Keto Broccoli Cheese Soup Recipe (2024)

FAQs

How many carbs in keto broccoli cheddar soup? ›

Conventional broccoli cheese soup often contains flour or cornstarch as thickeners, so it's not low carb. The popular soup from Panera has 25g of carbs per serving. However, this recipe for Keto Broccoli Cheese Soup has only 8.3g of carbs and 2.3g of fiber. That's means it has 6g net carbs per serving.

Add a cornstarch slurry

In a separate bowl, mix cornstarch with a small amount of cold water until it becomes a smooth paste. Gradually add the slurry to your soup while stirring continuously. The cornstarch will thicken the soup as it heats up.

Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

Avoid too high of heat when using dairy (milk or cream) because the soup can curdle and separate. Try not to take it to the boiling point. Sometimes an acidic ingredient, like wine, can prevent the soup from curdling. Slowly add the cream or milk and continually stir after adding.

The ketogenic diet typically reduces total carbohydrate intake to less than 50 grams a day—less than the amount found in a medium plain bagel—and can be as low as 20 grams a day. Generally, popular ketogenic resources suggest an average of 70-80% fat from total daily calories, 5-10% carbohydrate, and 10-20% protein.

You do not have to limit vegetables if you are on the keto diet or are considering it. Plenty of low-carb vegetable options include arugula, asparagus, bell peppers, broccoli, Brussels sprouts, cauliflower, kale, mushrooms, spinach, and tomatoes.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

High Heat: Cheese is sensitive to high temperatures. If you add cheese to your soup when it's too hot or boiling vigorously, it can become overcooked and develop a grainy or curdled texture rather than melting smoothly. To avoid this, reduce the heat to low or medium-low before adding the cheese.

Broccoli cheese soup, for us, is a rich, hearty main dish. Crusty bread is nice—especially for some crunch—and a salad with endive, chicory, or arugula to balance the richness of the cheese works very well indeed.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

Why is my cheese clumping in broccoli cheddar soup? ›

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

Will cheddar cheese melt in soup? Cheddar will definitely melt here — but you'll want to start with block cheese for this cheddar potato soup. Pre-shredded cheese, though convenient, is coated with an anti-clumping agent that interferes with the cheese's ability to melt smoothly and evenly.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.

To prevent cheese from curdling, it's important to add it to the soup slowly and at a lower temperature. Gradually incorporate small amounts of cheese into the hot soup while stirring continuously. Also, avoid boiling the soup after adding the cheese.

This is a combination of the type of cheese and too much heat. Some cheeses melt more readily (mozzarella for example), but all of them will seize up if they are heated too much too fast - the proteins 'curl up' and separate from the fat and water in the cheese.

Broccoli. With just 2 grams of net carbs per ½ cup, broccoli is a major superfood that should be a staple on the keto diet, says Suzanne Dixon, R.D. It's high in fiber and protein to keep you full and you can use it in just about anything—stews, soups, and keto makeovers of your favorite foods like casserole.

Cheddar has one of the biggest impacts calorically, but that reflects its high value in a ketogenic eating program. One ounce of Cheddar has approximately 114 calories from about 9 grams of fat and 7 grams of protein. Carbs in Cheddar typically clock in at less than 1 gram.

Each 1-cup serving contains approximately 84 calories, 17 g carbohydrates, 5 g protein, less than 1 g fat, 82 mg sodium, and 2 g fiber.

This keto vegetable soup is super nutritious and so flavorful! It makes a wonderful light yet filling lunch or dinner for the entire family - kids and adults alike. My hearty homemade vegetable soup is ready in just 30 minutes and 7.6g net carbs per generous serving.