For a smoother soup, use an immersion blender to partially blend the soup after the cheese has melted. Be careful not to over-blend, as this can make the soup gummy. To prevent the cheese from clumping, ensure it is freshly shredded and add it gradually while stirring continuously. If you don't have frozen broccoli rice, you can use fresh broccoli florets, finely chopped or pulsed in a food processor. For a richer flavor, use a combination of sharp and mild Cheddar cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Xanthan gum is crucial for thickening this keto soup without adding carbs. Make sure to mix it well and add it slowly to prevent clumping.
Keto Broccoli Cheddar Soup
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS28
Indulge in the creamy, comforting embrace of this keto-friendly Broccoli Cheddar Soup. A symphony of rich flavors and textures that satisfies cravings while staying true to your low-carb lifestyle. This delightful soup is a hug in a bowl, perfect for chilly evenings or whenever you desire a taste of pure, cheesy goodness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol84 mg
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Fiber2 g
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Protein12 g
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Saturated Fat16 g
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Sodium721 mg
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Sugar2 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, melt the butter over medium heat. Add the minced shallot and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes.
02
StepSlowly pour in 1/2 cup of the chicken broth, scraping up any flavorful bits from the bottom of the pan. Add the softened cream cheese and whisk until smooth and no lumps remain. (2 minutes)
03
StepPour in the remaining chicken broth and heavy whipping cream. Stir in the shredded Cheddar cheese, thawed broccoli rice, and granulated garlic. Bring to a gentle simmer and cook for 4 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through.
04
StepIn a small bowl, whisk together the xanthan gum with 1 tablespoon of cold water to create a slurry. Slowly drizzle the xanthan gum slurry into the soup while whisking continuously until the soup thickens to your desired consistency, about 2 to 3 minutes. Be careful not to add too much xanthan gum, as it can make the soup overly thick.
05
StepSeason the soup with freshly ground black pepper to taste. For an extra layer of flavor, add a pinch of nutmeg. Serve immediately and enjoy!
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Madisyn Kuhn
Jun 17, 2025My kids even loved this soup! They didn't even realize it was keto-friendly.
Ima Hyatt
Jun 16, 2025Easy to make and perfect for a quick lunch during the week.
Felicity Welchkozey
May 8, 2025This soup is amazing! So creamy and cheesy, and it really satisfied my comfort food craving without breaking my diet.
Sandy Veum
May 4, 2025I added a pinch of red pepper flakes for a little bit of heat, and it was delicious.
Clementine Simonis
Mar 20, 2025I was skeptical about using xanthan gum, but it worked perfectly to thicken the soup without adding carbs. Just be sure to add it slowly and whisk constantly.
Warren Mcglynn
Feb 21, 2025I made this with vegetable broth and it was still fantastic. A great vegetarian option!