This Keto Broccoli Cheddar Soup is a comforting cheesy dish full of delicious low-carb nutrition to enjoy all year round. Cook it in bulk and keep it on hand to heat and eat.
Our Keto Broccoli Cheddar Cheese Soup recipe is very high in electrolytes, sodium, and potassium to keep you at your best. This is a very easy cheese and broccoli soup recipe that will not only deliver a big dose of nutrients but keep you fueled for a good part of the day.
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 in the soup.
If you’re in the mood for a variety of soup try some of our other great keto recipes. Our Chicken Soup recipe is a hit, or our Taco Soup is very popular, and closely followed by our Classic Cauliflower Soup.
This Roasted Broccoli and Cheddar Cheese Soup recipe make 6 serves of approximately 220ml. 1 serving has 3g net carbs.
Leftover soup can be stored in the fridge for up to 4 days, or frozen for up to 3 months.
Keto Broccoli Cheddar Cheese Soup 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 Keto Broccoli Cheddar Soup
- Preheat oven to 200C/390F.
- Place the broccoli into a lined roasting tray.
- Sprinkle over 1 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 and simply reheat and serve with some shredded Cheddar Cheese when you’re hungry.
Keto Broccoli Cheddar Soup Recipe - Cheesy, Warm & Delicious
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.
- Sprinkle over 1 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 and enjoy.
Video
Notes
Nutrition
How Many Carbs Are in a Bowl of Broccoli Cheese Soup?
In a typical bowl of normal broccoli and cheese soup, the carbs can be as high 30 grams around 15 grams net per serving.
Our low carb broccoli cheese soup has only 3 grams net carbs to a 220g serve.
Adding more broccoli or onion will, of course, increase the carb count of your soup.
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!
To make a larger batch of this Keto Broccoli Cheddar Soup recipe adjust the servings above.
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
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!!!
Very good. A pinch of grated nutmeg takes it over the top, though. 🙂
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!!
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.
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.