Somersizing Broccoli Cheese Soup Thick and Creamy
Indulge in the ultimate comfort food with this Somersizing Broccoli Cheese Soup, thick, creamy, and bursting with rich, cheesy flavor. Perfectly cooked broccoli florets are blended into a velvety base made with heavy cream, sharp cheddar, Parmesan, and cream cheese, creating an irresistible harmony of textures and tastes. Sautéed onions and garlic add depth, while optional paprika lends a hint of smoky warmth. Whether you prefer it smooth or with hearty chunks, this high-protein, keto-friendly soup is quick to prepare in just 40 minutes, making it a cozy weeknight favorite. Serve it piping hot with a sprinkle of extra cheese for a satisfying, low-carb meal that’s as indulgent as it is nourishing.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 4 ounces cream cheese, cubed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
- 0.5 teaspoon xanthan gum (optional, for thickening)
Instructions
Prepare the broccoli by cutting it into small, bite-sized florets if not pre-cut. Rinse and set aside.
In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes.
Add the minced garlic to the pot and sauté for another 1 minute until fragrant.
Pour in the chicken or vegetable broth and bring to a gentle simmer.
Add the broccoli florets to the pot. Cover and let the broccoli cook for 8-10 minutes, or until tender.
Lower the heat to medium-low and stir in the heavy cream, shredded cheddar cheese, grated Parmesan cheese, and cream cheese cubes. Stir continuously until all the cheeses are melted and the soup is smooth.
Season the soup with salt, black pepper, and paprika (if using). Taste and adjust seasoning as needed.
For a thicker consistency, sprinkle xanthan gum over the soup while whisking continuously to avoid clumps. Let simmer for an additional 2-3 minutes to allow it to thicken.
Using an immersion blender, blend the soup to your desired texture—completely smooth or leave some chunks for a heartier feel. Alternatively, carefully transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
Serve the soup hot, garnished with additional shredded cheddar or a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
