I love that this Keto Broccoli Cheese Soup turns out rich, creamy, and loaded with cheesy broccoli goodness while still keeping carbs in check. It is the kind of guilt-free bowl that makes sticking to keto feel almost too easy.

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I’m obsessed with this Keto Broccoli Cheese Soup because it tastes rich without dragging me into carb regret. I get big bites of broccoli, a thick cheesy spoonful, and that sharp cheddar cheese flavor I always want when I’m pretending to be responsible but still need something seriously satisfying.

But this bowl doesn’t feel like a compromise. It feels bold, creamy, and totally worth scraping the pot for.

And yes, I love that it keeps things low carb while still tasting like the kind of soup I’d order twice. Simple.

Cheesy. Loaded.

Exactly the way I like it on repeat.

Ingredients

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Butter gives the soup that cozy, rich base you’ll absolutely notice.
Yellow onion adds soft sweetness without making the soup taste oniony.
Garlic brings the savory little kick that keeps it from feeling flat.
Broccoli makes it hearty, green, and basically still feel like dinner.
Broth keeps things sippable, not just a bowl of melted cheese.
Heavy cream makes it silky, rich, and very keto-friendly.
Sharp cheddar is the big cheesy moment, and it’s worth shredding fresh.
Cream cheese adds body and a tangy, smooth finish.
Dijon mustard wakes up the cheese without tasting mustardy.
Kosher salt pulls everything together, so don’t skip tasting.
Black pepper adds a tiny bite in the background.
Xanthan gum helps thicken it if you like a spoon-coating soup.
Plus, chives or green onions make it look fresh, not beige.

Ingredient Quantities

4 tablespoons unsalted butter

1 small yellow onion, finely diced (about 1 cup)

2 cloves garlic, minced

4 cups broccoli florets (about 400 to 500 grams)

4 cups low sodium chicken broth or vegetable broth (960 ml)

1 cup heavy cream (240 ml)

8 ounces sharp cheddar cheese, shredded (about 225 grams)

4 ounces cream cheese, softened (about 113 grams)

1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard

1 teaspoon kosher salt, adjust to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon xanthan gum, optional for extra thickness

2 tablespoons chopped fresh chives or green onions for garnish

How to Make this

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1. In a large pot over medium heat, melt 4 tablespoons unsalted butter until foaming, then add 1 small finely diced yellow onion and sauté until translucent, about 5 minutes.

2. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

3. Stir in 4 cups broccoli florets and pour in 4 cups low sodium chicken or vegetable broth; bring to a simmer.

4. Cover and cook until broccoli is very tender, about 10 to 12 minutes.

5. Use an immersion blender to puree the soup to your desired texture, or transfer batches to a blender and puree, then return to the pot.

6. Over low heat, whisk in 1 cup heavy cream, 4 ounces softened cream cheese, and 1 teaspoon Dijon mustard until smooth and warmed through.

7. Gradually stir in 8 ounces shredded sharp cheddar cheese until melted and fully incorporated.

8. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning.

9. If you prefer a thicker soup, sprinkle in 1/2 teaspoon xanthan gum while whisking to avoid clumping and cook 1 to 2 minutes more.

10. Ladle into bowls and garnish with 2 tablespoons chopped fresh chives or green onions before serving.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Immersion blender (or countertop blender and heatproof pitcher)
7. Whisk
8. Box grater for the cheddar
9. Ladle and soup bowls

FAQ

Is this soup keto friendly?
Yes. The soup is low in carbs because it uses broccoli, heavy cream and cheeses for richness. Net carbs per serving are typically low, but count broccoli and any additions to fit your daily limit.

Can I make this dairy free or use lower fat options?
For dairy free use full fat coconut milk and a dairy free cream cheese substitute, and swap cheddar for a dairy free cheese. Using lower fat milk will thin the soup and change texture and mouthfeel.

How can I thicken the soup without xanthan gum?
Simmer a few minutes longer to reduce and concentrate. Blend part of the soup to create body. You can also whisk in a small amount of cream cheese or an egg yolk tempered with hot soup for extra richness.

Can I freeze this soup?
Yes but texture may change. Freeze in airtight containers up to 2 months. Thaw overnight in the fridge and reheat gently, stirring to recombine fats and liquids.

What is the best way to reheat so the cheese does not separate?
Reheat slowly over low heat, stirring frequently. Avoid boiling. If separation starts, whisk in a splash of cream or a small cube of cream cheese to smooth it.

Can I make this in advance and how long does it keep?
Make ahead and store in the refrigerator for 3 to 4 days. Reheat gently on the stove or in the microwave in short intervals, stirring between intervals.

Keto Broccoli Cheese Soup Recipe Substitutions and Variations

Unsalted butter: substitute with ghee for nutty flavor, extra-virgin olive oil for a dairy-free option, or avocado oil for a neutral taste
Low sodium chicken or vegetable broth: use bone broth for richer taste, mushroom stock for umami and vegetarian option, or water plus concentrated bouillon to control sodium
1 cup heavy cream: replace with full-fat coconut cream for dairy-free keto, or use 3/4 cup heavy cream plus 1/4 cup cream cheese for extra thickness
8 ounces sharp cheddar cheese: swap with grated Gruyere or aged white cheddar for similar melt and flavor, or use a mix of Monterey Jack and Parmesan for creaminess and depth

Pro Tips

1. Roast or sauté a small portion of the broccoli florets until nicely browned and add them back in after pureeing. The caramelized bits add a deeper, slightly sweet broccoli flavor and a more interesting texture without changing the core recipe.

2. Grate your own cheddar and make sure the cream cheese is fully softened and at room temperature. Freshly grated cheese melts more smoothly and softened cream cheese incorporates without forming lumps, giving a silkier finished soup.

3. When adding the cheese, keep the pot on very low heat and remove from direct heat if the soup begins to simmer. High heat can make the cheddar seize and become grainy. If the soup looks too thin, simmer gently for a few minutes, or whisk in a small bowl of the cream first and then whisk into the pot to maintain a smooth emulsion.

4. If using xanthan gum, dissolve it first in a little cold liquid or sprinkle it very gradually while whisking vigorously to prevent clumping. Start with half of the amount listed and wait a minute to judge thickness before adding more. This lets you control viscosity without over-thickening.

Keto Broccoli Cheese Soup Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

455

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Immersion blender (or countertop blender and heatproof pitcher)
7. Whisk
8. Box grater for the cheddar
9. Ladle and soup bowls

Ingredients

4 tablespoons unsalted butter
1 small yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
4 cups broccoli florets (about 400 to 500 grams)
4 cups low sodium chicken broth or vegetable broth (960 ml)
1 cup heavy cream (240 ml)
8 ounces sharp cheddar cheese, shredded (about 225 grams)
4 ounces cream cheese, softened (about 113 grams)
1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard
1 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon xanthan gum, optional for extra thickness
2 tablespoons chopped fresh chives or green onions for garnish

Directions

In a large pot over medium heat, melt 4 tablespoons unsalted butter until foaming, then add 1 small finely diced yellow onion and sauté until translucent, about 5 minutes.
Add 2 cloves minced garlic and cook 30 seconds until fragrant.
Stir in 4 cups broccoli florets and pour in 4 cups low sodium chicken or vegetable broth; bring to a simmer.
Cover and cook until broccoli is very tender, about 10 to 12 minutes.
Use an immersion blender to puree the soup to your desired texture, or transfer batches to a blender and puree, then return to the pot.
Over low heat, whisk in 1 cup heavy cream, 4 ounces softened cream cheese, and 1 teaspoon Dijon mustard until smooth and warmed through.
Gradually stir in 8 ounces shredded sharp cheddar cheese until melted and fully incorporated.
Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning.
If you prefer a thicker soup, sprinkle in 1/2 teaspoon xanthan gum while whisking to avoid clumping and cook 1 to 2 minutes more.
Ladle into bowls and garnish with 2 tablespoons chopped fresh chives or green onions before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.