Keto Broccoli Cheese Soup

This recipe takes about 25–30 minutes total. Sauté the bacon and aromatics (onion, celery, carrot, garlic) 5–7 minutes, simmer broccoli in bone broth 8–10 minutes until tender, blend until smooth (if desired), then stir in heavy cream and shredded cheddar off the heat until melted. Finish with salt and pepper and simmer gently 2–3 minutes to combine.

Yes. Make the soup through the simmering/blending step, then cool and refrigerate. When reheating, warm slowly over low heat and add the heavy cream and shredded cheese toward the end (off the heat or very low) to prevent cheese from seizing. Stir or use an immersion blender for a silky texture.

Store cooled soup in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in airtight containers or freezer bags for up to 2–3 months. To improve freezer results, consider freezing the soup base without the heavy cream and cheese, then add them when reheating to restore creaminess.

Graininess or separation is usually from overheating the cheese or boiling after adding dairy. Prevent it by shredding cheddar from a block (pre-shredded contains anti-caking agents), removing the pot from high heat before adding cheese, stirring gently until melted, and reheating only over low heat. If it separates, whisk in a splash of cream or use an immersion blender to re-emulsify.

Yes. For vegetarian, replace bone broth with vegetable broth and omit bacon (or use smoked mushrooms/olive oil for flavor). For dairy-free/keto-friendly, use full-fat coconut cream instead of heavy cream and a dairy-free meltable cheese or nutritional yeast for cheesiness. Note texture and flavor will differ from the original.

To thicken without carbs, simmer longer to reduce liquid, add cream cheese or mascarpone (keto-friendly) while warm, or whisk in a very small amount (1/8–1/4 tsp) of xanthan gum to lightly thicken. For chunkier texture, reserve some broccoli florets, add them back after blending, or only partially blend the soup.