Keto Broccoli Cheese Soup: Ultimate Low-Carb Comfort Food

· · · · · ·

Are you ready for the best Keto Broccoli Cheese Soup? Introducing a delicious keto and low-carb recipe that is sure to hit the comfort food spot. Indulge in a creamy, cheesy bowl of goodness without compromising your low-carb lifestyle. With just a few easy steps, you can prepare this quick and wholesome soup that will leave taste buds satisfied and cravings curbed. Try it now and experience guilt-free satisfaction like never before!

a white bowl of keto broccoli and cheese soup garnished with bacon and freshly shredded cheese

 

Ever tried making a Keto Broccoli Cheese Soup Recipe only to end up with a gooey mess of clumpy and grainy cheese? Yep, I’ve been there too! That’s exactly why I came up with this super easy two-pan method that guarantees perfectly smooth and creamy soup every time. No more cheese disasters, I promise!

I’m spilling all the beans (well, technically not beans since they are not keto-friendly!) on how to make the most deliciously cheesy and creamy broccoli cheese soup that’ll have you licking the bowl clean.

And guess what? This recipe is simple to whip up and won’t keep you stuck in the kitchen forever. But what really sets it apart are the secret ingredients: a dash of nutmeg, Swiss cheese, and creamy cream cheese.

Ingredients for the Best Keto FBroccoli Cheddar Soup

  • Butter – adds richness and flavor.
  • Yellow Onion – adds a savory and slightly sweet flavor to the soup.
  • Garlic Cloves – enhance the savory taste of the dish.
  • Chicken Broth – forms the base of the soup and adds a savory taste.
  • Heavy Whipping Cream – adds creaminess and richness.
  • Frozen broccoli – adds texture and nutrients.
  • Cheddar Cheese is my favorite part of this dish. CHEESE! Cheddar adds a tangy flavor.
  • Swiss Cheese – My second favorite part. Swiss has a milder taste than cheddar and adds to the super creaminess of the soup.
  • Cream Cheese – takes the creaminess and richness of the soup to another level!
  • Nutmeg – gives warmth and coziness to the dish.
  • Parsley – Probably the most overlooked addition to most cooking dishes. Add some parsley for a fresh and vibrant touch.
  • Pink Salt and Black Pepper – Where would we be without these two? Add for perfect seasoning.
  • Xanthan Gum – is a keto-friendly thickening agent. It is a low-carb alternative to cornstarch or flour and helps create a creamier texture.

broccoli florets simmering in chicken stock in a saucepot

How to Make Keto Friendly Broccoli Cheese Soup

Scroll to the bottom of this post for the full recipe and instructions in the printable recipe card.
Step 1: Start by grabbing a big pot or saucepan. Pour in 3 cups of chicken broth and let it come to a boil. Toss in your broccoli florets and let them simmer for around 6 minutes until soft. Then, take the pot off the heat.

Here are some tips on How To Cut Broccoli Florets if you are using a huge head of broccoli.

Cream, butter and spices in a skillet.

Step 2: Get a skillet and melt some butter in it. Toss in your onions and garlic and cook them until the onions turn see-through. Pour in more chicken broth, your heavy whipping cream, cream cheese, and spices. Keep stirring until everything melts together into a creamy mixture.

cheese cream sauce in a skillet with a whisk

Step 3: Simmer the creamy mix in the skillet to a boil while you keep whisking it. When it starts boiling, turn the stove down to medium-low and let it simmer for about 6 minutes. Then turn off the heat. Slowly mix in your shredded cheese bit by bit, stirring gently until the cheese is all mixed in.

ladel of broccoli cheddar soup over saucepot

Step 4: Time to mix everything up! Pour that cheesy mixture into the pot with the broccoli and chicken broth. Give it a good stir.

An easy healthy keto friendly soup recipe using your slow cooker!

Step 5: Now, here’s the yummy part! Sprinkle extra freshly shredded cheese and hot, crispy bacon on top before serving.

Want to make this veggie-friendly? Skip the bacon bits and use veggie broth instead of chicken broth.

Enhance the Flavor

  • My hubby says to add a dash of hot sauce or red pepper flakes for some extra heat.
  • Stir in a tablespoon of Dijon mustard for tanginess and depth.
  • Sprinkle freshly grated Parmesan cheese on top for an extra yummy cheesy kick.
  • Mix in a handful of sautéed mushrooms for added richness and texture.
  • Add cooked and diced ham for a super hearty protein boost.
  • Swap out vegetables or add more. Think cauliflower, bell peppers, spinach, or celery.

How to Thicken Keto Broccoli and Cheese Soup

If you’ve ever struggled with thickening soups without flour or cornstarch, I’ve got some fantastic news for you – it’s absolutely possible!

Here are a couple of my go-to methods for creating deliciously thick keto soups:

    1. Use Xanthan Gum!
      • You’ll find this thickening agent with flour and cornstarch at your local grocery store. A little goes a long way!! Remember to use it sparingly. Stir it in and let it sit with the heat off for 5-10 minutes before serving. Be patient; sometimes, it might seem like it’s not working right away, but it needs some time to do its magic. (Word of caution: Too much xanthan gum can lead to a slimy mess, so tread lightly.)
    2. Wait, what? Yep, Immersion Blender!
      • Let me tell you, the immersion blender is my kitchen superhero. It’s especially handy for thickening soups without needing extra ingredients. You can puree some of the soup while it’s still in the pot for a partially creamy texture or go all the way and blend the entire batch. And here’s my pro tip: Set aside half of your chunks of broccoli before you start blending. Once your soup is perfectly pureed, add those saved broccoli bits back in for a thick, velvety base with yummy broccoli chunks.
    3. Add More Cheese!
    4. Simmer and Savor!
      • Patience pays off! While you let your soup simmer, the liquids (like milk and broth) will gradually evaporate, leaving you with a thicker texture. Make sure you simmer on low! 

Tips for Smooth and Creamy Soup: No More Clumps!

Want perfectly smooth and cheesy soup every time? Follow these tips – no clumps allowed!

      • Choose Hand-Shredded Cheese: Grab a block of cheese and shred it by hand. Pre-shredded cheese often has extra stuff that can make melting tricky and add extra carbs. When you shred it yourself, all the cheese bits are the same size and melt like a dream.
      • Give Cheese Some Breathing Room: Before you add cheese to your soup, let it come to room temperature. This way, you avoid sudden temperature changes that make cheese clump up and stick together.
      • Cool It Down: When it’s cheese time, turn down the heat to low or medium-low and avoid boiling. High heat can make your cheese rebel and clump. Lower the heat for clump-free soup.
      • Take It Easy with Cheese: Add a little cheese at a time! Stir like a pro before adding more. This helps it melt smoothly and gives you that creamy texture you’re going for.

How to Store and Reheat Easy Keto Broccoli Cheese Soup

Storage Instructions:

  • Simple, easy, and quick keto and low-carb broccoli cheddar soup can be stored in an airtight container in the refrigerator for 3-4 days.
  • You can freeze the soup in a freezer-safe container or resealable bag for up to 3 months.

Reheating Instructions:

  • If reheating the low-carb broccoli cheese soup in the microwave, cover, and heat in increments of 1 minute until you get the right temperature.
  • If using the stove, heat on medium heat, stirring frequently. Make sure not to boil, as this can cause the cheese to separate and get stringy.

Frequently Asked Questions

Can I Eat Broccoli Cheddar Soup on keto?

Here’s the deal. I wouldn’t share this recipe with you if it weren’t keto-friendly! Lol! Yes, of course, broccoli cheese soup can be keto with low-carb ingredients. Use cheeses, like cheddar or Swiss, and opt for heavy cream instead of milk. Just be mindful of your carbs, especially with any additional ingredients you add.

Why Is My Keto Broccoli Cheddar Soup Grainy/Curdled?

When you add cheese to something super hot, like simmering soup, the cheese will seize up, causing the proteins to separate from the fat and the emulsifiers to break down, leaving a yucky, gritty texture. *To make sure this doesn’t happen, follow the steps above, especially step 3!

Can I add protein like chicken or shrimp to this soup?

Absolutely! Adding some cooked chicken, shrimp, or even leftover ham can make this soup into a heartier meal. Just make sure to precook the protein separately before adding it to the soup and adjust the cooking time accordingly.

What’s a Good Substitute for Heavy Cream?

If you want a lighter option than heavy cream, try using coconut cream. It offers a creamy texture with a hint of coconut flavor that can work well in this soup.

Is Xanthan Gum Keto-Friendly?

Yes, xanthan gum is keto-friendly and commonly used as a thickening agent in low-carb cooking. It’s a versatile and effective way to achieve the desired consistency in your soups.

Can I Use Different Cheese Varieties?

Absolutely! Feel free to experiment with different cheese varieties. Cheddar and Swiss are traditional choices, but you can also try gouda, mozzarella, or a mix of your favorites.

What Are Some Tasty Garnishes for the Soup?

You can get creative with toppings! Try crispy bacon bits, chopped chives, a dollop of sour cream, or a sprinkle of grated Parmesan for added flavor and texture.

 

low carb broccoli cheese soup topped with bacon bits

How To Make Low-Carb Broccoli and Cheese Soup In the Crock Pot

If you’re looking to make this soup using your crockpot or slow cooker, here’s what you need to do. First, add your broth and broccoli to the crockpot and set it on the high setting. If you want to sauté your onions and garlic, you can do that separately in a skillet with butter. Afterward, add the sautéed onions, garlic, and butter to the slow cooker along with the spices. Let it cook on high for around 3-4 hours or on low for 6-8 hours.

Once your crockpot has finished cooking and is set to a low or “warm” setting, you have the option to use an immersion blender to make your soup thicker. This step is up to you. Finally, add the heavy cream, cream cheese, and shredded cheese, making sure to mix everything well. Sprinkle the xanthan gum on top and cover the crockpot for an additional 10-15 minutes to let the cheese melt. Give it another good stir to make sure everything is blended perfectly. Don’t forget to sprinkle some bacon and extra cheese on top when serving!

Have you tried my Instant Pot Broccoli Cheese soup yet?

More Great Keto Soup Recipes:

 

An easy healthy keto friendly soup recipe using your slow cooker!
Print Recipe Pin Recipe Rate this Recipe
4.61 from 56 votes

Keto Broccoli Cheese Soup (Perfectly Clump Free & Creamy)

This Keto Broccoli Cheese Soup is a family favorite on those colder winter nights! It is creamy and rich in flavor, made with three different cheeses! I offer suggestions on how to thicken the soup without flour or a roux. You can also make this soup in advance and freeze it for convenience!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: Keto Broccoli and Cheese Soup
Servings: 8 cups
Calories: 391kcal
Author: Kasey Trenum

Ingredients

For the Soup

  • 2 tablespoons butter
  • 1/4 yellow onion diced
  • 2 large garlic cloves minced
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 14 oz frozen broccoli florets or 4 cups fresh
  • 3 cups cheddar cheese
  • 3 slices Swiss cheese
  • 1 oz cream cheese softened
  • 1/4 tsp nutmeg
  • 1 tsp parsley
  • 1/2 tsp pink salt (or regular table salt)
  • 1/2 tsp black pepper
  • 1/2 tsp Xanthan Gum (for thickening) *Optional (See Notes)

For Topping

Instructions

  • In a large saucepan or pot, add 3 cups of chicken broth and bring it to a boil.
  • Add broccoli and cook on medium-low for 6 minutes with the lid on the pot until broccoli is tender. (If needed, chop your broccoli to make sure your florets are bite-sized so you don't have huge florets in your soup.)
  • While the broccoli is cooking, melt butter in a skillet over medium heat and saute diced onions and garlic until onions are translucent.
  • Add the remaining 1 cup of chicken broth, heavy whipping cream, cream cheese, spices, and salt/pepper to the onions and garlic in the skillet.
  • Bring mixture in the skillet to a boil and whisk continuously. Once it begins to boil, turn the stove down to medium-low and simmer for 6 minutes, then turn off the heat. (Make sure to check your broccoli in the meantime!)
  • Slowly add your shredded cheese to the skillet a bit at a time, stirring gently until the cheese is fully incorporated. Take your time!
  • Add the cheese mixture to the saucepan with the broccoli and chicken broth and stir.
  • Simmer on low heat for 5 minutes.
  • Turn the stove off and remove it from heat.
  • Serve each bowl with shredded cheese and bacon on top. Enjoy!
  • *If you wish to thicken your soup, see my notes below.

Video

Notes

To thicken your soup while keeping it Keto Friendly, choose an option below.
  1. Add 1/2 tsp of Xanthan Gum to the saucepan. Stir well with a whisk, then allow to thicken for a few minutes before serving.
  2. Use an immersion blender OR your food processor to puree the soup. See the post above for tips on how to do this properly.
  3. Add between 1/2 cup to 1 cup of shredded cheese or 1-2 more oz of cream cheese.
  4. Simmer your soup on low and uncovered for 10-20 minutes longer.
Using your crock pot:
If you would like to make this soup using your crockpot or slow cooker, you will want to add your broth and broccoli to your crock pot first and set it to high. If you prefer to saute your onions and garlic, do this separately in a skillet with the butter. Then add onions, garlic, and butter to the slow cooker along with the spices. Cook on high for 3-4 hours or on low for 6-8 hours.
Once your crock pot is set to "warm," you can use your immersion blender to thicken your soup. Lastly, add the heavy cream, cream cheese, and shredded cheeses, mixing well. Cover for 10-15 minutes to allow the cheeses to melt. Mix again to fully incorporate cheeses and cream, and serve with bacon and more cheese on top!

Nutrition

Serving: 1cup | Calories: 391kcal | Carbohydrates: 6g | Protein: 18g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 108mg | Sodium: 991mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1395IU | Vitamin C: 53.1mg | Calcium: 487mg | Iron: 0.9mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

 

KETO Creamy and Healthy Broccoli Cheese Soup

 

Similar Posts

128 Comments

  1. I had no problem with the cheeses melting and Inuswd freshly grated cheeses. I didn’t have Swiss so I used 3 slices of Gouda. I didn’t have nutmeg either so I used pumpkin pie spice. It was delicious! We added some smoked sausage instead of bacon as it was our only meal of the day. Thanks for a great easy recipe!

  2. Kasey, thanks for having the Nutrition info print with the recipe – it really helps with counting carbs!
    I’m going to make this today, it’s cold and snowy and soup weather 🙂

  3. I made this for my friend, and had to give her the recipe too! Only used cheddar cheese (that’s what I had), and it did not clump. I think the trick is to make sure your soup is hot enough and to keep stirring it. The cream cheese aga a nice kick.

  4. I started Keto 2 weeks ago and I was dreaming of soup as it is one of my staples during the winter months. I came across this recipe and made it for lunch today. It is absolutely delicious! I actually prefer that it a little more liquidy than some, because it feels more like soup. I added some cauliflower with the broccoli and once it was done mashed it with a potato masher before adding the cheese mixture. So yummy with a little bacon on the top. Thank you. Since one of hardest things for me trying to eat low carb is having time to prepare food I am ecstatic toI have enough for the next several days!!

  5. We had unseasonably frigid weather so I decided to try this Keto recipe with a Ceasar salad for dinner last night. My non-Keto husband could not stop raving about how delicious it was and told me that next time I should make a double batch to freeze in individual portions so he could take it to work for an easy lunch. Since I’m obsessed with my new vitamix, I blended the finished product for a few minutes right before serving and it became this beautiful, smooth soup with the best green color!

    I had to modify the recipe based on what I had on hand. I only used 1/2 cup of farm-fresh raw cream because that’s all I had left. I drink bone broth regularly so I used this in place of chicken broth and dropped Munster in stock pot in lieu of Swiss. In addition to the ingredients that were called for, I used cayenne pepper and some mustard powder as seasoning (we like a little sultry and spicy kick to our cuisine.) Parsley and nutmeg were omitted. Also, I had tapioca starch on hand from making a paleo carrot cake a few months ago so I used 2-3 tablespoons of that. I hope the Keto police don’t ticket me for using that instead of x-gum.

    Thanks Casey!

    1. That sounds great. I love how you can take a recipe and make it your own with a few tweaks here and there. Great job!

  6. This sounds great! Unfortunately I can’t get out to shop today to get xanthan gum due to sick kids. I’m wondering if I could use coconut or almond flour to thicken the soup?
    Thanks Kasey!

    1. I haven’t tried either so I can’t say for sure. However, I have made it without and although it is very thin it still tastes really good.

  7. Ok, so My wife and I have been on our keto journey for going on 7 weeks. She is a Big fan of Broccoli Cheddar soup but most are carb heavy. I surprised her with this soup tonight and she said it was better than Panera Bread! Thanks So Much! We followed the recipe exactly and it is fantastic! We will be making this again soon!

  8. This will be the second time making this week
    Loveeeeee this! Added the cheese super slow and had no issues. You can’t rush it!

  9. Kasey, I’ve been enjoying your recipes. I made this today and it was delicious! I halved the recipe, which I always do until I know it’s one I like, but it only made 2 1/2 cups, not 4. I did add a little xanthum gum because I like a thick soup. Thank you for your dedication to making good keto food!

  10. Made this tonight absolutely turned out perfect ! No problems with melting cheese either I added rotisserie chicken as well. So good! Thanks so much this ones a keeper!! Kim

  11. Mine came out great!! I thought of adding a few tablespoons of almond flour to the skillet and to the broccoli when they were both in the final stages prior to adding cheese.

    No clumps
    Great taste
    Smooth broth

    I did use sliced Gouda instead of the Swiss cheese and I cut chunks of sharp cheddar into the cream base and whisked about 8 pieces at a time worked very good!

  12. Used a cast iron skillet and had no trouble with my cheese clumping!! Loved the finished product.
    Thanks so much for sharing this recipe.

  13. We just made the soup, it’s better than any broccoli cheese soup I’ve ever had. Certainly better than I’ve had in a restaurant. I had no problem with clumping. I used kraft with Philly cheese!

  14. This was fabulous!! Trick w the cheese is to heat the cream in a separate sauce pan, When hot, add cheeses while whisking til a creamy cheese sauce. No clumping, no need to add cheese uber slow, just sensibly so. Then, add to hot chicken stock mixture and whisk it in. Make sure cooked broccoli is hot as well before combining. Works great! Tastes so rich and yum and I substituted 1/2 the cream for 1/2 c chicken stock to reduce calories! I like the broccoli mashed a bit once cooked for this soup. Will be my got to for Broc/cheese soup! Thx

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating