Keto Broccoli Cheese Soup

This Keto Broccoli Cheese Soup is my go-to when I want something warm, cheesy, and comforting without the carbs. It’s creamy, rich, and loaded with tender broccoli, savory onions, and melted cheddar—all without needing flour or thickeners like xanthan gum. It’s a simple, satisfying bowl that I can whip up in just over 30 minutes.

Why You’ll Love This Recipe

I love this soup because it’s naturally thick and creamy, thanks to the combination of cream cheese and cheddar. There’s no need for roux or added starches—it thickens beautifully on its own. I also like that it fits perfectly into my low-carb routine, but still delivers all the cozy flavors of a classic broccoli cheddar soup. It’s great for lunch, dinner, or even meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2.5 cups chopped broccoli
• 3 oz shredded carrots
• ½ onion, diced
• 3 cloves garlic, chopped (or 1 tablespoon minced garlic)
• 2 tablespoons butter
• 1 cup chicken broth
• ½ cup heavy cream
• 4 oz full-fat cream cheese
• 1 cup shredded sharp cheddar cheese (about 112g)

Directions

1. I start by dicing the onion and chopping the broccoli into bite-sized pieces. I like mine a little chunky, but I sometimes chop finer if I want a smoother soup.
2. In a large pot over medium-high heat, I melt the butter and add the diced onion. Once it’s fragrant and softened, I stir in the chopped garlic.
3. I pour in the chicken broth and bring it to a gentle simmer. Then I lower the heat and stir in the cream cheese and heavy cream until smooth.
4. I add the chopped broccoli and shredded carrots, bring it back to a simmer, and cover the pot. I check every few minutes to stir and test the broccoli for tenderness.
5. Once the broccoli is soft but still bright green, I stir in the shredded cheddar cheese. I let it melt fully, then season with salt and white pepper to taste.
6. I serve it hot, straight from the pot—no blender needed.

Servings and timing

This recipe makes 4 servings and takes about 35 minutes total:

• Prep time: 15 minutes
• Cook time: 20 minutes

Variations

• I sometimes add cooked,  diced rotisserie chicken to make it more filling.
• For a spicier twist, I stir in a pinch of cayenne or a dash of hot sauce.
• I swap cheddar for a mix of cheeses like Monterey Jack or Gruyère for a different flavor profile.
• If I want a thicker soup, I let it simmer uncovered a bit longer after adding the cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over low heat, stirring occasionally until hot. If it thickens too much, I stir in a splash of chicken broth or cream. I don’t recommend freezing this soup because the dairy can separate.

FAQs

Can I blend this soup for a smoother texture?

Yes, if I want a creamier consistency, I blend part or all of it using an immersion blender or regular blender. I just make sure to cool it slightly before blending.

Is this soup really keto-friendly?

Yes, it’s low in carbs and high in fat, making it a great option for anyone following a keto or low-carb lifestyle.

Can I use frozen broccoli?

Absolutely. I just thaw and chop it before adding it to the pot. It works just as well as fresh.

What if I don’t have cream cheese?

I can substitute with more heavy cream, though the soup may be a little less thick. A few spoonfuls of mascarpone also work nicely.

How can I add protein to this soup?

I often add shredded chicken, cooked ground turkey, or even leftover steak slices to turn it into a heartier meal.

Conclusion

Keto Broccoli Cheese Soup is one of my favorite ways to enjoy a creamy, flavorful meal without the carbs. It’s quick, easy, and packed with everything I love about classic comfort food. Whether I’m meal prepping or craving something cozy, this soup always delivers the perfect warm bowl of goodness.

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