Hearty Keto Broccoli Cheddar Soup with Bacon Crumble
"When the temperature drops, nothing satisfies like a steaming bowl of broccoli cheddar soup, and this keto version takes comfort food to a low‑carb level. The soup blends tender broccoli florets with rich heavy cream and sharp cheddar, creating a velvety base that's both filling and indulgent. A handful of crispy bacon crumble adds a smoky crunch that elevates every spoonful, making it perfect for a quick lunch or a hearty dinner. This recipe is designed for busy keto enthusiasts: it uses pantry staples, requires only one pot, and delivers under 3 g net carbs per serving while keeping fat high and protein moderate. For the best texture, steam the broccoli just until bright green before blending, and finish with a generous sprinkle of cheese and bacon minutes before serving. Pair it with a simple side salad or enjoy it solo for a low‑carb comfort bowl that keeps you in ketosis without sacrificing flavor. Quick, satisfying, and keto‑friendly—this soup becomes a go‑to in your weekly meal plan."
Ingredients
Instructions
In a large pot, melt butter over medium heat and add diced bacon; cook until crisp, then remove bacon with a slotted spoon and set aside.
Add broccoli florets to the pot and sauté for 2‑3 minutes in the bacon fat.
Pour in chicken broth and bring to a gentle simmer; cover and cook until broccoli is very tender, about 8 minutes.
Transfer the mixture to a blender (or use an immersion blender) and blend until smooth.
Return the soup to the pot, stir in heavy cream and shredded cheddar cheese, and heat gently until the cheese melts, about 5 minutes.
Season with garlic powder, onion powder, salt, and pepper to taste.
Ladle soup into bowls, top each serving with the reserved crispy bacon crumble, and enjoy immediately.
Gather Ingredients
Step by Step
In a large pot, melt butter over medium heat and add diced bacon; cook until crisp, then remove bacon with a slotted spoon and set aside.
Add broccoli florets to the pot and sauté for 2‑3 minutes in the bacon fat.
Pour in chicken broth and bring to a gentle simmer; cover and cook until broccoli is very tender, about 8 minutes.
Transfer the mixture to a blender (or use an immersion blender) and blend until smooth.
Return the soup to the pot, stir in heavy cream and shredded cheddar cheese, and heat gently until the cheese melts, about 5 minutes.
Season with garlic powder, onion powder, salt, and pepper to taste.
Ladle soup into bowls, top each serving with the reserved crispy bacon crumble, and enjoy immediately.