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Keto Broccoli and Cheddar Soup

Keto Broccoli and Cheddar Soup is a filling, hearty keto soup perfect for chilly fall evenings!

This Keto Broccoli and Cheddar Soup is a copycat recipe of one of my favorite fall recipes. Once the temperature begins to drop, I LOVE soup. Whether we were at Subway, Panera, Olive Garden, or any other restaurant, I was always ordering broccoli and cheddar soup. There’s just something about the creamy, cheesiness that fits so perfectly with every other fall cliche – boots, legging, pumpkin, sweaters. Not to mention the fact I could always justify it by saying there’s some broccoli in there too. 

Surprisingly, recreating a keto broccoli cheese soup wasn’t difficult at all. Since most of the ingredients are creamy and high in fat, there weren’t many adjustments necessary.

That said, there is one big difference – consistency. Since there is no thickening agent, like a roux, the consistency is more broth-like than the thick consistency we typically associate with this soup. The taste of this Keto Broccoli and Cheddar Soup, however, rivals any other broccoli and cheddar soup you’ve ever had. 

If a thick, creamy soup texture is important, you can add xantham gum to this keto broccoli cheese soup. Just a tiny pinch does the trick so start with less and add more.

This Keto Broccoli and Cheddar soup is going to become a fall staple in my house. My kids love that it’s loaded with cheese and ignore the broccoli while I enjoy that I’m indulging in a favorite recipe with no guilt.

Keto Broccoli Cheese Soup can be enjoyed as the main entree, appetizer or side dish. If serving it as the main course, I like to serve with my favorite keto bread.

How To Make Keto Broccoli and Cheddar Soup:

Step 1. Melt 1 tablespoon of butter over medium-high heat.

Step 2. Saute onions until soft. Remove and save for later.

Step 3. Melt the additional butter over medium heat. 

Step 4. Whisk in xanthan gum.

Step 5. Slowly pour in whipping cream, a little at a time.

Step 6. Mix in approximately 2 cups of bone broth, more or less depending on desired consistency.

Step 7. Add in cooked broccoli.

Step 8. Stir in nutmeg and cheddar cheese, stirring until melted.

Step 9. Reduce heat and simmer for 20 minutes. 

Enjoy!

How can I adjust the consistency of Keto Broccoli and Cheddar Soup?

You can control the consistency of keto cheddar broccoli soup with the amount of xanthan gum and bone broth you use. More bone broth and less xanthan for a more broth-like consistency or more xanthan gum for a thicker, creamy texture.

Can I freeze Keto Broccoli Cheese Soup?

While this keto soup is great for leftovers, I don’t recommend freezing it as the ingredients and separate and lose the desired consistency. Feel free to refrigerate for several days.

How should I serve Keto Broccoli and Cheddar Soup?

This soup can be served as a main course, appetizer or side dish. When serving keto cheddar soup as a main course, I like to serve with keto bread and a salad. 

Now, remember to save this recipe on Pinterest for later 🙂

 

Keto Broccoli and Cheddar Soup
Yield: 8

Keto Broccoli and Cheddar Soup

Ingredients

  • ●       5 tbsp Butter unsalted (divided)
  • ●       1 c Chopped onion
  • ●       1 tsp Xanthan gum
  • ●       2 c Heavy whipping cream
  • ●       2 c Chicken bone broth
  • ●       3 c Chopped cooked broccoli
  • ●       Pinch of nutmeg
  • ●       8 oz Shredded cheddar cheese
  • ●       Salt and pepper to taste

Instructions

  1. In a large pot over medium-high heat, melt 1 tbsp of unsalted butter.
  2. Add the onions, and saute for 2-3 minutes until they begin to become tender. Remove the cooked onions, and reserve them for later.
  3. Lower the heat to medium, and melt 4 tbsp of unsalted butter in the pot.
  4. Whisk 1 tsp of xanthan gum in with the butter, and cook stirring continuously for another 30 seconds.
  5. Slowly whisk in 2 cups of heavy whipping cream, a little at a time. You will notice that the cream begins to thicken quickly, this will get thinned out when the broth is added.
  6. Mix in the 2 cups of bone broth. If your mixture is too thick for your liking, you can add in more broth to thin it out.
  7. Add in the chopped cooked broccoli.
  8. Stir in a pinch of nutmeg, and 8 oz of shredded cheddar cheese until dissolved.
  9. Reduce the heat, and simmer for 20 minutes. If your soup is too thin, you can add a tiny bit of xanthan gum, but add it just a pinch at a time, a little goes a long way.
Keto Broccoli and Cheddar Soup
Yield: 8

Keto Broccoli and Cheddar Soup

Ingredients

  • ●       5 tbsp Butter unsalted (divided)
  • ●       1 c Chopped onion
  • ●       1 tsp Xanthan gum
  • ●       2 c Heavy whipping cream
  • ●       2 c Chicken bone broth
  • ●       3 c Chopped cooked broccoli
  • ●       Pinch of nutmeg
  • ●       8 oz Shredded cheddar cheese
  • ●       Salt and pepper to taste

Instructions

  1. In a large pot over medium-high heat, melt 1 tbsp of unsalted butter.
  2. Add the onions, and saute for 2-3 minutes until they begin to become tender. Remove the cooked onions, and reserve them for later.
  3. Lower the heat to medium, and melt 4 tbsp of unsalted butter in the pot.
  4. Whisk 1 tsp of xanthan gum in with the butter, and cook stirring continuously for another 30 seconds.
  5. Slowly whisk in 2 cups of heavy whipping cream, a little at a time. You will notice that the cream begins to thicken quickly, this will get thinned out when the broth is added.
  6. Mix in the 2 cups of bone broth. If your mixture is too thick for your liking, you can add in more broth to thin it out.
  7. Add in the chopped cooked broccoli.
  8. Stir in a pinch of nutmeg, and 8 oz of shredded cheddar cheese until dissolved.
  9. Reduce the heat, and simmer for 20 minutes. If your soup is too thin, you can add a tiny bit of xanthan gum, but add it just a pinch at a time, a little goes a long way.

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