White Cheddar + Broccoli Soup

Naturally low in carbs, this White Cheddar Broccoli Soup is an easy keto classic. Plus, its rich flavor and creamy texture make it an undeniable fall favorite— so go ahead— indulge yourself!

It’s that cozy time of year again when all I want to do is curl up and eat comfort food. In lieu of doubling down on a ginormous bowl of mac and cheese, cheezy broccoli soup will have to do.

Most broccoli cheddar soup recipes call for some high-carb thickening agent, such as flour or cornstarch. To maintain the consistency you’d expect from a creamed soup, I’ve added a bit of xanthan gum to the recipe. Xanthan gum is a low-carb, gluten-free emulsifier that can be effectively used in place of cornstarch.

This simple swap will satiate your desire for rich and decadent flavors while still keeping your belt buckle in line.

Can You Make This Soup With Yellow Cheddar?

The first thing you may have noticed about this recipe is that it calls for white cheddar rather than yellow. I opted for white cheddar because most yellow cheddar is dyed, and I try to avoid added food colorings.

However, not ALL yellow cheddar is dyed. Cheesemonger, Josh Windsor explains, “Pastures, where cows graze, are full of green grasses that are rich in beta carotene (the red-orange pigment found in many plants), cows’ bodies do little with the beta carotene, so it eventually ends up in the milk.”

So to answer the question, yes, you can make this soup with yellow cheddar. For the most part, the color of the cheddar will not alter the flavor. Alternatively, the quality of your cheese will.

Selecting High-Quality Cheese

There are three basic guidelines when it comes to selecting high-quality cheese.

1. Choose Organic

The first guideline is to select cheeses containing the USDA Certified Organic Seal (or better yet, spring for Certified Humane or Animal Welfare Approved). The USDA Certified Organic stamp of approval requires that animals must eat only organically-grown feed, without animal byproducts, and can’t be treated with synthetic hormones or antibiotics.

2. Reach for Grass-Fed Options

Unfortunately, the Organic stamp of approval says nothing about the animal having been fed what it was naturally designed to eat. Natural design is important. What’s good for the animal is good for us. And for the record, animals such as cows, lambs, goats, and bison are all meant to eat grass, not organic corn and grains.

3. Consider Trying Raw Cheese

Raw cheese can be a tough sell because we’ve been taught to believe that consuming raw animals and their byproducts is dangerous. However, the CDC reports that there are an estimated 48 million foodborne illnesses diagnosed each year. And of these 48 million illnesses, only about 42 each year are due to the consumption of fresh, unprocessed, raw milk. That’s about a 0.0005% chance of getting sick from consuming raw cheese.

But why take the chance?

Because, grass-fed raw milk, meaning unpasteurized and un-homogenized, contains all of its natural enzymes, fatty acids, vitamins, and minerals, making it a “complete food.” What’s more, consuming raw dairy products has actually been linked to a variety of health benefits such as, reduced allergies, increased bone density, neurological support, and improved immune function.

Making This Recipe Without an Instant Pot

This recipe is ridiculously quick and easy with an Instant Pot. However, if you don’t yet own this wondrous device, you can always make this broccoli cheddar soup old-school-style on the stovetop. All you’ll need is a sauté pan, a steamer basket, and about 30 extra minutes.

Here’s How

1. Place a steamer basket inside of a medium-sized saucepan.
2. Fill the saucepan with about 2 inches of water (the water should barely touch the bottom of the steamer basket).
3. Cut broccoli into florets and place in the steamer basket.
4. Cover the pan and bring to med-high heat.
5. Steam broccoli for 20-30 minutes (or until soft).
6. Drain the water and place cooked broccoli in a large saucepan.
7. While broccoli is steaming, prepare the sautéed onions.
8. Place 2 Tablespoons of butter in the sauté pan and bring to medium heat.
9. Once the butter has melted, add chopped onions and a dash of salt and pepper.
10. Sauté until lightly browned (6-8 minutes).
11. Once browned, add the fresh garlic and stir sauté until incorporated (1-2 minutes).
12. Place onion mixture in the saucepan along with the steamed broccoli.
13. Add the bone broth and heavy cream to the saucepan and bring to a rolling boil.
14. While waiting, prepare the xanthan gum. In a separate dish, melt 1 Tablespoon butter. Once melted, pour in xanthan gum and whisk until combined. Set aside.
15. Once the soup begins to boil, reduce the heat to medium. Add cheese and xanthan mixture.
16. Stir until cheese is fully melted and the ingredients are well incorporated.
17. Salt and pepper to taste.
18. Place in refrigerator for at least an hour (in order for the soup to thicken), though it’s better after 24 hours.

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Medical Disclaimer

This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

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