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Enjoy Keto Broccoli Cheese Soup Recipe without any guilt in this low carb recipe. This soup is loaded with broccoli and cheese for an amazing meal sure to leave your family impressed.
There is just something so delicious about a big bowl of warm soup on a cold day. This Broccoli Cheese Soup recipe is packed with so much flavor that even your non Keto family members will want a bowl of this!
This recipe does not disappoint and all of the things you love are packed into this hearty soup. It is a good recipe to keep on file for parties or just a blistery Fall day. Plus this soup is ready to enjoy in under 20 minutes.
Try these other Keto Recipes, Easy Keto Desserts, 40 Easy Keto Dinner Ideas, Easy Keto Breakfast Ideas and The Best Keto Snacks.
Table of Contents
Why We Love This Recipe
This low carb broccoli cheese soup recipe is so delicious and has the best creamy texture. It is cheesy, rich and every bite is loaded with broccoli.
If you are looking for a soup that is low carb to meal prep for the week, this is the soup to make.
Ingredients
- Broccoli – Diced Small
- Butter – We used unsalted butter
- Cheddar Cheese – Feel free to change the change
- Onion – See Best Onion Substitute
- Celery – Diced Small
- Chicken Broth – You can also use vegetable broth
Scroll to the bottom for the full recipe in the recipe card.
How to Make Keto Broccoli Cheese Soup
- Step 1 – Dice up the broccoli florets into bite size pieces. You want them very small. Set it aside.
Step 2 – Meanwhile in a stock pot, add butter, onion, celery, salt and pepper. Cook over medium heat until the onions are translucent.
Step 3 – Add the broccoli and continue to cook for 3-4 minutes until the broccoli turns bright green and is soft
Step 4 – Add in the chicken broth and heavy cream. Stir.
Step 5 – Bring to a boil. Once boiling turn down the heat to simmer and slowly adding the cheese, mixing as you add.
Step 6 – Melt cheese and add in the Xanthan gum and remove from medium heat.
Step 7 – Stir until soup thickens. Serve warm and enjoy!
Expert Tips
This recipe is already so very simple but here are a few more tips I do to make my life easier.
- Chopping Vegetables – I use a small food chopper or food processor to quickly and easily chop onions. If you do not have one of these, I highly recommend them.
- Cheese – Shred your own cheese instead of buying pre-shredded. The pre-shredded cheese kind does not as smoothly.
Serve with your Favorite Toppings
This is totally optional but I love a little extra cheese on top.
Some people also like to add a little cream cheese to the soup while cooking. Just use what you prefer in this Broccoli Cheddar soup.
I also like to add a little garlic. The onion and garlic blends so well together and smells divine in this low carb Broccoli Cheese soup. We also love to serve with Olive Garden Breadsticks Recipe to get every last drop of the soup.
See What to Serve with Broccoli Cheese Soup for more sides.
Can you Make this Soup in a Slow Cooker?
You can certainly try this recipe in your crock pot instead of the stove top. We love to do this when we will be away all day or need to come home to dinner waiting.
Place all the ingredients except for the cheese and cream in a slow cooker. Cover and cook on low for 4 hours. Then stir in the heavy whipping cream and the cheese. Cover and cook on low for 30 minutes until the cheese is melted.
Keto broccoli cheese soup slow cooker recipe is so tasty and always a hit with everyone. Even the kids love it!
How to Make Smooth Broccoli Cheese Soup
You can use an immersion blender or stick blender if you prefer the broccoli to be more blended. We love the pieces of broccoli but I know some people prefer it all blended together.
If you do not have one of these, try using a potato masher. Either way you make this, it is the best comfort food!
How Do You Thicken this Soup?
You can use xanthan gum to thicken the soup. Just a little bit will really help this soup come together.
It makes it so thick and delicious.
Frequently Asked Questions
Refrigerate the leftover soup in an air tight container for up to 5-7 days. Add more chicken broth when reheating to get the soup to the consistency that you prefer as it will thicken when it’s stored.
You can also freeze this leftover soup for up to 2-3 months in a freezer safe container. Defrost out overnight in the refrigerator and reheat the soup on the stove top.
Each bite is so creamy and filling that it’s hard to believe this is Keto friendly. But it is low carb and Keto. Once you learn how to make this soup the Keto version, it is very simple and tastes amazing. Not only is this soup Keto friendly, it’s gluten free too!
More Keto Soup Recipes
250+ Easy Keto
Keto Chili Recipe
Quick and Easy Soup
Keto Chicken Enchilada Soup
250+ Easy Keto
Keto Jalapeño Popper Chicken Soup
We love to hear from you. If you make this Keto Broccoli Soup Recipe, please leave us a comment or a star review.
Keto Broccoli Cheese Soup
Ingredients
- 4 cups broccoli diced small
- 8 tablespoon butter
- 4 cups cheddar cheese shredded
- 1/2 cup onion diced
- 1/2 cup celery diced small
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Xanthan Gum
Instructions
- Dice up the broccoli into bite size pieces. You want them very small. Set it aside.
- Meanwhile in a stock pot, add butter, onion, celery, salt and pepper. Cook over medium heat until the onions are translucent.
- Add the broccoli and continue to cook for 3-4 minutes until the broccoli turns bright green and is soft
- Add in the chicken broth and heavy whipping cream. Stir.
- Bring to a boil. Once boiling turn down the heat to simmer and slowly adding the cheese, mixing as you add.
- Melt cheese and add in the Xanthan gum and remove from medium heat.
- Stir until soup thickens.
- Serve warm and enjoy!
I have a delicious Crock Pot Broccoli Cheese Soup that you can check out!
Looks very good! Crockpot directions?
This help thickens the soup and is Keto friendly. You can thicken it as well with a cornstarch slurry. Mix together 2 tablespoons cornstarch with 2 tablespoons cold water and then stir into the soup to thicken it.
Just a heads up…very salty. For me, no need for the teaspoon of salt. I used organic chicken stock which has much less sodium. No clue how to tame the salt in the future. BUT soup came out PERFECT, aside from the saltiness.
I don’t have Xanthan Gum. Is this absolutely necessary or is there a substitute?
Annette – It’s difficult to put an exact size on the serving as each batch is different. The entire recipe makes 8 serving so 1 serving is approximately 1/8 of the recipe. I hope you enjoy it!
You told us the calories etc per serving but not how big a serving is. Please advise as I’m on keto and need to track it. I’m making this for dinner tonight.
Thanks, Annette
Oh no! I’m thinking that the cheese might have gotten overheated. That’s the only reason that it would not melt if using freshly shredded cheese and adding it in slowly.
My cheese didnt melt just kind of clumped at the bottome. What did I do wrong. I added it slowely. I also shredded my own.
This soup is soo good!! Thank you for sharing this recipe!
I would add it at the end.
If I make this in the crockpot like your other broccoli and cheese soup recipe, do I add the xantham gum in the beginning like the cornstarch or at the end like this recipe? Any other special introductions for adapting it to the crockpot? Can’t wait to make it! I’m using it for a mini cleanse to get back into ketosis. TIA
This is just easy and fabulous! Make it at least twice a month!
Delicious soup! Thank you for sharing.
Flavor is terrific. I had to double the Xanthan gum to get it to thicken but I bet when I cool and reheat it’ll help. Very very delicious.
Absolutely amazing! Better than Panera! Thank you!
This soup was amazing! I didn’t even need the Xantham gum for thickening., it was perfect on its own! So I am making it again in days!
Thank you Brandy!
This is so yummy!!!