Broccoli Cheddar Keto Soup – Creamy, Comforting, and Low-Carb

If you love cozy bowls of soup but want to keep things low-carb, this Broccoli Cheddar Keto Soup hits the spot. It’s rich, cheesy, and full of flavor, with tender bites of broccoli in a silky, creamy base. No flour, no starch—just real ingredients that come together fast.

It’s a weeknight-friendly recipe, and it reheats beautifully for lunches. Whether you’re doing keto or just want a lighter take on a classic, this one feels like comfort food done right.

What Makes This Special

This soup delivers all the creamy, cheesy satisfaction you expect—without the carb-heavy thickeners. Instead of flour, it uses cream, cheese, and a quick reduction to create that velvety texture.

Fresh aromatics like onion and garlic build depth, while a touch of mustard and paprika adds a gentle kick. The broccoli stays tender-crisp, so you get texture in every spoonful. It’s simple, quick, and tastes like something you’d get at a café—only smarter for your goals.

Shopping List

• Broccoli: 5–6 cups florets (about 2 medium heads)
• Unsalted butter: 3 tablespoons
• Olive oil: 1 tablespoon (optional, for sautéing)
• Onion: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Chicken or vegetable broth: 4 cups (low-sodium)
• Heavy cream: 1 cup
• Sharp cheddar cheese: 2 1/2 to 3 cups, freshly shredded
• Cream cheese: 3 ounces, softened
• Dijon mustard: 1 teaspoon
• Smoked paprika: 1/2 teaspoon (or regular paprika)
• Ground black pepper: to taste
• Kosher salt: to taste
• Optional toppers: extra shredded cheddar, crumbled bacon, chives, red pepper flakes

Instructions

1. Prep the broccoli: Cut florets into small, bite-size pieces.

   Peel and dice the stems if you like; they’re great in soup.

2. Sauté aromatics: In a large pot over medium heat, melt butter (add olive oil if using). Stir in onion with a pinch of salt. Cook 4–5 minutes until soft, then add garlic and cook 30 seconds until fragrant.
3. Add broccoli and spices: Toss in the broccoli, smoked paprika, and black pepper.

   Stir for 1–2 minutes to coat and warm through.

4. Pour in broth: Add broth and bring to a gentle boil. Reduce heat to a simmer and cook 8–10 minutes, until broccoli is tender but not mushy.
5. Blend partially (optional): For a creamier base, use an immersion blender to blend a portion of the soup, leaving some florets whole for texture. Or scoop out 2 cups, blend, and return to the pot.
6. Stir in cream and cream cheese: Lower the heat to medium-low.

   Add heavy cream and cream cheese. Stir until the cream cheese melts smoothly into the soup.

7. Season and finish: Stir in Dijon mustard. Gradually add shredded cheddar by the handful, stirring constantly to fully melt before adding more.

   Keep heat low to prevent graininess.

8. Taste and adjust: Add salt only after the cheese is in, since cheese is salty. Adjust pepper and paprika to taste.
9. Serve: Ladle into bowls and top with extra cheddar, bacon, or chives if you like. Serve hot.

How to Store

Let the soup cool to room temperature, then store in airtight containers in the fridge for up to 4 days.

Reheat gently over low heat, stirring often so the cheese doesn’t separate. If it thickens too much, add a splash of broth or cream to loosen it. You can freeze it, but dairy-based soups may separate after thawing.

If you do freeze, thaw overnight in the fridge and reheat slowly while whisking to bring it back together.

Why This is Good for You

Broccoli brings fiber, vitamin C, vitamin K, and antioxidants, all with very few net carbs. The healthy fats from cream and cheese help keep you fuller longer and support a steady energy level on a keto plan. Using low-sodium broth helps you control salt, while the protein from cheddar adds staying power.

It’s a balanced, satisfying bowl that fits easily into a low-carb lifestyle.

Pitfalls to Watch Out For

• Cheese clumping: Pre-shredded cheese often has anti-caking agents that don’t melt as smoothly. Freshly shred your cheddar and add it slowly over low heat.
• Curdling: Boiling dairy is a fast track to grainy soup. Keep the heat low once cream and cheese are in, and avoid rapid simmering.
• Overcooked broccoli: Mushy broccoli can make the soup dull in color and flavor.

  Simmer just until tender, then proceed.

• Over-salting: Cheese adds salt. Season at the end, after all the cheese is melted.
• Too thin or too thick: If thin, simmer a few extra minutes to reduce. If thick, add a splash of broth or cream and stir until smooth.

Variations You Can Try

• Bacon and scallion: Cook chopped bacon first, remove, and use the drippings with butter to sauté the onion.

  Top bowls with bacon and sliced scallions.

• Cauliflower blend: Swap half the broccoli for cauliflower for a milder flavor and extra creaminess when blended.
• Spicy kick: Add a pinch of cayenne or red pepper flakes, or stir in a spoonful of green chiles.
• Herb twist: Finish with fresh chives, parsley, or thyme for a bright note.
• Roasted broccoli: Roast the broccoli florets at 425°F (220°C) with olive oil and salt until browned, then add to the soup for deep, nutty flavor.
• Dairy adjustments: For lighter richness, use half cream and half unsweetened almond milk, then add an extra ounce of cream cheese to keep it silky.
• Extra protein: Stir in cooked shredded chicken or diced ham at the end.

FAQ

Can I make this soup without an immersion blender?

Yes. You can leave it chunky, or blend a portion in a regular blender and return it to the pot. Blending just a bit makes the base creamy while keeping nice broccoli pieces.

What kind of cheddar works best?

Sharp or extra-sharp cheddar brings the most flavor.

Always shred it yourself for a smooth melt. A small handful of Gruyère or fontina mixed in is also great.

How do I keep the soup from getting grainy?

Keep the heat low when adding dairy, and add cheese gradually while stirring. Avoid boiling after the cheese goes in.

Freshly shredded cheese helps prevent graininess.

Is this soup gluten-free?

Yes. There’s no flour or starch used here, and as long as your broth and mustard are gluten-free, the soup is naturally gluten-free.

Can I use frozen broccoli?

You can. Add it straight from frozen and simmer a few extra minutes.

It may be slightly softer, but the flavor and overall texture still work well.

How many carbs are in a serving?

Exact numbers vary by brands and portion size, but a typical serving lands around 6–8 net carbs. Use low-sodium broth and check labels on cheese and cream for accuracy.

What if I don’t have cream cheese?

You can skip it and add an extra 1/4 cup heavy cream, though the soup will be a bit less plush. A small pat of butter whisked in at the end helps restore body.

Can I make this vegetarian?

Yes.

Use vegetable broth instead of chicken broth and keep the rest the same. The soup stays rich and flavorful.

Wrapping Up

Broccoli Cheddar Keto Soup is simple, fast, and seriously satisfying. It leans on real ingredients and smart technique for a creamy texture without flour.

Keep this recipe in your back pocket for weeknights, meal prep, or whenever you want a warm, low-carb bowl that tastes like comfort. One pot, minimal fuss, and a whole lot of flavor—just the way cozy food should be.