This soup combines fresh broccoli florets with sharp cheddar and heavy cream for a thick, savory consistency. It has a smooth and velvety texture with a rich cheese flavor, as a warm low-carb soup for lunch or dinner.

About This Recipe

To build the flavor, the onion and garlic should be sautéed in butter before the broccoli and broth are added to the pot. Simmering the vegetables until tender allows them to be partially pureed with an immersion blender, which creates a thick base while leaving some whole pieces for texture. It is important to lower the heat before stirring in the shredded cheddar and heavy cream to ensure the cheese melts smoothly into the broth without becoming grainy.

The soup uses a blend of chicken broth and heavy cream to achieve a substantial body without the need for flour-based thickeners. Sharp cheddar provides a salty depth and a vibrant color, while the fresh broccoli adds a mild earthy note that balances the richness of the dairy. Because the thickness comes from the blended vegetables and the melted cheese, the final consistency can be adjusted by adding more broth or cream depending on preference.

This soup works well for quick meals and when prepared ahead of time for storage in the refrigerator. It’s easy to customize by stirring in cooked bacon bits or shredded chicken for extra texture before serving. It is best served hot, topped with a handful of extra shredded cheese or fresh herbs to enhance the savory profile of the dish.

Why You’ll Love This Recipe

Cheesy, creamy, and ultra comforting
Low carb and gluten-free
Quick and easy—ready in under 30 minutes
Customizable thickness and flavor
Perfect for meal prep

What You’ll Need for This Creamy Keto Broccoli Cheddar Soup

Base
4 cups fresh broccoli florets (about 2 medium heads)
2 tbsp butter
1 small onion, finely chopped
2 garlic cloves, minced
3 cups chicken or vegetable broth
1 cup heavy cream
2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
Optional Garnish
Extra shredded cheddar
Crispy bacon crumbles
Fresh parsley or chives

Step-by-Step Preparation

Melt butter in a large pot over medium heat. Add onion and sauté until soft, about 3–4 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add broccoli florets and broth. Bring to a simmer and cook 10–12 minutes until broccoli is tender.
Use an immersion blender to puree part of the soup until creamy, leaving some chunks for texture.
Stir in heavy cream and shredded cheddar cheese. Mix until smooth and melted.
Season with salt and pepper to taste. Adjust thickness by adding more broth if needed.
Ladle into bowls and garnish with extra cheese, bacon, or herbs if desired.

FAQ

Can I use frozen broccoli?
Yes, just add it directly to the broth and simmer until tender.
Can I make this vegetarian?
Absolutely—use vegetable broth instead of chicken broth.
Can I freeze this soup?
It’s best enjoyed fresh, but you can freeze it. Reheat gently to avoid separating the cream.
Why is my soup grainy?
Graininess can happen if the cheese is added over too high heat. Lower the heat before stirring in cheddar.

Variations & Substitutions

Add shredded chicken for more protein
Use half cheddar and half gouda for a smokier flavor
Stir in a dash of cayenne pepper or paprika for spice
Replace cream with coconut cream for a dairy-free option

Serving Suggestions

Serve with keto cloud bread or almond flour biscuits
Pair with a crisp side salad for a light meal
Top with extra cheddar and bacon for a “loaded soup” vibe

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