steaming them separately seasons the vegetable thoroughly from the outside in.
Managing Dairy Integrity Across Cooking Methods
High heat causes dairy proteins to seize and separate into grainy solids and oil slicks. Keep stovetop simmering points at medium-low once the cream is introduced, and stir constantly during the final two minutes of melting. When adapting the recipe for pressure cookers, add heavy cream and cheeses only after releasing pressure to prevent scorching on the base of the inner pot. Slow cookers require a low setting for three hours to soften the raw onion and garlic without boiling the dairy prematurely.
- Shred blocks of cheddar manually rather than using pre-bagged varieties, which contain cellulose coatings that prevent smooth melting.
- Adjust batch yields proportionally by maintaining the strict one-to-four ratio of heavy cream to chicken broth.
- Store leftovers in a sealed glass container for up to four days, reheating gently over low heat without bringing the liquid to a rolling boil.
