Keto Creamy Broccoli Cheddar Soup

This Keto Creamy Broccoli Cheddar Soup is rich, cheesy, and comforting—perfect for a cozy meal that fits right into a low-carb lifestyle. I love how it combines the earthy flavor of fresh broccoli with the creamy goodness of cheddar cheese, creating a soup that’s both satisfying and nourishing.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, requires simple ingredients, and brings restaurant-level flavor to my table. It’s thick and creamy without using flour or starch, making it ideal for anyone following a keto or low-carb diet. I also enjoy how this soup can be served as a main course or a hearty side dish—it’s versatile, comforting, and tastes even better the next day.

Ingredients

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

• Broccoli florets

• Butter

• Garlic cloves, minced

• Onion, chopped

• Chicken broth (or vegetable broth)

• Heavy cream

• Cheddar cheese, shredded

• Cream cheese

• Salt and pepper to taste

• A pinch of nutmeg (optional, for extra flavor)

Directions

1. I start by melting butter in a large pot over medium heat.

2. I add the chopped onion and garlic, sautéing until they become soft and fragrant.

3. I then pour in the chicken broth and bring it to a simmer.

4. I add the broccoli florets and cook until they’re tender, usually about 10–15 minutes.

5. Once the broccoli is cooked, I stir in the heavy cream and cream cheese, mixing until smooth.

6. I use an immersion blender to blend part (or all) of the soup to my desired texture—sometimes I like it smooth, sometimes I leave a few broccoli chunks for texture.

7. Finally, I stir in the shredded cheddar cheese until it melts completely. I season with salt, pepper, and a pinch of nutmeg if I’m feeling fancy.

8. I serve it hot, with extra cheese on top if I want a little indulgence.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25 minutes to cook, for a total of 35 minutes. It’s perfect for a quick lunch or an easy weeknight dinner.

Variations

• I sometimes use a mix of sharp cheddar and gouda for deeper flavor.

• For added protein, I like to toss in cooked shredded chicken or crumbled bacon.

• If I want it thicker, I reduce the broth slightly or add a bit more cream cheese.

• To make it vegetarian, I simply swap the chicken broth for vegetable broth.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently over low heat on the stove, stirring frequently to prevent the cheese from separating. If it thickens too much, I add a splash of broth or cream to loosen it. I don’t recommend freezing it because the dairy can separate and change the texture.

FAQs

How can I make this soup even creamier?

I sometimes add extra cream cheese or an additional splash of heavy cream toward the end of cooking to make it richer and thicker.

Can I use frozen broccoli?

Yes, I can use frozen broccoli—just make sure to cook it until tender before blending.

What’s the best cheese for this soup?

I prefer using sharp cheddar because it gives the soup a strong, delicious flavor. However, mild cheddar or a blend of cheddar and Monterey Jack also works great.

Can I make this soup dairy-free?

I can make it dairy-free by using coconut cream instead of heavy cream and a dairy-free cheese alternative. The flavor changes slightly but still tastes great.

How can I thicken the soup without adding carbs?

I like blending part of the soup with broccoli and cream cheese—it naturally thickens without needing any flour or starch.

Conclusion

This Keto Creamy Broccoli Cheddar Soup is one of my favorite go-to comfort meals. It’s simple, wholesome, and packed with flavor, perfect for cozy nights or meal prep. I love how it turns basic ingredients into a creamy bowl of goodness that fits perfectly with my keto lifestyle.

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