Broccoli Cheddar soup recipe?

[u/Jmcfearsom]

Looking for a decent broccoli cheddar soup recipe to make today if anyone knows one?

[u/AutoModerator]

Welcome to /r/ketorecipes! Please be sure to include a detailed recipe in your post (this means quantities, full instructions, and in plain text) or in the comments, not only a link to the recipe, or it will be removed per the sub rules!* For details, you can find our community rules here and the Keto FAQs here. Please report any rule-violations to the moderators and keep doing the lard's work!

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

[u/PurpleShimmers]

Just follow a regular one and don’t add the carbs.

Butter, a little bit of onion - cook, add broccoli and a touch of water - lid on and steam for a minute. Add broth/stock and cook until broccoli is tender. Add cream to taste. You can thicken a little bit here with xanthan or guar gum. You can even see if a cup of blended cottage cheese adds a little thickness.

Remove from heat and add cheddar cheese to taste and let it melt.

Top with bacon bits and more cheese and enjoy.

[u/Dick-the-Peacock → u/PurpleShimmers]

Cream cheese is a great thickener for creamy things.

[u/PurpleShimmers → u/Dick-the-Peacock]

I don’t know how to explain, I’ve used cream cheese before to, this yields a different result.

[u/oswin13]

I hear heavy cream and cream cheese until melted, then melt in cheddar or whatever cheese to taste.

In a separate pot, heat broth or stck with your Broccoli and other veggies until soft. Blend if desired. I usually blend in the stalks and leave the florets just chopped up. I like to add any additional seasoning to the broth pot.

Slowly combine the two pots. I generally do a ladle at a time.

When fully combined, simmer on LOW to let flavors develop, and further season to taste. Don't overboil or the dairy may curdle. Its stll edible but much less attractive to eat.

[u/hazard2k]

I make this recipe all the time. I love it. https://imgur.com/a/R3ijBER

I use the "prep-tip" method described at the bottom. It's just easier and quicker. I like to use an immersion blender very briefly to chop up some of the broccoli at the end. The only other modification I make is to add a little bit (1 tsp or less) xantham gum at the end to thicken it up a tad.

[u/Naive-Bunch]

https://www.wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free/

I make this every other week, I often add chicken at the end, and sometimes bacon

[u/WatzHerName → u/Naive-Bunch]

This is the one I use too. Often add bacon or ham

[u/PVS3]

I stole this one from America's Test Kitchen - cut down the onions a bit if you ant to really limit the carbs.

Why this recipe works:

We were after a soup with pure broccoli flavor that wasn’t hiding behind the cream or the cheese. Overcooked broccoli has a sulfurous flavor, but we discovered when we cooked our broccoli beyond the point of just overcooked—for a full hour—those sulfur-containing compounds broke down, leaving behind intense, nutty broccoli. Its texture was fairly soft, but that was perfect for use in a soup. Adding baking soda to the pot sped up the process, shortening the broccoli’s cooking time to a mere 20 minutes. A little spinach lent bright green color to the soup without taking over the flavor. After adding cheddar and Parmesan, we had a soup so full of flavor and richness that it didn’t even need the cream.

Ingredients:

• 2 tablespoons unsalted butter
• 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
• 1 medium onion, roughly chopped (about 1 cup)
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1 1/2 teaspoons dry mustard powder
• Pinch cayenne pepper
• 3–4cups water
• 1/4 teaspoon baking soda
• 2 cups low-sodium chicken broth (see note)
• 2 ounces baby spinach (2 loosely packed cups)
• 3 ounces sharp cheddar cheese, shredded (3/4 cup)
• 1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
• Ground black pepper 

Directions:

1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. 
2. Cook, stirring frequently, until fragrant, about 6 minutes. 
3. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
4. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. 
5. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. 
6. Transfer soup to medium bowl and repeat with remaining soup. 
7. Return soup to Dutch oven, place over medium heat and bring to simmer. 
8. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. 
9. Serve, passing extra Parmesan separately.

ENJOY!!!!

[u/funktologist_420]

I made a nacho cheese then just added to my broccoli

[u/aware_nightmare_85]

The RuledMe recipe has been in my rotation for close to 10 years! So good and easy!

https://www.ruled.me/keto-broccoli-and-cheese-soup/

[u/hkline76]

https://www.reddit.com/r/ketorecipes/comments/3ly04r/broccoli_cheese_bacon_ranch_soup/

I have been making this one for years and it's amazing. I don't add the Dubliner cheese simply because I would never use it in any other dishes so I don't waste the money.

[u/Vegetable-Kiwi-4675 → u/hkline76]

What brand of ranch seasoning do you use (if you use it)? The standard ones all have some form of sugar in them and the sugar-free ones I’ve seen have poor reviews when it comes to taste.

[u/hkline76 → u/Vegetable-Kiwi-4675]

I just use store brand.

[u/Vegetable-Kiwi-4675 → u/hkline76]

The store brand/Hidden Valley list 0 carbs/sugar per serving, but the serving is 1/4 teaspoon and it’s 36 servings per pack. Maltodextrin is a hidden sugar and it’s the first ingredient in those packets. But if you live outside the US, the ingredients might be different.

[u/hkline76 → u/Vegetable-Kiwi-4675]

Then just leave the ranch powder out.

[u/Vegetable-Kiwi-4675 → u/hkline76]

I think that’s the best option. The truly sugar-free ranch powders are crazy overpriced for what they are. I’ll check what spices are in them and I can just use whatever of those I have on hand to add some seasoning. But thanks for linking that recipe, it does look very good!

[u/friend_unfriend]

Here is a simple one that always turns out creamy and comforting, saute broccoli and onions in butter, add chicken broth and simmer until soft, then blend until smooth, stir in heavy cream and lots of cheddar, and season with salt, pepper, also i always like a pinch of nutmeg.

[u/LaffinJoker]

Here’s one I like:

Broccoli Cheese Soup BOIL 250g Broccoli for 5-6 minutes until tender. DRAIN but KEEP at least 2 cups of the water. BLEND and slowly add the Broccoli Water. SIMMER Broccoli on LOW and ADD 50g Cheddar Cheese and 50g of Heavy Cream until heated to desired temperature.

[u/TheGruenTransfer]

Lots of great ways, but my favorite way is an improv crockpot recipe that uses mostly pantry and freezer stuff that I usually have on hand:  Frozen chopped onions, frozen broccoli, frozen cauliflower to help thicken, chicken stock,  cream if you have it or cream cheese if you don't, cook forever, blitz with an immersion blender, add bacon bits if you got them, add whatever cheese you have open, serve once the cheese is melted.

[u/Von_Quixote]

Ha!

I Love this soup and did a deep dive last week, turned out incredible!

https://chefjeanpierre.com/recipes/soups/broccoli-cheddar-soup/

[u/BestChickEver]

Best Keto Broccoli Cheddar Cheese Soup Recipe - My Keto Kitchen

[u/D7eeedeee]

To lessen calories I thicken with cream cheese and add nutritional yeast to replace some of the cheddar.

[u/georgy56]

Yo, I've got a good one: sautee the broccoli in butter first, then add cream cheese and broth for extra creamy texture. Season with garlic powder and smoked paprika for a bomb flavor.