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+ servings
2 bowls of broccoli cheese soup

Keto Broccoli Cheese Soup

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings
Calories 327kcal


  • 2 Tablespoons Unsalted Butter
  • 1/2 Cup White Onion chopped
  • 4 Cloves Garlic minced
  • 1 Teaspoon Xanthan Gum
  • 3 1/2 Cup Vegetable Broth
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 4 Cups Broccoli florets
  • 1 Cup Heavy cream
  • 3 Cups Sharp Cheddar Cheese shredded


  • Melt unsalted butter (2 tablespoons) in a large heavy bottom pot over medium heat.
  • Add chopped white onion (1/2 cup), and cook until translucent, about 10 minutes.
  • Add minced garlic (4 cloves) and stir for 1-2 minutes, or until fragrant.
  • Add xanthan gum (1 teaspoon), and stir into the veggies until it dissolves.
  • Add the vegetable broth (3 1/2 cup), and heavy cream (1 cup). Bring the soup to an aggressive simmer. Reduce uncovered for 10 minutes. You'll know it's done once the soup coats the back of a spoon.
  • Add broccoli florets (4 cups) and continue to cook until the broccoli is tender about 20 minutes.
  • Working in batches, add the soup to a high-speed blender* and blend until smooth. Alternatively, you can use an immersion blender.
  • Return soup to the pot, and make sure the heat is off.
  • Add shredded cheddar cheese (3 cups), 1 cup at a time. Stir in until melted.
  • Taste the seasoning, and adjust as needed. I usually add 1/2 additional teaspoon of salt here.
  • Ladle into bowls, and enjoy!


  • Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
  • Not sure if your blender is high speed? Check out these Blendtec Blenders, I can't live without mine!


Calories: 327kcal | Carbohydrates: 7g | Protein: 13g | Fat: 28g | Cholesterol: 93mg | Fiber: 2g | Sugar: 2g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com