You know those days when you need something warm, comforting, and actually good for you? That’s exactly why I’m obsessed with this keto broccoli spinach soup. It’s my go-to when I want a creamy, filling bowl that won’t wreck my carb count. The best part? It comes together in under 30 minutesseriously, I’ve made it while half-asleep after work!
Broccoli and spinach might sound basic, but trust me, blended up with garlic, onions, and a splash of heavy cream? Magic. It’s like a cozy green hug in a bowl. Plus, it’s packed with nutrients without any of the guilt. My sister (who’s not keto) steals leftovers from my fridge constantlythat’s how good it is.
Why You’ll Love This Keto Broccoli Spinach Soup
Listen, I don’t just make this soup because it’s healthyI make it because it’s downright delicious. Here’s why it’s become a weekly staple in my kitchen:
- Crazy quick: From chopping to sipping in 25 minutes flat. Perfect for those “I need dinner NOW” nights.
- Creamy without the carbs: That velvety texture? All thanks to heavy cream blending with the veggiesno flour or thickeners needed.
- Nutrient powerhouse: Broccoli and spinach pack in vitamins while keeping net carbs low (just 5g per serving!).
- Meal prep dream: Tastes even better the next day, and freezes like a champ. I always double the batch.
The first time I made this, my husbandwho usually dodges anything greenwent back for seconds. That’s when I knew this recipe was a keeper.
Ingredients for Keto Broccoli Spinach Soup
Here’s the beautiful simplicity of this soupjust seven main ingredients (plus salt and pepper) make something extraordinary. But quality matters here, folks. Don’t skimp on freshnessyour tastebuds will thank you.
- 2 cups broccoli florets – chop them small (about 1-inch pieces) so they cook evenly
- >2 cups fresh spinach – packed tight! No wimpy handfuls here
- 1 tbsp olive oil – the good stuff, the kind you’d drizzle on salad
- 1 small onion, chopped – yellow or white, your pick
- 2 cloves garlic, minced – freshnone of that jarred nonsense
- 2 cups vegetable broth – homemade if you’ve got it, or low-sodium if not
- 1/2 cup heavy cream – this is where the magic happens
- Salt and pepper to taste – I’m generous with both
See? Nothing fancyjust real food that transforms into something magical. Now grab your favorite soup potwe’re cooking!
How to Make Keto Broccoli Spinach Soup
Okay, let’s get cookingthis is easier than you think, I promise! Just follow these steps for the creamiest, dreamiest keto soup you’ve ever tasted:
- Heat that oil: Grab your favorite soup pot (I use my trusty Dutch oven) and warm the olive oil over medium heat. You’ll know it’s ready when it shimmers slightlyabout 30 seconds.
- Sauté the aromatics draws: Toss in your chopped onions and minced garlic. Stir them around until the onions turn translucent and smell heavenlyabout 3 minutes. Don’t rush this stepthose golden edges add so much flavor!
- Greens go in: Add your broccoli florets and spinach all at once. Stir everything together for about 2 minutesjust until the spinach wilts down dramatically.
- Broth time: Pour in your vegetable broth and crank the heat to bring it to a lively boil. Once bubbling, immediately reduce to a gentle simmer for exactly 10 minutes. Set a timerthe broccoli should be fork-tender but still bright green.
- Blend it up: Remove from heat and carefully blend until ultra-smooth. I use an immersion blender right in the pot (less cleanup!), but a regular blender works toojust blend in batches and don’t overfill!
- Creamy finale: Stir in the heavy cream, then season with salt and pepper. Taste as you goI usually add an extra pinch of salt at this stage. Serve immediately while it’s piping hot!
Pro Tips for the Best Soup
After making this soup literally dozens of times, here are my hard-earned secrets:
- Brown those onions: Let them cook until they’re just starting to caramelize at the edgesit adds incredible depth to the final soup.
- Blend hot, but not boiling: Let the soup cool slightly before blending to avoid volcanic splatters (trust me, I’ve learned the hard way).
- Cream temperature matters: Take your heavy cream out of the fridge about 10 minutes before addingcold cream can sometimes cause separation.
There you have itmy foolproof method for soup that’ll make you forget you’re eating something so darn good for you!
Ingredient Substitutions & Notes
Life happenssometimes you’re out of spinach or trying to cut dairy. No worries! Here are my tested swaps that keep this soup keto-friendly:
- Out of heavy cream? Use full-fat coconut milk for that luscious texture (just skip the sweetened kind!). Almond milk works in a pinch, but it’ll be less creamy.
- Fresh spinach MIA? Frozen works greatjust thaw and squeeze out excess water first. Use 1 cup frozen per 2 cups fresh.
- Onion alternatives: Swap in 1 tsp onion powder if you’re in a rush, or leeks for a milder flavor.
One golden rule: Always check labels on brothsome sneak in sugars! And remember, more substitutions = slight nutrition changes, but it’ll still be low-carb deliciousness. For more on low-carb eating, check out this guide on the pink salt diet recipe.
Serving Suggestions for Keto Broccoli Spinach Soup
This soup shines bright on its own, but oh boyit plays well with others! My favorite way to serve it? With a hunk of warm keto almond flour bread for dunking. For heartier meals, top with crispy bacon bits or pair with grilled chicken thighs. Fancy it up with a swirl of olive oil and parmesan shavingsdinner party vibes in minutes!
Storing and Reheating Keto Broccoli Spinach Soup
Good newsthis soup gets better after a night in the fridge! Here’s how to keep it tasting fresh:
- Fridge storage: Let it cool completely, then stash in an airtight container for up to 3 days. The cream might thickenjust stir in a splash of broth when reheating.
- Freezer-friendly: Portion into freezer bags (lay flat to save space!) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over low heat, stirring often. Microwaving works toojust cover and do 30-second bursts to prevent separation.
Pro tip: Freeze single servings for instant lunchesjust grab and go!
Nutritional Information
Let’s talk numbersbecause knowing what’s in your bowl matters! These values are estimates per serving (about 1 cup) and may vary based on your exact ingredients. Here’s the breakdown that makes this soup such a keto superstar:
- 180 calories – light but satisfying
- 14g fat (7g saturated) – hello, heavy cream goodness
- 8g total carbs – with 3g fiber, that’s just 5g net carbs per bowl!
- 4g protein – veggie-powered nutrition
Remember: Always check your broth and cream labelshidden carbs can sneak in! But made as written? This soup keeps you happily in ketosis while tasting downright indulgent. For more information on the nutritional benefits of broccoli, you can check out resources on USDA food data.
FAQs About Keto Broccoli Spinach Soup
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works greatjust use 2 cups straight from the bag (no need to thaw). The texture will be slightly softer, but the flavor stays delicious. I actually keep frozen broccoli on hand for emergency soup cravings!
Why did my soup turn out grainy?
Ah, the blender blues. Two likely culprits: Either the broccoli stems weren’t blended enough (chop them small next time!), or the soup got too hot before blending. Let it cool for 5 minutes and blend againshould fix it right up.
Can I make this dairy-free?
You bet! Swap the heavy cream for full-fat coconut milkit gives that same creamy richness. Just avoid the sweetened kind. I’ve also used cashew cream with great results (blend 1/2 cup soaked cashews with 1/4 cup water until smooth).
Is this soup kid-friendly?
Oh honey, my picky 7-year-old calls it “dinosaur soup” and slurps it up! The trick? Blend it ultra-smooth and maybe add extra cream. For skeptical eaters, a sprinkle of cheese on top works like magic.
How can I make it thicker/thinner?
For thicker soup, simmer uncovered for a few extra minutes to reduce. Too thick? Just stir in more broth1/4 cup at a timeuntil it’s perfect. Remember, it thickens slightly as it cools too!
Creamy Keto Broccoli Spinach Soup in Just 25 Minutes
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A creamy and nutritious soup perfect for a keto diet, combining broccoli and spinach for a healthy meal.
Ingredients
- 2 cups broccoli florets
- 2 cups fresh spinach
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add broccoli and spinach, stir for 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add shredded cheese for extra flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: keto broccoli spinach soup, healthy soup, low carb soup