Let me tell you, the scent of bubbling cheddar and fresh broccoli simmering together is enough to make anyone’s mouth water. The first time I whipped up this creamy keto broccoli cheese soup, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a soup that felt like a warm hug on chilly days. This recipe is my modern twist on that nostalgic comfort, perfect for anyone looking for a low-carb meal that doesn’t skimp on flavor or creaminess.

Honestly, my family couldn’t stop sneaking spoonfuls off the stove while it cooled (and I can’t really blame them). This keto broccoli cheese soup quickly became a staple for our gatherings and cozy weeknights. You know what makes it so dangerously easy? It comes together with simple ingredients and delivers pure, nostalgic comfort without the carb overload. Whether you’re craving a sweet treat for your kids or a bright addition to your Pinterest recipe board, this soup checks all the boxes.

After testing it multiple times in the name of research, of course, it’s proven to be a crowd-pleaser that feels like a warm hug in a bowl. You’re going to want to bookmark this one for your next low-carb dinner or meal prep session.

Why You’ll Love This Recipe

This creamy keto broccoli cheese soup isn’t just another low-carb recipe—it’s one I’ve perfected with lots of trial and error, and it shows. Here’s why this recipe stands out:

• Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Cozy Dinners: Great for chilly evenings when you want something warm and satisfying.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, even those not on keto.
• Unbelievably Delicious: The creamy texture combined with sharp cheddar and tender broccoli is next-level comfort food.

What makes this recipe different? I blend the cheese into the soup just right to avoid that grainy texture you sometimes get. Plus, using heavy cream gives it that rich, velvety mouthfeel without adding carbs. This isn’t just good soup—it’s the kind of dish that makes you close your eyes after the first bite and sigh with satisfaction. It’s comfort food reimagined for a low-carb lifestyle, healthier and faster, but with the same soul-soothing satisfaction. Whether you’re impressing guests without stress or simply turning a simple meal into something memorable, this keto broccoli cheese soup is your go-to.

What Ingredients You Will Need

This creamy keto broccoli cheese soup uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without fuss. These are mostly pantry staples and fresh produce, easy to find and easy to love.

• Broccoli florets (fresh or frozen, about 4 cups) – the star veggie, packed with fiber and nutrients
• Sharp cheddar cheese, shredded (2 cups) – I prefer Cabot for its rich flavor and meltability
• Heavy cream (1 cup) – adds that luscious, creamy texture (use full-fat coconut cream for dairy-free option)
• Chicken broth or vegetable broth (4 cups) – for a flavorful base (homemade or low-sodium store-bought)
• Unsalted butter (3 tablespoons), softened – adds richness
• Onion, finely chopped (1 medium) – for sweetness and depth
• Garlic cloves, minced (2 cloves) – for that subtle kick
• Almond flour (2 tablespoons) – helps thicken the soup without carbs (can swap with coconut flour but use less)
• Salt and pepper to taste – essential seasonings
• Nutmeg (a pinch) – optional, adds warmth and complexity

For a seasonal twist, in summer I sometimes swap broccoli with fresh green beans or even cauliflower for a subtle flavor change. If you want to make this recipe vegetarian, just swap the chicken broth for vegetable broth.

Equipment Needed

• Large pot or Dutch oven: I love using my 5-quart Dutch oven for even heat distribution.
• Immersion blender or regular blender: To puree the soup until it’s silky smooth. If using a regular blender, be careful with hot liquids!
• Sharp knife and cutting board: For chopping onions and broccoli.
• Measuring cups and spoons: To keep the ingredient quantities precise.
• Wooden spoon or silicone spatula: For stirring without scratching your cookware.

If you don’t have an immersion blender, a regular blender works fine—just blend in batches and open the lid slightly to let steam escape. I keep an old towel handy to cover the lid to avoid splashes (learned that the hard way!). For budget-friendly options, any medium-sized pot will do, though thicker-bottomed pans help prevent scorching.

Preparation Method

1. Prep the broccoli: Wash and chop fresh broccoli into bite-sized florets, or thaw frozen broccoli if using. Set aside. (About 10 minutes)
2. Sauté aromatics: In your large pot, melt butter over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic!
3. Add almond flour: Sprinkle almond flour over the onion and garlic mixture. Stir constantly for about 2 minutes to toast the flour and form a roux that will thicken the soup. It should smell nutty but not browned.
4. Pour in broth and cream: Slowly whisk in the chicken broth and heavy cream to avoid lumps. Bring the mixture to a gentle boil.
5. Add broccoli: Stir in broccoli florets. Reduce heat to medium-low and simmer uncovered for 12-15 minutes until broccoli is tender and easy to pierce with a fork.
6. Blend the soup: Using an immersion blender, puree the soup until smooth but still a bit chunky for texture. If you like it fully smooth, blend longer. Alternatively, carefully transfer soup in batches to a regular blender—blend and return to pot immediately.
7. Add cheese and seasoning: Stir in shredded cheddar cheese a handful at a time until melted and fully incorporated. Season with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning if needed.
8. Simmer briefly: Let the soup simmer for another 5 minutes on low heat, stirring occasionally. The cheese should be fully melted and the soup thickened. Avoid boiling at this stage to prevent cheese from separating.
9. Serve hot: Ladle into bowls and garnish with extra shredded cheese or crispy bacon bits if you like. Enjoy immediately!

Pro tip: If the soup gets too thick after standing, stir in a splash of broth or cream before reheating. The texture should be creamy and smooth, not gluey.

Cooking Tips & Techniques

Getting this creamy keto broccoli cheese soup just right takes a few tricks I’ve picked up over the years. First, don’t rush the sautéing of onions—they develop sweetness that balances the sharp cheddar perfectly. Also, to avoid grainy cheese, add it off the heat and stir gently until melted.

Using almond flour instead of traditional wheat flour keeps the recipe low-carb but also gives a lovely subtle nuttiness that complements the broccoli. Just be sure to toast the almond flour in butter first—that step really makes a difference in flavor and texture.

One mistake I made early on was letting the soup boil after adding cheese, which caused it to separate. Keep that simmer low and slow post-cheese addition. And if you don’t have an immersion blender, a regular blender works fine—just blend in small batches to avoid splashes and burns.

Timing matters too—don’t overcook the broccoli or it turns mushy and loses its bright green color. Aim for tender but still vibrant florets for best texture and visual appeal.

Variations & Adaptations

Here are some ways to make this keto broccoli cheese soup your own:

• Make it vegetarian: Use vegetable broth instead of chicken broth without sacrificing flavor.
• Spicy kick: Add a pinch of cayenne pepper or smoked paprika for some heat and smoky depth.
• Dairy-free: Swap heavy cream for coconut cream and use a dairy-free cheddar alternative. The soup will be just as creamy and delicious!
• Change the cheese: Try sharp white cheddar, gouda, or even a bit of parmesan for different flavor profiles.
• Green mix-up: Substitute part of the broccoli with cauliflower, zucchini, or green beans for a seasonal twist. I tried blending in some spinach once—didn’t hurt the flavor at all!

Serving & Storage Suggestions

This creamy keto broccoli cheese soup is best served hot and fresh, straight from the pot. For a pretty presentation, garnish with extra shredded cheddar, crumbled crispy bacon, or a sprinkle of chopped fresh parsley. It pairs wonderfully with a simple side salad or crusty low-carb bread.

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat to prevent curdling, stirring occasionally. You might need to stir in a splash of broth or cream to get back that perfect creamy consistency.

Freezing is possible but can slightly change the texture of the cheese; if you do freeze, thaw overnight in the fridge and reheat slowly. Flavors tend to deepen after sitting a day, so leftovers can be even better!

Nutritional Information & Benefits

Each serving of this keto broccoli cheese soup is approximately 300 calories, with 25 grams of fat, 7 grams of protein, and just 6 grams of net carbs. It’s a satisfying low-carb option that fits nicely into keto and low-carb meal plans.

Broccoli is packed with vitamins C and K, fiber, and antioxidants, making it a nutritious base. Cheese provides calcium and protein, while heavy cream adds richness and helps keep you full longer. This soup is gluten-free and can be adapted for dairy-free diets, making it versatile for many dietary needs.

From a wellness perspective, it’s a comforting meal that doesn’t spike blood sugar and keeps cravings at bay. Perfect for anyone wanting wholesome comfort food without the carb crash.

Conclusion

If you’re hunting for a creamy keto broccoli cheese soup recipe that’s easy, satisfying, and full of flavor, you’ve found your new favorite. This recipe is flexible to your tastes and ingredients, so don’t hesitate to make it your own. I love it because it reminds me of those cozy family dinners while fitting perfectly into my low-carb lifestyle.

Give it a go, and let me know how you tweak it! Drop a comment below sharing your favorite variations or any tips you’ve discovered. And hey—if you enjoyed this recipe, please share it with your friends who need some comforting low-carb goodness in their lives. You deserve a bowl of warm, cheesy happiness tonight!

FAQs About Creamy Keto Broccoli Cheese Soup

Can I make this soup ahead of time?

Absolutely! It tastes great reheated and can be made a day or two in advance. Just store it in the fridge and warm gently before serving.

Is this soup freezer-friendly?

You can freeze it, but the texture of the cheese might change slightly. Thaw overnight and reheat slowly to help the soup come back together.

Can I use fresh broccoli instead of frozen?

Yes! Fresh broccoli works wonderfully and has a brighter flavor. Just adjust cooking time to ensure it’s tender but not mushy.

What can I use instead of almond flour?

Coconut flour works but use less since it absorbs more liquid. You can also try ground flaxseed, but the texture will vary slightly.

How do I make this soup dairy-free?

Swap heavy cream for coconut cream and choose a dairy-free cheddar alternative. The soup will remain creamy and flavorful.

Creamy Keto Broccoli Cheese Soup

---

• Author: David
• Total Time: 30 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

A rich and comforting low-carb soup featuring tender broccoli and sharp cheddar cheese, perfect for cozy dinners and keto meal plans.

---

Ingredients

Scale 1x2x3x

• 4 cups broccoli florets (fresh or frozen)
• 2 cups sharp cheddar cheese, shredded
• 1 cup heavy cream (or full-fat coconut cream for dairy-free option)
• 4 cups chicken broth or vegetable broth
• 3 tablespoons unsalted butter, softened
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons almond flour (can substitute with less coconut flour)
• Salt and pepper to taste
• Pinch of nutmeg (optional)

---

Instructions

1. Wash and chop fresh broccoli into bite-sized florets, or thaw frozen broccoli if using. Set aside.
2. In a large pot, melt butter over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Sprinkle almond flour over the onion and garlic mixture. Stir constantly for about 2 minutes to toast the flour and form a roux.
5. Slowly whisk in the chicken broth and heavy cream to avoid lumps. Bring the mixture to a gentle boil.
6. Stir in broccoli florets. Reduce heat to medium-low and simmer uncovered for 12-15 minutes until broccoli is tender.
7. Using an immersion blender, puree the soup until smooth but still a bit chunky for texture. Alternatively, blend in batches using a regular blender.
8. Stir in shredded cheddar cheese a handful at a time until melted and fully incorporated.
9. Season with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning if needed.
10. Let the soup simmer for another 5 minutes on low heat, stirring occasionally. Avoid boiling to prevent cheese separation.
11. Serve hot, garnished with extra shredded cheese or crispy bacon bits if desired.

Notes

To avoid grainy cheese texture, add cheese off the heat and stir gently until melted. Toast almond flour in butter before adding liquids for better flavor and texture. If soup thickens too much after standing, stir in a splash of broth or cream before reheating. Avoid boiling after adding cheese to prevent separation. Use a regular blender carefully with hot liquids, blending in batches and venting the lid.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 3
• Sodium: 600
• Fat: 25
• Saturated Fat: 15
• Carbohydrates: 8
• Fiber: 2
• Protein: 7

Keywords: keto, broccoli cheese soup, low-carb, creamy soup, comfort food, keto soup, broccoli soup, cheddar cheese soup