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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
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!!!
Great to hear! Thanks for sharing Stephanie.
I used only 2 tbs of butter and 8 oz of cheese to cut some of the calories & it still turned out delish!
Susan, I’m so glad that you enjoy the recipe. Unfortunately, we can recalculate the nutritional information without completely changing the recipe. There are a ton of great nutrition calculators online that you can use and free apps as well, like My Fitness Pal. Thank you and I’m so glad you’re loving the recipe and making it work for you!
Hi Carrie,
This is the second time I made this soup and it is a great comfort food especially here in snowy February in New England. I follow your recipe pretty much except for the HEAVY amounts of butter, cheese and whipping cream that total a whopping 4 cups of high-fat dairy! I halve those amounts and serve the soup with fresh-grated cheese on the table. I always have more broccoli than 2 cups ( today I had close to 6 but I don’t chop as finely as you do and also because I use ALL of what is in the package of fresh broccoli crowns and that seems to offset –to some extent–the sky-high cholesterol. I do enjoy the weight loss with the keto diet but I think a dish like this one should not be a regular meal especially for anyone with a heart condition. I was hoping you could re-calculate the nutritional value of the recipe with only half the dairy amount ( 4 oz butter, 8 oz. grated cheese and 1/2 cup of whipping cream) so I can see the break down?
Best,
Susan
This soup recipe is for someone following a Keto diet so it’s high and fats and low in carbs. It really depends on the type of diet that you are following. Thank you!
Why are the calories so high? I’m looking for healthy. Do you think this is really for someone dieting or should I be leery of it? I really want to try it but don’t want to ruin my diet ?
Amazingly easy, so creamy and delicious. Too salty for me so would either cut back to half or leave it out all together. Otherwise out of this world!
I haven’t tried pepper jack cheese before but I think it would be delicious. If you try it, let us know how it turns out. Thank you!
This soup is wonderful. I wonder what it would taste like with just an ounce or two of Pepper Jack added. Thank you for this recipe.
I haven’t tried that before. If you try, please let us know how it turns out. Thank you!
Has anyone tried throwing all the ingredients in a Vitamix to make the soup instead of stovetop? Just to make life easier ?
Great to hear! Thank you for sharing!
Extremely delicious soup!! This will be a regular from my kitchen!!
So glad you loved it!
So delicious! Doubled the recipe for seconds tomorrow. Whole family loves it!
The nutrition information is per serving size not the entire batch. Thank you!
I understand this is approx 4 serving. Is each serving really 900 calories? or is that 900 cals for the entire batch? please clarify. Soup turned out amazing but if the calories are that high ill need to modify, thank you
Definitely delicious but the number of servings should not be four but instead something like 8 or 12. Tooooo rich. My heart is still pounding 2 hours after eating it.
I use 16 oz measured. I’ll clarify in the recipe. Thank you.
This was so delicious and it’s so filling. The only thing I was unsure of was the amount of cheese. Is it 1, 16 oz block of cheese or 16 oz measured?
Made this soup today for lunch. Incredibly delicious. Best one I’ve tried yet!
I’m glad you loved it!
Just made the soup and it’s delicious thank you!!!
Your welcome!
I made this twice now and we love it. I have an issue with the cheese clumping up though. I have tried different things like shredding it smaller and adding it in smaller amounts but it still tends to float to the bottom and clump up no matter how much I stir?
This was so yummy and easy to make. Thanks for such a tasty dish and great directions! Perfect Keto dish. I had all of the ingredients as my Keto staples.
I made this today. The flavor is superb. Just curious can you freeze? Thanks
Can I use steamanle bagged broccoli instead of fresh?
I made this soup last night. Delicious. Super easy and the thickener really works. I highly recommend.
I added andouli sausage that i sliced up then fried… Gonna be delish!
I couldn’t use xantham gum, and I had to substitute half parmigiana reggiano, and although it viciously wasn’t thickened with the additive, it as delicious. Thanks for a good recipe.
So the nutritional facts are for 1 serving?!
Great recommendation – Thanks for sharing!
1st time I’ve ever made soup from scratch. It proved to be super easy and delicious!! Any tips for freezing it? Susan
Great recipe! A suggestion for those who haven’t worked with xanthan gum before it’s just like using cornstarch or flour and tends to clump and sit on top of the soup. I mix mine with a little warm chicken broth then add it in, makes it so much easier!
This soup is delicious. But I would just say that it’s very salty (I added the salt it said to), and a little tart. Not quite sure where the tartness is coming from. Other than that, I’d give it 4 stars.
Excellent recipe. Easy to follow and easy to make. I topped it with a little bit of sour cream, cheese and some bacon bits and it was as good as any restaurant soup I’ve had. The carb count is a little higher than I usually prefer…but totally worth it for this comforting, delicious soup! Thank you for the recipe. I look forward to trying more from your site.
900 calories scares me!! But I’m definitely going to give this a try.
My cheese didn’t melt thoroughly. I added it gradually, just as you said in the recipe. I used Mild Cheddar. What do you think I did wrong? It tasted okay, but the cheese was just not melted all the way. Not sure what I did… Thanks!
Tammy – I like to use it as it makes the soup thicker and creamier. You can use corn starch or flour if you prefer. Thank you!
Do you have to use the xanthan gum?
Glenda – It’s 1/2 cup of celery. I updated the post and the recipe. Thank you!
This is for 1 serving.
Loved this soup!!! But curious – how much is 1/2 celery? Is it 1/2 cup of 1/2 of a stalk. Looks like about 1/2 in the picture.
Is this recipe really 919 calories and 87 grams a fat per serving?
Or is this divided between the 4 total?
Kathy – The entire recipe services 4 so 1 serving would be 1/4 of the entire amount. It’s difficult to put an extra measurement on it as it batch varies in size. I hope you enjoyed it 🙂
How much is a serving?
I have it simmering on the stove right now.
I made this today. Following other suggestions, I didn’t add salt. Other than that, I followed the recipe exactly as written. It’s really warming and comforting.
Thank you for posting it. I gave it 5 stars, but it wont allow me to hit that last star.
I made this soup today, And it’s amazingly good!! ?? my husband loved it!!! Now He wants me to make this more often now. ????
I cooked this as per the recipe and It worked perfectly, just a bit salty for me, next time I may salt after it’s all cooked. The soup was amazing, and I will definitely make it again! Thanks for the recipe it is a keeper for sure.
This creamy, cheesy soup works for me- yum!
This soup is so comforting and delicious!
This was so hard to resist! Such an awesome weeknight dinner!
Perfect for cold nights, this is definitely a family favorite.
A favorite way to warm up in winter.
I love that this is keto, it’s SO good! So creamy.
So delicious, one of my favorite soups!
You’re a mind reader, definitely having this for dinner!
I definitely need this soup today!
This soup is my favorite for the winter daya. Thanks for sharing