Looking for a warm, comforting, and low-carb-friendly soup? Look no further than this delicious keto broccoli and cheese soup recipe.
At only 6.5g net carbs per serving, this keto broccoli cheddar soup has 1/4 of the carbs as traditional broccoli cheese soup! Keep reading to learn how to make this deliciously warm dish.
Perfect for a cozy night in or as a healthy lunch option, this is one of my favorite keto recipes, and will quickly become a staple in your low carb recipe collection.
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Keto broccoli cheese soup is delicious and easy to make with just a few key ingredients.
Here’s what to have on hand:
- Broccoli – either chopped fresh or frozen broccoli florets can be used. I like to use the florets and the stems since so much nutrition are also held in the stem.
- Butter – adds delicious flavor to your soup and brings out the seasoning flavors.
- Chicken broth – a delicious quality chicken broth really improves the flavor if it is within the budget.
- Heavy cream – adds density to the soup and also helps the cheese melt smoothly.
- Cheddar cheese – select a block of cheese and shred it yourself. Avoid bagged shredded cheddar cheese as it has additives that will prevent it from melting smoothly.
- Seasonings – garlic salt, onion powder, paprika, and pepper are used to season the soup.
See the recipe card for quantities.
This is one of those delicious recipes that come together quickly.
Before you get started, be sure to chop your broccoli into small bite-sized pieces. Start by heating a stock pot on the stove over high heat. Once the pan is hot add the butter and let it melt.
Mix the garlic salt, garlic powder, paprika, and pepper into the melted butter. To make the best broccoli cheddar soup, let it saute for 30 seconds to become fragrant. This really brings out the flavor of the seasoning.
Add the chopped broccoli to the pot. Mix in the broth and cream. Bring the soup to a boil, then reduce the heat to medium and let the soup simmer for 15-20 minutes or until the soup reduces by 1/3 and the broccoli is tender. Stir occasionally.
Next, slowly mix in the shredded cheese a little at a time until all the cheese is incorporated. Continuously stir the soup to ensure the cheese melts and mixes in.
Continue to let the soup simmer until it starts to stick to your spoon. Let the soup cool for 5 minutes and then serve. Top with more cheese and a side of keto-friendly crackers.
If you want an extra smooth broccoli and cheese soup blend the soup with an immersion blender before adding the cheese.
There are several ingredient substitutions you can make to adjust the flavor and texture of your keto broccoli and cheese soup to your liking. Here are a few options:
- Fresh Broccoli – If you don’t have fresh broccoli, you can use frozen broccoli instead. Just be sure to thaw it before using it in the soup.
- Cheese – You can swap out the cheddar cheese for other types of cheese, such as Swiss or Gouda. You can also use a variety of cheese; just make sure it isn’t pre shredded cheese, or your soup may turn out gritty.
- Broth – You can use chicken or substitute vegetable broth in this recipe, but if you want a richer and creamier soup, you can use bone broth instead. Learn how to make it from scratch with this chicken bone broth recipe!
- Cream – Heavy cream can be substituted with half and half, coconut cream, regular milk, or unsweetened almond milk. These substations will alter the thickness and creaminess, so you may need to thicken the soup with more cheese, cream cheese, or xanthan gum.
- Butter – use olive oil, ghee, or coconut oil instead. Ghee will help maintain the buttery flavor.
- Dried seasoning – you can use fresh minced garlic and diced onions instead.
These substitutions can help you customize the recipe to your preferences or dietary restrictions while maintaining flavor. Keep in mind any substitutions to the recipe will alter the nutritional values below.
Want to bring your soup to the next level? Here are five flavor variations you can try to switch up your keto broccoli and cheese soup recipe:
- Bacon and Onion – Add chopped bacon and sautéed onion to the soup for a smoky and savory flavor.
- Cauliflower – Add cooked cauliflower to the soup along with the broccoli for a creamy and slightly nutty flavor.
- Spicy – Add chopped jalapeno or red pepper flakes to the soup for a spicy kick.
- Curry – Add curry powder or paste to the soup for a robust Indian-inspired flavor.
- Ham and Dijon – Add diced ham and Dijon mustard to the soup for a tangy and hearty flavor.
Making keto broccoli and cheese soup requires minimal equipment, and most of it is likely already in your kitchen. Here is a list of the equipment you will need to make this recipe:
- Stockpot or large saucepan: it needs to be large enough to hold 9 cups without spilling over.
- Immersion blender or regular blender: this is only needed if you want to blend the soup until it is smooth. If using a regular blender, be sure to let the soup cool for a few minutes before blending.
- Cutting board and knife: you will need to chop the broccoli so a cutting board and a sharp knife are essential.
- Measuring cups and spoons: to measure the ingredients accurately.
- Ladle or spoon: used to mix the soup and transfer the soup from the saucepan to bowls for serving.
As you can see, the equipment needed is minimal, making this recipe easy and accessible to anyone who wants to make a delicious and healthy soup.
Keto broccoli and cheese soup can be stored in the refrigerator or freezer to eat later. Here’s how to store it properly:
- Refrigerator – Allow the soup to cool to room temperature, then transfer it to an airtight container. The soup will last for up to 4-5 days in the refrigerator.
- Freezer – Allow the soup to cool to room temperature, then transfer it to an airtight container or a freezer-safe bag. The soup will last for up to 3 months in the freezer.
- Reheating – To reheat, thaw the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until heated through.
When reheating the soup, you may need to add a splash of water or broth to thin it out since it can thicken up in the refrigerator or freezer.
Store your keto broccoli cheddar soup in individual portions for an easy meal prep lunch or dinner. Just reheat and enjoy!
To get an extra smooth broccoli cheese soup, you can use an immersion blender or a regular blender to puree the soup until it is smooth and creamy. Make sure to blend the soup in batches if using a regular blender and be careful not to overfill it to avoid any accidents.
Broccoli is considered keto-friendly as it is a low-carb vegetable that is high in fiber and nutrients. A one-cup serving of cooked broccoli contains only 6 grams of carbohydrates, making it a great choice for those following a keto diet.
No, Velveeta is not considered keto-friendly as it contains a significant amount of carbs and processed ingredients that do not align with a keto diet. One serving of Velveeta contains about 4 grams of net carbs, which can add up quickly and make it difficult to stay within the recommended carb intake for a ketogenic diet.
Some great options for dipping include low-carb crackers, raw veggies such as celery or carrots, or even cooked shrimp or chicken for added protein.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Keto Broccoli and Cheese Soup
- stock pot
- Measuring cups and spoons
- cutting board and knife
- Stick Blender
- 1 tbsp. butter
- 4 cups chicken stock or broth
- 1 cup heavy whipping cream
- 4 cups broccoli
- 3 cups cheddar cheese shredded
- 2 tsp onion powder
- 1 tsp garlic salt
- ½ tsp paprika optional
- +/- salt and pepper to taste
- Start by heating a stock pot on the stove over high heat. Once the pan is hot add the butter and let it melt. Mix the garlic salt, garlic powder, paprika, and pepper into the melted butter. Let it saute for 30 seconds to become fragrant. This really brings out the flavor of the seasoning.
- Add the chopped broccoli to the pot. Mix in the broth and cream. Bring the soup to a boil then reduce the heat to medium and let the soup simmer for 15-20 minutes or until the soup reduces by 1/3 and the broccoli is tender. Stir occasionally.
- Next, slowly mix in the shredded cheese a little at a time until all the cheese is incorporated. Continuously stir the soup to ensure the cheese melts and mixes in.
- Continue to let the soup simmer until it starts to stick to your spoon. Let the soup cool for 5 minutes and then serve. Top with more cheese and a side of keto-friendly crackers.
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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