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If you’re craving a warm, comforting bowl of soup that fits perfectly into your keto lifestyle, this Keto Creamy Broccoli Cheddar Soup is just what you need! Packed with fresh broccoli and rich cheddar cheese, this creamy soup is not only delicious but also quick and easy to make. It’s perfect for a cozy dinner or a satisfying lunch, and it’s bound to become a new favorite in your recipe rotation!
Why This Recipe is a Favorite of Mine
As someone who loves creamy soups, I was thrilled when I discovered this keto version that satisfies my cravings without breaking the carb bank. The texture of this soup is just right—thick and velvety, with a perfect balance of creamy cheese and fresh broccoli. I’ve made this recipe several times, and it always feels like a cozy hug in a bowl. Plus, it’s super easy and quick to make—perfect for those busy weeknights when you need something hearty and comforting. Adding a sprinkle of crispy bacon on top takes it to the next level. Trust me, you’ll love it!
Why You’ll Love This Recipe
• Low-Carb: This soup is keto-friendly with very few net carbs per serving.
• Rich & Creamy: A blend of cream and cheddar creates a silky, satisfying texture.
• Satisfying: Packed with fiber and healthy fats, it’ll keep you full without adding unnecessary carbs.
What Makes This Soup So Great?
This isn’t just any low-carb soup—this is a creamy, hearty broccoli cheddar soup, filled with fiber from the broccoli and healthy fats from the cream and cheddar. Broccoli adds a nice crunch and is rich in vitamins C and K, while cheddar cheese imparts a comforting, savory flavor. It’s the perfect keto-friendly meal!
Quick & Easy
If you’re short on time, this recipe is a lifesaver. It takes under 30 minutes to prepare and cook, making it a perfect option for busy weeknights or a warm, comforting lunch on a lazy weekend.
Ingredients & Substitutions
• Fresh Broccoli Florets – Broccoli provides fiber and crunch, but you can also try cauliflower for a similar texture.
• Shredded Cheddar Cheese – This gives the soup a rich, cheesy flavor. You can substitute with a different hard cheese, like gouda or mozzarella.
• Double Cream – The heavy cream is essential for that creamy texture. You can use coconut cream for a dairy-free option.
• Chicken Stock – Gives the soup a savory base. If you prefer a vegetarian version, swap this for vegetable stock.
• Onion – A small onion adds depth to the flavor. You could use shallots as an alternative.
• Garlic – Fresh garlic adds fragrance, but garlic powder could work in a pinch.
• Salt & Pepper – Adjust according to taste. • Olive Oil or Butter – For sautéing. Butter will add richness, while olive oil is a healthier option.
Step-by-Step Procedure
- Sauté the Vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes, until the onion becomes translucent. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant. - Add the Broccoli
Add the broccoli florets to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes, or until the broccoli is tender. - Blend the Soup
Once the broccoli is cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until creamy. Be sure to leave some texture if you prefer a chunkier soup. - Stir in the Cream and Cheese
Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted and incorporated. Season with salt, pepper, and optional red pepper flakes to taste. - Heat Through and Serve
Heat the soup on low for a few more minutes, stirring occasionally until it’s warmed through. Ladle the creamy broccoli cheddar soup into bowls and garnish with additional shredded cheddar cheese if desired.
Tools You’ll Need
• Large Pot – For cooking the soup.
• Immersion Blender – To blend the soup to your desired consistency. You can also use a regular blender, but be careful when transferring the hot soup.
• Wooden Spoon – For stirring the soup.
Tips for the Best Keto Creamy Broccoli Cheddar Soup
• Customize the thickness: If you want a thicker soup, add more cream. If you prefer a lighter version, reduce the cream or add a bit of chicken broth.
• Add a Protein Boost: Shredded chicken or crumbled bacon on top makes this soup even more filling.
• Make it ahead: This soup keeps well in the fridge, so you can easily prepare it in advance for meal prep.
Storage Instructions
• Store: Place leftovers in an airtight container and store in the fridge for up to 3-4 days.
• Reheat: Heat gently on the stovetop over low heat, stirring occasionally. You can also microwave individual servings.
• Freeze: You can freeze this soup for up to 2-3 months. Just allow it to cool completely before transferring to a freezer-safe container.
FAQs: Everything You Need to Know
1. Can I use frozen broccoli?
Yes, frozen broccoli works well in this recipe! Just be sure to thaw it first and drain any excess water.
2. Is this soup suitable for meal prep?
Absolutely! This soup is perfect for meal prep. Just make a big batch and portion it out for easy lunches or dinners throughout the week.
3. How can I make this soup vegan?
To make this soup vegan, substitute the heavy cream with coconut cream or a vegan cream alternative, and use vegetable broth. You can also use nutritional yeast instead of cheese for a cheesy flavor.
Nutrition Information (per serving, based on 4 servings)
- Calories: 320
- Fat: 28g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 10g
Keto Creamy Broccoli Cheddar Soup Recipe
Equipment
- Large Pot
- Immersion Blender
- Wooden spoon
Ingredients
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup double cream
- 2 cups chicken stock
- 1 small onion finely chopped
- 2 garlic cloves crushed
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
Instructions
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and crushed garlic. Sauté for 2-3 minutes until the onion is soft and translucent.
- Add the broccoli florets and chicken stock. Bring to a simmer and cook for about 10 minutes, or until the broccoli is tender.
- Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Lower the heat and stir in the double cream and shredded cheddar cheese. Mix until the cheese is melted and fully incorporated.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra cheddar cheese or crispy bacon if desired.
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