Craving a bowl of pure comfort that won’t derail your healthy habits? This Creamy Broccoli Cheddar Soup is your answer! It’s velvety, rich, and packed with cheesy goodness, but comes together in a flash using simple, everyday ingredients. Forget the canned stuff—this homemade version is a game-changer for chilly evenings, quick lunches, or anytime you need a warm, satisfying hug in a bowl.
Ingredients
• Serves 4
• 1 medium head broccoli, about 1 lb / 450g
• ¼ cup / 60ml heavy cream
• ¼ cup / 55g cream cheese, softened
• ¼ cup / 60g sour cream
• ¼ cup / 60ml unsweetened almond milk
• 4 oz / 113g sharp cheddar cheese, shredded
• ½ small onion, roughly chopped
• ½ chicken bouillon cube, crumbled
Instructions
1. Directions1. Separate the broccoli head into florets. Steam the florets in a pot with a steamer basket over simmering water for 5-7 minutes, or until tender-crisp.2. Carefully transfer the hot, steamed florets to a high-powered blender. Add the heavy cream, cream cheese, sour cream, almond milk, shredded cheddar, chopped onion, and crumbled bouillon cube.3. Secure the lid and blend until the soup reaches your desired consistency. Start on a low speed and gradually increase to high. If your blender has a vent, use it to allow steam to escape.4. Pour the blended soup into a saucepan and warm over medium-low heat, stirring occasionally, for 5-10 minutes until heated through. Do not allow the soup to boil, as this can cause the dairy to separate.5. Taste and adjust seasoning if necessary. Serve hot, garnished with extra shredded cheese or fresh chives.
Nutritional Information
• Nutritional InfoPer Serving:
• Calories: 270
• Fat: 25g
• Net Carbs: 8g
• Protein: 10g
Pro Tips
• For the smoothest soup, grate your own cheddar cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• Adjust the soup’s thickness to your liking. Add a splash more almond milk for a thinner consistency, or an extra ounce of cream cheese for a thicker soup.
• For a deeper, more savory flavor, sauté the chopped onion in a tablespoon of butter until soft and translucent before adding it to the blender with the other .
FAQ
Q: How can I make this soup thicker or thinner
A: To make the soup thicker, add an extra ounce of cream cheese before blending. For a thinner consistency, simply add a splash more unsweetened almond milk until you reach your desired texture.
Q: Why is my broccoli cheddar soup grainy
A: A grainy texture is often caused by anti-caking agents in pre-shredded cheese. For the smoothest, creamiest result, we highly recommend grating your own sharp cheddar from a block.
Q: Is this broccoli cheddar soup keto-friendly
A: Yes, this recipe is a great keto-friendly option. With only 8g of net carbs per serving, it can easily fit into a low-carb or ketogenic diet.
Q: Can I use frozen broccoli instead of fresh
A: Absolutely. While the recipe calls for fresh broccoli, you can substitute it with frozen florets. Just be sure to steam them until they are tender-crisp before adding them to the blender.
