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Keto Broccoli Cheddar Soup

Keto Broccoli Cheddar Soup

Linda M. Harris
This Keto Broccoli Cheddar Soup is the ultimate low-carb comfort food, combining the rich, creamy texture of sharp cheddar cheese with the nutritious, fiber-packed goodness of broccoli.
With just a few simple ingredients, this hearty and satisfying soup delivers all the flavor without the carbs, making it the perfect dish for those following a ketogenic diet.
Whether you’re craving something warm and filling or need a meal prep option for the week, this soup is sure to become a favorite!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Keto, Keto, Low-Carb
Servings 4 Servings
Calories 450 kcal

Equipment

  • 1 large pot (4-6 quarts)
  • 1 immersion blender (or regular blender)
  • 1 knife for chopping broccoli
  • 1 Cutting Board
  • 1 wooden spoon for stirring

Ingredients
  

  • 4 cups 950 ml broccoli florets (fresh or frozen)
  • 4 cups 950 ml chicken broth (or vegetable broth)
  • 1 cup 240 ml heavy cream
  • 2 cups 200 g sharp cheddar cheese, freshly grated
  • 2 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp mustard Dijon or yellow
  • Salt to taste
  • Pepper to taste
  • 2 tbsp 30 g butter (optional, for sautéing garlic)

Instructions
 

  • Prepare the broccoli: Wash and chop the broccoli into small florets.
    If using fresh broccoli, blanch it in boiling water for 3-5 minutes until tender. If using frozen broccoli, ensure it’s thawed and ready to use.
  • Cook the aromatics: In a large pot, melt butter (optional) over medium heat.
    Add minced garlic and sauté for 1-2 minutes until fragrant.
  • Simmer the soup base: Add chicken broth to the pot and bring it to a simmer. Stir in the onion powder, mustard, salt, and pepper. Let the broth simmer for 5 minutes to develop flavor.
  • Add broccoli: Add the broccoli to the simmering broth and cook for an additional 5 minutes to ensure everything is heated through.
  • Blend the soup: Use an immersion blender to blend the soup until creamy.
    You can blend all of it for a smooth texture or leave some broccoli chunks for a chunkier soup.
    If you don’t have an immersion blender, carefully transfer part of the soup to a regular blender and blend in batches.
  • Stir in cream and cheese: Lower the heat and stir in the heavy cream, followed by the grated cheddar cheese. Stir continuously until the cheese is fully melted and the soup reaches a smooth, creamy consistency.
  • Final seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or mustard if necessary.
    If the soup is too thick, add a little extra broth or cream to thin it out to your desired consistency.
  • Serve: Ladle the soup into bowls and garnish with extra cheese, crispy bacon bits, or fresh herbs if desired.
    Enjoy!

Notes

  • Consistency: If you prefer a thinner soup, simply add more broth or cream until you reach your desired texture.
  • Cheese Variations: While sharp cheddar is recommended for the best flavor, you can try other cheeses like Monterey Jack or Gruyère for a different twist.
  • Freezing: This soup freezes well! Let it cool completely, then store it in an airtight container for up to 3 months. Thaw and reheat on the stove, adding extra cream or broth as needed.
  • Dairy-Free Option: Use coconut cream in place of heavy cream and substitute dairy-free cheese or nutritional yeast to maintain a cheesy flavor.
  • Add-ins: For more protein, try adding shredded chicken or sausage to the soup.
Keyword Keto Broccoli Cheddar Soup