Keto Creamy Broccoli Cheese Soup

This keto creamy broccoli cheese soup is rich, velvety, and comforting, with a silky texture that feels like a warm hug in a bowl. Broccoli is gently simmered in savory chicken broth, then blended to create a naturally thick, creamy base without any flour or starch. Sharp cheddar and heavy cream add luscious richness and classic broccoli-cheddar flavor, while butter and onion build deep, cozy notes. It is fully satisfying yet low in carbs, making it perfect for a quick weeknight dinner, a hearty lunch, or casual entertaining that keeps you on track with your ketogenic lifestyle.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword broccoli cheddar soup, creamy broccoli cheddar, keto broccoli cheese soup, keto comfort food, low carb soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 430kcal

Equipment

Large Pot or Dutch Oven
Cutting board
Chef's knife
immersion blender
ladle

Ingredients

For the keto broccoli cheese soup

2 tablespoons unsalted butter
1/4 cup yellow onion, finely diced
3 cups broccoli florets, chopped small fresh or thawed from frozen, packed
3 cups low-sodium chicken broth
1 cup heavy whipping cream
2 cups sharp cheddar cheese, freshly shredded tightly packed
2 ounces cream cheese, softened and cubed
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika or regular paprika
1/4 teaspoon ground black pepper or to taste
fine sea salt to taste, added after cheese melts

Optional toppings and add-ins

2 slices bacon, cooked and crumbled for serving
1/2 cup cooked shredded chicken stirred in for extra protein, optional
1 tablespoon chopped fresh parsley or chives for garnish, optional

Instructions

Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 to 5 minutes.
Add the chopped broccoli florets, garlic powder, smoked paprika, and black pepper, and stir to coat the broccoli in the buttery aromatics.
Pour in the chicken broth, stir, and bring the mixture to a gentle simmer over medium heat.
Reduce the heat to medium-low, cover the pot, and simmer until the broccoli is very tender, about 10 to 12 minutes, reserving a small handful of florets if you prefer some chunks in the finished soup.
Remove the pot from the heat and use an immersion blender to blend the soup until mostly smooth and creamy, leaving a few small pieces of broccoli if you like texture.
Return the pot to low heat and stir in the cream cheese until it is fully melted and incorporated into the soup.
Stir in the heavy cream and bring the soup back to just below a simmer over low heat, making sure it does not boil once the dairy has been added.
Add the shredded cheddar cheese a small handful at a time, stirring constantly after each addition until the cheese is completely melted and the soup is velvety and smooth.
Taste the soup and add fine sea salt as needed, keeping in mind that the cheese and broth already contain salt.
If you reserved some broccoli florets or are adding shredded chicken, stir them into the soup and warm gently over low heat until heated through.
Ladle the soup into bowls and top with crumbled bacon, chopped herbs, and an extra sprinkle of cheddar if desired before serving hot.

Notes

For the smoothest texture, grate your own cheddar cheese instead of using pre-shredded, which often contains anti-caking agents that can cause graininess. Keep the heat low after adding cream and cheese to prevent the soup from separating. To meal prep, cool the soup completely and store it in airtight containers in the refrigerator for up to 4 days, or freeze in portions and thaw overnight in the fridge before reheating gently on the stove. Thin with a splash of broth or cream if it thickens as it stands. This soup is very rich, so a small bowl paired with a crisp green salad makes a satisfying keto meal.

Nutrition