Nothing beats a warm bowl of soup when you want something comforting and filling. This keto creamy broccoli and bacon soup is exactly what you need when you’re looking for a meal that tastes great and fits your diet perfectly.
The soup is rich, creamy, and packed with flavor from the bacon and cheese. It’s the kind of dish that makes you feel satisfied and happy after eating it.
Making this soup is really simple and doesn’t take much time at all. You just need some basic ingredients that you can find at any grocery store.
The recipe works great whether you want to make it on the stovetop or in a slow cooker. Both methods give you the same delicious results, so you can choose whatever works better for you.
This soup is also great because it gives you plenty of healthy fats and protein while keeping the carbs very low. The broccoli adds important nutrients and fiber, while the bacon gives you that smoky, salty flavor that makes everything taste better.
You can serve this as a main meal or as a side dish, and it’s perfect for meal prep too. Once you try this recipe, you’ll probably want to make it again and again.
👍 Why You’ll Love This Recipe
Perfect Keto Macros: This soup has exactly what your body needs on a keto diet. Each serving is packed with healthy fats from the cream cheese, cheddar cheese, and bacon.
Two Easy Cooking Methods: You can make this soup in two different ways, so it fits any schedule you have. If you want soup fast, use the stovetop method and you’ll be eating in about 30 minutes.
But if you’re busy and want to come home to ready food, just throw everything in the slow cooker before you leave. Both ways give you the same delicious results, so you never have to skip this recipe just because you’re short on time.
Incredibly Filling and Satisfying: One bowl of this soup will keep you full for hours because it’s loaded with healthy fats and protein. Unlike regular soups that might leave you hungry an hour later, this keto version actually satisfies your appetite.
✨ Recipe Ingredients
- 4 cups Chicken Broth (I recommend this one – amazon)
- 1 pound Broccoli
- 1/4 cup onion (chopped)
- 4 oz Cream Cheese
- 1/2 cup Spinach (frozen)
- 2 1/2 cloves Garlic (minced)
- 1/2 teaspoon Salt
- Black Pepper (to taste)
- 1/2 teaspoon Red Pepper (flakes)
- 6 oz Cheddar Cheese (shredded)
- Crumbled Bacon
👨🍳 How To Make
Follow this easy recipe:
Step 1
Stovetop method: In a large pot over medium heat, saute onions with a little oil for 3-4 minutes until softened. Add garlic and cook 1 minute more. Add broccoli, chicken broth, salt, red pepper flakes, and black pepper.
Bring to a boil, then simmer 20 minutes until broccoli is tender. Add cream cheese and stir until melted.
Slow cooker method: Place cream cheese, onions, broccoli, chicken broth, salt, red pepper flakes, garlic, and black pepper in slow cooker. Cook on low 2 hours (or high 1 hour).
Step 2
Add spinach and cheese, stirring until cheese starts melting and spinach wilts.
Step 3
Before blending, remove about 1 cup of the chunky vegetables and set aside.
Step 4
Blend the remaining soup until very smooth using an immersion blender.
Step 5
Stir the reserved vegetables back into the blended soup for texture. Serve topped with extra cheese and crumbled or cooked bacon. Enjoy!
💡Tips
1. Don’t Blend Everything at Once
Take out about one cup of the chunky vegetables first and set them aside in a bowl. This step is really important because it gives your soup the perfect texture – creamy but not completely smooth.
If you blend everything, you’ll end up with baby food consistency, which doesn’t look appetizing and doesn’t give you those nice bites of broccoli and other vegetables.
After you blend the rest of the soup until it’s smooth and creamy, stir those reserved chunks back in. This creates the ideal balance where each spoonful has both creamy soup and tender pieces of vegetables.
2. Add Cheese Off the Heat
Once your soup is done simmering and you’re ready to add the cream cheese and cheddar cheese, turn off the heat first. This is super important because if the soup is still boiling when you add the cheese, it can curdle or become grainy instead of smooth and creamy.
Let the soup cool down for just a minute or two, then add the cream cheese first and stir it in completely until it’s melted and smooth. After that, add the cheddar cheese gradually while stirring constantly.
The residual heat from the soup will melt the cheese perfectly without making it clump up or separate.
3. Cook Your Bacon Separately First
Don’t try to cook the bacon directly in the soup – it won’t turn out right and you’ll miss out on that perfect crispy texture.
Instead, cook your bacon in a separate pan until it’s nice and crispy, then crumble it up and add it at the very end as a topping. This way, the bacon stays crunchy and adds that amazing texture contrast to the creamy soup.
You’ll Love These Recipes Too
Check out these amazing low carb recipes too:
FAQ
What if I don’t have an immersion blender?
You can still make this soup perfectly without an immersion blender! Just use a regular blender instead.
Remove about 1 cup of the chunky vegetables and set them aside, just like the recipe says. Then carefully pour the remaining soup (once cooled!) into your blender in batches – don’t fill it more than halfway.
Keto Creamy Broccoli & Bacon Soup
Print RecipeIngredients
- 4 cups Chicken Broth (I recommend this one – amazon)
- 1 pound Broccoli
- 1/4 cup onion chopped
- 4 oz Cream Cheese
- 1/2 cup Spinach frozen
- 2 1/2 cloves Garlic minced
- 1/2 teaspoon Salt
- Black Pepper to taste
- 1/2 teaspoon Red Pepper flakes
- 6 oz Cheddar Cheese shredded
- Crumbled Bacon
Instructions
- Stovetop method: In a large pot over medium heat, saute onions with a little oil for 3-4 minutes until softened. Add garlic and cook 1 minute more. Add broccoli, chicken broth, salt, red pepper flakes, and black pepper.Bring to a boil, then simmer 20 minutes until broccoli is tender. Add cream cheese and stir until melted.Slow cooker method: Place cream cheese, onions, broccoli, chicken broth, salt, red pepper flakes, garlic, and black pepper in slow cooker. Cook on low 2 hours (or high 1 hour).
- Add spinach and cheese, stirring until cheese starts melting and spinach wilts.
- Before blending, remove about 1 cup of the chunky vegetables and set aside.
- Blend the remaining soup until very smooth using an immersion blender.
- Stir the reserved vegetables back into the blended soup for texture. Serve topped with extra cheese and crumbled or cooked bacon. Enjoy!
Delicious!!