This Keto Broccoli Cheese Soup is full of delicious flavors, tender broccoli, and cheesy goodness, plus it doesn’t exceed your carb counts.
I’ve seen many supposedly keto broccoli cheese soups that either pack way too many carbs in one serving, or are full of calories. This soup aims to squash both of those concerns. It’s one of our all-time favorites, along with this Sausage & Kale Soup, Keto Chicken Tortilla Soup and Low Carb Sausage & Mushroom Soup.
You can enjoy this soup without the worry, as it only has 4 net grams of carbs per serving, and just 277 calories.
I always add broccoli to my grocery cart, but once I get it home I’m not quite sure what to do with it, aside from just plain roasted broccoli (which I do love, but also get bored of). This Broccoli Cheddar Soup is one of my favorite ways to use up all that broccoli.
It has a nice creamy broth and is packed with tender broccoli, for a satisfying and filling soup.
How to Make Broccoli Cheese Soup
Grab a medium to large soup pot and get that heating up over medium heat on the stove top. Add the butter and let it melt while you chop the broccoli, onions, and celery.
You want a pretty small chop on these veggies. I go with very small cubes for the onions and celery, and about 1″ sized chop on the broccoli.
Add all of those veggies to the soup pot and stir it around. Season it with salt and pepper. You can adjust the seasoning at the end, if necessary.
Saute the veggies for about 8 minutes, until the broccoli is tender. You don’t want to fry the veggies. They shouldn’t be getting any color.
Add the garlic and saute for an additional 1 minute. It will start to become fragrant and your mouth will surely start watering in anticipation.
Next, stir in the chicken broth and heavy cream. You want to make sure the soup is just simmering, not high enough heat to boil. Boiling would cause the cream to break.
Sprinkle in the shredded cheddar and stir until completely melted. I always shred my own cheese from the block to avoid the added flour that’s dusted onto pre-shredded cheese.
Now you can just let the soup simmer for about 5-10 minutes to meld together and thicken slightly. It will still be fairly liquidy. If it’s too thin for you, it can be thickened with a little bit of xanthan gum.
Thickening the Soup
If you want to thicken the soup, I suggest mixing the xanthan gum in a small bowl with some hot water, until gummy and fully dissolved. This will prevent added a clump of undispersed xanthan gum to your soup. Once it’s gummy, you can add it to the soup and whisk to combine.
Then simmer for 5-10 minutes on medium low heat. The soup will thicken as it simmers.
If you don’t want to use xanthan gum, you can thicken the soup with additional shredded cheese (which will obviously increase the calories). You can also use a small amount of corn starch mixed with cold water to thicken the soup if you don’t mind the extra 2 grams of carbs this will add to the overall total.
Can I Freeze Broccoli Cheese Soup?
Due to the cheese and cream in this soup, it doesn’t freeze well. When you reheat it, the cream will separate and may or may not be able to reincorporate into the broth. I think the soup is best enjoyed right away. You can keep left overs in the refrigerator for up to 5 days.
What Type of Cheese to Use
This recipe is made with cheddar cheese. You can add medium or vintage cheddar. I use a medium white cheddar.
You can use other cheeses, if you want to try something different. The best cheeses for melting in soup are cheddar, fontina, Gruyere and swiss. You can also use Monterey Jack.
I don’t recommend a mild or stringy cheese, like mozzarella, because it doesn’t incorporate into the soup very well. It will end up being a glob of cheese at the bottom of the pot, or so stringy that it doesn’t mix in.
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Keto Broccoli Cheese Soup
- 2 tbsp butter
- 1 1/2 cups broccoli chopped
- 1/4 cup onions chopped
- 1/4 cup celery chopped
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 clove garlic chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- 3.5 oz cheddar cheese shredded
- Melt the butter in a pot over medium heat. Add the broccoli, onions, and celery. Season with salt and pepper. Saute for about 8 minutes, until the broccoli is tender. Add the garlic. Saute for 1 minute.
- Stir in the chicken broth and heavy cream. Add the cheddar and stir until completely melted.
- Simmer for 5-10 minutes on medium low heat. Serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.