This velvety smooth broccoli cream soup has a light flavor that makes it the perfect keto lunch recipe. It’s ready in half an hour!
Broccoli Cream Soup
On those days when you aren’t very hungry, but you know you want something that’s nutritious and tastes good too, this soup hits the spot. It feeds six people and takes just half an hour to make.
This soup is completely smooth and creamy, without being too thick or heavy. It’s light and flavorful. And the aroma is so delicious that you’ll have trouble waiting for it to heat up completely.
But trust me, it’s worth it!
Keto Cream of Broccoli Soup
There are just 4 grams net carbs in each serving. This is the perfect soup to serve for a low-carb lunch!
Make a pot of it and pour it into a large soup mug and enjoy an easy lunch. You can even take it with you as you go out the door.
Drink it in a spill proof insulated mug. It’s so creamy that it’s easy to drink.
Trust me, use fresh Thyme and rosemary, not the dried versions. The fresh leaves have a stronger aroma and will infuse the soup with more flavors.
Plus, the fresh leaves boil down softer and are easier to mix and puree with the rest of the soup.
Creamy Broccoli Soup
In order to make it deliciously creamy, you’ll need to use either an immersion blender or a food processor. An immersion blender or stick blender is the easiest tool to use.
All you do is stick it into the pot of soup, turn it on, and let it chop up the broccoli and combine it with the rest of the ingredients.
What To Eat With Soup
Broccoli cream soup is a light recipe, so if you’re hungry, you might want to add some sides with it. I like to eat it with a piece of keto-friendly flatbread, like Keto bacon jalapeno oopsie bread. You can dip the bread into the creamy broccoli soup.
If you want something that’s a little milder, make some keto rosemary cloud bread. Both the broccoli soup and the cloud bread have rosemary in them, so they go really well together.
This soup is also the perfect starter for a fall dinner. Serve it with my hearty low-carb acorn squash with sausage and cranberries.
It’s savory, sweet, and incredibly filling.
How To Store Soup
Use this soup in your meal prep. You’ll never get tired of the flavors. Store it in an airtight and spill-proof container in the refrigerator for up to three days.
You can also freeze the soup, too! Let it cool completely, then place it in a freezer-safe and resealable food storage bag.
Put the bag of soup on a baking tray and place it in the freezer. After it’s frozen solid, remove the baking sheet. Keep it in the freezer for up to six months.
Keto Broccoli Cream Soup Recipe
Here are the ingredients (and step-by-step pictures) that you’ll need to make this keto broccoli cream soup recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Servings: 6
Net Carbs: 4 net carbs per serving
Ingredients
- Broccoli Florets
- Butter
- Onion
- Minced Garlic
- Thyme
- Rosemary
- Vegetable Broth
- Heavy Whipping Cream
- Salt and Pepper
Directions
Melt the butter in a pot over medium heat. Add in the onions, and saute until they are softened.
Mix in the garlic, thyme and rosemary. Saute another minute.
Toss in the broccoli, and pour in the broth.
Cover and simmer until the broccoli is tender. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, blend the soup in batches, being careful never to fill the blender more than half full each time.
Mix in the heavy whipping cream, and season with salt and pepper to taste.
Simmer for 5 more minutes before serving.
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Keto Broccoli Cream Soup
Equipment
- Immersion Blender
- Soup Pot
Ingredients
- 4 cups Broccoli Florets cut into smaller pieces
- 3 tbsp Butter
- 1/2 Onion chopped
- 2 tsp Minced Garlic
- 1 tbsp Fresh Chopped Thyme
- 1 tbsp Fresh Chopped Rosemary
- 3 cups Vegetable Broth
- 1 cup Heavy Whipping Cream
Instructions
- Melt the butter in a pot over medium heat.
- Add in the onions, and saute until they are softened.
- Mix in the garlic, thyme and rosemary. Saute another minute.
- Toss in the broccoli, and pour in the broth.
- Cover and simmer until the broccoli is tender.
- Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, blend the soup in batches, being careful never to fill the blender more than half full each time.
- Mix in the heavy whipping cream, and season with salt and pepper to taste.
- Simmer for 5 more minutes before serving.
Notes
Net Carbs: 4 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Soup Recipes
If you enjoyed this delicious keto broccoli cream soup recipe, here are some more low-carb soup recipes you should try next! They are perfect for both lunch or as a starter for dinner.
