Soup has always been one of my favorite foods, and I don’t mean homemade. I’m talking Progresso canned chicken noodle soup! Crazy, I know, but it’s always been a comfort for me, especially in the winter! However, after going keto I knew that had to change. Not only did I cut back on all the processed foods I ate, but I upped the fat 10-fold. My new favorite soup is this Keto Broccoli Cheese Soup!
Broccoli Cheddar Soup
The recipe is as simple as it sounds. You’re two main ingredients are broccoli and cheddar cheese. Anything else is just added to your liking. I’m a fan of celery and onion, so I went that route! Most low-carb soup recipes such as this one are minimal in their ingredient list which make them so great for the whole family. This one takes less than 30 minuets to whip up!
Low Carb Soup
Low-carb doesn’t mean low in flavor. Most low-carb soups are packed with flavor and fat so you’re not missing out on the noodles, rice or beans! Check out the 50 Best Low-Carb Soup Recipes if you can’t take my word for it! Believe it or not, low-carb soups are some of the most easy keto recipes!
Keto Broccoli Cheese Soup: Low Carb Thickener
Now, I’m sure you’re all wondering what I used to make this Keto Broccoli Cheese Soup as thick as it is. Well, the magic ingredient, or better yet the X factor as we’ve been known to call it is xanthum gum! If you don’t have some in your cupboard, we highly recommend it. We’ve also used it in our Low Carb Green Bean Casserole and Keto Gravy which are two must make recipes! If you don’t love soup surely someone in your family does so give this Keto Broccoli Cheese Soup recipe a try!
Search “KetoConnect – Keto Broccoli Cheese Soup” on MyFitnessPal
Keto Broccoli Cheese Soup
Ingredients:
- 1 cup Broccoli
- 5 oz Cheddar Cheese
- 2 tbsp Butter
- 1/2 tsp xanthan Gum
- 1/4 cup Onion
- 1/4 cup celery
- 1 1/2 cup chicken broth
- 1/2 cup Heavy Whipping Cream
- salt/pepper
Instructions:
- Cut up broccoli into pieces, as small or as big as you’d like and set aside.
- Add butter, onion, celery, salt and pepper to a sauce pan and cook until onions and celery are translucent.
- Add broccoli and cook for additional 2-3 minutes or until broccoli turn bright green.
- Add chicken broth and heavy whipping cream and bring to a boil.
- Turn down to simmer and slowly add the cheese mixing as you add.
- Once fully incorporated add anthem gum and stir until soup thickens.
- Serve warm and enjoy!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Making this now – added a half package of cream cheese and two pieces of left over crispy bacon. It really smells good! Thank you all.
Delicious!!!
What is the cracker (with seeds on it) next to your bowl?
Flackers!
Made this soup today! Very yummy!!
Can I omit the xamthum gum from the recipe? Or is there another ‘clean’ natural thickener?
Thanks
hm….psyllium husk?
I know this is an odd question but I’m going to make the soup and I was wondering what is in the picture with the soup, are they crackers? do you have a recipe for those also?
What exactly is a serving of soup.. 1 cup?
It comes out to about 1.25 cups 🙂
Is this alright for low carb not keto as I have high sugar
Sure!
Where can you purchase anthem gum?
Xanthan gum can be purchased anywhere food is sold!
Stephanie you can purchase the Xanthan gum at walmart in the baking section.
… and add some crispy bacon when serving 🙂
Can corn starch be used instead of xantham gum?
You could, but at 7 carbs a tablespoon, it might not be worth the trouble.
Would this freeze well? Would love to make a big batch for those winter days where I get lazy!
Hey Sarah!
This would TOTALLY freeze well! GET you some winter soups!
Such a great recipe! I have made it twice now and absolutely love it! Thanks for making such a great site. Now I will have try many more of your recipes!
What can I substitude for xanthum?
psyllium husk powder would also work!
Great!! I was lucky to have all the ingredients on hand. I can see myself making double batches of this during the winter to stock up soup for lunch.
Thank you!
Went out to dinner and brought home everyone’s leftover broccoli. Such an easy last minute meal, took no time at all to throw together.. Thanks for all of KC ideas.
Is there a particular brand of Cheddar you use? Mine didn’t incorporate at all. It just sank to the bottom in a huge clump. I used Kraft mild cheddar, shredded fresh from the block.
Any idea what a “bowl” is considered in cups? I measured out a little over a cup for my lunch but I dont know if that equates to a bowl in MFP.
Hey Marci! This makes 3 servings, at 4 cups total. So I’d say that’s about 1.33 Cups each for a ‘bowl.’ Thanks for the question!
how would you do this in a crockpot? is it ok to make that way do you think?
We’re not that experienced with crock pot cooking, but it would work in there. You may want to add the cheese and xanthan gum just before serving.
So I took a chance and made it for six yesterday, although it was only for two.
My teaching: next time I’ll make it for 10, so that there is more left overs!! This soups is so delicious that the fact of not having the thickener suggested was not at all a problem. I used 2oz cream cheese, following one of you fan’s advice, and it was perfect. I also added a pinch of cayenne pepper to spicy it up! Thanks for this. It is now a staple.
Suggestion: using red onion instead of white keeps the carb counts even lower.
Julia
Thanks for the suggestion and we’re glad you liked it Julia!