Warm, rich, and perfectly cheesy — this Creamy Keto Broccoli Cheddar Soup is comfort in a bowl without the carbs. Packed with fresh broccoli, melted cheddar, and a velvety cream base, it’s hearty enough for dinner but simple enough for a quick weekday meal. Each spoonful is smooth, savory, and deeply satisfying — a keto twist on a classic favorite.
About This Recipe
Broccoli cheddar soup is one of those timeless comfort foods, and this keto version gives you all the rich, cheesy flavor you love without the carbs. Made with fresh broccoli, aromatic onions, heavy cream, and sharp cheddar cheese, this soup is thick, creamy, and full of flavor while still staying keto-friendly. Instead of flour or starches, the soup relies on a combination of cream, cheese, and a gentle simmer to achieve that luscious, silky texture.
The magic lies in layering flavors: first by sautéing onion and garlic in butter, then simmering broccoli in broth until perfectly tender, and finally blending part of the mixture for a smooth base. The addition of sharp cheddar cheese brings a bold, savory depth while heavy cream ensures every spoonful is velvety and satisfying. With only a handful of simple ingredients and minimal prep, this recipe comes together quickly—making it perfect for busy weeknights or lazy weekends when you crave comfort food.
One of the best things about this soup is its flexibility. You can adjust the consistency by blending more or less of the broccoli, or keep some chunks for a heartier texture. Spice lovers can add a pinch of cayenne pepper, paprika, or even a splash of hot sauce for a little kick. For extra protein, stir in shredded rotisserie chicken or crispy bacon. Because it’s low in carbs and high in fat, this soup also fits seamlessly into a keto or low-carb lifestyle while still being filling and nourishing.
Whether served as a main dish with a side of keto bread or as a starter for a larger meal, this broccoli cheddar soup is bound to be a crowd-pleaser. Leftovers store beautifully in the fridge and reheat well, making it ideal for meal prep. Once you make this creamy, cheesy, low-carb soup, you’ll never go back to restaurant versions loaded with flour and hidden carbs.
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
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories: ~320
- Fat: ~27 g
- Protein: ~14 g
- Net Carbs: ~6 g
- Fiber: ~2 g
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
Creamy Keto Broccoli Cheddar Soup
Ingredients
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
Instructions
- 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.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
Try these next:
Craving more? New keto recipes drop every week
– Quick, low-carb, and ridiculously tasty.
