Creamy Keto Broccoli Cheese Soup

This Creamy Keto Broccoli Cheese Soup is a velvety, one-pot comfort meal made without any flour or starches, keeping it fully keto while still incredibly rich and indulgent. Tender broccoli simmers in a savory broth with garlic and butter, then gets finished with heavy cream and sharp cheddar for a thick, satisfying texture. Enjoy it as a warming lunch, cozy dinner, or impressive appetizer, paired with keto bread, a crisp salad, or toppings like extra cheddar, bacon bits, or a sprinkle of smoked paprika.

Course Appetizer, Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword creamy broccoli cheddar soup, gluten free soup, keto broccoli cheese soup, low carb soup, one pot keto recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 420kcal

Equipment

Large Pot or Dutch Oven
Cutting board
Chef's knife
Wooden spoon or spatula
ladle
Immersion blender or countertop blender (optional)
measuring cups and spoons

Ingredients

For the soup

4 tablespoons unsalted butter
3 cloves garlic, minced
4 cups fresh broccoli florets, chopped into small pieces
3 cups low-sodium chicken broth or vegetable broth
1 cup heavy whipping cream
2 cups sharp cheddar cheese, freshly shredded divided, packed
2 ounces cream cheese, softened and cubed for extra creaminess
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste

Optional toppings

1/2 cup shredded sharp cheddar cheese for topping
1/4 cup cooked bacon, crumbled
1 tablespoon fresh chives or green onions, thinly sliced
1/4 teaspoon additional smoked paprika for garnish, optional

Instructions

Place a large pot or Dutch oven over medium heat and add the butter, allowing it to melt completely.
Stir in the minced garlic and cook, stirring frequently, until fragrant and just starting to soften, about 1 to 2 minutes, being careful not to brown it.
Add the chopped broccoli florets to the pot and toss to coat them in the garlicky butter.
Pour in the chicken broth, then stir in the smoked paprika, onion powder, salt, and black pepper until well combined.
Bring the mixture to a gentle boil over medium high heat, then reduce the heat to low, cover the pot, and simmer until the broccoli is very tender, about 10 to 12 minutes.
Remove the lid and use an immersion blender to carefully blend the soup directly in the pot until it is mostly smooth while still leaving some small broccoli pieces for texture, or transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Reduce the heat to low, stir in the heavy whipping cream and cream cheese, and continue stirring until the cream cheese is fully melted and the soup looks creamy and well combined.
Gradually sprinkle in the shredded sharp cheddar cheese a small handful at a time, stirring constantly after each addition until the cheese is completely melted before adding more to prevent clumping or graininess.
Once all of the cheese is incorporated and the soup is thick and velvety, taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with extra shredded cheddar, crumbled bacon, sliced chives, and a light sprinkle of smoked paprika if using, then serve hot.
For storage, let the soup cool to room temperature, transfer it to airtight containers, and refrigerate for up to 4 days or freeze for up to 3 months.
Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of broth or cream if needed to loosen the texture, and avoid boiling to keep the cheese smooth.

Notes

For the smoothest, creamiest texture, always grate your cheddar cheese from a block instead of using pre-shredded cheese, which often contains anti-caking agents that can make the soup grainy. If you prefer an even thicker soup, simmer it uncovered for a few extra minutes after adding the cream, or increase the cream cheese slightly while keeping an eye on the carb count. To keep the soup keto friendly, avoid serving it with traditional bread or crackers and instead pair it with keto bread, almond flour biscuits, or a simple green salad. When reheating from frozen, thaw overnight in the refrigerator before warming slowly over low heat to prevent the dairy from separating.

Nutrition