A keto broccoli cheese soup that is naturally creamy with the flavor of cheddar, broccoli and carrots. No flour or xanthan gum needed to get the perfect creamy low carb soup in this recipe.
Recipe Highlights
- Classic broccoli cheese soup but keto friendly and low carb.
- Creamy broth without the use of flour or cornstarch.
Ingredients needed
- Broccoli
- Carrots
- Onion
- Garlic
- Butter
- Chicken broth
- Heavy cream
- Cream cheese
- Sharp cheddar cheese
Helpful Recipe Tips
- Simmer never boil, when dealing with dairy, too much heat can cause it to curdle. The important part is the slow simmer and the reduction of the broth to allow the sauce to be creamy.
- Try to not add anymore water than what the recipe calls for. There is no cornstarch or flour to thicken the broth. You need to keep the actual water low and allow the dairy to make the soup creamy. Trust the process, see video for reference.
- Optional carrots, the carrots don’t have to be added into the soup to make it delicious. Net carbs aren’t an issue with the carrots because without them the soup is only 6g net carbs per serving.
- Freshly shredded cheese only, using the package shredded cheese it won’t mix well due to the non-caking agent. It will cause the sharp cheese to sit on top and not mix in with the cream sauce.
Keto Friendly Soup Recipes
Keto Broccoli Cheese Soup
A keto broccoli cheese soup that is naturally creamy with the flavor of cheddar, broccoli and carrots. No flour or xanthan gum needed to get the perfect creamy low carb soup in this recipe.
Ingredients
- 2.5 cup chopped broccoli
- 3 ounce shredded carrots
- 1/2 diced onion
- 3 clove chopped garlic (sub for 1 TB minced garlic)
- 2 tablespoon butter
- 1 cup chicken broth
- 1/2 cup heavy cream
- 4 ounce full fat cream cheese
- 1 cup shredded sharp cheddar cheese (112g weighed out)
Instructions
- Dice onion and chop up broccoli as fine as you'd like. I chopped roughly in this recipe
- In a large pot on medium high heat add butter and diced onion. Once fragrant add in chopped garlic. Note, in the video I used chopped garlic. I now feel grating the garlic over the soup before covering with a lid is the best method.
- Pour in chicken broth, lower the heat and bring to a simmer. Add in cream cheese and heavy cream.
- Add in chopped broccoli and carrots and bring to a simmer then cover. Check in every few minutes to make sure it's a slow simmer and to check the tenderness of broccoli.
- Once broccoli is tender toss in shredded cheese and mix in until all melted. Season with salt and white pepper. Taste for seasoning then serve while hot.
Video
Notes
Crockpot Instructions
With a crockpot on high heat add all ingredients except the cheddar cheese. Cook down and reduce about an hour until broccoli is tender. Add in cheddar cheese and cook about 15 minutes then serve. Taste and season with salt and white pepper.Instant Pot Instructions
On sauté setting, add in butter, diced onion and garlic. Once fragrant pour in chicken broth, heavy cream, cream cheese, broccoli and carrots. Place on high pressure, close lid and cook for 7-10 minutes. Open and add cheddar cheese mix around until melted then taste and season with salt and white pepper until flavor is perfect.Nutrition
Serving: 1bowl | Calories: 344.8kcal | Carbohydrates: 10.9g | Protein: 12.3g | Fat: 28.9g | Saturated Fat: 18.3g | Trans Fat: 0.7g | Cholesterol: 84.8mg | Sodium: 421.4mg | Fiber: 3.3g | Sugar: 4.5g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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Gorgeous & yummy !!
Gorgeous & yummy!!
I’m making now, and it seems one cup of broth and 1/2 cup cream isn’t even near enough liquid with that much broccoli!
I know it doesn’t seem like a lot. Due to not using flour the less liquid allows the broth to thicken up properly when the cheese is added. That’s why I say cover so the broccoli can steam and release water to aid with cooking before everything is done.
5-5-2024 – I made this recipe and the only thing I did that was different was I added 2 cups of chicken stock. This was actually a mistake on my part, however it turned out very good. This is definitely a recipe I will be keeping and making again.
Many people think there isn’t enough broth in the soup but without flour this is the trick to the cheesy, creamy texture that broccoli soup is known for. Yes, less broth but the perfect texture.
Could this be frozen?
I do not recommend you freezing it due to the dairy. The dairy components will separate after thawing without stabilizers added to the soup.