Keto Broccoli Cheddar Soup (Thick, Creamy, and Cozy)

Warm, velvety, and loaded with savory cheddar — this Keto Broccoli Cheddar Soup delivers the comfort of a classic bowl without the carbs. It’s thickened with cream and cream cheese for richness, and brightened with a touch of mustard and garlic to keep the flavor balanced.

This recipe is designed to stay clearly keto-friendly and keeps estimated net carbs to about 7g per serving when divided into four bowls. If you’re new to keto cooking, check our Starter Essentials for pantry and tool ideas to make this even easier.

Quick Summary: Prep 10 min, Cook 25–30 min — Serves 4 — Difficulty: Easy

Why you’ll love this

• Thick, creamy texture without flour — all keto-approved thickeners.
• Comforting and filling: high fat, moderate protein, low net carbs.
• Quick to make on the stovetop and easy to scale.
• Flexible: easy dairy-free and low-lactose swaps.

Ingredients

• 2 tbsp butter (or olive oil for dairy-free)
• 1 small yellow onion, finely diced (about 3/4 cup)
• 2 cloves garlic, minced
• 12 oz (about 3 cups) broccoli florets, chopped
• 2 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 2 oz cream cheese, softened (optional but recommended for thickness)
• 8 oz (about 2 cups) sharp cheddar, grated
• 1 tsp Dijon or yellow mustard powder (or 1/2 tsp prepared mustard)
• 1/4 tsp smoked paprika or black pepper (to taste)
• Salt to taste (start with 1/2 tsp)
• Optional: 1/8–1/4 tsp xanthan gum to thicken (use sparingly)

Equipment

• Heavy-bottomed pot or Dutch oven (for even heating)
• Immersion blender or countertop blender (for partial purée)
• Cheese grater and good knife
• For helpful purchases that make this smoother, see our Kitchen Essentials and recommended Keto Cooking Appliances.

Step-by-step instructions

1. Heat the butter in a heavy pot over medium heat. Add the diced onion and a pinch of salt. Sauté until soft and translucent, about 5–7 minutes.
2. Add the garlic and mustard powder; cook 30–60 seconds until fragrant.
3. Add the chopped broccoli and broth. Increase heat to bring to a simmer, then reduce to medium-low. Cover and cook until broccoli is tender, about 8–10 minutes.
4. Reduce heat to low. Stir in the heavy cream and cream cheese until melted and smooth. If using, sprinkle in xanthan gum very gradually while whisking to avoid clumps.
5. Carefully use an immersion blender to purée about half the soup to create a thick, creamy texture while leaving some broccoli chunks. Alternatively, transfer half to a blender, purée, and return to the pot.
6. Fold in grated cheddar a handful at a time, stirring until fully melted and smooth. Taste and season with salt and pepper; add smoked paprika if desired.
7. Simmer gently 2–3 minutes to meld flavors. Do not boil vigorously after adding cheese to prevent separation.
8. Serve hot with an extra sprinkle of cheese or crispy bacon bits if desired.

Tips for best results

• Grate your own cheddar — pre-shredded cheese often contains anti-caking agents that can affect melting.
• Partially puréeing (not fully) keeps body and texture. Use an immersion blender for easy control.
• Bring to a gentle simmer only; high heat after adding dairy can cause curdling.
• For a silkier soup, strain about 1/4 through a fine sieve or blend longer, then return to pot.

Substitutions and swaps

• Dairy-free: Replace butter with olive oil, heavy cream with canned coconut milk (full fat), and cheddar with a dairy-free cheddar-style melting shreds. For a cream-cheese effect, use a vegan cream cheese. (Texture and flavor will differ.)
• Lower dairy: Use 1/3 cup heavy cream plus 1/4 cup full-fat coconut milk for slightly different flavor.
• Thickeners: If you want a neutral thickener, try a small pinch of xanthan gum or use extra cream cheese rather than flour or cornstarch.
• If you enjoy MCT oil in recipes/creamer, a teaspoon added just before serving can boost energy-focused fat — consider Bulletproof MCT Oil Variation as an option to store in your pantry.
• Need baking-related ingredients for keto-friendly thickeners or crackers for dipping? See our Keto Baking selection.

Serving ideas

• Serve with low-carb crackers or crisped pork rinds for dipping.
• Top with crumbled bacon, chopped chives, or a swirl of extra cream for presentation.
• Pair with a simple green salad for a light meal, or spoon over roasted cauliflower for a heartier bowl.
• Want quick snack pairings? Check curated Keto Snacks to keep on hand.

Storage and meal prep

Let the soup cool to room temperature, then transfer to airtight containers. It keeps in the refrigerator for 3–4 days and freezes well for up to 3 months.

• To reheat from refrigerated: warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if it’s too thick.
• To reheat from frozen: thaw overnight in the refrigerator, then reheat gently. Avoid high heat to reduce separation.
• For meal prep tips and the right containers for freezing/portioning, see our Meal Prep tools and Keto Storage & Organization recommendations.

Estimated Nutrition (per serving)

Note: Nutrition is an estimate for one of four servings. Values will vary based on exact brands and portion sizes.

• Calories: ~480 kcal
• Protein: ~16 g
• Fat: ~41 g
• Total Carbs: ~9 g
• Fiber: ~2 g
• Estimated Net Carbs: ~7 g

FAQ

• Can I make this as a dairy-free soup? Yes — replace butter with olive oil, heavy cream with full-fat coconut milk, and cheddar with a dairy-free melting cheese. Texture and flavor will change; see the substitutions above.
• Can I use frozen broccoli? Yes. Use the same weight of frozen broccoli and add an extra minute to the simmer time if needed; drain excess water if it becomes too thin before adding cream and cheese.
• How do I prevent grainy cheese? Use lower heat when melting cheese and add it slowly, stirring constantly. Pre-shredded cheese sometimes melts poorly; shredding your own helps.
• Can I make this in an Instant Pot or slow cooker? Yes. Sauté onion on the sauté function, add remaining ingredients and cook on high pressure 5 minutes, quick release, then blend and add cheese off heat. For slow cooker, cook on low 3–4 hours, blend and add cheese at the end.
• Is this suitable for meal prep? Absolutely — it freezes well in portions for quick reheating. Use recommended storage tips above.

Cozy, rich, and reliably low-carb, this Keto Broccoli Cheddar Soup is a weeknight winner and an excellent make-ahead lunch. Enjoy it plain or dress it up with toppings — either way, it’s an easy path to a satisfying keto meal at home.