Keto Broccoli Cheese Soup (Perfectly Clump Free & Creamy)

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

4.62 from 57 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

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: Keto Broccoli and Cheese Soup

Servings: 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

3 pieces of bacon, cooked and crumbled
1/2 cup shredded cheddar cheese

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.

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.
Use an immersion blender OR your food processor to puree the soup. See the post above for tips on how to do this properly.
Add between 1/2 cup to 1 cup of shredded cheese or 1-2 more oz of cream cheese.
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