Keto Broccoli and Cheddar Cheese Soup

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3.50 from 91 votes

Keto Broccoli and Cheddar Cheese Soup

25 minutes
Calories 770kcal


  • 5 cups broccoli (480g)
  • 4 cloves garlic (480g)
  • 3 1/2 cups vegetable broth (480g)
  • 1 1/4 cups heavy cream (480g)
  • 3 cups cheddar cheese
  • 2 tablespoons butter
  • 1 onions (Small)
  • 1/2 teaspoon Himal (480g)
  • 1/2 teaspoon black pepper
  • 1 teaspoon xanthan gum


  • Cut the broccoli florets off the broccoli stalk as close to the head as possible.
  • Leave the stems out.
  • Roughly chop the rest making sure not to waste any of the broccoli.
  • We are not going to puree the florets as we want to get a chunk of broccoli in every bite of the soup.
  • Heat a tablespoon of butter or any other kind of fat that you like to add flavor to the soup.
  • Add one roughly chopped small onion, garlic, and broccoli stalks and fry until it starts to get some color or when the onions have caramelized.
  • Season with Himalayan 1 tsp pink salt, 1 tsp black pepper, and 1 tsp parsley.
  • You could also add some paprika, cayenne pepper or your favorite seasoning.
  • After about 5 minutes add vegetable stock.
  • Simmer for further 5 minutes then transfer into a blender.
  • Blend until thick and set aside.
  • Using the same saucepan and add a tablespoon of butter and cook the broccoli florets for 5 minutes stirring continuously.
  • Once the broccoli florets have cooked, pour out the pureed soup that was blended and add 1 ¼ cups or 300ml heavy cream.
  • Stir and add one tsp of xantham gum, and 3 cups of your favorite grated cheddar cheese stirring non-stop.
  • Let it cook until the cheese has melted and it's all one delicious creamy mixture then serve


Calories: 770kcal

Originally posted 2019-02-20 18:44:32.

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