Years ago after I had an appendectomy, a sweet friend of mine brought homemade potato soup to my house for dinner while I was recovering. She was so kind to share the recipe, which included swiss cheese as a secret ingredient. Since then, I’ve been adding a little swiss cheese to potato and broccoli soup. It’s a subtle flavor, but I think it adds so much. Homemade Broccoli & Cheese Soup is one of my favorites, but when researching the nutritional information, most recipes I found were too high in carbs for my keto lifestyle. Upon further research, I found several recipes on Pinterest that were much more Keto friendly, so I started experimenting. I usually add an ingredient from one recipe, take away an ingredient from another recipe then tweak other ingredients to make a recipe of my own. I think this recipe for Keto Broccoli & Cheese Soup is the best I’ve ever tasted, and it was easy to whip up at lunch today.
Update: After hearing that some were having trouble getting the cheese to melt properly I have revised this recipe. Although it adds an extra step, it is foolproof in getting perfectly melted cheese
- 2 tablespoons butter
- 1/4 onion diced
- 2 garlic cloves minced
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 14 oz frozen broccoli florets or 4 cups fresh
- 3 cups cheddar cheese
- 3 slices Swiss cheese
- 1 oz cream cheese softened
- 1/4 tsp nutmeg
- 1 tsp parsley
- 1/2 tsp pink salt
- 1/2 tsp black pepper
- 3/4 tsp Xanthan Gum (thickens the soup)
- 3 pieces of bacon crumbled
- 1/2 cup shredded cheese
In a large saucepan add 3 cups of chicken broth and bring to a boil.
Add broccoli and cook on medium/low for 6 minutes with the lid on the pot until broccoli is tender.
While the broccoli is cooking, melt butter in a skillet and saute diced onions and garlic until onions are translucent.
Add 1 cup of chicken broth, heavy whipping cream, cream cheese, spices, and salt/pepper to the onions and garlic in the skillet.
Bring mixture in the skillet to a boil and whisk continuously. Once it starts boiling, add all of the cheeses, stirring with a whisk as it melts.
Reduce heat to low and continue to simmer for 6 minutes then remove from heat.
Add cheese mixture to saucepan with the broccoli and chicken broth.
Summer on low for 5 minutes.
Turn stove off and remove from heat.
Optional: to thicken soup add 3/4 tsp of Xanthan Gum. Stir well with a whisk then allow to thicken for a few minutes before serving.
Serve each bowl with shredded cheese and bacon on top.