Completely Keto Broccoli Soup

One brisk autumn afternoon, Maria found herself rummaging through her refrigerator, searching for inspiration for dinner. As she peered into the vegetable crisper, she noticed an abundance of fresh broccoli crowns, leftover from her recent trip to the farmer’s market. Determined not to let them go to waste, Maria decided to whip up a hearty and comforting soup: Completely Keto Broccoli Soup.

With a smile on her face and a twinkle of creativity in her eye, Maria gathered her ingredients and set to work. She gently sautéed diced onions, green peppers, and celery in a pot with butter until they turned soft and fragrant, filling her kitchen with a delightful aroma.

Next, Maria added the broccoli florets and fresh head of broccoli, letting them simmer in a mixture of milk and seasonings. As the vegetables softened and mingled with the savory flavors, Maria couldn’t help but feel a sense of contentment wash over her.

Finally, Maria stirred in a generous helping of mozzarella cheese, allowing it to melt into the soup and impart a creamy richness. With a sprinkle of Pink Himalayan Salt and a dash of black pepper, Completely Keto Broccoli Soup was ready to be served.

As Maria ladled the steaming soup into bowls and garnished them with diced scallions, she knew she had turned a surplus of broccoli into a deliciously satisfying meal. With each spoonful, she savored the warmth and comfort of her homemade creation, grateful for the simple joys found in a well-stocked refrigerator and a little culinary ingenuity.

Completely Keto Broccoli Soup

Course: Soup
Cuisine: American
Keyword: broccoli soup, keto broccoli soup
Prep Time: 45 minutes
Servings: 4 people


  • 5 broccoli florets
  • 1 cup milk
  • 3 Tbsp butter
  • 1 large onion diced
  • 2 green or red pepper diced
  • 1 tsp black pepper
  • 3 scallions diced
  • 1 large head of fresh broccoli
  • 1 1/2 tsp Pink Himalayan Salt
  • 1 celery stalk diced
  • 1 tsp onion powder
  • 1 cup mozzarella cheese


  1. Heat the butter in a pot on medium heat. Add the celery, peppers, and onions and cook them in the butter until they are a light brown.

  2. Add the scallions, cheese, broccoli, onion powder, pepper, salt and water. Raise the heat to bring the pot to a boil. Once the boil is reached lower it down to simmer and let it cook for about half an hour. You will know it's ready when the vegetables start to soften up.

  3. Put the whole soup in a blender and blend to your preference of texture.

  4. Serve with the broccoli florets as a decoration on top.

Recipe Notes

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