About
A very classic dish made into a low carb and Keto soup recipe! Keto broccoli cheese soup is just like the original except full of healthy fats, which makes this the ultimate Keto broccoli cheese soup. The base of the soup is made sauteing white onion in butter; then it is topped off with whole milk and chicken broth. Simmered into that are broccoli florets and a few matchsticks of orange carrots. The Keto soup is then topped off with plenty of sharp shredded cheese and seasoned to perfection. It will be a delicious Keto side for any Keto dinner recipe. Bonus points – this low carb soup is also a great Keto meal for kids or picky eaters.
Do I need to add the carrots?
No, if you are very strict on carbohydrates, you can skip the carrots. They are only there for color.
Can I use another type of shredded cheese or broth?
Yes! If you want to experiment with different flavors, you can use shredded pepper jack cheese or mozzarella. Any meltable shredded cheese will work to finish the soup. If you are vegetarian, you can substitute the chicken broth 1:1 for vegetable broth.
Why is the soup very thick after chilling?
After chilling, the soup is going to continue to thicken. Most likely, when you reheat it, it will go back to its original thickness. If it does not, add a few tablespoons of water and a pinch of salt to compensate for the extra water. Then stir the soup very well to incorporate the cold parts of the soup with the parts that are reheating.
Serving suggestion
Serve this soup with one of our most popular recipes Keto Italian Beef with Cabbage Noodles
Ingredients
- 1 tablespoon butter
- ¼ cup onion
- 4 ounce cream cheese
- 2 cup chicken broth
- 2 cup whole milk
- ½ teaspoon coarse kosher salt by morton
- 1 ½ cup broccoli
- 1 tablespoon, sliced carrots
- 1 medium – stalk – 7 1/2" to 8" long celery stalks
- 1 teaspoon baking aids xanthan gum by bob's red mill
- 2 cup, shredded shredded cheddar
Instructions
- In a medium saucepan, heat butter until melted and then add diced white onion. You do not want the onion to get any color, so make sure your heat is on low. Cook the onions until they have turned translucent and softened.
- Once the onions are translucent, add the cream cheese. Stir it to start melting it. It does not have to be completely melted before adding the broth.
- Add the chicken broth and use a small whisk to start breaking up the cream cheese. Add the whole milk too. At this point, the cream cheese should be melted, but you can use the whisk to break up any remaining lumps.
- Next, add small broccoli florets, sliced celery, and the carrot cut into matchsticks. Allow it to simmer for about 5 minutes to soften the broccoli.
- Add the shredded cheese and stir until melted. Taste and decide if you want to add all the kosher salt listed. Add the kosher salt. Taste adjusting adding more salt (remember you can always add salt but you can’t take it out so add a little at a time and taste as you go). Then add in the xanthan gum. Bring the mixture to a simmer and allow the xanthan to thicken the soup. Once the soup is thickened, do a final taste. Then serve the soup hot.
Nutrition Facts
- Servings: 8
- Calories: 241.4kcal/1010.1kJ (per serving)
- Fat: 18.6g (per serving)
- Carbs: 7.9g (per serving)
- Protein: 11.4g (per serving)
