Keto Creamy Broccoli Cheddar Soup

This thick and creamy keto-friendly broccoli cheddar soup combines sharp cheddar cheese, heavy cream, fresh broccoli, chicken broth, garlic, and onion for a velvety, satisfying bowl without high-carb thickeners like flour or potatoes.

Course Dinner, Lunch, Main Course, Soup

Cuisine American

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

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 390kcal

Equipment

Large Pot
Cutting board
Chef's knife
immersion blender
ladle

Ingredients

For the keto broccoli cheddar soup

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup yellow onion, finely chopped
3 cloves garlic, minced
4 cups fresh broccoli florets, chopped small from about 1 large head
3 cups low-sodium chicken broth
1 cup heavy whipping cream
3 cups sharp cheddar cheese, freshly shredded tightly packed
1/4 teaspoon ground nutmeg optional but recommended
1/2 teaspoon smoked paprika or sweet paprika
1 teaspoon sea salt plus more to taste
1/2 teaspoon black pepper freshly ground

Optional toppings

1/2 cup sharp cheddar cheese, shredded for topping
4 slices cooked bacon, crumbled optional

Instructions

Heat a large pot over medium heat and add the butter and olive oil, allowing the butter to melt completely.
Add the chopped onion to the pot and sauté, stirring occasionally, until softened and translucent, about 3 to 5 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
Add the chopped broccoli florets, chicken broth, salt, pepper, smoked paprika, and nutmeg to the pot and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook until the broccoli is just tender, about 8 to 10 minutes.
Remove the pot from the heat and use an immersion blender to blend the soup to your desired consistency, leaving some small pieces of broccoli for texture if you like.
Return the pot to low heat and stir in the heavy cream until fully incorporated and gently warmed through without boiling.
Add the shredded cheddar cheese in small handfuls, stirring constantly after each addition until the cheese is completely melted and the soup is smooth and creamy.
Taste the soup and adjust seasoning with additional salt and pepper as needed, keeping in mind the saltiness of the cheese and broth.
Ladle the soup into bowls and top with extra shredded cheddar and crumbled bacon if using, then serve hot.

Notes

For the best texture, use freshly shredded cheddar rather than pre-shredded cheese, which often contains anti-caking agents that can make the soup grainy. If you prefer a chunkier soup, blend only part of the broccoli mixture and leave some florets whole. This soup keeps well in the refrigerator for up to 4 days and can be frozen in individual portions for up to 3 months; reheat gently over low heat, adding a splash of broth or cream if it thickens too much.

Nutrition