Creamy Keto Broccoli and Cheese Soup

Why You’ll Love This Recipe

I love this soup because it gives me all the creamy satisfaction of classic broccoli cheddar without the carbs. It’s hearty enough to feel like a full meal, loaded with real cheddar, tender broccoli, and a touch of cream. I can make it in under 30 minutes with just a handful of ingredients, and it’s perfect for lunch, dinner, or even a snack in between. Plus, it’s gluten-free, keto-approved, and endlessly customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons butter

• 1/2 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups fresh broccoli florets

• 3 cups chicken broth (or vegetable broth)

• 1 cup heavy cream

• 2 cups shredded cheddar cheese

• 1/4 teaspoon ground mustard

• Salt and pepper to taste

• Crumbled bacon and extra cheese for topping (optional)

Directions

1. I start by melting the butter in a large pot over medium heat. I sauté the onion and garlic for 2–3 minutes until they’re soft and fragrant.

2. Then I add the broccoli and broth, bringing the mixture to a boil. I reduce the heat and let it simmer for about 10–12 minutes, until the broccoli is tender.

3. Using an immersion blender, I blend the soup right in the pot—just enough to get a creamy texture while leaving some chunks, or fully if I want it smooth.

4. I stir in the heavy cream, cheddar cheese, and ground mustard. I cook it over low heat, stirring gently until the cheese is completely melted and the soup is smooth and creamy.

5. I finish by seasoning with salt and pepper to taste, then serve it hot with crumbled bacon or extra cheese on top if I’m feeling indulgent.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Calories per serving: 360 kcal

Variations

When I want more protein, I stir in cooked shredded chicken or diced ham. For extra richness, I sometimes add a spoonful of cream cheese or use a blend of cheddar and Monterey Jack. I’ve also swapped broccoli with cauliflower for a different flavor twist, and it works just as well. If I want it spicier, I add a pinch of cayenne or a few dashes of hot sauce.

Storage/reheating

I store any leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm it on the stovetop over low heat, stirring often to keep it creamy. If it thickens up too much, I just add a splash of broth or cream. It also reheats well in the microwave in short bursts, stirred between each.

FAQs

Can I use frozen broccoli?

Yes, I can. I just add it straight to the pot without thawing—it’ll cook just fine and still blend smoothly.

Is this soup freezer-friendly?

It can be frozen, but the texture might change slightly due to the dairy. I freeze in portions and reheat slowly to bring it back to its creamy state.

What cheese works best for this recipe?

I always go with sharp cheddar for a strong flavor, but mild cheddar or a mix with mozzarella or Gouda works great too.

How do I make it dairy-free?

To make it dairy-free, I use coconut cream in place of heavy cream and a dairy-free cheese alternative. The flavor will be slightly different but still delicious.

Can I make this soup thicker?

Yes, if I want it even thicker, I blend more of the broccoli or add a bit of cream cheese. Letting it simmer uncovered for a bit also helps reduce and thicken naturally.

Conclusion

This Creamy Keto Broccoli and Cheese Soup is one of the easiest ways I stick to my low-carb goals without sacrificing comfort. It’s warm, cheesy, nourishing, and endlessly adaptable to whatever I have in the kitchen. Whether I enjoy it on a chilly night or pack it for lunch, it’s a bowl of pure keto satisfaction.