Creamy Broccoli Cheddar Soup

Why This Is Strictly Keto

Classic broccoli cheddar soup is usually thickened with a wheat flour roux — this version skips the flour entirely and gets its body from pureed broccoli, heavy cream, and melted sharp cheddar instead. No flour, no cornstarch, no rice. Just real vegetables, real dairy, and real broth.

Ingredients

• 2 tablespoons butter
• 4 cloves garlic, minced
• 5 cups broccoli florets, chopped small
• 3½ cups chicken broth
• 1 cup heavy cream
• 3 cups shredded sharp cheddar cheese
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• Optional: pinch of xanthan gum for extra thickness

Instructions

1. Sauté the aromatics: Melt butter in a large Dutch oven or soup pot over medium heat. Add minced garlic and cook for about 1 minute, until fragrant.

2. Simmer the broccoli: Add the chicken broth, heavy cream, and chopped broccoli. Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes, until the broccoli is very tender.

3. Purée partially: Remove about a third of the broccoli with a slotted spoon and set aside. Use an immersion blender to purée the remaining soup until smooth and creamy.

4. Melt in the cheese: Reduce heat to low. Add the shredded cheddar a handful at a time, stirring constantly until fully melted before adding more — this prevents the cheese from seizing or turning grainy.

5. Finish: Stir the reserved broccoli florets back into the soup. Season with salt and pepper to taste. If a thicker texture is desired, whisk in a small pinch of xanthan gum and let stand a few minutes.

6. Serve hot, with an extra sprinkle of shredded cheddar on top.

Nutritional Info (per serving, approximate)

Tips

• Chop the broccoli small so it cooks through in the simmer time and purées smoothly.
• Add the cheese off direct high heat — cheese added to boiling liquid can break and turn oily.
• Pre-shredded cheese is coated with anti-caking starch that can make the soup slightly grainy; freshly shredded block cheddar melts more smoothly.