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.
