Keto Broccoli Cheese Soup

This time of year all I want to do is curl up with a bowl of keto soup and a big blanket. This Keto Broccoli Cheese Soup lets me do just that – and keeps me on track with my goals!

Sadly most store-bought keto broccoli cheddar soup options are loaded with additives and… well, do not taste good. Trust me, I have tried them in my hunt to find a keto friendly broccoli and cheese soup.

The good news is it is super simple to make on your own keto cheese and broccoli soup, and once you do, you will wonder why you ever bought it from a store anyway!

Looking For More Keto Recipes? Check out my entire Library Here.

Keto broccoli cheddar soup is the perfect meal on these super cold winter nights. For an extra kick, add crumbled bacon on top for a bit of crunch!

Keto Broccoli Cheese Soup

Serves 8

Ingredients:

• 5 tbsp Butter unsalted (divided)
• 1 c Chopped onion
• 1 tsp Xanthan gum
• 2 c Heavy whipping cream
• 2 c Chicken bone broth
• 3 c Chopped cooked broccoli
• Pinch of nutmeg
• 8 oz Shredded cheddar cheese
• Salt and pepper to taste

Instructions:

In a large pot over medium-high heat, melt 1 tbsp of unsalted butter.

Add the onions, and saute for 2-3 minutes until they begin to become tender. Remove the cooked onions, and reserve them for later.

Lower the heat to medium, and melt 4 tbsp of unsalted butter in the pot.

Whisk 1 tsp of xanthan gum in with the butter, and cook stirring continuously for another 30 seconds.

Slowly whisk in 2 cups of heavy whipping cream, a little at a time. You will notice that the cream begins to thicken quickly, this will get thinned out when the broth is added.

Mix in the 2 cups of bone broth. If your mixture is too thick for your liking, you can add in more broth to thin it out.

Add in the chopped cooked broccoli.

Stir in a pinch of nutmeg, and 8 oz of shredded cheddar cheese until dissolved.

Reduce the heat, and simmer for 20 minutes. If your soup is too thin, you can add a tiny bit of xanthan gum, but add it just a pinch at a time, a little goes a long way.

MACROS

I plugged this recipe into my favorite Keto Calculator App – Carb Manager – and it came up with the following macros:

Each serving of Keto Broccoli Cheese Soup has 5 net carbs, 7 total carbs, 2 g fiber, 39 g fat, 12 g protein, and 415 calories.

Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients as exact macros many vary depending on brands!

Print

Keto Broccoli Cheese Soup

Servings: 8

Ingredients

• 5 tbsp Butter unsalted divided
• 1 c Chopped onion
• 1 tsp Xanthan gum
• 2 c Heavy whipping cream
• 2 c Chicken bone broth
• 3 c Chopped cooked broccoli
• Pinch of nutmeg
• 8 oz Shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. In a large pot over medium-high heat, melt 1 tbsp of unsalted butter.
2. Add the onions, and saute for 2-3 minutes until they begin to become tender. Remove the cooked onions, and reserve them for later.
3. Lower the heat to medium, and melt 4 tbsp of unsalted butter in the pot.
4. Whisk 1 tsp of xanthan gum in with the butter, and cook stirring continuously for another 30 seconds.
5. Slowly whisk in 2 cups of heavy whipping cream, a little at a time. You will notice that the cream begins to thicken quickly, this will get thinned out when the broth is added.
6. Mix in the 2 cups of bone broth. If your mixture is too thick for your liking, you can add in more broth to thin it out.
7. Add in the chopped cooked broccoli.
8. Stir in a pinch of nutmeg, and 8 oz of shredded cheddar cheese until dissolved.
9. Reduce the heat, and simmer for 20 minutes. If your soup is too thin, you can add a tiny bit of xanthan gum, but add it just a pinch at a time, a little goes a long way.