Keto Creamy Broccoli Soup

This keto creamy broccoli soup delivers a rich, velvety texture without flour, potatoes, or hidden carbs, relying instead on heavy cream, cream cheese, cheddar, and plenty of broccoli for a satisfying low-carb comfort meal in a bowl.

Course Dinner, Lunch, Soup, Starter

Cuisine American, Keto

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

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 390kcal

Equipment

Large Pot
Cutting board
Chef's knife
immersion blender
ladle

Ingredients

For the soup

3 tablespoons unsalted butter
1/4 cup finely chopped onion about 1/4 small onion
2 cloves garlic minced
4 cups chicken broth low-sodium
4 cups broccoli florets fresh or thawed from frozen, chopped into bite-size pieces
1 cup heavy whipping cream
4 ounces cream cheese cut into cubes, softened
1 1/2 cups shredded sharp cheddar cheese packed, plus extra for garnish if desired
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt more to taste
1/4 teaspoon freshly ground black pepper more to taste
1 tablespoon fresh lemon juice optional, to brighten

Optional toppings

2 slices bacon cooked crisp and crumbled, for serving
2 tablespoons shredded sharp cheddar cheese for serving
1 tablespoon chopped fresh chives for serving

Instructions

Melt the butter in a large pot over medium heat until it starts to foam.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to brown it.
Pour in the chicken broth and bring to a gentle simmer over medium high heat.
Add the broccoli florets, reduce the heat to medium low, cover, and simmer until the broccoli is very tender, about 10 to 12 minutes.
Turn the heat to low and stir in the heavy cream and cream cheese cubes until the cream cheese is fully melted and the broth looks creamy.
Use an immersion blender to puree the soup directly in the pot until it reaches your preferred texture, leaving some small broccoli pieces if you like it chunky.
Stir in the shredded cheddar cheese a handful at a time until melted and smooth, then mix in the nutmeg, salt, pepper, and lemon juice if using.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed, then thin with a splash of broth or cream if you prefer a looser consistency.
Ladle the soup into bowls and top with crispy bacon, extra cheddar, and chives if desired, serving hot.

Notes

For the best texture, avoid boiling the soup after adding cream and cheese and keep the heat on low to prevent curdling. Broccoli stem pieces can be peeled, diced, and added with the florets to reduce waste and add body. The soup will thicken further as it cools, so you can whisk in more broth or cream when reheating to reach your ideal consistency. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months, reheating gently over medium low heat while stirring often.

Nutrition