Introduction

This Keto Broccoli Cheese Soup is creamy, comforting, and perfect for low-carb diets. Packed with fresh broccoli and rich cheeses, it’s a delicious way to enjoy a warm, satisfying meal any day of the week.

A close-up of a creamy soup served in a white bowl with a rough texture. The soup has two visible layers: a light orange, smooth, and creamy base covering most of the bowl, and small pieces of broccoli and thin, orange carrot strips spread throughout. A silver spoon holds a scoop of the soup with a piece of broccoli and carrot on top, slightly raised over the bowl. The background shows a white marbled surface partially covered by a white cloth with a black grid pattern. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Dice the onion and chop the broccoli to your preferred size; this recipe uses roughly chopped broccoli.
Step 2: In a large pot over medium-high heat, melt the butter and sauté the diced onion until fragrant. Add the chopped garlic and cook briefly. (Grating the garlic into the soup before covering helps enhance flavor.)
Step 3: Pour in the chicken broth, reduce the heat, and bring to a gentle simmer. Stir in the cream cheese and heavy cream until melted and combined.
Step 4: Add the chopped broccoli and shredded carrots, then return to a simmer. Cover the pot and check every few minutes to ensure a slow simmer and to test the broccoli’s tenderness.
Step 5: Once the broccoli is tender, stir in the shredded cheddar cheese until melted and smooth. Season with salt and white pepper to taste. Serve hot.

Tips & Variations

For a smoother texture, use an immersion blender to partially puree the soup before adding the cheddar cheese.
Substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
Use freshly grated garlic instead of pre-chopped for a brighter flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat to avoid curdling. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A beige bowl filled with creamy soup showing chunks of bright green broccoli, small pieces of orange carrot, and bits of white cauliflower all mixed well in the thick yellowish soup. The soup looks smooth and rich, with the vegetables softly floating near the top. A shiny ornate silver spoon is partially submerged in the soup, resting on the edge of the bowl. The bowl is set on a white marbled surface that adds a clean, bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

To make the soup dairy-free, substitute butter with olive oil, use coconut cream instead of heavy cream, and replace cheeses with dairy-free alternatives, though this will affect the flavor and texture.

How can I thicken the soup if it’s too thin?

If your soup is thinner than desired, simmer it uncovered a bit longer to reduce the liquid, or blend a portion of the soup and stir it back in to naturally thicken it.

Keto Broccoli Cheese Soup Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

A creamy, comforting Keto Broccoli Cheese Soup that’s packed with nutritious broccoli, sharp cheddar, and rich cream cheese. This low-carb, flavorful soup is easy to prepare on the stovetop, perfect for a hearty lunch or dinner, and ideal for those following a keto or low-carb diet.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Vegetables

2.5 cups chopped broccoli
3 ounces shredded carrots
1/2 cup diced onion
3 cloves chopped garlic (or 1 tablespoon minced garlic)

Dairy & Fats

2 tablespoons butter
1/2 cup heavy cream
4 ounces full fat cream cheese
1 cup shredded sharp cheddar cheese (112g)

Liquids

1 cup chicken broth

Instructions

Prepare Vegetables: Dice the onion and chop the broccoli roughly or finely, depending on preference. Shred the carrots if not pre-shredded.
Sauté Onion and Garlic: In a large pot over medium-high heat, melt the butter. Add the diced onion and cook until fragrant and slightly translucent. Add the chopped garlic (or minced/minced garlic) and sauté briefly to release its aroma.
Add Broth and Dairy: Pour in the chicken broth, then reduce the heat to a simmer. Stir in the cream cheese and heavy cream, mixing until the cream cheese melts into the liquid smoothly.
Cook Vegetables: Add the chopped broccoli and shredded carrots to the pot. Bring everything to a gentle simmer, then cover the pot. Check every few minutes, adjusting heat as needed to maintain a slow simmer and to test the tender doneness of the broccoli.
Add Cheese and Season: Once the broccoli is tender, stir in the shredded sharp cheddar cheese until melted and fully incorporated. Season the soup with salt and white pepper to taste.
Serve: Serve the soup hot, enjoying its creamy texture and rich flavors.

Notes

Grating fresh garlic over the soup before covering enhances the flavor better than chopping.
You can adjust the thickness by varying the amount of cream or broth.
Use full-fat dairy ingredients to keep the soup creamy and keto-friendly.
If you prefer a smoother texture, blend the soup partially or fully before adding the cheddar cheese.
Season carefully with salt and white pepper to complement the cheese without overpowering the soup.

Keywords: keto soup, broccoli cheese soup, low carb soup, creamy broccoli soup, keto broccoli cheese, easy keto recipes, low carb comfort food