Keto Broccoli Soup in 3 Steps

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This Keto Broccoli Soup is a creamy, comforting, and satisfying dish perfect for chilly days or when craving something healthy yet indulgent. Packed with broccoli nutrients and rich in cheese and cream flavor, it’s a great option for those following a low-carb, keto lifestyle. What I love about this recipe is its simple preparation while still being deliciously rich and filling. Plus, broccoli is loaded with vitamins C and K, making this a guilt-free meal that nourishes your body while keeping you full and satisfied.

Why I like it

I love this keto broccoli soup because it’s incredibly easy to make with just a few ingredients. It’s versatile, allowing you to customize the flavors by adding more spices or cheeses. The combination of creamy textures with the fresh taste of broccoli makes it a go-to dish in my keto routine, and it’s an excellent way to get more greens in my diet without feeling like I’m eating “diet food.”

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients for the keto broccoli soup

4 cups broccoli florets: Broccoli is a low-carb vegetable rich in fiber, vitamins C and K, and antioxidants. It’s the soup’s star, providing a deliciously fresh and slightly nutty flavor. The florets cook to become tender while maintaining some texture in the soup.
2 cups chicken or vegetable broth: This forms the base of the soup, adding depth of flavor. Chicken broth brings a savory, meaty richness, while vegetable broth offers a lighter option for those preferring a plant-based or vegetarian alternative. The broth is also a good source of electrolytes, essential on a keto diet.
1 cup heavy cream: Heavy cream adds a luxurious texture to the soup, enhancing its richness without adding many carbs. It’s a perfect keto-friendly ingredient that increases the fat content, helping you stay in ketosis while enjoying a velvety smooth soup.
1 cup shredded cheddar cheese: Cheddar cheese adds sharpness and depth to the soup, as well as extra creaminess when melted. It’s rich in fats, making it ideal for keto, and adds a deliciously cheesy flavor that pairs perfectly with the broccoli.
2 tablespoons butter: Butter is used to sauté the onions and garlic, infusing the soup with a rich, savory flavor. It also adds additional fat content, which is beneficial for maintaining a high-fat, low-carb keto profile. You can use grass-fed butter for extra nutrients.
1 small onion, chopped: Onion provides a mild sweetness and subtle pungency, adding depth to the flavor of the soup. It caramelizes slightly when sautéed in butter, enhancing the overall savory taste. While onions contain some carbs, they are used sparingly to balance flavor without disrupting ketosis.
2 cloves garlic, minced: Garlic is a strong, aromatic ingredient that elevates the overall flavor of the soup. It complements the broccoli and cheese, bringing a subtle, savory undertone to the dish while adding numerous health benefits, including anti-inflammatory properties.
Salt and pepper to taste: These basic seasonings are essential to enhance all the flavors of the soup. Salt balances the savory ingredients, while pepper adds a gentle heat and complexity. You can adjust them according to your preference.
Optional: a pinch of nutmeg for added flavor: Nutmeg is a warm spice that pairs beautifully with creamy dishes. A small pinch adds a hint of sweetness and a subtle complexity that enhances the richness of the soup, especially with the cheese and cream.

How To Make The Keto Broccoli Soup

Step 1: Melt the butter in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until soft and fragrant. Add the broccoli florets to the pot and pour in the broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes or until the broccoli is tender.

Step 2: Puree the soup until it reaches your desired consistency using an immersion blender or a regular blender. If you like it chunkier, leave some broccoli pieces intact. Return the soup to the pot (if using a regular blender) and stir in the heavy cream, cheddar cheese, salt, pepper, and nutmeg. Simmer for another 5 minutes, stirring occasionally, until the cheese is melted and the soup is smooth and creamy.

Step 3: Taste and adjust seasoning if necessary. Serve hot, garnished with extra shredded cheese or olive oil.

Enjoy this creamy and hearty keto broccoli soup as a warm, filling meal or side dish that fits perfectly into your keto lifestyle!

Alternative cooking methods

While I prefer the stovetop, if you’d rather make keto broccoli soup using a pressure cooker or slow cooker, you certainly can. Here’s how:

Instant pot method. Turn the Instant Pot to Sauté and add the butter and aromatics. Sauté for a few minutes, then add the rest of the ingredients (except the cheese). Cook on Manual/Pressure Cook mode for 8 minutes, then natural pressure release for 5 minutes. Slowly stir in the cheese until combined.
Slow cooker method. Omit the butter and the ingredients (except the cheese) into the slow cooker. Cook on low for 6 hours. After 6 hours, slowly add the cheese, cover the pot, and cook for 30 minutes.

Variations for the keto broccoli soup

Thicken the soup. If you want your soup to be extra thick, you have options. Either add ½ teaspoon of xanthan gum or 1-2 tablespoons of arrowroot powder. Just note that arrowroot powder will increase the carb count slightly.
Or blend it instead. This soup is designed to have chunks of broccoli throughout, but if you prefer a silky smooth soup, you can puree it using an immersion blender.
Add extra vegetables. Bulk up the soup with low-carb veggies like cauliflower, broccoli florets, or kale.
Toss in some protein. Like shredded rotisserie chicken, crispy bacon, or my keto meatballs.
Add some flavor. While optional, I find a little Dijon mustard or hot sauce adds a ton of flavor.

Storage instructions

To store: Store your cooled keto broccoli soup in an airtight container in the refrigerator for up to 1 week.

To freeze: Let your keto broccoli soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.

Reheating: Reheat over low-medium heat. Add a splash of water or broth if the soup is too thick. You can also reheat it in the microwave.

Frequently asked questions

Can I puree this soup?
This soup is designed to have chunks of broccoli throughout, but if you prefer a silky smooth soup, you can either puree it (using a hand mixer) or put it in a blender.

How can I thicken this soup?
Thicken the soup by adding 1/2 teaspoon of xanthan gum or 1-2 tablespoons of arrowroot powder. The arrowroot will add some extra carbs to the overall carb count.

How many carbs are in broccoli cheese soup?
This recipe yields six 1 1/2 cup servings. Each serving contains 2 grams of net carbs.

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