Creamy Keto Broccoli Cheddar Soup

This creamy keto broccoli cheddar soup is a rich, velvety, and cheesy comfort bowl that skips flour, cornstarch, and potatoes while still delivering classic, hearty texture. Fresh broccoli, sharp cheddar, and heavy cream create natural thickness, while a quick partial blend keeps satisfying broccoli pieces in every spoonful. Low-sodium chicken broth adds depth, butter and aromatics build savory flavor, and optional cauliflower can be blended in for extra body without extra carbs. Perfect for make-ahead lunches or cozy dinners, it reheats beautifully and pairs well with keto-friendly bread or a crisp green salad. Customize it with bacon, shredded chicken, or a mix of cheeses for a deeply satisfying, low-carb soup that fits easily into a keto lifestyle.

Course Main Course, Soup

Cuisine American

Keyword broccoli cheddar soup, creamy soup, gluten free, keto, low-carb

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 420kcal

Equipment

Large Pot
Cutting board
Chef's knife
Wooden Spoon
ladle
immersion blender

Ingredients

For the soup base

2 tablespoons unsalted butter
1/4 cup finely chopped yellow onion
2 cloves garlic, minced
3 cups low-sodium chicken broth
4 cups fresh broccoli florets, chopped small
1 cup cauliflower florets, chopped (optional, for extra thickness)
1 cup heavy whipping cream
1/4 teaspoon ground mustard
1/4 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 teaspoon fine sea salt, or to taste

For the cheesy finish

2 cups freshly shredded sharp cheddar cheese, packed divided, plus extra for serving if desired
2 ounces cream cheese, softened and cubed

Optional toppings

4 slices cooked bacon, crumbled optional
2 tablespoons chopped fresh chives or green onion optional

Instructions

Melt the butter in a large pot over medium heat until foamy and fragrant.
Add the chopped onion and sauté, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook until fragrant, being careful not to let it brown.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Add the chopped broccoli and optional cauliflower to the pot and stir to combine.
Cover the pot partially and simmer until the vegetables are very tender but still bright in color.
Reduce the heat to low, pour in the heavy whipping cream, and stir in the ground mustard, smoked paprika, black pepper, and salt.
Use an immersion blender to blend about one half of the soup directly in the pot until creamy, leaving some broccoli pieces for texture.
Keep the heat on low and add the cream cheese cubes, stirring until completely melted and smooth.
Gradually sprinkle in the shredded cheddar cheese by small handfuls, stirring constantly and allowing each addition to melt fully before adding more.
Taste the soup and adjust the seasoning with additional salt and pepper if needed, keeping the heat low to avoid boiling.
Remove the pot from the heat and let the soup stand briefly so it can thicken slightly as it cools.
Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar, and chopped chives or green onion if using, then serve warm.

Notes

For best melting and texture, use freshly shredded cheddar cheese rather than pre-shredded, which often contains starches that can increase carbs and cause graininess. If you prefer a thinner soup, stir in a splash of additional broth or cream just before serving. This soup thickens as it cools and after refrigeration, so gently reheat over low heat and thin with a little broth or cream as needed, stirring often to keep it smooth. To keep carbs low and keto friendly, avoid serving with regular bread and instead pair with keto bread, almond flour biscuits, or a simple green salad with an olive oil based dressing.

Nutrition