Is there anything better on a cold, rainy day than a bowl of homemade soup? I remember walking home for lunch on snowy Michigan afternoons, hoping Mom had a bowl of hot soup waiting for me.

Broccoli cheddar soup was, and still is, a favorite of ours among soup recipes. This recipe is not only low in carbs, it’s rich, cheesy and filling. We prefer the taste and the texture of fresh broccoli over frozen, hands-down. The broth in this recipe contains intact broccoli florets. You can vary the thickness of the soup with 2 types of thickener (see instructions), or choose to keep it on the thin side. If you prefer a puree, pulse the finished soup in an immersion blender until it reaches desired consistency.



Since I’m a big fan of cheese, and all cheese is keto-friendly (high in fat, low in carbs) I’ve made sure to include two different varieties: cheddar and Parmesan. I prefer the sharpest variety of cheddar I can buy, but mild cheddar works great too. Use fresh Parmesan, either already shredded or in block form and shred it yourself.




Green Onions – We love cooking with green onions because of their mild flavor, but if you prefer a more robust flavor, add minced garlic, shallots, leeks or yellow onions to total one cup.

Celery Seeds 

Chicken Broth or Stock – Adds flavor and volume to the soup. Using low sodium instead of regular chicken stock reduces the sodium by 180 mg per serving.

Cheeses – Since we’re a big fan of cheese, and all cheese is keto-friendly (high in fat, low in carbs) we’ve made sure to include two different varieties:  cheddar and Parmesan.  We prefer a sharp variety of cheddar, but mild cheddar works great too.  Buy fresh Parmesan, either already shredded, or in block form and shred it yourself.

Heavy Cream –  Provides a creamy texture and fat for satiety.

Almond flour OR Xanthan gum – We prefer thick and hearty soups, but the usual thickeners, flour and cornstarch, are full of carbs. We suggest 2 ways to thicken this soup: 1) add 8 tbsps of almond flour into the heavy cream and whisk until smooth. Return to pot and simmer. 2) Xanthan gum. This is the first time we’ve tried it, and it worked as promised. The trick is to completely dissolve the xanthan gum in about 1/2 to 1 cup of hot water first before incorporating into the soup, or you’ll wind up with clumps. For each cup of liquid you want to thicken, you’ll need 1/8 teaspoon of xanthan gum. This recipe produces about 16 cups, so you would sprinkle in approximately 2 tsps into hot water while vigorously whisking. Add to heavy cream, then pour into soup. The benefit of xanthan gum is it thickens the soup quickly.

Spices – We add celery salt, freshly ground pepper and Lawry’s seasoned salt in this recipe, but there are several other spices that work well with broccoli. Add a shake or two of dried thyme, tarragon, or nutmeg for a flavor variety.



Sauté: melted butter and green onions about 5 minutes.

Add: broccoli florets, chicken broth and seasonings. Bring to a boil. Simmer.

Thicken the soup: Either use 8 tbsp of almond flour and whisk into heavy cream, or sprinkle xanthan gum in hot water in a small bowl and whisk until smooth. Add to heavy cream and whisk unto soup.

Add: shredded cheeses and mix into soup. Top with additional shredded cheese if desired.



We double the recipe when serving a crowd. Refrigerate leftovers and heat throughly before serving. As always, soups taste better the second, third, and fourth days! This is truly the best broccoli soup recipe we’ve tasted. Hope you enjoy it as much as we do.



Put leftovers in an air tight container. This soup lasts a good week in the fridge. We do not recommend freezing this soup.

Like most soups, we find it tastes better after spending a night in the refrigerator, so making the night before can be a time-saver on a busy day. Just reheat and serve with a green side salad for a spectacular meal.

Cheesy Cream of Broccoli Soup

A rich and cheesy, low-carb soup made with fresh broccoli, onions, butter, and heavy whipping cream, with flavors of fresh ingredients, all seasoned to perfection.

  • 6 tablespoons butter
  • 1 cup green onions, finely chopped
  • 8 cups broccoli florets cut into 1-inch chunks
  • 6 cups chicken broth (48 ounces)
  • 1 teaspoon celery seeds
  • 1 teaspoon Lawry’s seasoned salt
  • Ground pepper to taste
  • 8 tablespoons almond flour (For thicker broth, use additional 2-3 tablespoons)
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup Parmesan cheese, shredded
  • 2 cups heavy whipping cream
  1. Melt the butter in a 6 - 8-quart sauce or soup pan. Add the onions and sauté over medium heat until fragrant and wilted – about 3-5 minutes.

  2. Add broccoli florets, chicken broth and seasonings; bring to boil. Reduce heat and simmer, uncovered, until broccoli is tender, about 15 minutes.

  3. In small bowl, whisk almond flour into heavy whipping cream until smooth and add to pot. Bring soup back to a simmer. Continue simmering for additional 5 minutes, or until mixture starts to thicken.

  4. Remove from heat and stir in cheeses. Season to taste. Top with cheese.

8 – 2 cup servings 


Real Keto Recipes, Real Easy

Joanie and Amy Robach show you just how easy it is to cook incredibly healthy meals that taste great and ensure healthy nutrition

Welcome to the family!