Love beer and brats? Love cheese? Love (or at least don’t mind) broccoli? Then this keto-friendly beer, brats and cheese broccoli soup could be your new go-to recipe.
This soup contains lots of protein from the German sausage and the two kinds of cheese you’ll add. Extra flavor comes from beer, chicken broth, and garlic. While broccoli and onions provide greater depth while introducing more vitamins, minerals, and antioxidants. When combined, all these ingredients create an amazing soup that the whole family will love.
Best of all, this soup can be whipped up quickly with minimal effort. To make the soup, start by browning the bratwurst, onion, and garlic in butter in a pan. Once browned, remove everything from the pan and put them in your pressure cooker. You can then pour the beer over the mixture and cook it through. Next, add the broccoli and broth to the pressure cooker. Once the broccoli is cooked, add the cheese and take the soup off the heat. Within a few minutes, your soup will be ready to serve.
Before serving, remove the brats and slice them. After removing the brats, mixing the remaining soup in a blender gives it a smooth consistency. Alternatively, serve it as is, nice and chunky. Serve your soup in big bowls with the sliced brats, extra cheese, and your favorite herbs. That’s it. Time to enjoy!
Yields 8 servings of Keto Beer Broccoli Soup
The Preparation
- 16 ounce beer bratwurst
- 12 ounce low carb beer
- 4 tablespoon butter
- 1/2 medium onion, diced
- 3 teaspoon fresh garlic, minced
- 12 ounce broccoli florets
- 12 ounce chicken broth
- 1/2 teaspoon xanthan gum
- 1 cup half and half
- 1 1/2 cup cheddar cheese, grated
- 1/4 cup gouda cheese, grated
- Salt and pepper to taste
The Execution
1. Measure out and prepare all of the ingredients.
2. In a deep pan over medium to high heat, add half of the butter and beer bratwursts. Cook until brown on all sides. Place the brats back into the pan and add the low-carb beer. Cover, let simmer, and cook until internal temperature reaches 165F. Remove and set aside.
3. Place the rest of the butter to the frying pan along with the diced onions and cook until fragrant.
4. In the same pan, add chicken broth and broccoli florets. Cover with a lid and let simmer until the broccoli is tender.
5. Slice the cooked beer bratwursts in even slices.
6. With a big spoon, remove a little more than half of the broccoli florets in the pan and set aside. Use an immersion blender to blend the rest of the broccoli into the chicken broth until smooth.
7. Chop up the broccoli florets.
8. Stir in the xanthan gum and reduce heat to low. Let simmer until the consistency gets thicker.
9. Add in the cheddar cheese and gouda cheese to the pot. Let the cheese melt into the soup and then add in the chopped broccoli and sliced beer brats.
10. Serve immediately and enjoy!
This makes a total of 8 servings of Keto Beer Broccoli Soup. Each serving comes out to be 416 calories, 34.3g fat, 6.8g net carbs, and 16.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16.00 ounce beer bratwurst | 1510 | 132.5 | 12.9 | 0 | 12.9 | 62.1 |
| 12.00 ounce low-carb beer | 92 | 0 | 2.5 | 0 | 2.5 | 0.6 |
| 4.00 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 0.50 medium onion | 19 | 0.1 | 4.4 | 0.8 | 3.6 | 0.6 |
| 3.00 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 12.00 ounce broccoli | 119 | 1.4 | 24.4 | 11.2 | 13.2 | 8.1 |
| 12.00 ounce chicken broth | 20 | 0.7 | 1.5 | 0 | 1.5 | 2.2 |
| 0.50 teaspoon xanthan gum | 8 | 0 | 1.8 | 1.8 | 0 | 0 |
| 1.00 cup half-and-half | 298 | 25.1 | 11.5 | 0 | 11.5 | 7.6 |
| 1.50 cup cheddar cheese | 742 | 61.2 | 5.7 | 0 | 5.7 | 42 |
| 0.25 cup gouda cheese | 96 | 7.4 | 0.6 | 0 | 0.6 | 6.8 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 3324 | 274.4 | 68.1 | 14.1 | 54.1 | 131 |
| Per Serving (/8) | 416 | 34.3 | 8.5 | 1.8 | 6.8 | 16.4 |
Keto Beer Broccoli Soup
Ingredients
- 16 ounce beer bratwurst
- 12 ounce low carb beer
- 4 tablespoon butter
- ½ medium onion diced
- 3 teaspoon fresh garlic minced
- 12 ounce broccoli florets
- 12 ounce chicken broth
- ½ teaspoon xanthan gum
- 1 cup half and half
- 1 ½ cup cheddar cheese grated
- ¼ cup gouda cheese grated
- Salt and pepper to taste
Instructions
- Measure out and prepare all of the ingredients.
- In a deep pan over medium to high heat, add half of the butter and beer bratwursts. Cook until brown on all sides. Place the brats back into the pan and add the low-carb beer. Cover, let simmer, and cook until internal temperature reaches 165F. Remove and set aside.
- Place the rest of the butter to the frying pan along with the diced onions and cook until fragrant.
- In the same pan, add chicken broth and broccoli florets. Cover with a lid and let simmer until the broccoli is tender.
- Slice the cooked beer bratwursts in even slices.
- With a big spoon, remove a little more than half of the broccoli florets in the pan and set aside. Use an immersion blender to blend the rest of the broccoli into the chicken broth until smooth.
- Chop up the broccoli florets.
- Stir in the xanthan gum and reduce heat to low. Let simmer until the consistency gets thicker.
- Add in the cheddar cheese and gouda cheese to the pot. Let the cheese melt into the soup and then add in the chopped broccoli and sliced beer brats.
- Serve immediately and enjoy!
