I would like to campaign for you to enter into fall soup season with this cozy classic. It is a hug-in-a-bowl that is not only *easy to make* but honestly puts Panera’s version to shame. 

Broccoli cheese soup, in case you needed reminding, is going to bring several good things into your life: a delicate start of butter and garlic and onions, a silky-smooth soup base, little bite-sized bits of just-right broccoli, thinly sliced carrots, and a sharp, creamy finish from that cheddar cheese. It’s flavorful, it’s veg-loaded and fresh, but it’s also extremely comforting, unassuming, and mellow. And I think we could all use a little more mellow right about now, yes?

There’s salt, there’s pepper, and there’s paprika to season, but hello VERY IMPORTANT there’s also hot crusty bread for dipping.

Keto Broccoli Cheese Soup - Headbanger's Kitchen - Keto All The Way!

If this soup isn’t the dictionary definition of fall cozy…

Well, there’s not even anything to say because it is. It just really is.

Can I use just one type of milk?

You should be able to use all milk or all half and half rather than 1 cup of each if you only have one of the two. Averie’s recipe suggests fat free half and half as the creamy thickener, and I know several people who swear by that for other soups as well, but that’s not an ingredient I usually keep in my fridge. I wanted to make a version with what I almost always have in my fridge (which is whole milk, and half and half) and it worked beautifully!

Does this work with frozen broccoli?

Yes! If you’d like to wait a bit to put the frozen broccoli in (maybe five minutes after the carrots), that might make things a little less mushy.

Can you freeze this soup?

We froze a batch and reheated in both the microwave and on the stovetop. Both reheating methods work well! Just give the soup a good stir before serving.

How can I make this vegan?

We’ve got a recipe for that! Made with almond milk, lots of veggies, nutritional yeast, and some eat-straight-off-the-pan croutons. Check it out here!