30-Minute Keto Broccoli Cheddar Soup
A rich, creamy low-carb soup featuring tender broccoli florets in a luxurious cheese sauce made with cheddar, Swiss, and cream cheese. The combination of heavy cream and multiple cheeses creates an indulgent texture while keeping carbs minimal for keto dieters. Xanthan gum provides optional thickening without added carbs. Perfect for cold weather comfort food that fits ketogenic macros, this soup delivers restaurant-quality flavor with the convenience of one-pot cooking.
Ingredients
- 2 tablespoons butter
- ¼ onions, diced
- 2 garlic cloves, diced
- 4 cups chicken brothvegetable broth1:1vegetarianFull guide →
- 1 cup heavy whipping cream
- 14 ounces frozen broccoli florets, diced
- 3 cups cheddar cheese
- 3 slices swiss cheese
- 1 ounce cream cheese, diced
- ¼ teaspoon nutmeg
- 1 teaspoon parsley
- ½ teaspoon pink salt
- ½ teaspoon black pepper
- ¾ teaspoon xanthan gum, diced(optional)
- 3 pieces bacon, diced
- ½ cup shredded cheese
Instructions
- 1
Bring chicken broth to a boil in a large saucepan
- 2
Add broccoli and cook on medium-low with lid on until tender
- 3
Melt butter in a skillet and saute onions and garlic until translucent
- 4
Add remaining chicken broth, heavy cream, cream cheese, and spices to skillet
- 5
Bring mixture to a boil while whisking continuously
- 6
Add all cheeses, stirring with whisk as they melt
- 7
Reduce heat to low and simmer then remove from heat
- 8
Add cheese mixture to saucepan with broccoli and broth
- 9
Simmer on low then remove from heat
- 10
Optionally add xanthan gum to thicken
Tips
Whisk continuously when adding cheese to prevent clumping and ensure smooth melting
Use xanthan gum sparingly as a little goes a long way for thickening without carbs
Cook broccoli until just tender to maintain some texture in the finished soup
Good to Know
Refrigerate up to 4 days in airtight container. Reheat gently to prevent cheese separation.
Can make cheese base 1 day ahead. Add broccoli when reheating to prevent overcooking.
Serve hot immediately after cooking. Garnish with bacon bits and extra shredded cheese if desired.
Common Mistakes
Add xanthan gum slowly while whisking to avoid lumps forming in the soup
Keep heat low when melting cheese to avoid breaking and creating grainy texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh broccoli instead of frozen?
Yes, use 4 cups fresh broccoli florets. Steam or boil until tender before adding to the soup for best texture.
What if my soup is too thick after adding xanthan gum?
Thin with additional warm chicken broth or cream, whisking until desired consistency is reached. Xanthan gum thickens quickly.
How long will this soup keep in the refrigerator?
Store covered for up to 4 days. Reheat gently over low heat, adding liquid if needed to restore creamy consistency.