Keto Broccoli Cheese Soup (Perfectly Clump Free & Creamy) Recipe
This Keto Broccoli Cheese Soup is a creamy, rich, and comforting recipe perfect for cold winter nights. Made with three types of cheese and easily thickened without traditional flour or roux, this low-carb soup is ideal for keto enthusiasts. It can also be prepared ahead and frozen for convenience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
For the Soup
- 2 tablespoons butter
- 1/4 yellow onion, diced
- 2 large garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 14 oz frozen broccoli florets or 4 cups fresh broccoli florets
- 3 cups shredded cheddar cheese
- 3 slices Swiss cheese
- 1 oz cream cheese, softened
- 1/4 teaspoon nutmeg
- 1 teaspoon parsley
- 1/2 teaspoon pink salt (or regular table salt)
- 1/2 teaspoon black pepper
- 1/2 teaspoon xanthan gum (optional, for thickening)
For Topping
- 3 pieces cooked and crumbled beef bacon
- 1/2 cup shredded cheddar cheese
Instructions
- Boil Broccoli: In a large saucepan or pot, add 3 cups of chicken broth and bring it to a boil. Add broccoli and cook on medium-low heat, covered, for 6 minutes until broccoli is tender. Chop broccoli if needed for bite-sized pieces.
- Sauté Aromatics: While the broccoli cooks, melt butter in a skillet over medium heat. Sauté diced onions and minced garlic until the onions become translucent, about 3-4 minutes.
- Add Cream and Broth: To the skillet, add remaining 1 cup chicken broth, heavy whipping cream, softened cream cheese, nutmeg, parsley, salt, and black pepper. Bring this mixture to a boil, whisking continuously.
- Simmer Mixture: Once boiling, reduce heat to medium-low and let the mixture simmer for 6 minutes. Then turn off the heat.
- Incorporate Cheeses: Gradually add shredded cheddar and Swiss cheese to the skillet a little at a time, stirring gently after each addition until fully melted and smooth.
- Combine Soup Components: Pour the cheese mixture from the skillet into the saucepan with the broccoli and chicken broth. Stir well to combine.
- Final Simmer: Simmer the combined soup on low heat for 5 minutes to meld flavors. Turn off heat.
- Serve: Serve each bowl topped with extra shredded cheddar cheese and crumbled cooked beef bacon. Enjoy your comforting, creamy keto broccoli cheese soup!
Notes
- To thicken the soup keto-friendly, add 1/2 teaspoon xanthan gum while whisking, then allow a few minutes to thicken before serving.
- You can also blend all or part of the soup with an immersion blender or food processor to achieve a thicker, creamier texture.
- Adding more shredded cheese (1/2 to 1 cup) or extra cream cheese (1-2 ounces) will also thicken the soup.
- Simmering the soup uncovered on low heat for an additional 10-20 minutes helps reduce and thicken it naturally.
- For a slow cooker version, place broth and broccoli in the crockpot and cook on high for 3-4 hours or low for 6-8 hours. Sauté onions and garlic with butter separately and add them with spices to the crockpot. Blend, add cream and cheeses at the end, and melt before serving.
