Nothing comforts like a creamy, cheesy soup, yet classic versions are packed with flour and hidden carbs. This keto broccoli cheddar soup is a total game-changer! It delivers the velvety texture and soul-warming flavor of the traditional favorite without derailing your health goals. Perfect for meal prep or a quick weeknight dinner, this soup is nourishing, satisfying, and incredibly simple. Enjoy a sharp cheddar flavor with tender broccoli in under 30 minutes—proof that low-carb eating is never about deprivation.
Creamy Keto Broccoli Cheddar Soup (30 Minutes, Low-Carb)
Equipment
- 1 Large pot or Dutch oven
- 1 Immersion blender (or regular blender)
- 1 Sharp knife
- 1 Cutting board
- 1 Box grater
Ingredients
- 1 large head Broccoli (about 1 lb/500g) cut into small florets
- 3 tablespoons Butter
- 1/2 medium Yellow onion finely chopped
- 2 cloves Garlic minced
- 3 cups Low-sodium chicken broth (720ml)
- 1 cup Heavy whipping cream (240ml)
- 2 cups Sharp cheddar cheese (8 oz/200g), freshly shredded
- ¼ cup Sour cream (60ml), optional
- to taste Sea salt, black pepper, nutmeg
Instructions
- Sauté the Aromatics: Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for 1 more minute until fragrant.
- Simmer the Broccoli: Pour in chicken broth and bring to a gentle boil. Add broccoli florets, reduce heat to a simmer, cover, and cook for 10-12 minutes until broccoli is very tender.
- Blend the Soup: Using an immersion blender, pulse the soup a few times to break down some of the broccoli and thicken the base. (For chunkier soup, blend less; for smoother, blend more). Reduce heat to low and stir in heavy whipping cream.
- Add Cheese & Finish: Remove pot from heat (important to prevent separation). Gradually add shredded cheddar cheese, stirring constantly until completely melted and smooth. Whisk in sour cream if using. Season generously with salt, pepper, and a pinch of nutmeg. Serve immediately.
Notes
- Refrigerate: Store in an airtight container for 3-4 days.
- Freeze: Freeze (without sour cream) for up to 2 months.
- Reheat: Warm gently on the stovetop, adding a splash of broth if too thick.
- Dairy-Free: Use avocado oil, vegan cheddar, and full-fat coconut cream.
- Higher Protein: Add 1-2 cups cooked diced chicken with the cheese.
- Cheese Variations: Try Gouda, Gruyère, or Monterey Jack.
Why This Recipe Works Perfectly
✅ Only 4g net carbs per serving.
✅ Ready in 30 minutes—faster than delivery.
✅ High in healthy fats & fiber for lasting fullness.
✅ Crowd-pleaser—approved by keto and non-keto eaters alike.
Why You’ll Love This Recipe
This Creamy Keto Broccoli Cheddar Soup is more than just a recipe—it’s your secret weapon for a wholesome, comforting meal that aligns with your health goals. It proves that you don’t have to give up the foods you love to feel great. You’ll love it because it delivers maximum flavor with minimal effort, uses simple, whole ingredients, and creates a dish that everyone at the table will ask for again and again.
Nutrition Facts Per Serving
Calories: 420 | Net Carbs: 4g | Protein: 14g | Fat: 38g | Fiber: 3g
Storage & Reheating
Storage: Keep in an airtight container in the fridge for 3–4 days. Freeze (without sour cream) for up to 2 months.
Reheating: Warm gently in a saucepan over medium heat. Add a splash of broth if too thick.
Substitutions (Keto/GF Swaps)
- Dairy-Free: Use coconut oil, vegan cheddar, and full-fat coconut cream.
- More Protein: Add 1 cup diced cooked chicken with the cheese.
- Cheese Swap: Try Gouda, Gruyère, or Monterey Jack.
For a simple side dish that highlights broccoli’s natural flavor without cheese, try this delicious Low-Carb & Keto Garlic Lemon Broccoli recipe. It’s a light, fresh alternative that comes together in minutes and is sure to be a hit with the whole family
Expert Tips & Common Questions (FAQ)
Q: Can I make this soup in an Instant Pot or pressure cooker?
A: Absolutely! Use the Sauté function to cook the onion and garlic. Add the broth and broccoli, then pressure cook on High for 2 minutes. Do a quick release, blend, then switch to Sauté Low to add the cream and cheese (off the heat).
Q: My soup turned out too thin. How can I thicken it?
A: Let it simmer uncovered for 5-10 minutes to reduce. For a quick fix, blend an additional ¼ cup of steamed broccoli until completely smooth and stir it back in. You can also create a slurry with 1 tablespoon of xanthan gum or glucomannan powder and 2 tablespoons of cold water, then whisk it into the simmering soup.
Q: Can I use frozen broccoli instead of fresh?
A: Yes, it’s a great time-saver! Use it directly from frozen. No need to thaw. You may need to add 1-2 extra minutes to the simmering time to ensure it’s completely tender.
Q: Why is my cheese clumpy or the soup grainy?
A: This happens if the soup is too hot when the cheese is added, causing the fats to separate. The key is to always remove the pot from the heat source before stirring in the shredded cheese. Let it cool for a minute off the heat if you’re unsure.
Q: Is this soup freezer-friendly?
A: It freezes decently, but for best results, omit the sour cream before freezing as it can separate. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or cream to refresh the consistency.
Q: What are some easy topping ideas to make it special?
A: Top with crispy bacon crumbles, a drizzle of chili oil, toasted pumpkin seeds (pepitas), fresh chopped chives, or extra shredded cheese for a restaurant-style finish.
More Low-Carb Recipes You’ll Love
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