This keto broccoli soup is smooth, creamy and full of flavor, cooked with warm spices and a bit of jalapeño that adds just the right amount of heat. It's the kind of comfort food soup that works year-round- light yet filling that's hearty and delicious.
I've been on a soup kick lately and have made this one several times, along with my mushroom soup and sausage and cabbage soup. There is something really wonderful about making a large pot of soup and knowing the leftovers will make for easy meals for at least a couple of days. Even better if it's cold where you're at. (We had an 80-degree-day yesterday but I will happily sip on soup anytime).
So, here's a keto broccoli soup recipe that I know you will love. It's a bit lighter than some of my other soups (and vegan) but will fill you up all the same. And if you're really craving a keto broccoli cheddar soup, feel free to add your favorite shredded cheddar in at the very end. Parmesan is nice too. You do you.
This keto broccoli soup is:
- low-carb and keto
- ready in under 30 minutes
- full of flavor with spicy seasonings and intense aromatics
how to make a spicy keto broccoli soup
I cannot fail to mention (read: warn you) that this broccoli soup recipe will require some chopping of fresh jalapeños. If you've made my bacon-wrapped jalapeño poppers, perhaps you've seen the tips I shared in that post about preparing jalapeños. If not, here's the gist of it:
- do yourself a huge favor and WEAR GLOVES (something like this)
- try not to touch your face or eyes as the pepper oil can burn
- a small amount of olive oil rubbed onto your hands can help dissolve the capsaicin in the pepper
To make this keto broccoli soup, you will need:
- avocado oil or olive oil
- yellow onion, diced
- jalapenos, chopped
- garlic, minced
- fresh broccoli florets
- vegetable broth
- salt and pepper
- ground coriander
- chili powder
- full-fat unsweetened coconut milk, canned
- fresh spinach
- chopped parsley (optional)
- nutritional yeast
- Soup toppings like chopped jalapeno, fresh cilantro, red pepper flakes, or spicy roasted nuts/pepitas
A quick note about kitchen tools: you will need a blender for this recipe, preferably a high-powdered blender (I use this one).
This broccoli soup recipe has essentially two main steps in the process: cooking the broccoli/aromatics, then blending the soup.
It's so simple and comes together quickly!
- Cook the veggies. Heat the olive oil in a large pot, then cook the chopped onion and jalapeños until soft. Stir in the garlic and then add the broccoli and vegetable broth.
- Simmer the soup. Bring the mixture to a boil, then turn down the heat and simmer it for about 10 minutes or until the broccoli is tender enough to pierce with a fork.
- Blend the soup. Carefully transfer half of the soup mixture into a high-powered blender, leaving the other half in the pot. Pour half the coconut cream into the blender, toss in half the spinach and the tablespoon of parsley. Blend for 1-2 minutes, or until the mixture is smooth. Pour it into a large bowl and repeat the process with the remaining soup.
- Serve. Pour the two blended batches back into the pot. Add the nutritional yeast and taste/make adjustments as needed. Heat another 5 minutes, then ladle into bowls and serve with your soup toppings of choice.
tips for keto broccoli soup
- This soup goes well with a whole variety of toppings but my favorites are toasted walnuts or pepitas, chopped jalapeño, chopped cilantro, and a drizzle of coconut cream or olive oil. For a keto broccoli cheddar soup, stir a couple of handfuls of shredded cheese into the soup right before serving.
- I use one extra large jalapeño but for more spice, you can use two.
- When blending the soup, make sure to keep the small opening in the lid vented (I drape a light kitchen towel over it) to prevent pressure from building up inside of the blender from the hot liquid.
- The coconut cream can be substituted for whipping cream if you are not concerned about this recipe being vegan or dairy-free. Swap in equal parts whipping cream.
- Store leftovers in the refrigerator for up to five days.
- This soup freezes well. Make sure you're storing it in a freezer-safe container or plastic freezer bag. It will keep in the freezer for up to three months.
Enjoy this healthy broccoli soup, friends! It has all the right flavors, the perfect amount of spice, and makes a delicious side or main meal all on its own. Serve it with this keto cornbread for extra yumminess. 😉
you might also love...
- Keto broccoli salad with bacon maple dressing is a fresh and flavorful salad packed with meaty bacon and a sweet/light maple dressing.
- Keto teriyaki chicken meatballs and broccoli is a family fav! This one is super delicious, kid-friendly, and a no-fuss meal.
- Keto cauliflower fried rice is a delicious, one-pan meal that takes just as great as take-out but without all of the carbs.
- 3 tablespoons avocado oil or olive oil
- 1 yellow onion, diced
- 1-2 jalapeños (increase to two for more heat), chopped
- 4 cloves garlic, minced (about 2 teaspoons)
- 7 cups fresh broccoli florets
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1, 14-oz. can full-fat coconut milk (with an optional 1-2 tablespoons of coconut cream set aside for serving)
- 1 large handful of spinach
- 1 tablespoon fresh parsley (optional)
- 2-3 tablespoons nutritional yeast
- Soup toppings like chopped jalapeño, fresh cilantro, red pepper flakes, or spicy roasted nuts/pepitas
- Heat the olive oil in a large pot set over medium heat. Cook the onion and jalapenos for about 5 minutes or until the onion becomes somewhat translucent.
- Stir in the garlic and cook another 30 seconds or until fragrant.
- Add the broccoli florets and vegetable broth. Increase the heat to medium-high, cover, and bring the mixture to a boil. Immediately turn down the heat, stir in the spices and simmer the mixture for about 10 minutes, covered. The broccoli is done when it is tender enough to pierce with a fork.
- Carefully transfer (preferably ladling) half of the soup mixture into a high-powered blender, leaving the other half in the pot. Pour half the coconut cream into the blender and toss in half the spinach and the tablespoon of parsley. Secure the lid, but leave the opening in the lid propped open to vent the steam and prevent it from building up pressure (place a kitchen towel over the opening). Blend for 1-2 minutes, or until the mixture is smooth.
- Pour the first batch of blended soup into a large bowl. Repeat with the remaining soup, blending it with the rest of the coconut milk and spinach.
- Pour both batches of blended soup back into the pot set over medium heat. Stir in the nutritional yeast, taste and adjust, adding more for cheesy flavor. Cook an additional 5 minutes, stirring often.
- To serve, ladle the soup into bowls. Drizzle with coconut cream or olive oil and sprinkle soup toppings of choice.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 2mgSodium: 722mgCarbohydrates: 18gNet Carbohydrates: 8gFiber: 10gSugar: 4gProtein: 13g
This nutritional information is approximate and is provided for convenience as a courtesy.