Broccoli Cheddar Soup

A rich and creamy broccoli cheddar soup, brimming with tender broccoli florets and sharp cheddar cheese, all in a thick, savory base. Served with warm, buttery Keto biscuits, it’s the ultimate cold-weather comfort.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $5.35/serving

Dietary

• Vegetarian
• Nut-Free
• Gluten-Free
• Soy-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• comfort food
• one-pot
• savory

Ingredients

• 2 tablespoon butter
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 6 cup fresh broccoli florets
• 4 cup vegetable broth
• 1.5 cup heavy cream
• 1 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 cup shredded sharp cheddar cheese
• 1.5 cup coconut flour
• 0.25 cup psyllium husk powder
• 2 teaspoon baking powder
• 0.5 cup butter (cold, cut into small pieces)
• 2 eggs (large)

Instructions

1. Preheat oven to 375°F (for biscuits). Line a baking sheet with parchment paper.
2. To make Keto biscuits: In a large bowl, whisk together the coconut flour, psyllium husk powder, baking powder, and 1/2 teaspoon of salt. Cut in the 1/2 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together 1/2 cup heavy cream and 2 large eggs. Add the wet ingredients to the dry ingredients and mix until just combined, forming a dough. Do not overmix.
4. On a lightly floured surface (using coconut flour), gently press the dough to 1-inch thickness. Cut out 4-6 biscuits using a biscuit cutter or knife. Place on the prepared baking sheet and bake for 18-22 minutes, or until golden brown.
5. While biscuits bake, melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
6. Add the fresh broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until broccoli is very tender.
7. Using an immersion blender (or carefully transferring to a regular blender), blend about half of the soup until creamy, leaving some broccoli chunks for texture. Return to the pot if using a regular blender.
8. Stir in 1 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat through, then gradually stir in the shredded sharp cheddar cheese until melted and smooth. Do not boil after adding cheese.
9. Serve the hearty broccoli cheddar soup hot, with warm Keto biscuits on the side.

Notes

For an even thicker soup, you can add 1/2 teaspoon of xanthan gum when blending. Adjust consistency by adding more broth or cream if needed.

Nutrition (per serving)

• Calories: 780
• Protein: 28.5 g
• Carbohydrates: 38.2 g
• Fat: 62.5 g
• Fiber: 20.1 g
• Sodium: 1450 mg
• Saturated Fat: 36.1 g
• Sugar: 7.5 g
• Cholesterol: 220 mg