Keto & Low Carb Broccoli & Cheese Soup (Perfectly Clump Free & Creamy)
This Keto & Low Carb Broccoli & Cheese Soup is a family favorite on those colder winter nights! It is creamy and rich with flavor made with three different kinds of 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 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 cups
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)
- 3 pieces of bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
In a large saucepan or pot, add 3 cups of chicken broth and bring 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 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!)
To the skillet, slowly add your shredded cheese a bit at a time, stirring gently until the cheese is fully incorporated. Take your time!
Add cheese mixture to the saucepan with the broccoli and chicken broth and stir.
Simmer on low heat for 5 minutes.
Turn stove off and remove from heat.
Serve each bowl with shredded cheese and bacon on top. Enjoy!
*If you wish to thicken your soup, see my notes below.
To thicken your soup while still keeping it Keto Friendly, choose an option below.
Using your crock pot:
If you would like to make this soup using your crock pot 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, 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!
- 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 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 for 10-20 minutes longer.
Serving: 1g | 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