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Keto Broccoli Cheddar Soup

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Creamy, rich, and loaded with flavor, this keto broccoli cheddar soup is the perfect low-carb comfort meal. Made with fresh broccoli, cheddar, cream, and butter, no flour or cornstarch needed. Ready in 30 minutes and perfect for lunch or dinner.

Ingredients

Scale

  • 4 cups fresh broccoli florets, chopped small

  • 2 cups chicken broth (or vegetable broth)

  • 1 cup heavy whipping cream

  • 1 cup shredded sharp cheddar cheese

  • 4 oz cream cheese, softened

  • 2 tbsp butter

  • 1/4 cup diced onion

  • 2 garlic cloves, minced

  • 1/4 tsp paprika

  • 1 pinch nutmeg

  • Salt and pepper to taste

  • Optional: red pepper flakes or cayenne for spice

Instructions

  • Heat a large pot over medium heat. Melt the butter and sauté the onion for 3–4 minutes until soft.

  • Add the garlic and cook for about 30 seconds until fragrant.

  • Add the chopped broccoli and pour in the broth. Bring to a boil, then lower the heat and simmer for 10–15 minutes until the broccoli is tender.

  • Blend part of the soup (about two-thirds) with an immersion blender for a smooth texture, or leave it chunky if you like.

  • Turn heat to low. Stir in cream cheese until melted and smooth.

  • Pour in the heavy cream and stir gently.

  • Add shredded cheddar cheese a handful at a time, stirring until fully melted.

  • Season with salt, pepper, paprika, and a pinch of nutmeg. Stir and taste.

  • Serve hot with extra cheese or bacon bits on top if desired.

Notes

  • For a thicker soup, reduce broth by half a cup or add more cream cheese.

  • Fresh broccoli works best, but if using frozen, drain it well first.

  • Shred your own cheddar for a smoother texture.

  • Soup thickens as it cools; add a splash of broth or cream when reheating.

  • Keeps in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-broccoli-cheddar-soup-recipe/