Keto Broccoli Cheese Soup (Perfectly Clump Free & Creamy) Recipe
This Keto Broccoli Cheese Soup is a creamy, rich, and comforting low-carb soup perfect for chilly evenings. Made with a blend of three cheeses and fresh or frozen broccoli, this soup features a smooth, clump-free texture and is easy to prepare on the stovetop. It can also be thickened keto-style without flour or roux, and is freezer-friendly for convenient meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 cups (about 8 servings)
- 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 the Topping
- 3 pieces of cooked beef, crumbled (bacon can be used alternatively)
- 1/2 cup shredded cheddar cheese
Instructions
- Boil Broccoli: In a large saucepan or pot, bring 3 cups of chicken broth to a boil. Add the broccoli florets, cover with a lid, and cook on medium-low heat for about 6 minutes until the broccoli is tender but still bite-sized.
- Saute Onions and Garlic: While broccoli cooks, melt butter in a skillet over medium heat. Add diced onions and minced garlic, sautéing until onions become translucent and fragrant.
- Add Cream and Seasonings: To the skillet, add the remaining 1 cup of chicken broth, heavy whipping cream, softened cream cheese, nutmeg, parsley, salt, and pepper. Bring this mixture to a boil while whisking continuously to blend the cream cheese smoothly.
- Simmer Cream Mixture: Once boiling, reduce heat to medium-low and let it simmer gently for 6 minutes, stirring occasionally. Keep an eye on the broccoli meanwhile.
- Incorporate Cheeses: Slowly add shredded cheddar and Swiss cheeses to the skillet mixture in small batches, stirring gently each time to ensure the cheese melts completely and the mixture stays smooth.
- Combine Mixtures: Pour the cheese and cream mixture from the skillet into the pot with the cooked broccoli and broth. Stir well to combine all ingredients evenly.
- Final Simmer: Simmer the combined soup on low heat for an additional 5 minutes to meld flavors and maintain a creamy consistency.
- Serve: Turn off the heat, ladle the soup into bowls, and top each serving with crumbled cooked beef or bacon and extra shredded cheddar cheese. Enjoy hot!
Notes
- For extra thickening, add 1/2 teaspoon of Xanthan gum to the soup and whisk well, allowing it to thicken for a few minutes before serving.
- You can use an immersion blender or a food processor to puree some or all of the soup to achieve a creamier texture.
- Adding 1/2 to 1 cup more shredded cheese or an additional 1-2 ounces of cream cheese will also thicken your soup.
- Letting the soup simmer uncovered on low heat for 10-20 minutes longer helps reduce and thicken the soup naturally.
- To make this soup in a slow cooker, add broccoli and broth first, cook on high for 3-4 hours or low for 6-8 hours, add sauteed onions, garlic, and seasonings halfway through. Use an immersion blender to thicken once cooking is done, then stir in cream and cheeses, cover for 10-15 minutes until melted and fully incorporated before serving.
