In less than an hour you can serve a rich, creamy low-carb keto broccoli cheese soup that tastes like comfort food. It’s easy to make and perfect for weeknights or cozy meals.
Everyone should have a reliable broccoli cheese soup recipe in their repertoire. This version keeps carbs low without sacrificing flavor or creaminess. It’s one of our favorites and could easily become one of yours.
About broccoli
Broccoli is an excellent choice for low-carb and keto meals. It’s low in calories and fat while delivering a broad range of nutrients, including calcium, beta-carotene, fiber, folate, lutein, phosphorus, potassium, and vitamins A, several B vitamins, C, E, and K. One cup of broccoli has roughly 6 net grams of carbs, making it friendly for low-carb plans.
Broccoli is also versatile: add it to casseroles, vegetable sides, breakfast bakes, appetizers, or enjoy it raw with keto-friendly dips. You can steam, roast, sauté, grill, microwave, or boil it depending on the texture and flavor you want.
Do you need xanthan gum?
Xanthan gum is used here to thicken the soup while keeping it low-carb. Use it sparingly—only a small amount is necessary. If you prefer to skip it, the soup will be slightly thinner; you can also puree some cooked broccoli to naturally thicken the base, or add a bit more cheese for extra body and creaminess.
Tips for best results
Follow these tips to make a silky, flavorful broccoli cheese soup:
- Chop broccoli into small, bite-sized pieces so it cooks evenly and blends smoothly if you choose to puree some of it.
- Add heavy cream with the broth and broccoli. Simmering the cream helps reduce and concentrate the base for a richer, thicker soup.
- Lower the heat before adding cheese and introduce it gradually—one cup at a time—allowing each addition to melt fully to avoid clumping and ensure a smooth texture.
Helpful hints
* Cut the broccoli into small pieces for even cooking.
* Lower the heat before adding cheese and add it in stages, letting it melt completely between additions.
Main kitchen equipment
- Large stockpot
- Measuring cups
- Measuring spoons
A little encouragement
***A quiet walk can bring calm and fresh perspective.***
Low Carb Keto Broccoli Cheese Soup
8 Servings
10 minutes
40 minutes
50 minutes
In under an hour you’ll have a creamy, comforting low-carb broccoli cheese soup ready to enjoy.
Ingredients
- 1 tablespoon butter
- 2 tablespoons onion, diced
- 4 garlic cloves, minced
- 5 cups broccoli, chopped into small pieces
- 4 cups chicken broth
- 1 cup heavy whipping cream
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- ½ teaspoon xanthan gum (optional)
- 3 cups shredded cheddar cheese
- Additional shredded cheddar cheese for topping (optional)
Instructions
- In a large stockpot over medium-low heat, melt the butter. Add the diced onion and sauté 3–4 minutes until softened. Add the garlic during the last minute.
- Add the chopped broccoli, chicken broth, heavy cream, paprika, salt, pepper, and nutmeg.
- Increase heat to medium-high and simmer, stirring occasionally, until broccoli is tender, about 10–20 minutes.
- Reduce heat to medium-low. If using, sprinkle xanthan gum evenly over the soup, stir, and allow it to thicken for 4–5 minutes. Alternatively, puree a portion of the cooked broccoli to thicken naturally.
- Add the shredded cheddar cheese one cup at a time, stirring and allowing each addition to melt completely before adding more to keep the texture smooth.
- Serve immediately, topping with extra shredded cheddar if desired.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 347Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 85mgSodium: 954mgCarbohydrates: 9gNet Carbohydrates: 5.75gFiber: 3.25gSugar: 3gProtein: 15g
Nutrition values are estimates provided for convenience. Values vary based on brands and ingredients used. Net carbs equal total carbs minus fiber. Erythritol and similar sugar alcohols are excluded when applicable.
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