Why You’ll Love This Recipe

Keto Broccoli Cheese Soup is a creamy, cheesy, and comforting bowl of goodness that’s perfect for low-carb lifestyles. It’s packed with tender broccoli florets, rich cheddar cheese, and a velvety base that’s both satisfying and nourishing. Whether you’re keto or just craving something warm and hearty, this soup is an easy winner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

broccoli florets (fresh or frozen)
olive oil or butter
yellow onion (diced)
garlic (minced)
chicken broth (low-sodium)
heavy cream
cream cheese
sharp cheddar cheese (shredded)
salt and pepper to taste
mustard powder (optional)
paprika or cayenne pepper (optional, for a kick)
xanthan gum (optional, for thickening)

directions

In a large pot, heat olive oil or butter over medium heat. Add onion and sauté until soft and translucent.

Stir in garlic and cook for 1 minute until fragrant.

Add broccoli and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until broccoli is tender.

Use an immersion blender to blend part of the soup for a creamier texture, or leave it chunky if preferred.

Add cream cheese and stir until melted and well combined.

Pour in heavy cream, then stir in shredded cheddar cheese gradually, mixing until smooth and creamy.

Season with salt, pepper, mustard powder, and optional paprika or cayenne. Adjust flavors to taste.

Simmer for 5 more minutes, stirring frequently. For a thicker soup, sprinkle in a small amount of xanthan gum and mix well.

Serve hot, garnished with extra cheese or a sprinkle of paprika.

Servings and timing

This recipe yields 4-6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Add cooked, crumbled bacon for extra flavor and crunch.
Use a blend of cheeses like mozzarella, gouda, or pepper jack.
Stir in chopped spinach or kale for added greens.
Top with a dollop of sour cream or crushed pork rinds for a crunchy finish.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, stirring often.
Avoid boiling to prevent the cheese from separating.
Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

FAQs

Is this soup keto-friendly?
Yes, it’s low in carbs and high in fat—perfect for keto.

Can I use frozen broccoli?
Absolutely, just thaw and drain it first for best texture.

Do I have to use cream cheese?
It adds richness and thickness, but you can leave it out or substitute with more cheddar.

Can I make it dairy-free?
Try using coconut cream and dairy-free cheese, though the flavor will differ.

Can I add meat?
Yes, shredded chicken, sausage, or bacon work great.

How can I make it spicier?
Add cayenne, crushed red pepper, or chopped jalapeños.

Is xanthan gum necessary?
No, but it helps thicken the soup without carbs. Simmering longer works too.

Can I make this in a slow cooker?
Yes, cook on low for 4-5 hours, then stir in cheeses and cream at the end.

Can I make this soup ahead of time?
Definitely—flavors deepen after a day in the fridge.

How do I blend the soup without an immersion blender?
Carefully transfer to a regular blender in batches, then return to the pot.

Conclusion

Keto Broccoli Cheese Soup is a quick, delicious, and comforting option that fits perfectly into a low-carb lifestyle. With simple ingredients and rich flavor, it’s a crowd-pleaser that delivers all the cozy satisfaction of a classic soup—without the carbs. Make a big batch and enjoy it all week!