I have found recipes for Keto Broccoli Cheese soup on several sites. I tried several variations and this is the version that I like the best.

Most of the recipes I found called for cheddar cheese but I prefer Velveeta cheese because I like the way it makes the soup creamy and I always have it on hand.

My Velveeta package says there are 3 carbs per 1 ounce of cheese. I use about 4 ounces in my soup.

My shredded cheese states 10 carbs in 2 1/2 cups.

INGREDIENTS

1 small onion (around 1/3 cup) chopped
2 cups water
2 cups of chicken broth heated in the microwave or put 2 bouillon cubes in 2 cups of water and microwave.
5 cups fresh broccoli cut into small pieces
8 oz softened cream cheese
1 cup whipping cream
1/2 cup Parmesan cheese
2 ½ cups shredded Cheddar cheese or about 4 oz of Velveeta cheese (I normally use velveeta)
2 tbsp of butter
Salt and pepper to taste

INSTRUCTIONS

Chop the broccoli crowns into small pieces and set aside. It’s important the raw broccoli be cut into small pieces if it to cook to tender.

Place 2 tbsp of butter in pot and cook chopped onion until translucent

Add cream cheese, whipping cream, chicken broth, and water to onion mixture.

Once fully combined add all cheese. 

Next add the chopped broccoli

Cover and cook on low for 20-30 minutes. Cook time will depend on the size of the broccoli.

Stir throughout cook time. I stir about every 5 minutes when cooking on the stove top.

Once broccoli is cooked, you can taste to see if you need to add the salt and pepper.

INSTRUCTIONS – CROCKPOT

My
crockpot method is simple. I put a crockpot liner in and dump all of
the ingredients in at once. Cook on low for about 3 hours. Again, the
cooking time is going to depend on the size of your broccoli. I
usually just do a taste test every 30 minutes to an hour depending on
the broccoli’s texture.

NOTES
You can opt to use frozen broccoli rather than fresh. If you do so, adjust the cook time by half since the broccoli will cook a quicker.