Hey everyone! Here's a keto version of my favorite broccoli cheddar soup recipe. Traditional broccoli cheddar soup uses a roux, which is basically a butter/flour mixture that helps cheese to suspend in the liquid. We swap that out in this recipe for just a little xantham gum and butter. Read along to find out how to make this deliciousness! See my meal prep video on this page for a tutorial.
Note: I do not calculate macros for this recipe as they will vary based on the ingredients you purchase. I recommend putting the ingredients into a calculator like Carb Manager and then dividing the recipe by the number of servings you use for the most accurate macros.

Yields5 Servings
Prep Time5 minsCook Time55 minsTotal Time1 hr

 4 tbsp Salted butter
 ½ Onion, diced
 1 Medium carrot, minced
 2 Frozen Broccoli Bags
 ½ stick Cream cheese
 24 fl oz Chicken Broth
 4 oz Smoked cheddar cheese
 ¼ tsp Xantham Gum
 Salt, pepper, chili powder, garlic powder, paprika

1

Heat a large pot on medium-high heat. Add the butter and the carrot to the pot once it's hot. Sautee for 4 minutes.

2

Add 2 bags frozen broccoli and salt/pepper to taste. Continue heating for four minutes.

3

Add cream cheese and stir until creamy. It's better if you have room temp cream cheese, but if you don't, that's ok too! It'll just take a little bit longer to combine. The reason we add it at this stage is to prevent the cream cheese from clumping in the liquid.

4

Add chicken broth and xantham gum and stir. Add seasonings to taste. Put a lid on it and simmer on medium-low heat for 15 minutes.

5

Grate the cheese into the pot and stir. Recover and continue to simmer for 15 more minutes.

6

Use an immersion blender to blend the soup about 1/3 of the way. If you don't have one, you can take 1/3 of your recipe and put it in a blender and blend for 5 seconds. Reincorporate the blended mixture. Season to taste.

7

Recover and simmer on low for 10 more minutes. Let cool 15 minutes and serve.

Nutrition Facts

Serving Size 1 Bowl

Servings 5

Ingredients

 4 tbsp Salted butter
 ½ Onion, diced
 1 Medium carrot, minced
 2 Frozen Broccoli Bags
 ½ stick Cream cheese
 24 fl oz Chicken Broth
 4 oz Smoked cheddar cheese
 ¼ tsp Xantham Gum
 Salt, pepper, chili powder, garlic powder, paprika

Directions

1

Heat a large pot on medium-high heat. Add the butter and the carrot to the pot once it's hot. Sautee for 4 minutes.

2

Add 2 bags frozen broccoli and salt/pepper to taste. Continue heating for four minutes.

3

Add cream cheese and stir until creamy. It's better if you have room temp cream cheese, but if you don't, that's ok too! It'll just take a little bit longer to combine. The reason we add it at this stage is to prevent the cream cheese from clumping in the liquid.

4

Add chicken broth and xantham gum and stir. Add seasonings to taste. Put a lid on it and simmer on medium-low heat for 15 minutes.

5

Grate the cheese into the pot and stir. Recover and continue to simmer for 15 more minutes.

6

Use an immersion blender to blend the soup about 1/3 of the way. If you don't have one, you can take 1/3 of your recipe and put it in a blender and blend for 5 seconds. Reincorporate the blended mixture. Season to taste.

7

Recover and simmer on low for 10 more minutes. Let cool 15 minutes and serve.

Comforting Keto Broccoli Cheddar Soup