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A bowl of creamy keto broccoli cheddar soup being poured appetizingly with strands of melting cheese, served with keto seed bread and butter on a wooden board.

Creamy Keto Broccoli Cheddar Soup (30 Minutes, Low-Carb)

A quick, creamy, and ultra-comforting low-carb soup ready in 30 minutes. Only 4g net carbs per bowl! Perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Lunch, Soup
Cuisine American
Servings 4 people
Calories 420 kcal

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

Storage & Reheating:
  • 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.
Substitutions:
  • 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.
Pro Tip: For the creamiest texture, shred cheese from a block rather than using pre-shredded cheese (which contains anti-caking agents).
Keyword broccoli cheddar, comfort food, easy soup, gluten-free, keto, low carb, quick dinner