Keto Broccoli Cheese Soup

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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. Every ingredient is low carb but the flavor is perfect for sharing with anyone in the colder winter months.

Recipe Highlights

• How does it taste: Keto broccoli cheese soup taste exactly like broccoli cheese soup. The key is in the preparation and the cooking for a creamy, cheesy broth for serving. Carrots are low carb in lower numbers. You can enjoy there slightly sweet flavor alongside hints of garlic, onion and of course the cheesy base.
• Skill level: A easy recipe to prepare but with strict instruction for the best result. There is very little broth used for a reason and the end result is a creamy broth that is free of flour and cornstarch. Perfect for a beginner and a good way to learn how things are manipulated on the keto diet to make recipes work and turn out great.
• Storing: Keto broccoli cheese soup refrigerates well but does not freeze well at all. Freezing will cause the base to separate when thawed but stirring may or may not bring it back together. It’s hard to say due to many factors. A tiny bit of xanthan gum can be used and they’ll help stabilize the sauce more for freezing but only if you have experience using it. A little of xanthan gum goes a long way and it’s tricky, which is why I avoid adding it into the ingredients list when possible.

Ingredient tips

• Broccoli: Fresh broccoli florets are used in the recipe but frozen won’t be an issue at all if it’s what you have on hand.
• Carrots: Adding carrots are not going to mess up the net carb count in the volume that I use. The keto broccoli cheese soup will still be delicious without them if you’re new to keto and a bit anxious. Shredded carrots are highly recommend for the net carb reason and to avoid huge chunks of carrots in the soup.
• Cheese: Only freshly grated cheddar cheese for the recipe. The melting of the cheese is the key to the entire base of the broth to become cheesy. There is no flour or cornstarch so the only thing to thicken the soup are the cheeses and the thickness of the heavy cream. If the cheese has a non-caking agent on it (as pre-shredded cheese does) the recipe will not turn out correct as you see in photos.
• Cream cheese: Do not skip this ingredient because the cream cheese acts similar to tomato paste for the broth for thickening.
• Chicken broth: There is little broth in the recipe due to the veggies that will produce more liquid and to manage the thickening of the soup. This is taken into the consideration of calories as well. If calories aren’t your concern and only the carbs you can double the liquid, heavy cream and the cheese in the recipe to have more broth in the end. Note, the more liquid such as broth or water the thinner the end broth will be.

Storing tips

As mentioned, the keto broccoli cheese soup will not freeze well. For more stabilization of the soup, xanthan gum can be used. Less than 1/8 teaspoon is enough which is slightly more than a pinch. Quickly whisking (a whisk is important and not a spoon) will help prevent lumping and a correct distribution of the gum.

Variations

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.

Keto Friendly Soup Recipes

• Taco Soup
• Cabbage Soup
• Cheeseburger Soup
• Zuppa Toscana

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