This keto broccoli cheddar soup is rich, creamy, and ready in about 30 minutes in one pot — with only 5g net carbs per bowl. It’s the cold-weather comfort food you’d swear was off-limits on a low-carb diet.
Keto Broccoli Cheddar Soup
Ingredients
Method
- Melt the butter in a large pot over medium heat. Add the onion and cook 3-4 minutes until soft.
- Add the garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the broccoli florets and cook 8-10 minutes until tender.
- Stir in the heavy cream and bring back to a gentle simmer.
- If you’d like a thicker soup, whisk in the xanthan gum a little at a time.
- Remove from heat and stir in the shredded cheddar a handful at a time until melted and smooth. Season with salt and pepper.
- Ladle into bowls and serve hot, topped with extra cheese if desired.
Notes
Why You’ll Love This Soup
It comes together in one pot with pantry staples, tastes like the broccoli cheddar soup from your favorite restaurant, and reheats beautifully for lunch all week. No flour, no cornstarch, no carb-loaded roux — just broth, cream, cheese, and broccoli. Pair a bowl with our garlic butter steak bites for a complete low-carb dinner.
Ingredients You’ll Need
- Butter
- Onion
- Garlic
- Chicken broth
- Heavy cream
- Broccoli florets
- Sharp cheddar cheese
- Xanthan gum (optional, for thickness)
- Salt and pepper
How To Make Keto Broccoli Cheddar Soup
- Sauté the onion in butter until soft, then add garlic.
- Simmer the broccoli in chicken broth until tender.
- Stir in heavy cream and, if desired, xanthan gum to thicken.
- Remove from heat and melt in the shredded cheddar.
- Season and serve hot.
Looking for a hearty main to pair with this soup? Try our keto garlic butter steak bites – ready in just 15 minutes.
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Tips For The Best Soup
- Shred your own cheese from a block — pre-shredded cheese has anti-caking starch that can make the soup grainy.
- Keep the heat low once the cheese goes in so it melts smoothly instead of separating.
- Chop the broccoli small so it cooks fast and blends into every bite.
Frequently Asked Questions
Is broccoli cheddar soup keto-friendly?
Yes — this version has just 5g net carbs per bowl, since it skips the flour-based roux traditional recipes use to thicken it.
Can I freeze this soup?
Cream and cheese-based soups can separate when frozen and thawed. It’s best enjoyed fresh from the fridge within 4 days. If you want a freezer-friendly comfort food instead, try our no-bake keto peanut butter fudge for dessert.
What can I use instead of xanthan gum?
You can skip it entirely for a slightly thinner soup, or simmer it a few minutes longer uncovered to reduce and thicken naturally.