Low-carb Keto Creamy Broccoli Soup

Craving for creamy soup? This creamy broccoli soup might be perfect to satisfy your appetite. Light yet hearty, loaded with fresh broccoli topped with bacon and cheese, it tastes very comforting and will warm your tummy and your heart!. And as an added plus, this soup is low-carb and keto-friendly. The total carb count for the recipe below is about 28 gram and it is for 4 servings. So, that makes it about 7 gram of total carbs per servings!

Also, another added bonus is that it is super easy and fast to make this. I would say, you probably will spend maximum 15 minutes in the kitchen to make it. Oh, you can store this soup (or the leftovers, if any) in an air-tight container for up to 3 days. This little information might come in-handy for people who prefer to make ahead and meal-prep their meal.

This creamy broccoli soup is so versatile and fool-proof that you can pretty much ‘experiment’ with it. For example, if you like your soup to be on the chunkier side, chopped the broccoli florets smaller – no need to pulse it in the blender. If you want it to be smoother, then pulse the broccoli all the way until they are like smoothie drink.

In this recipe, I’m using unsweetened almond milk – which is great for people who are doing low-carb or keto diet – because I only had that milk in the fridge at the time. However, you can always use whole milk if you don’t really need to watch your carb intake. Also, if you are vegetarian, you can skip bacon as your topping and swap with fresh chopped cilantro or parsley. You got the idea. Let me know what your ‘experiment’ will be with this creamy broccoli soup, won’t you?

Tools I used:

• Non-stick deep saucepan – non-stick deep saucepan that is easy to clean, not too heavy, and evenly heated your cooking. I love this saucepan because it is very convenient to use for boiling egg or noodle, cooking instant noodle or just a small batch of soups.
• Blender – I love this blender as it is not too bulky, great for making smoothie, blend some spices, and easy to clean. Also, believe it or not, this blender can also crush ice!

Tip: You can swap the Mexican blended cheese with cheddar cheese. I used the Mexican blended cheese because that’s what I had at that time. Also, be creative in your toppings. If you are vegetarian, skip the bacon. If you are doing low-carb or keto diet, you can add bacon, French onion, sour cream, chopped cilantro or to be more adventurous… cut sausages or spam!

Ingredient:

• 1 cup broccoli florets
• 1 can (10.5 oz or 300gr) cream of mushroom
• ½ cup shredded Mexican blended cheese
• 1 tablespoon grated parmesan cheese
• 1 cup unsweetened almond milk
• ½ cup water
• Salt & pepper to taste
• Bacon crumble (optional to garnish)
• French onion (optional to garnish)

Direction:

• Add broccoli and water in a blender. Pulse the broccoli to smaller fine pieces.
• Pour them into a deep saucepan and bring it to boil under low-medium heat.
• Add cream of mushroom, unsweetened almond milk, Mexican blended cheese and parmesan cheese into the saucepan. Stir it occasionally as you let the soup to boil.
• Add a pinch of salt and pepper. Give it another mix. Once it is boiled, turn off the heat.
• Ladle some soup to the bowl and top it off with some shredded blended Mexican cheese, bacon crumble, French onion, or your other favorite toppings. Enjoy!