Keto Broccoli Cheddar Soup: Creamy, Cheesy, and Low Carb
This Keto Broccoli Cheddar Soup is rich, creamy, and packed with tender broccoli and melted cheddar cheese. It has the cozy flavor of classic broccoli cheese soup without using flour, cornstarch, or a traditional roux.
Heavy cream, cream cheese, blended broccoli, and freshly shredded cheddar create a thick, satisfying texture that works well for lunch, dinner, or meal prep.
Jump to Recipe Print RecipeDisclosure: This post may contain affiliate links. Glow & Nourish may earn a commission if you purchase through one of these links, at no additional cost to you.
Why You’ll Love This Keto Broccoli Cheddar Soup
- Rich, creamy, and comforting
- Ready in about 35 minutes
- Made in one pot
- Thickened without flour or cornstarch
- Approximately 6 net carbohydrates per serving
- Easy to customize with chicken, bacon, or cauliflower
- Great for meal prep
- Naturally gluten-free when made with certified gluten-free ingredients
Ingredients You’ll Need
Exact measurements are included in the recipe card below.
Broccoli: Fresh broccoli works especially well because it keeps its flavor and texture. Chop the florets into small pieces so they cook evenly.
Butter: Used to soften the onion and adds richness to the soup.
Onion and garlic: Build the savory flavor base.
Chicken broth: Provides the liquid foundation. Choose low-sodium broth so you can control the final seasoning.
Heavy whipping cream: Creates a rich, creamy consistency without using flour.
Cream cheese: Helps thicken the soup and gives it a smooth texture.
Sharp cheddar cheese: Freshly shredded cheddar melts more smoothly and gives the strongest cheese flavor.
Garlic powder, onion powder, and smoked paprika: Add depth without overpowering the broccoli and cheddar.
Xanthan gum: Optional. Only a very small amount is needed if you want an extra-thick soup.
Equipment You’ll Need
Useful tools for this recipe include:
- Dutch oven or large soup pot
- Immersion blender
- Box grater
- Sharp chef’s knife
- Cutting board
- Whisk
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Ladle
How to Make Keto Broccoli Cheddar Soup
1. Prepare the Broccoli
Wash and dry the broccoli.
Cut the florets into small, bite-sized pieces. Smaller pieces cook more quickly and blend more evenly into the soup.
You can also peel and finely chop part of the stalk.
2. Sauté the Onion
Melt the butter in a Dutch oven or large soup pot over medium heat.
Add the diced onion and cook for four to five minutes, stirring occasionally, until softened and translucent.
Avoid browning it too deeply.
3. Add the Garlic
Add the minced garlic and cook for about 30 seconds, stirring constantly.
Garlic burns quickly, so continue to the next step as soon as it becomes fragrant.
4. Simmer the Broccoli
Add the broccoli, chicken broth, garlic powder, onion powder, smoked paprika, and black pepper.
Bring the soup to a gentle simmer.
Reduce the heat to medium-low, cover, and cook for 12 to 15 minutes, until the broccoli is very tender.
5. Blend Part of the Soup
Use an immersion blender to blend approximately one-third to one-half of the soup.
Leave some broccoli pieces whole for texture.
For a completely smooth soup, continue blending until it reaches your preferred consistency.
6. Add the Cream Cheese
Reduce the heat to low.
Add the softened cream cheese and whisk until fully melted and smooth.
Cold cream cheese may take longer to incorporate, so soften it first.
7. Add the Heavy Cream
Pour in the heavy whipping cream and stir gently.
Warm the soup over low heat for about three minutes.
Do not allow it to boil.
8. Add the Cheddar
Remove the pot from direct heat.
Add the freshly shredded cheddar about ½ cup at a time, stirring until melted before adding more.
Continue until the soup is smooth and creamy.
Taste before adding salt because broth and cheese already contain sodium.
9. Adjust the Thickness
Let the soup rest for several minutes. It will thicken slightly as it cools.
For a thicker soup, sprinkle in ⅛ teaspoon of xanthan gum while whisking constantly.
Wait one to two minutes before adding more. Too much can give the soup a gummy texture.
10. Garnish and Serve
Ladle the soup into bowls.
Top with extra cheddar, crumbled bacon, green onions, sour cream, crushed pork rinds, or black pepper.
Serve warm.
How to Keep Broccoli Cheddar Soup Smooth
Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking ingredients that can prevent smooth melting.
Keep the heat low. High heat can cause dairy and cheese to separate.
Add the cheese gradually. Stir each portion until fully melted before adding more.
Soften the cream cheese. This helps it blend without leaving lumps.
Do not boil after adding dairy. Gentle heat creates the best texture.
How to Thicken Broccoli Cheddar Soup Without Flour
This soup thickens naturally from:
- Blended broccoli
- Cream cheese
- Heavy cream
- Melted cheddar cheese
A very small amount of xanthan gum can be added for an even thicker consistency, but it is optional.
Easy Variations
Keto Broccoli Cheddar Soup With Chicken
Add two to three cups of cooked shredded chicken after adding the heavy cream.
Warm it through before stirring in the cheddar.
Broccoli Cheddar Soup With Bacon
Cook six slices of bacon until crisp.
Use a tablespoon of bacon fat with the butter when sautéing the onion, then add some of the bacon to the soup and reserve the rest for topping.
Broccoli Cauliflower Soup
Replace one to two cups of broccoli with chopped cauliflower.
Vegetarian Broccoli Cheddar Soup
Use vegetable broth instead of chicken broth.
Check the cheese labels if vegetarian ingredients are important to you.
What to Serve With Broccoli Cheddar Soup
Serve it with:
- Grilled chicken
- Keto garlic bread
- Low-carb crackers
- Turkey lettuce wraps
- Bunless burgers
- Chicken salad
- Roasted chicken
- Keto dinner rolls
- A simple green salad
- Bacon-wrapped chicken
How to Store Leftovers
Allow the soup to cool before transferring it to an airtight container.
Refrigerate for up to four days.
The soup may thicken after refrigeration. Add a small amount of broth or cream while reheating if needed.
How to Reheat Broccoli Cheddar Soup
Reheat slowly in a saucepan over low heat.
Stir frequently and do not allow the soup to boil.
For individual portions, microwave in short intervals, stirring every 30 to 45 seconds.
Can You Freeze Broccoli Cheddar Soup?
You can, although dairy-based soups may become slightly grainy after thawing.
Cool the soup completely and freeze it in airtight containers for up to two months.
Thaw overnight in the refrigerator, then reheat slowly over low heat. A small splash of cream may help restore the texture.
Frequently Asked Questions
Is broccoli cheddar soup keto-friendly?
It can be when made without flour, cornstarch, or added sugar. Restaurant versions often use a roux, so check the ingredients carefully.
Can I use frozen broccoli?
Yes. Add it directly to the soup and cook until very tender. Frozen broccoli may release more water, so the soup may need additional simmering time.
Can I use milk instead of heavy cream?
Yes, but the soup will be thinner and may contain more carbohydrates. Unsweetened almond milk can be used for a lighter version.
Why did my cheese separate?
The heat was probably too high, the soup may have boiled, or the cheese may have been added too quickly.
Can I use mild cheddar?
Yes. Mild cheddar creates a softer cheese flavor, while sharp cheddar gives the soup more intensity.
Do I need xanthan gum?
No. Blended broccoli, cream cheese, and cheddar usually provide enough thickness.
Find More Keto Comfort Food
Keto Recipe Vault gives you access to searchable keto soups, dinners, breakfasts, snacks, desserts, drinks, air-fryer recipes, and comfort foods, all organized to help you find something that matches your craving.
Keto Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Wash and dry the broccoli. Cut the florets into small pieces.
- Melt the butter in a large soup pot over medium heat.
- Add the diced onion and cook for four to five minutes, until softened.
- Add the minced garlic and cook for approximately 30 seconds.
- Add the broccoli, chicken broth, garlic powder, onion powder, smoked paprika, and black pepper.
- Bring the soup to a gentle simmer.
- Reduce the heat to medium-low, cover, and cook for 12 to 15 minutes, until the broccoli is very tender.
- Use an immersion blender to blend approximately one-third to one-half of the soup.
- Reduce the heat to low.
- Add the softened cream cheese and whisk until smooth.
- Add the heavy cream and stir gently.
- Warm the soup over low heat for about three minutes without boiling.
- Remove the pot from direct heat.
- Add the cheddar approximately ½ cup at a time, stirring until melted after each addition.
- Taste and add salt only as needed.
- Let the soup rest for several minutes to thicken.
- If desired, sprinkle in ⅛ teaspoon xanthan gum while whisking. Wait before adding more.
- Ladle into bowls and add your preferred toppings.
Notes
- Use freshly shredded cheddar for the smoothest texture.
- Do not boil the soup after adding cream or cheese.
- Add the cheese gradually.
- Soften the cream cheese before cooking.
- Use xanthan gum sparingly.
- Nutrition does not include optional toppings or added protein.
- Broth, cheddar, and cream cheese brands may significantly affect sodium and carbohydrate values.
- Use certified gluten-free ingredients when necessary.
Estimated Nutrition Per Serving
Based on six servings without optional toppings:- Calories: approximately 420
- Protein: approximately 12 g
- Fat: approximately 38 g
- Saturated fat: approximately 23 g
- Total carbohydrates: approximately 8 g
- Dietary fiber: approximately 2 g
- Net carbohydrates: approximately 6 g
- Sugar: approximately 3 g
- Sodium: approximately 700 mg
