Description
Keto broccoli cheese soup is a rich and creamy low-carb soup made with tender broccoli, cheddar cheese, and a velvety base. Perfect for keto, low-carb, and gluten-free diets, this comforting dish comes together quickly and offers bold cheesy flavor in every spoonful.
Ingredients
Scale
4 cups diced broccoli
8 tablespoons butter
4 cups shredded cheddar cheese
½ cup diced onion
½ cup diced celery
3 cups chicken broth (or vegetable broth for vegetarian)
1 cup heavy whipping cream
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Xanthan gum
Optional add-ins: garlic powder, smoked paprika, red pepper flakes, cauliflower, spinach, or bacon bits
Dietary substitutions: plant-based butter, dairy-free cheese, or vegetable broth
Instructions
- Dice broccoli, onion, and celery.
- In a stockpot, melt butter over medium heat.
- Add onion, celery, salt, and pepper; cook until onions are translucent.
- Add broccoli and cook 3–4 minutes until bright green.
- Stir in chicken broth and heavy whipping cream; bring to a boil.
- Reduce heat to simmer and gradually add shredded cheddar, stirring until melted.
- Sprinkle in Xanthan gum and stir until thickened.
- Remove from heat, ladle into bowls, and serve warm.
Notes
- Use freshly shredded cheddar for smoother melting.
- Avoid boiling after adding cheese to prevent curdling.
- Adjust Xanthan gum carefully to control thickness.
- Vegetarian: substitute vegetable broth.
- Store in fridge for up to 4 days. For freezing, omit heavy cream and add when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / Keto-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: ~410
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg