This Keto Broccoli Cheese Soup is pure comfort in a bowl—creamy, cheesy, and packed with tender broccoli. It’s low in carbs but rich in flavor, and comes together in about 30 minutes. Whether you’re living the keto lifestyle or just want a cozy, easy meal, this soup is a must-try for chilly nights or busy weekdays.

Why You’ll Love This Recipe

Fast and Fuss-Free: This recipe comes together quickly in one pot—ideal for hectic weeknights when you want something warm and filling without the hassle.
Rich and Creamy: Thanks to a combo of heavy cream and lots of cheese, every spoonful is thick, velvety, and indulgent—without needing any flour or starch.
Keto-Friendly: It’s low in carbs but high in satisfaction. Perfect for anyone watching their carb intake or cutting back on processed foods.
Family-Approved: Even picky eaters tend to love this one. The flavors are mild, cheesy, and comforting—hard to resist!

Ingredients You’ll Need

Broccoli: Fresh is best for texture, but frozen works too. Cut into small florets so they cook quickly and blend easily if you like a smoother soup.
Butter: For sautéing the aromatics and adding rich, deep flavor.
Onion: Adds a sweet-savory base note that enhances the overall taste.
Garlic: Brings a punch of flavor and warmth. Use fresh for the best results.
Chicken broth: Use a low-sodium version to control the saltiness. Vegetable broth works too for a vegetarian twist.
Heavy cream: This is what gives the soup its luxurious, creamy base.
Cheddar cheese: Sharp cheddar adds tang and richness. Shred it yourself for a smoother melt—bagged cheese often contains anti-caking agents.
Cream cheese: Adds body and a slight tang, making the soup extra velvety.
Salt and black pepper: Simple seasoning that enhances all the other flavors.
Nutmeg (optional): A tiny pinch gives the soup a subtle warmth and depth. Totally optional but highly recommended.

Variations

Add Protein: Stir in cooked, shredded chicken or diced ham for a heartier meal.
Spice It Up: Add a dash of cayenne or hot sauce for some kick.
Swap the Dairy: Use coconut cream and dairy-free cheese alternatives for a dairy-free, keto-friendly version.
Extra Veggies: Throw in some cauliflower or zucchini for a chunkier, veggie-packed soup.
Smooth or Chunky: Blend it completely for a silky soup or leave some broccoli whole for texture—your call!

How to Make Keto Broccoli Cheese Soup

Step 1: Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add diced onion and cook until soft and translucent. Stir in minced garlic and sauté for another 30 seconds until fragrant.

Step 2: Cook the Broccoli

Add the broccoli florets and pour in the chicken broth. Bring to a simmer and cook until the broccoli is tender—about 8 to 10 minutes.

Step 3: Blend (Optional)

Use an immersion blender to puree the soup to your preferred consistency. You can blend all of it for a smooth soup or just partially for a mix of textures.

Step 4: Add the Cream and Cheeses

Lower the heat and stir in the cream cheese until melted and smooth. Pour in the heavy cream and stir well. Add shredded cheddar gradually, stirring constantly to ensure it melts smoothly.

Step 5: Season and Serve

Season with salt, pepper, and nutmeg if using. Give it a final stir and serve hot.

Pro Tips for Making the Recipe

Shred Your Own Cheese: Pre-shredded cheese doesn’t melt as smoothly because of added starches. Grate it fresh for best results.
Low Heat When Adding Cheese: If the soup is too hot, cheese can clump or become grainy. Let the soup cool slightly before stirring it in.
Use a Lid: While the broccoli simmers, keep a lid on the pot to cook it faster and preserve nutrients.
Balance the Flavors: Taste before serving and adjust seasoning. A pinch of salt or an extra splash of cream can make all the difference.

How to Serve

This soup is hearty enough to stand on its own, but here are a few ways to round out your meal:

Toppings:

Sprinkle more cheddar, crumbled bacon, or a dollop of sour cream on top.

Side Ideas:

Pair with a crisp green salad or a slice of keto garlic bread for a satisfying meal.

In a Bread Bowl (For Non-Keto Guests):

If you’re serving guests who aren’t keto, ladling this soup into a crusty bread bowl is a showstopper.

Make Ahead and Storage

Storing Leftovers

Cool the soup completely and store in an airtight container in the fridge for up to 4 days.

Freezing

This soup freezes well! Let it cool, portion it into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as that can cause the cheese to separate.

FAQs

Can I use frozen broccoli for this soup?
Yes! Just thaw it before adding to the pot, and reduce the cooking time slightly since frozen broccoli softens faster.

Why did my cheese clump or turn grainy?
That usually happens when the soup is too hot when you add the cheese. Lower the heat and stir slowly to melt it in gently.

Is this soup vegetarian?
Not by default, since it uses chicken broth, but you can easily make it vegetarian by substituting vegetable broth instead.

Can I make this in a slow cooker?
Yes, add everything except the cheese and cream to the slow cooker and cook on low for 4–6 hours. Stir in the cheese and cream in the last 15–20 minutes before serving.

Final Thoughts

This Keto Broccoli Cheese Soup is everything you want in a comfort meal—warm, rich, cheesy, and incredibly easy to make. Whether you’re following a keto plan or just craving a creamy bowl of goodness, this recipe is guaranteed to hit the spot. Give it a try and don’t be surprised if it becomes a regular in your dinner rotation!

Keto Broccoli Cheese Soup Recipe