This keto broccoli cheese soup is unbelievably rich and cheesy but quick and easy to make… with only 5g net carbs per serving! Super low carb but high in flavor, this recipe is a must for any keto diet or meal plan.
What Makes Keto Broccoli Cheese Soup So Good
- Keto broccoli cheese soup is thick, rich, and incredibly cheesy. While it may be a little thinner than a traditional broccoli cheddar soup because it doesn’t use a roux for a base, the puréed cheddar cheese, heavy cream, and broccoli make it thick and creamy.
- There might not be many carbs, but there’s a ton of flavor. Onion, cheddar, paprika, garlic, mustard powder… y’all, this soup is GOOD.
- It’s so easy to make! All you need is a big pot and an immersion blender. If you don’t have an immersion blender, you can use a standard blender – just make sure to read the tips below so you do it safely.
- Refrigerate leftovers in an airtight container and they’ll keep up to a week! Perfect for a low carb, gluten free, keto meal prep. You can reheat it on the stovetop or in the microwave! This recipe also freezes well, so feel free to make a double batch and stock up! Just cool it completely, then freeze it in airtight, freezer-safe containers or flat in sealable freezer bags. Thaw it in the fridge overnight and then reheat on the stovetop over low heat.
Key Ingredients for Keto Broccoli Cheese Soup
Broccoli – Fresh or frozen will work here. No need to thaw the frozen broccoli first, either! You could also use cauliflower florets in place of or along with the broccoli. Of course, you wouldn’t have keto broccoli cheese soup if you replace all the broccoli with cauliflower!
Cheddar Cheese – For best results, pick up a good block of cheddar and shred it yourself! You can use prepackaged shredded cheese, but keep in mind that they use anti-caking agents to prevent clumping, which will add unnecessary carbs. They can also make the soup a little grainy.
Heavy Cream – This makes it nice and creamy. If you’re needing a lower fat alternative, you can try using half-and-half instead of heavy cream. It’ll be a little thinner, but you could offset that with extra cheese if you want.
Spices – Optional, but highly, highly, highly recommended! Keto broccoli cheese soup is amazing all on its own, so you don’t have to dress it up with spices if you don’t want to or don’t have them. They make a huge difference, though, in my opinion! I urge you to try it with the spices at least once.
- I really don’t think you’ll need it, but if you’d like an even thicker keto broccoli cheese soup, you can stir in a tiny amount of xanthan gum. You should only need ½ teaspoon max – be very careful not to overdo the xanthan gum. Too much will affect the taste of the soup and can give it a gummy texture.
- No immersion blender? You can use a standard blender! Just be very careful. Hot liquids will expand in the blender and cause a very big, very dangerous mess. Let the soup cool a little before pouring it into the blender. Make sure to only fill the blender a maximum of halfway. You’ll have to blend your soup in batches. Also, remove the center piece from the lid of your blender and hold a kitchen towel over the hole while you blend.
- Make sure to add the cheddar cheese when the saucepan is off the heat. This helps keep the cheese from seizing and clumping when it hits the liquid.
You’ll Love These Keto Recipes, Too!
- Keto Meatballs and Tomato Sauce
- Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
- Keto Zucchini Bread
- Bacon Chips (Keto)
- Instant Pot Chicken Wings
- Keto Chicken Salad (Classic Shredded Chicken Salad)
- Cheesy Keto Green Beans
- Cream Cheese Fat Bombs (Keto, Gluten Free)
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Keto Broccoli Cheese Soup
- Large stockpot
- Large slotted spoon
- Medium bowl
- immersion blender
- 2 tablespoons butter
- ½ of one onion chopped
- 2 cloves garlic minced
- 4 cups broccoli florets chopped
- 2-3 cups chicken broth see Notes
- 1 cup heavy cream see Notes
- ½ teaspoon garlic powder optional, but highly recommended
- ½ teaspoon paprika optional, but highly recommended
- ½ teaspoon mustard powder optional, but highly recommended
- 1 teaspoon salt to taste
- pepper to taste
- 3 cups shredded cheddar cheese plus more for garnish if desired, see Notes
- In large stockpot, melt butter over medium heat. Add onion and cook until translucent, approximately 4 minutes. Stir in garlic and cook 30 seconds, stirring constantly, until fragrant.
- Add broccoli florets, chicken broth (see Notes), heavy cream, garlic powder, paprika, mustard powder, salt, and pepper. Simmer until broccoli is tender, approximately 10 minutes.
- Use slotted spoon to remove roughly 1 cup broccoli and transfer to bowl. Remove stockpot from heat and use immersion blender to blend soup until smooth.
- Add in 1 to 2 handfuls of shredded cheese and stir until melted. Repeat until all shredded cheese is incorporated, then blend again with immersion blender until smooth.
- Return stockpot to heat. Transfer broccoli florets from bowl to soup. Taste and adjust seasonings as desired. Serve warm with extra shredded cheese for garnish, if desired.
- Chicken Broth: Use 2 cups for a thicker, richer soup. Use 3 for a slightly thinner soup. A thinner soup will serve more, making each serving lower in net carbs. If you’re gluten free, make sure your chicken broth doesn’t contain any added gluten.
- Shredded Cheddar: It’s best to use fresh cheddar cheese and shred it yourself. Prepackaged shredded cheese contains fillers to keep it from clumping, which tacks on unnecessary carbs.
- Heavy Cream: If you’re looking for a lower fat option, you can try subbing heavy cream out for half-and-half.
- Make it Dairy Free: Use dairy-free butter, coconut milk or cashew cream, and vegan cheddar cheese. Be sure to check the carb counts and ingredients on any substitutions to ensure they’re keto-friendly.
- Make it Vegan: Use vegan butter, vegetable broth, coconut milk or cashew cream, and vegan cheddar cheese. Be sure to check the carb counts and ingredients on any substitutions to ensure they’re keto-friendly.
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.