Creamy Keto Broccoli Cheddar Soup

The Creamy Keto Broccoli Cheddar Soup is a thick and indulgent low-carb dish made without flour or starchy fillers. Blended broccoli creates natural creaminess and adds fiber and volume, while sharp cheddar cheese and heavy cream deliver rich flavor and satisfying keto-friendly fats. A savory chicken broth base balances the sharp cheddar and broccoli for a hearty, comforting soup perfect for a quick lunch or easy dinner. It stores well in the fridge for up to four days or in the freezer for up to two months, making it an excellent make-ahead option for busy keto lifestyles.

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Keyword broccoli cheddar soup, comfort food, gluten free, keto, low-carb, meal prep

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 420kcal

Equipment

Large Pot or Dutch Oven
Cutting board
Chef's knife
ladle
immersion blender or countertop blender
cheese grater
measuring cups and spoons

Ingredients

For the soup base

2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup yellow onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
4 cups broccoli florets, chopped into bite-size pieces from about 1 large head or 2 small heads
1 teaspoon fine sea salt more to taste
1/2 teaspoon freshly ground black pepper more to taste
1/2 teaspoon smoked paprika or sweet paprika
1/4 teaspoon ground cayenne pepper optional, for heat

For the creamy cheddar finish

1 1/2 cups heavy whipping cream
3 cups sharp cheddar cheese, freshly shredded divided, plus extra for garnish if desired
4 ounces cream cheese, softened and cut into cubes full-fat, brick style
1/4 teaspoon xanthan gum optional, for extra thickness if desired

Optional toppings

4 slices bacon, cooked crisp and crumbled optional
2 tablespoons fresh chives or green onions, thinly sliced optional
1/4 cup sour cream optional, for serving

Instructions

Heat the butter and olive oil in a large pot or Dutch oven over medium heat until the butter is melted and beginning to foam.
Add the chopped onion and sauté until soft and translucent, stirring occasionally, about seven minutes.
Stir in the minced garlic and cook until fragrant, about one minute, being careful not to brown it.
Add the chicken broth, chopped broccoli florets, salt, black pepper, smoked paprika, and cayenne if using, then stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook uncovered until the broccoli is very tender, about ten to twelve minutes.
Use an immersion blender to blend about half of the soup directly in the pot until creamy while leaving some broccoli pieces intact for texture.
If you do not have an immersion blender, carefully transfer about half of the soup to a countertop blender, blend until smooth, then return it to the pot and stir to combine.
Reduce the heat to low, pour in the heavy cream, and add the cream cheese cubes, stirring until the cream cheese is fully melted and the soup looks smooth and creamy.
Gradually sprinkle in the shredded cheddar cheese by the handful, stirring constantly after each addition until the cheese is melted before adding more to prevent clumping and graininess.
If you prefer a thicker soup, evenly sprinkle the xanthan gum over the surface while whisking constantly, then let the soup gently simmer for two to three minutes to thicken, avoiding a hard boil.
Taste and adjust seasoning with additional salt, black pepper, or paprika as desired, then remove the pot from the heat.
Ladle the soup into bowls and garnish with extra shredded cheddar, crumbled bacon, sliced chives or green onions, and a small dollop of sour cream if using, then serve warm.
For storage, let the soup cool completely, transfer it to airtight containers, and refrigerate for up to four days or freeze for up to two months.
Reheat gently on the stovetop over medium low heat, stirring often and adding a splash of broth or cream if it becomes too thick, and avoid boiling to keep the texture smooth and creamy.

Notes

For the best melt and texture, always shred your cheddar cheese from a block instead of using pre shredded cheese with added starches. If you want an even deeper flavor, roast the broccoli florets in the oven with a drizzle of oil and a pinch of salt at four hundred degrees Fahrenheit until lightly browned before adding them to the soup. To keep the soup from curdling, maintain low heat once the dairy is added and do not let it boil. This recipe is naturally gluten free and keto friendly, and each serving provides satisfying fats with minimal net carbs, making it ideal for meal prep lunches or simple dinners.

Nutrition