This creamy broccoli cheese soup recipe is a comforting, cheesy, and filling dish full of delicious low-carb, keto-friendly nutrition to enjoy all year round.
The secret to this cheddar cheese soup is roasting the broccoli, which gives a rich caramelized flavor, adding depth and character to the dish.
You can forgo the roasting, but in my opinion, the extra time is worth the added flavor.
Ingredients
- 12 ounces of Broccoli, cut into florets
- 3 teaspoons of Olive Oil
- 1 tablespoon of Butter
- 1/2 medium Onion, diced
- 4 cloves of Garlic
- 2 teaspoons of Fresh Thyme Leaves
- ½ teaspoon of Salt
- ¼ teaspoon of Pepper, ground
- 1/2 cup of Heavy Cream
- 3 1/2 cups Chicken Stock (switch to vegetable stock to make the soup vegetarian)
- 6 ounces (1 3/4 cups) of Cheddar Cheese, shredded
- 1/2 teaspoon of Xanthan Gum
- Salt, to taste
How To Make Broccoli Cheddar Cheese Soup
- Preheat oven to 200C/390F.
- Place the broccoli into a lined roasting tray.
- Sprinkle over one teaspoon of the oil.
- Roast in the oven for 12-18 minutes. Remove and stir halfway through. Cook until browned.
- Place the remaining oil, butter, onion, garlic, thyme, salt, and pepper into a saucepan over medium heat and saute until the onion turns translucent.
- Add the heavy cream and stock and bring to a simmer.
- Add the cheese and sprinkle over the xanthan gum. Continue to simmer for 3 minutes before removing from the heat.
- Blend the soup using a stick blender.
- Stir through the roasted broccoli.
- Taste and add more salt if desired.
- Serve immediately.
Make this broccoli cheddar soup in bulk, reheat and serve it with some shredded cheddar cheese when you’re hungry.
There are 6g of carbs in broccoli cheese soup minus 3g fiber, totaling 3g net carbs that you will count in your macros.
Keto Broccoli Cheese Soup
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Ingredients
- 12 ounces Broccoli cut into florets
- 2 teaspoons Olive Oil
- 1 tablespoons Butter
- 1/2 medium Onion diced
- 4 cloves Garlic crushed
- 2 teaspoons Fresh Thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper ground
- 1/2 cup Heavy Cream
- 3 1/2 cups Chicken Stock
- 1 cup Cheddar Cheese shredded
- 1/2 teaspoon Xanthan Gum
- Salt to taste
Instructions
- Preheat oven to 200C/390F.
- Place the broccoli into a lined roasting tray.12 ounces Broccoli
- Sprinkle over 1 teaspoon of the oil.2 teaspoons Olive Oil
- Roast in the oven for 12-18 minutes, remove and stir halfway through. Cook until browned.
- Place the remaining oil, butter, onion, garlic, thyme, salt, and pepper into a saucepan over medium heat and saute until the onion turns translucent1 tablespoons Butter, 1/2 medium Onion, 4 cloves Garlic, 2 teaspoons Fresh Thyme, 1/2 teaspoon Salt, 1/4 teaspoon Pepper, 2 teaspoons Olive Oil
- Add the heavy cream and stock and bring to a simmer.1/2 cup Heavy Cream, 3 1/2 cups Chicken Stock
- Add the cheese and sprinkle over the xanthan gum. Continue to simmer for 3 minutes before removing from the heat.1 cup Cheddar Cheese, 1/2 teaspoon Xanthan Gum
- Blend the soup using a stick blender.
- Stir through the roasted broccoli.
- Taste and add more salt if desired.Salt
- Serve and enjoy.
Video
Notes
Nutrition
If you loved our Broccoli and Cheese Soup, try these tasty soup recipes;
We make lots of low-carb soups often, so stick around and check back often, as there are always more on the way!
Adjust the servings above to make a larger batch of this Broccoli Cheese Soup recipe.
I want to try this Broccoli and cheese soup, but wish it stated how many carbs in a serving.
Hello Karen, no problem the nutrition breakdown is in the recipe card at the bottom of it. This recipe has 6g total carbs – 3g fiber which equals 3g net carbs per serving. Hope that helps.
This soup is truly amazing. I fixed it today for my husband and he loved it as well. Thanks for the recipe. It will be on the menu again in my house hold.
Thank you for your kind words, Amy! I’m so glad that you and your husband enjoyed it.
This is one of the most delicious soups I have tasted in a long time. I made it 50/50 broccoli and cauliflower, and substituted some of the cheddar cheese with a tangy blue cheese. I made double the quantity so that I can freeze it for a quick, ready meal.
Hi,
Hope you don’t mind me asking. I am cooking for just myself…how did it work out after freezing?
There is only so much soup I can enjoy within 3 days.
Thanks for your insight!
I have made this several times, it is so delicious!! Best soup to have when you aren’t feeling great. I ate today and it was hot outside, good anytime. The flavors are perfect. Thanks for the recipe!!
Very good. A pinch of grated nutmeg takes it over the top, though. 🙂
This soup is FANTASTIC…the thyme and the roasted broccoli really make it!! I blended half of the broccoli in with the immersion blender, and stirred in the rest of the pieces to make it a little chunky. Perfect combo of flavors. I used Kerrygold grass fed butter and aged cheddar, and this was just out of this world good!!!
Do you think sudtituting coconut milk for the cream would work?
Hi Kim,
I would choose the Coconut Cream over the milk for the higher fat content, and I think it would work nicely.
Gerri