Broccoli Cheddar Soup
Velvety, flour-free broccoli cheddar soup thickened with cream, cheese and a pinch of xanthan gum, with plenty of tender broccoli in every spoonful.
Nutrition per serving
1 cup- Net carbs
- 6.8g
- Calories
- 353kcal
- Protein
- 12g
- Fat
- 31g
- Total carbs
- 8.8 g
- Fiber
- 1.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken broccoli cheddar: Chicken breasts poached right in the broth, then shredded back in — a filling one-pot dinner.
- Add the whole chicken breasts with the broth and simmer 15–18 minutes, until they reach 165°F (74°C), adding the broccoli for the last 10–12 minutes.
- Lift out the chicken, shred it with two forks and return it to the pot with the cream.
Vegan: Coconut milk, nutritional yeast and blended cauliflower make a creamy, cheesy-tasting soup with no dairy at all.
- Cook the onion in olive oil and use vegetable broth. Simmer the cauliflower along with the broccoli.
- Blend the cauliflower and about half the broccoli completely smooth with the broth — it gives the body that cheese normally would.
- Stir in the coconut milk, nutritional yeast and dry mustard, thicken with the xanthan gum as written and season generously; it usually needs a little more salt than the original.
- Also add
- Also add
Estimated cost $11.12 for 6 servings ($1.85 each) · how we estimate
Instructions
-
Melt the butter in a large saucepan or Dutch oven over medium heat. Cook the onion 3–4 minutes, stirring, until soft and translucent, then add the garlic for 30 seconds until fragrant.
-
Pour in the broth, add the broccoli and bring to a boil. Lower the heat and simmer, partly covered, 10–12 minutes until the broccoli is fork-tender.
-
For a creamy-but-chunky soup, scoop out about 1 cup of florets, give the rest a few pulses with an immersion blender, then return the florets. Skip the blending if you like it fully chunky.
-
Stir in the cream and bring back to a gentle simmer. Sprinkle the xanthan gum evenly over the surface while whisking constantly, then simmer 2 minutes until the soup lightly coats a spoon.
-
Turn the heat to low. Add the cheddar a handful at a time along with the dry mustard, stirring until each handful melts before adding the next. Don't let the soup boil once the cheese is in, or it can turn grainy.
-
Season with salt, pepper and a pinch of nutmeg, and serve hot.
Tips for success
-
Shred the cheddar from a block. Pre-shredded cheese is coated in anti-caking starch that stops it melting smoothly. - Xanthan gum is powerful — ¼ teaspoon is plenty, and more turns the soup slick. Whisking as you sprinkle prevents lumps.
- Serve with cheddar garlic biscuits for dunking.
Nice to have, not needed
- An immersion blender thickens the soup right in the pot — mashing some florets against the side works too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Reheat gently over low heat with a splash of broth, stirring; don't let it boil.
Refrigerate up to 4 days. Reheat gently over low heat with a splash of broth, stirring, and don't let it boil. Cheese soups can turn grainy when frozen, so freezing isn't recommended.
Variations
2 variations, each with its own ingredients and macrosChicken broccoli cheddar
ProteinChicken breasts poached right in the broth, then shredded back in — a filling one-pot dinner.
- + 1 lb boneless, skinless chicken breasts
6.8 g net · 444 kcal · 29 g protein · 33 g fat · ≈$2.55 per serving (same net carbs as the original)
Vegan
DietCoconut milk, nutritional yeast and blended cauliflower make a creamy, cheesy-tasting soup with no dairy at all.
- butter → olive oil
- heavy cream → canned coconut milk
- sharp cheddar → nutritional yeast
- + 2 cups cauliflower florets
7.2 g net · 178 kcal · 5.9 g protein · 14 g fat · ≈$1.69 per serving (+0.4 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
