Cheesy Broccoli Soup

Apr 29, 2018

I’ve been trying to stick with one of those low carb \ high fat diets lately, not quite keto, but I’m trying. For some reason it’s been discouraging me from posting. No idea why really, I’m still cooking every day and have just made some minor substitutions. Between traveling and the new diet I’ve been off the blogging wagon, but I’m back and plan on adding lots of low carb recipes in the near future.

This soup isn’t the lowest of the low, but at 8g of net carbs it’s pretty friendly to a keto lifestyle or the like. It’s also creamy, cheesy and very indulgent. I almost don’t miss the bread.

Start by lightly browning some onions, add a little garlic powder once they’re off the heat and set aside

Next make a roux from 1/4 c each butter and coconut flour. The roux will be a little chunkier than the standard flour & water roux, but once you add in the liquids you won’t be able to tell.

Slowly mix in the liquids and bring almost to a boil, then immediately turn it down to the lowest of simmers. On my oven I keep it on the simmer burner on the second lowest setting. The dairy in this soup needs to be babied just a little bit, or it could end up being more chunky than creamy. If your half and half ends up breaking, there’s no need to worry about it, just make sure not to skip the blender at the end.

Add the broccoli after it simmers for about 20 minutes and begins to thicken. You might be tempted to turn up the heat to get it bubbling again, but there’s no need. The broccoli will be plenty tender after another 15-20 minutes, depending on how finely you chopped it.

Remove the soup from the heat and had your herbs and seasonings.

If you like your soup a little bit on the creamier side run it through the blender, in batches if needed, to get it extra smooth. Sometimes, when I’m feeling naughty, I’ll add about a tablespoon (or more) of sour cream before blending to make it even creamier.

Cheesy Broccoli Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Calories per serving: 471

Fat per serving: 40 g


6 T. butter
1/2 medium yellow onion, chopped
1 t. garlic powder
1/4 c. coconut (or AP) flour
3 c. chicken stock
1 c. half and half
1/2 lb fresh broccoli, chopped
1/4 t. nutmeg
1 T. chopped fresh parsley
1 T. chopped fresh thyme
8 oz. grated cheese - I'm using a mix or cheddar & swiss
generous pinch of chili powder
salt and pepper to taste


Melt 1 tablespoon of butter over medium heat and sauté the onion with a little salt and pepper, until it's soft and golden. Remove from the heat, sprinkle in the garlic powder, and set aside.

In a soup pot, melt the remaining butter and whisk in the coconut flour until a paste forms. Slowly add the chicken stock and the half and half. Bring it almost to a boil and then turn down to simmer, uncovered, for 20 minutes.

Add the broccoli and onions into the soup and simmer for another 15-20 minutes, until the broccoli is tender.

Remove the soup from the heat and add in fresh herbs and cheeses, stirring until they melt. Then season with chili powder, salt and pepper.

For a creamier soup (so good), let it cool a bit and then put the soup, in batches if necessary, into the blender (or use an immersion blender.

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