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Keto Broccoli Cheddar Soup

This keto broccoli cheddar soup has chunks of roasted broccoli florets and topped with a handful of cheddar Moon Cheese in place of crackers. 
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 people


  • 1 tbsp butter
  • 1/2 yellow onion diced
  • 2 celery stalks diced
  • 4 cloves garlic diced
  • 2 tsp thyme chopped
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 4 cups chicken stock or vegetable broth
  • 1 large head of broccoli cut into florets
  • 2 tbsp avocado oil
  • 1/2 tsp Xantham gum
  • 3/4 cup heavy cream
  • 2 cups cheddar cheese shredded
  • bacon, cheese crisps or Moon cheese for garnish


  • In a large stock pot or sauté pan, add butter and cook the onion and celery with salt & pepper until translucent. Add garlic and thyme and cook an additional 2-3 minutes.
  • Add chicken or vegetable stock and bring to a boil. Reduce heat and simmer for about an hour to concentrate the broth. 
  • While soup is simmering, pre-heat oven to 400°F. Roughly chop broccoli head into bite size florets.  Place on a foil lined baking pan, drizzle with oil, and bake for 15-18 minutes until tender. 
  • Transfer soup base to a blender and puree until smooth. Then on low speed, slowly add Xantham gum to soup to thicken. Return soup to pot and add heavy cream and shredded cheese.  Stir until incorporated.
  • Add roasted broccoli florets to soup and simmer 10-15 minutes. Serve with preferred toppings. 


Vegetable broth can be used in place of chicken stock for a vegetarian option.  Also Xantham gum is optional, but the soup will not be as thick.