Keto Broccoli Cheese Soup

This rich, creamy keto broccoli cheese soup is so indulgent! Packed with fresh broccoli and sharp cheddar, each cup provides 16 grams of protein and tastes like a traditional broccoli cheddar soup. Using just one pot and an immersion blender for ease, this is one of the simpler keto recipes. Plus, leftover keto diet broccoli cheese soup stores easily and is even better the next day, making it a convenient addition to any keto menu.

Ingredients for Keto Broccoli Cheese Soup

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• Broccoli: Using fresh broccoli is recommended, but frozen broccoli will work as well.
• Cheddar cheese: For a milder-tasting cheese soup, opt for mild cheddar cheese. If you like a strong cheese flavor, splurge on aged sharp cheddar. For the best texture, grate your cheese fresh from a block (pre-shredded cheeses typically contain anti-caking additives that prevent them from melting smoothly).
• Cream cheese: Cream cheese adds a rich, creamy texture to the soup and is an excellent keto-friendly food due to its high fat content. You can also use mascarpone or full-fat ricotta for a similar texture while keeping the carb content low.
• Chicken stock: Use store-bought chicken stock free from added sugars or make homemade chicken stock.
• Heavy whipping cream: For a thick, creamy texture, use full-fat heavy whipping cream or heavy cream.
• Butter: Opt for unsalted, grass-fed butter, which is keto-approved and adds healthy fat and a rich, flavorful base to the keto diet broccoli cheese soup.
• Onion and garlic: Simple aromatics like onion and garlic add tons of flavor.
• Spices: This soup is simply seasoned with salt and pepper, but you can also use spices like nutmeg, curry powder, cayenne or white pepper to boost the heat and flavor complexity.

Directions

Step 1: Saute the onion and garlic

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In a 6-quart stockpot, heat the butter over medium heat; saute the onion and garlic until tender, six to eight minutes.

Editor’s Tip: Keep a careful eye on the garlic; burnt garlic has a bitter flavor.

Step 2: Add the broccoli, stock, cream and seasonings

Stir in the broccoli, chicken stock, cream, salt and pepper, then bring it to a boil. Simmer the soup, uncovered, until broccoli florets are tender, 10 to 12 minutes.

Step 3: Puree the soup

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Using an immersion blender, puree the soup until some broccoli is in small pieces, leaving some broccoli florets whole. Or, cool the soup slightly and carefully puree 2 cups in a blender. Return the soup to the pan and stir to combine.

Step 4: Add the cheese

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Over low heat, stir in the shredded cheddar cheese and cream cheese until melted. If desired, garnish with additional cheddar cheese.

Editor’s Tip: Don’t let your soup come to a boil at this stage, as the high heat may cause the dairy in the sauce to separate, creating a grainy or curdled texture.

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Recipe Variations

• Add some cauliflower: Toss in cauliflower florets along with the broccoli for added texture and nutrients.
• Try different cheeses: Make this recipe your own with shredded pepper jack, smoked Gouda, creamy Brie, Gruyere or Swiss—all are good cheeses for melting.
• Toss in herbs: Stir in fresh or dried herbs like thyme, rosemary or dill to add aromatic flavors.
• Mix in meat: Add cooked bacon or shredded chicken to the soup for an extra layer of flavor and added protein.

How to Store Keto Broccoli Cheese Soup

Leftovers of this keto broccoli and cheese soup will last for three to four days when stored in an airtight container in the refrigerator. To reheat the soup, warm it gently on the stovetop over medium-low heat until it’s heated through. You may also microwave leftovers at a reduced power. Don’t rush when heating this soup; high heat can cause the proteins in the milk and cheese to separate.

Can you freeze keto broccoli cheese soup?

Due to the dairy in this keto broccoli cheddar soup, we do not recommend freezing it. For soups that freeze well, choose a brothy keto soup recipe with a stock or tomato base.

Keto Broccoli Cheese Soup Tips

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How do you make keto broccoli cheese soup in an Instant Pot?

To make keto diet broccoli cheese soup in an Instant Pot, select the saute function and melt some butter. Saute the chopped onion and minced garlic until tender, then add the broccoli florets, keto-friendly chicken stock, heavy whipping cream, salt and pepper.

Close the lid, set the Instant Pot to pressure cook on high for five minutes, then perform a quick release. Use an immersion blender to puree the soup to your desired consistency. Switch to saute mode on low, and stir in the shredded cheddar cheese and softened cream cheese until melted.

How can you thicken keto broccoli cheese soup?

For a thicker keto diet broccoli cheese soup, use less stock or add more shredded cheddar and cream cheese that will melt to enhance the soup’s thickness. Increasing the amount of heavy whipping cream also contributes to a richer, creamier texture. You can even puree a larger portion of the cooked broccoli to naturally thicken the soup with the vegetable fibers.

What can you serve with keto broccoli cheese soup?

This keto broccoli cheese soup pairs well with a variety of low-carb sides to create a balanced meal. Consider serving it with a keto salad recipe topped with avocado, nuts and a keto-friendly dressing. Keto garlic bread or cheesy keto biscuits make excellent dippers. For added protein, pair the soup with grilled chicken, shrimp or bacon-wrapped asparagus.