Keto Broccoli Cheese Soup
Topped with crunchy bacon bits and full of cheesy goodness, this broccoli cheddar soup is a keto-approved comfort food that’s sure to satisfy your taste buds—and your macros.
This keto-friendly broccoli cheese soup recipe is pretty darn close to the classic version, but without the addition of flour or potato starch (which some traditional soup recipes use as a thickener).
It is also gluten-free.
We did put our own little twist on this recipe, of course, by adding collagen-containing Kettle & Fire Chicken Bone Broth. This adds protein and other compounds (such as hyaluronic acid and glucosamine) to the soup that you won’t always get from an ordinary broth or stock. Best of all, our chicken bone broth has 0 total carbohydrates, which means it fits into this low-carb soup recipe—and the keto diet—beautifully.
Now, if you’d like to skip the recipe all together and still enjoy the great flavour pickup our new keto broccoli cheddar soup.
To keep this recipe quick and simple, we’ve left the broccoli florets whole (which also makes the soup chunky and heartier). However, if you have an immersion blender and extra time, it could easily be pureed. You could also coarsely chop all of the vegetables in a food processor to cut down on prep time.
P.S. Whenever possible, we also recommend using organic cheese, cream, and bacon to avoid ingesting the hormones and antibiotics that can be found in conventional meat and dairy products.
Keto Broccoli Cheese Soup Recipe Macros
- Calories: 574
- Protein: 33g
- Fats: 53.9g
- Total Carbs: 11.8g
- Net Carbs: 3.5g
Keto Broccoli Cheese Soup
Topped with crunchy bacon bits and full of cheesy goodness, this broccoli cheddar soup is a keto-approved comfort food that's sure to satisfy your taste buds—and your macros. We did put our own little twist on this recipe, of course, by adding collagen-containing Kettle & Fire Chicken Bone Broth.
- 2 strips uncured bacon
- ½ onion diced
- 3 carrot sticks chopped
- 3 celery stalks chopped
- 5 cloves garlic minced
- 4 cups broccoli florets chopped
- 2 cups Kettle & Fire Chicken Bone Broth
- 2 cups heavy whipping cream organic
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon black pepper ground
- 3 cups sharp cheddar cheese shredded
In a large pot over medium heat, cook the bacon until brown and crispy, about 2 minutes each side. Remove the bacon from the pot and set aside. Keep the bacon grease in the pot and add the onions, carrots, celery, and garlic. Let cook for 10 minutes, stirring occasionally.
Once the vegetables are tender, add the broccoli, chicken bone broth, heavy whipping cream, salt and pepper to the pot. Bring to a simmer and cook for 10 minutes.
Slowly stir in the cheddar cheese, allowing it to melt into the soup. Once all the cheese has been incorporated, cook for 10 minutes.
While the soup simmers, roughly chop the bacon strips.
Divide soup into 4 servings and garnish with bacon bits and any remaining cheese.
Gluten-free | Keto