Low Carb Broccoli Cheddar Soup Recipe

By Toya. L

Indulge in the ultimate comfort food experience with our Delicious Low Carb Broccoli Cheese Soup Recipe. No carrots are used in our soup, we added fresh red pepper instead, and it actually goes quite well. And keeps the carbs at a minimum. This creamy, cheesy, and velvety smooth, keto-friendly soup is a warm embrace on a chilly day. This soup is also an ideal lunch option that provides a satisfying, nutritious, and flavorful meal. Packed with wholesome broccoli florets and crafted with keto-approved ingredients, it’s a guilt-free way to savor the classic flavors you love. Whether you’re following a low-carb lifestyle or simply seeking a bowl of heartwarming goodness, this soup is a savory delight that’s easy to make and even easier to love. Enjoy a cozy moment with each spoonful, all while staying true to your low carb and keto goals.

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I was a little skeptical at first about adding red peppers to this recipe instead of adding carrots. But once I tried the recipe, I was convinced. It was not only delicious, but also lower in carbs than adding carrots. This is definitely one of my favorite soups.

Why you will love this. recipe.

1. Rich, Creamy Flavor: Broccoli cheese soup is known for its rich and creamy texture. The combination of melted cheese, cream, red peppers and flavorful broth creates a luxurious and indulgent taste experience.
2. Comfort Food: It’s the quintessential comfort food, perfect for warming up on cold days or when you’re in need of some culinary comfort.
3. Nutrient-Rich: Broccoli is a nutrient powerhouse. It’s loaded with vitamins, particularly vitamin C and vitamin K, as well as essential minerals like potassium and folate. When combined with cheese, you get a nutritious and flavorful meal.
4. Balanced Ingredients: The combination of broccoli, cheese, and often a base of chicken or vegetable broth provides a well-rounded mix of macronutrients – protein, fats, and fiber – making it a filling and satisfying choice.
5. Very Easy to Prepare: You can prepare a pot of broccoli cheese soup in less than an hour, which is relatively quick for a homemade soup.

INGREDIENTS

RECIPE INSTRUCTIONS

• Prepare the Vegetables: Chop the broccoli into finely chopped pieces, dice the onions, and red pepper.
• Make the Roux:
• In a large saucepan, melt the butter over medium heat. Add the diced onion, and minced garlic. Sauté for about 1 minute until fragrant.
• Add the almond flour with the butter and garlic. Stir continuously for 2-3 minutes, allowing the mixture to lightly brown. Season with the paprika, garlic powder, and cayenne pepper.
• Gradually Add Liquids:
• Slowly pour in the heavy cream and stir. Next add in the chicken broth while stirring continuously to prevent lumps.
• Bring the mixture to a simmer. Reduce heat and let it cook for 5-7 minutes, or until the sauce begins to thicken.
• Add Veggies and Cheese:
• Add the chopped finely chopped broccoli and diced red bell pepper to the sauce. Simmer for an additional 15-20 minutes, or until the vegetables are heated through and tender.
• Stir in the shredded cheddar cheese until it’s fully melted, and the soup is creamy and smooth.
• Season with salt and pepper.
• Serve:
• Ladle the Low Carb Broccoli Cheddar soup into bowls.

PRODUCT EQUIPMENT USED HERE: ➡

• Large Nonstick Pot with Lid: https://amzn.to/3qyvC6k
• Measuring Cup and Spoon Set: https://amzn.to/3sgdVsq
• Wooden Spoons: https://amzn.to/459KczZ
• Silicone Ladle Spoon: https://amzn.to/45bnwzu
• Garlic Press: https://amzn.to/3OTs9IG
• Cheese Grater: https://amzn.to/47UfGvP
• Vegetable Knife: https://amzn.to/3sl4JDl

*NUTRITION DISCLAIMER

Tips For Broccoli Cheddar Soup

• Fresh Broccoli: Whenever possible, use fresh broccoli instead of frozen. Fresh broccoli tends to have a better texture and flavor in the soup.
• Don’t Overcook the Broccoli: Steam or blanch the broccoli just until it’s tender but still slightly crisp. Overcooked broccoli can become mushy and lose its vibrant green color.
• Choose Sharp Cheddar: opt for sharp cheddar cheese as it has a stronger flavor, which pairs well with the broccoli and adds richness to the soup.
• Season Gradually: Season the soup gradually, tasting as you go. Keep in mind that cheese can add saltiness, so be cautious with additional salt until after you’ve added the cheese.
• Use Almond Flour Sparingly: Almond flour is used as a thickener in this keto recipe. Start with a smaller amount and add more if needed to achieve the desired thickness. It’s easier to add more than to thin it out if it becomes too thick.

Storing and Freezing Instructions

Refrigeration:

• Cool It Down: Allow the soup to cool to room temperature for about 30 minutes after cooking.
• Use an Airtight Container: Transfer the cooled soup to an airtight container. Make sure it’s sealed tightly to prevent air and odors from affecting the soup’s flavor.
• Label and Date: It’s a good practice to label the container with the date you made the soup. This helps you keep track of freshness.
• Refrigerate: Place the container of broccoli cheddar soup in the refrigerator within two hours of cooking. Do not leave it at room temperature for an extended period to prevent bacterial growth.
• Store Properly: Store the soup in the coldest part of your refrigerator, typically near the back. This helps maintain a consistent and safe temperature.

Reheating:

• Remove from the Fridge: Take the container of soup out of the refrigerator.
• Reheat Gently: To avoid scorching or curdling, reheat the soup gently. You can do this on the stovetop over low to medium heat, stirring frequently, or in the microwave using short intervals and stirring between them.
• Adjust Consistency: If the soup has thickened during storage, you can adjust the consistency by adding a bit of milk, cream, or broth until it reaches your desired thickness.
• Taste and Season: Taste the reheated soup and adjust the seasonings if needed. Cheese-based soups may need a touch of salt or pepper after reheating.

Freezing:

• Cool and Package: Follow the same cooling and container steps as for refrigeration. However, it’s best to avoid freezing large quantities in a single container to allow for easier portioning later.
• Label and Date: Label the containers with the date of freezing.
• Freeze: Place the containers of soup in the freezer. Try to use them within 2-3 months for the best quality, but it can be safe for longer if stored properly.

Thawing Frozen Soup:

• Thaw Safely: Transfer the frozen soup to the refrigerator and allow it to thaw overnight. This gradual thawing method helps maintain the soup’s texture.
• Reheat as Usual: Follow the same reheating instructions as for refrigerated soup.
• Properly stored and reheated, your broccoli cheddar soup should maintain its flavor and quality, whether you choose to refrigerate it for a few days or freeze it for longer-term storage.

Frequently asked questions:

• 1.What type of cheese is best for broccoli cheddar soup?
• Common cheese choices for broccoli cheddar soup include sharp cheddar, Gruyère, or a combination of cheeses. The choice of cheese can affect the flavor, so pick one you enjoy.
• 2.Can I make broccoli cheddar soup gluten-free?
• Yes, you can make broccoli cheddar soup gluten-free by using a gluten-free thickening agent like cornstarch or potato starch instead of wheat flour as a thickener. Ensure that all other ingredients are also gluten-free.
• 3. Can I use frozen broccoli in broccoli cheddar soup?
• Yes, you can use frozen broccoli in this soup. Just ensure it’s thawed and well-drained before adding it to the recipe.
• 4. Can I make broccoli cheddar soup without cream?
• Yes, you can make a lighter version of broccoli cheddar soup without cream by using milk or a milk alternative. The soup may be less creamy but can still be flavorful.
• 5. Can I add other vegetables to broccoli cheddar soup? – Yes, you can add other vegetables like, cauliflower, or spinach to your broccoli cheddar soup to enhance the flavor and nutrition. Just keep in mind the carb count if you are following a low carb diet.