Keto Roasted Garlic & Broccoli Cheese Soup Recipe

There’s something about a warm bowl of soup that just hits different. Especially on days when everything feels a little off, and you want something that hugs you back. That’s this soup. It’s thick, cheesy, loaded with broccoli, and that slow-roasted garlic just melts into everything. No flour. No carbs messing around. Just simple, full flavor you can feel good about.

I’ve made this soup for family, friends, neighbors, even people who swore up and down they didn’t like broccoli. And guess what? Empty bowls, every time.

Let’s not waste time. I’ll walk you through the whole thing like we’re cooking side by side. You ready?

What You’ll Need For Soup

Vegetables:

• 1 large head of broccoli (or 2 small ones)
• 1 whole head of garlic
• 1 small onion (yellow or white works fine)
• 2 stalks celery (optional but adds a nice base)
• 1 tablespoon olive oil

Liquids:

• 3 cups chicken broth (go homemade if you can, but boxed works)
• 1 cup heavy cream

Cheese:

• 2 cups shredded sharp cheddar (don’t use pre-shredded if you can help it)
• ½ cup grated Parmesan (adds a little edge)

Extras:

• Salt and pepper (start small, taste as you go)
• ¼ teaspoon smoked paprika (optional but gives a warm kick)
• 2 tablespoons butter

Step-by-Step on how to Make Your Keto Roasted Garlic & Broccoli Cheese Soup

Step 1: Roast That Garlic

This step changes everything. Don’t skip it.

• Preheat your oven to 400°F (200°C).
• Take the whole head of garlic. Don’t peel it. Just slice off the top so you can see the tops of the cloves.
• Drizzle with olive oil and wrap it in foil like a little gift.
• Pop it into the oven for 35–40 minutes. You’ll know it’s done when your kitchen smells amazing and the garlic is soft and golden.

Let it cool a bit after roasting. You’ll be squeezing it out later like toothpaste. No joke.

Step 2: Prep the Broccoli

While the garlic is roasting, tackle the broccoli.

• Wash and chop it into small florets. Don’t toss the stem. Peel it, slice it thin, and throw it in too.
• You want about 4 cups of chopped broccoli when you’re done.

Step 3: Sauté the Base

• In a big soup pot, melt 2 tablespoons of butter over medium heat.
• Toss in your chopped onion and celery. Sauté until soft—about 5–7 minutes.
• Sprinkle a little salt to help them sweat and get sweet.

The smell will already start feeling cozy.

Step 4: Add the Broccoli & Broth

• Add your chopped broccoli into the pot.
• Pour in the chicken broth.
• Bring it all to a low boil, then lower the heat and simmer for 15–20 minutes.

You want the broccoli tender but not falling apart. Poke a fork in a few pieces, if it slides in easy, you’re good.

Step 5: Garlic Time

Take that roasted garlic and gently squeeze it into the soup. All those soft, golden cloves should slide right out. Stir it around and break it up with a spoon so it melts into the broth.

This is the magic moment. Everything starts to smell like dinner at your grandma’s house.

Step 6: Blend It Up

You’ve got two choices here:

• Smooth soup: Use an immersion blender right in the pot until it’s creamy.
• Chunky with character: Blend just half, then pour it back in for texture.

Totally your call. Some folks like it silky, others want to bite into broccoli pieces. I like mine somewhere in the middle, creamy with a few chunky bits to remind you it’s homemade.

Step 7: Add the Cream & Cheese

Turn the heat down to low. You don’t want it boiling when you add dairy.

• Pour in the heavy cream and stir gently.
• Add your cheddar a handful at a time, stirring after each so it melts smooth.
• Drop in the Parmesan and paprika. Stir again.

Taste it now. Close your eyes for a second. It’s probably already really good.

Step 8: Final Seasoning

Salt and pepper to taste. Seriously. Go slow. You already have cheese and broth, which can be salty. Add a pinch, taste, wait a second, then adjust.

If it feels flat, it probably needs salt. If it’s good but missing something, try a tiny splash of lemon juice or a dash more paprika.

How to Serve It

Ladle it into bowls. Top with a little extra shredded cheese or a few bacon crumbles if you’ve got ‘em. Maybe a dollop of sour cream.

For dipping? Try it with almond flour biscuits or just eat it with a spoon and a smile.

Tips from My Kitchen to Yours

Shred your own cheese. Pre-shredded cheese has that weird powder on it that stops it from melting right. Take 2 minutes and shred from a block—you’ll taste the difference.

Low heat for dairy. Boiling your cream or cheese will make it gritty. Warm and slow is your friend here.

Leftovers are better. Day two? Even tastier. Store in a sealed container in the fridge. It’ll keep for 4 days easy.

Reheat gently. Microwave in short bursts or warm slowly on the stove. Stir often to keep it smooth.

Why This Soup Works on Keto

Let’s keep it simple. This soup skips flour and potatoes. You’re not thickening with carbs, you’re using broccoli, cream, and cheese. The roasted garlic adds depth without sugar or nonsense. Each bowl is rich, filling, and won’t mess with your carb count.

You can track it if you want, but roughly speaking, it’s about 5–6g net carbs per serving, depending on your exact ingredients and portions.

Variations (If You Wanna Mix It Up)

• Add protein: Shredded chicken, chopped bacon, or leftover steak bits turn this into a full meal.
• Swap the cheese: Try Gruyère or pepper jack for a different flavor punch.
• Spice it up: Add a pinch of cayenne or a spoon of hot sauce.
• Go dairy-free: Use coconut cream and vegan cheese, though the texture will change.

Real Talk

There’s a comfort in cooking your own soup. You’re not just making food, you’re taking care of yourself. Even when life feels a bit out of control, standing over a pot of soup, tasting, stirring, adjusting—it grounds you.

I’ve made this soup on days when I felt amazing and days when I didn’t want to do anything. Either way, it feels like home.

Conclusion

You don’t need a fancy kitchen or a long list of ingredients to make something that tastes this good. Just a little time, a bit of patience, and a head of garlic doing its thing in the oven. This soup is comfort in a bowl, and it doesn’t care if you’re eating it in sweats at the kitchen counter or serving it to guests who swear they “don’t do keto.”

What matters is that it’s homemade. You made it. And that means something.

So next time the weather turns, or you just want something warm, creamy, and full of flavor, pull out a pot and roast that garlic. You already know what to do.

And hey, if this soup makes your day better, tell a friend. Or better yet, make a pot and share it with them.

Soup’s always better when someone else gets a bowl too.

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