Why You’ll Love This Recipe

Keto Broccoli Cheese Soup is creamy, cheesy, and loaded with flavor—without all the carbs. With tender broccoli florets, rich cheddar cheese, and a silky, buttery broth, it’s the ultimate low-carb comfort food. Perfect for cozy lunches, meal prep, or chilly nights, this soup is quick to make and incredibly satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

broccoli florets (fresh or frozen)unsalted butterolive oilyellow onion (diced)garlic (minced)chicken broth (or vegetable broth)heavy creamcream cheese (softened)shredded sharp cheddar cheese (plus extra for topping)mustard powder (optional)salt and pepper

Optional toppings:
extra shredded cheesebacon crumbleschopped green onion

directions

In a large pot or Dutch oven, heat butter and olive oil over medium heat.

Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute.

Add broccoli florets and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until broccoli is tender.

Stir in heavy cream and softened cream cheese. Cook and stir until melted and smooth.

Reduce heat to low. Add shredded cheddar cheese a handful at a time, stirring constantly until melted and fully incorporated.

Blend partially with an immersion blender for a creamier texture, or leave chunky based on preference.

Season with salt, pepper, and mustard powder (if using). Serve hot with optional toppings.

Servings and timing

This recipe yields 4–6 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: approximately 30 minutes

Variations

Use cauliflower or spinach instead of broccoli for a change.

Add cooked bacon or sausage for extra protein and flavor.

Use Monterey Jack or a cheese blend for a twist on classic cheddar.

Spice it up with jalapeños or a dash of cayenne pepper.

Add a squeeze of lemon for brightness.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat or in the microwave until warmed through.Freeze for up to 2 months; thaw in the fridge and reheat gently to avoid curdling.

FAQs

Is this soup really keto?

Yes, it’s low in carbs and high in fat—perfect for a ketogenic diet.

Can I use frozen broccoli?

Absolutely, just thaw and drain excess moisture before cooking.

Can I make it vegetarian?

Yes, use vegetable broth instead of chicken broth.

How do I prevent the cheese from clumping?

Add it gradually over low heat and stir continuously for smooth results.

Can I blend it smooth?

Yes, use a blender or immersion blender for a creamy consistency.

What’s the best cheese to use?

Sharp cheddar gives the best flavor and melt, but feel free to mix in your favorites.

Can I make this dairy-free?

Use dairy-free cream and cheese substitutes, but flavor and texture will differ.

Can I add meat?

Yes! Grilled chicken, ground beef, or crumbled bacon are great additions.

How thick is the soup?

It’s naturally thick and creamy, but you can simmer longer to thicken or add more broth to thin.

Does it taste like traditional broccoli cheddar soup?

Yes—just without the flour or starchy thickeners, making it perfect for low-carb eating.

Conclusion

Keto Broccoli Cheese Soup is a rich, creamy, and flavorful dish that’s as comforting as it is keto-friendly. With simple ingredients and quick prep, it’s an easy go-to for low-carb lunches or dinners. Enjoy every spoonful of this cheesy classic—without the guilt!