Description
A rich and creamy low-carb broccoli cheese keto soup perfect for cozy weeknights. Packed with fresh broccoli, sharp cheddar, and buttery aromatics, it’s hearty, satisfying, and ready fast without extra carbs.
Ingredients
4 cups fresh broccoli florets (about 2 medium heads)
2 tablespoons unsalted butter
1 small onion, finely diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 cup heavy cream
2 cups shredded sharp cheddar cheese
¼ teaspoon xanthan gum (optional, for thickening)
Salt and black pepper, to taste
Fresh parsley or extra cheddar for garnish
Instructions
Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
Stir in minced garlic and sauté for 1 minute until fragrant.
Add broccoli florets and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until broccoli is tender.
Lower heat to medium-low. Stir in heavy cream. Blend part of the soup with an immersion blender for a smoother texture if desired.
Gradually add shredded cheddar cheese, stirring constantly until melted and combined.
Sprinkle in xanthan gum if you prefer a thicker soup; stir well. Season with salt and black pepper to taste.
Serve hot, garnished with fresh parsley or extra cheddar.
Notes
For a smokier taste, add cooked, crumbled bacon on top before serving.
Use vegetable broth to make it vegetarian-friendly (still keto).
To avoid curdling, add cream and cheese over low heat and stir gently.
Freezes well if stored before adding dairy; add cream and cheese when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American