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+ servings
Overhead photo of keto broccoli cheese soup in a white bowl on a white table

Keto Broccoli Cheese Soup

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.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield:6

Equipment

  • Large stockpot
  • Large slotted spoon
  • Medium bowl
  • immersion blender

Ingredients

  • 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

Instructions

  • 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.
    Keto broccoli cheese soup ingredients in large stockpot
  • 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.
    Keto broccoli cheese soup in large stockpot

Notes

  • 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.
 
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed with 2 cups of broth, not including additional cheese for garnish. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Serving Size: 1serving | Calories: 426kcal | Protein: 17g | Fat: 38g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1094mg | Potassium: 353mg | Total Carbs: 7g | Fiber: 2g | Sugar: 1g | Net Carbs: 5g | Vitamin A: 1728IU | Vitamin C: 60mg | Calcium: 471mg | Iron: 1mg
Recipe By:Cheryl Malik