Keto Creamy Chicken Broccoli Soup Recipe: Low Calorie And Dairy Free!

I turned cauliflower into a silky cream for a low calorie, gluten free chicken broccoli cauliflower soup and I’ll show the simple swap that keeps it keto yet rich.

I never thought a soup could feel so rich without dairy, but I was wrong. I love how olive oil and cauliflower cream give this bowl real body, weird but true, and every spoonful makes me do a double take.

I kept tasting it and wondering how something so simple can hit like a favorite takeout, only lighter. As someone who loves testing recipes I like that its playful and reliable at once.

This Creamy Keto Soup also reads like a Low Carb Dairy Free Soup yet it never feels boring, it keeps you curious about the next bite.

Ingredients

• Cauliflower: blended into a creamy base, high in fiber and low in carbs.
• Broccoli: offers fiber, vitamin C and a fresh green bite, slightly bitter.
• Chicken: lean protein, keeps you full and boosts soup’s savory heft.
• Unsweetened almond milk: low calorie, creamy without dairy, neutral mild flavor.
• Olive oil: healthy fats for richness, subtle fruity notes, aids absorption.
• Nutritional yeast: cheesy savory umami, adds B vitamins and depth.
• Onion and garlic: aromatic, add sweet and sharp savory notes, great depth.

Ingredient Quantities

• 1 tbsp olive oil or avocado oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 head cauliflower, about 4 cups florets, cooked and blended into cauliflower cream
• 1 cup unsweetened almond milk (plain)
• 4 cups low sodium chicken broth
• 3 cups broccoli florets (about 1 medium head)
• 2 cups cooked shredded chicken (about 12 to 16 oz)
• 1 tsp kosher salt, more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice, optional
• 2 tbsp nutritional yeast, optional for savory flavor
• 1/8 to 1/4 tsp xanthan gum, optional for extra thickness
• 2 tbsp chopped fresh parsley for garnish

How to Make this

1. If you havent already made the cauliflower cream, steam or boil the cauliflower florets until very tender, then blend with about 1/4 to 1/2 cup of the almond milk until silky smooth; set aside.

2. Heat 1 tbsp olive or avocado oil in a large pot over medium heat, add the finely chopped onion and sauté until translucent and soft, about 5 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.

3. Pour in the 4 cups low sodium chicken broth and the remaining almond milk, add 1 tsp dried thyme (or 1 tbsp fresh leaves), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, stir and bring to a gentle simmer.

4. Add the broccoli florets (reserve a handful for garnish if you like) and simmer until the broccoli is bright green and just tender, about 5 to 7 minutes.

5. Stir in the 2 cups cooked shredded chicken and the prepared cauliflower cream, reduce heat and let the soup gently simmer 5 to 8 minutes so the flavors meld, do not boil hard.

6. For extra savory depth stir in up to 2 tbsp nutritional yeast and 1 tbsp lemon juice if using, taste and adjust salt and pepper.

7. If you want a thicker, silkier soup, very slowly sprinkle 1/8 to 1/4 tsp xanthan gum into the pot while whisking vigorously, or mix the xanthan with a tablespoon of cold water first to prevent clumps; start with the smaller amount and add more only if needed.

8. For texture control, use an immersion blender to partially puree the soup until you like the balance of creamy and chunky, or transfer a portion to a blender, puree and return to the pot.

9. Reheat gently if needed, taste once more and adjust seasoning, then ladle into bowls and garnish with the chopped fresh parsley and the reserved broccoli pieces.

Equipment Needed

1. Large heavy-bottomed pot for sautéing onions and simmering the soup (4 to 6 qt)
2. Immersion blender or countertop blender to puree part or all of the soup, whatever you got
3. Cutting board and a sharp chef’s knife for chopping onion, garlic, broccoli and parsley
4. Steamer basket or a small pot with lid for steaming or boiling the cauliflower
5. Measuring cups and measuring spoons for broth, milk, xanthan gum and seasonings
6. Wooden spoon or heatproof spatula to stir while it simmers
7. Small bowl and whisk or fork to pre-mix the xanthan gum so it wont clump
8. Ladle and serving bowls for finishing and plating

FAQ

Keto Creamy Chicken Broccoli Soup Recipe: Low Calorie And Dairy Free! Substitutions and Variations

• Olive oil or avocado oil: swap for melted coconut oil or neutral grapeseed oil, same amount, works fine if you dont want olive flavor.
• Cauliflower cream: replace with 1 to 1.5 cups canned full fat coconut milk or blended soaked cashews (cashew cream) for similar creaminess, cashews add a few more carbs.
• Unsweetened almond milk: use unsweetened canned coconut milk or unsweetened macadamia nut milk for richer dairy free texture.
• Xanthan gum: sub 1/2 to 1 tsp guar gum or 1 tsp psyllium husk powder, add slowly while whisking to avoid clumps.

Pro Tips

– Blend the cauliflower hot with warm almond milk, dont try to fix texture after it cools. If the cream is too thick add broth a tablespoon at a time until it feels right. Taste and season the cream with a little salt before it goes into the pot so you dont end up with a bland base.

– Let the onion get soft and a little golden before you add garlic, its okay to toss in a tiny pinch of sugar to speed up browning. Add the garlic at the last 30 to 60 seconds so it gets aromatic but doesnt go bitter, and scrape up any browned bits with a splash of broth for extra flavor.

– Keep the broccoli bright and slightly firm by blanching then shocking it in ice water, reserve a few florets for garnish so the soup still looks fresh. If you want body without losing chunk, partially puree with an immersion blender so you get both creaminess and bite.

– Xanthan is powerful so start with the smallest amount and sprinkle it slowly or mix it into cold water first to avoid clumps, remember the soup will thicken more as it cools. If you dont have xanthan use a cornstarch slurry instead, and add lemon or nutritional yeast at the end to lift the flavors instead of over-salting.