Broccoli Cheese Soup

This 20 minute keto broccoli cheese soup is creamy and delicious. Wonderfully comforting, its great as a starter or for an easy weeknight dinner.

Impress your guests with this delicious broccoli cheese soup which comes together using only a few ingredients in just 20 minutes.

This soup is wonderfully smooth, rich and creamy making it super comforting and perfect on a cold, chilly evening.

We created this recipe using stilton cheese for its rich, tangy and slightly nutty flavour (no nuts are used), but realise it might not be easily available for some of you so we have suggestions below of other cheeses you could use instead.

This soup can be made it in advance, or if you have leftovers heat it up for an easy weeknight dinner.

If you also like the combination of broccoli and cheese you would probably love our broccoli muffins and broccoli frittata.

Save this recipe for when you need a quick soup to serve your guests or a comforting easy weeknight dinner.

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Cheese

We created this recipe using stilton cheese as we think it is perfect for this soup with its rich, mellow flavour and creamy smooth texture.

However if its not easily available you could use another blue cheese such as dolce gorgonzola or roquefort.

If using these cheeses, reduce the amount by half as these blue cheeses are stronger in flavour than stilton.

So use 225grams/8oz./1 cup of any other crumbled blue cheese.

You could also use a mature cheddar cheese.

Broccoli

Frozen broccoli is an easy option for this soup but you could also use fresh broccoli.

Keeping some broccoli in the freezer is a cheap and convenient way of making sure that you can make this soup anytime!

How its made

• In a medium saucepan, sauté onions in oil till soft, they don’t have to be golden.
• Add garlic and thyme and sauté for a minute before adding broccoli.
• Pour in water and crumble in the cheese then bring to a boil.
• Cover and simmer on a low flame for 5 minutes.
• Blend using a hand blender to your desired smoothness, some of you may like to leave it slightly chunky so the soup has a bite to it.
• Garnish with freshly ground black pepper and serve on its own for an easy keto meal or with warm bread.

Note: There is no need to add salt to the recipe as the salt in the cheese is sufficient for this soup.

Storing

Broccoli cheese soup can be made ahead and stored in the fridge in a sealed container for up to 4 days.

To freeze leftovers, transfer to a container or freezer bag, seal securely and label, then use within a month.

Defrost in the fridge overnight, or on the kitchen counter then reheat in a saucepan on low heat, stirring occasionally.

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📋 Recipe

Broccoli Cheese Soup

Nicole Shroff

This 20 minute keto broccoli cheese soup is creamy and delicious. Wonderfully comforting, its great as a starter or for an easy weeknight dinner.

5 from 5 votes

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Soup

Cuisine British

Servings 8 people

Calories 270 kcal

Ingredients

Metric | US Customary

• ▢ olive oil 1 tablespoon
• ▢ onion - diced 1 medium
• ▢ garlic - minced 3 cloves
• ▢ frozen broccoli - 2 pounds 1 kilo
• ▢ dried thyme 1 teaspoon
• ▢ warm water - 4 cups 1 litre
• ▢ stilton cheese - 16 ounces or 2 cups, crumbled 450 grams
• ▢ freshly ground black pepper ⅛ teaspoon

MetricUS Customary

Instructions

 

• ▢
  In a medium saucepan, add 1 tablespoon olive oil and sauté 1 medium onion on medium heat for a few minutes till softened.
• ▢
  Add 3 cloves garlic and 1 teaspoon dried thyme and sauté for a minute before adding 1 kilo frozen broccoli.
• ▢
  Pour in 1 litre warm water, crumble in 450 grams stilton cheese and bring to a boil.
• ▢
  Cover and simmer on a low flame for 5 minutes.
• ▢
  Blend using a hand blender and garnish with ⅛ teaspoon freshly ground black pepper serve with warm bread.

Notes

Cheese – Stilton is the perfect cheese for this soup with its rich mellow flavour and creamy smooth texture. If you cannot find it use another blue cheese such as dolce gorgonzola or roquefort using half the amount of cheese (225g/1 cup), as these cheeses are stronger than stilton. You could also use mature cheddar cheese.

Seasoning – There is no need to add salt to the recipe as the salt in the cheese is sufficient for this soup. Garnish with freshly ground black pepper before serving (optional).

Storing – Broccoli cheese soup can be stored in the fridge in an airtight container for up to 4 days. It also freezes well so pour into into a container that seals well or freezer bag, seal securely and label. For best flavour use within 30 days.

Reheating – defrost in the fridge over night or on the kitchen counter then reheat in a saucepan on low heat.

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Nutrition

Calories: 270kcalCarbohydrates: 10gProtein: 16gFat: 19gSaturated Fat: 11gCholesterol: 44mgSodium: 869mgPotassium: 534mgFiber: 3gSugar: 2gVitamin A: 1160IUVitamin C: 102.5mgCalcium: 377mgIron: 1.2mg

Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.

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Did you make this recipe? How did it turn out? Did you make any changes? Let me know in the comments below. Tag @endofthefork on Instagram and hashtag it #endofthefork.