Few foods are comforting like a warm bowl of soup. I like to prepare this Keto Broccoli Cheese Soup recipe on the weekend to have on hand for an energizing meal throughout the week. It is cheesy, creamy, and so satisfying.
Soup is always a comforting meal, and I'm not sure it gets any better than this broccoli soup.
It is cheesy and filling, making it the perfect addition to your low-carb diet.
Give it a try, and I know you will love it as much as I do!
Thickening Broccoli Cheddar Soup Naturally
This Keto Broccoli Cheese Soup recipe is so rich and so creamy.
The secret? The addition of cream cheese increases the decadence factor and helps create a thick soup without needing any additional thickeners.
This is a great way to keep your broccoli soup keto in a way that doesn't require ingredients that you probably don't already have in your pantry and fridge.
I think you will agree that this keto-fied soup is so much better than the original.
Ingredients for Making Low Carb Broccoli Cheese Soup
- Butter: I recommend using unsalted butter.
- Onion: Either yellow or white onion will work in this recipe. Red onion will work, but it will impact the overall color when you blend the soup.
- Celery: If you don't have celery, you can use celery salt in place of the salt.
- Garlic: You can use ½ teaspoon of garlic powder in place of the broccoli.
- Broccoli: I prefer fresh broccoli, but frozen broccoli florets may also be used.
- Broth: For the fullest flavor in this keto broccoli soup, I recommend using homemade broth. I make my Instant Pot Chicken Bone Broth at least once a week. If you are short on time, purchased chicken broth works just fine.
- Cream Cheese: Make sure you use full fat.
- Seasonings: Smoked paprika, salt, and pepper add just the right amount of flavor.
- Heavy Cream: If you are not keto, you could use half and half if you prefer.
- Cheese: I used all cheddar in this keto cheese soup, but you can mix it up if you like. Gruyere, mozzarella, and havarti would work as well.
- Vinegar: While it may seem like an odd ingredient, vinegar adds just a touch of acid that I love. Lemon juice would be a great substitution.
Variations
- Add 1 tablespoon of hot sauce or ¼ teaspoon cayenne pepper for an extra kick.
- To brighten the soup, finish with a squeeze of fresh lemon juice.
- Substitute cauliflower for half of the broccoli.
- Use smoked gouda or gruyere cheese for half of the cheddar.
- If you prefer a thicker soup, add in ½ teaspoon xanthan gum.
Serving Suggestions
- A side salad with a vinegar-based dressing
- Keto-friendly bread
- Steak or grilled chicken
- A chaffle
Toppings for Keto Broccoli Cheese Soup
- Shredded Cheese
- Cooked and Crumbled Bacon
- Sour Cream
- Parsley or chives
As an amazon associate, I earn from qualifying sales.
Frequently Asked Questions
Absolutely! Broccoli is an excellent addition to any low-carb or keto diet.
One cup of chopped broccoli has 3.34 grams of net carbs, making it a great way to add some green to your plate and keep your carb count down. (Source)
In most cases, no, because the carbs in broccoli cheddar soup are too high for a keto diet.
As an example, Panera's Broccoli Cheese Soup has 19g carbs per cup, and Campbell's has 16g carbs.
Even most homemade recipes are thickened with flour, which makes them a no-go for a ketogenic diet.
This homemade Keto Cream of Broccoli Soup is perfect for your keto diet, though! With just four net carbs a serving, this is one you can make again and again with no guilt.
There are several ways to make your soup thicker. In this recipe, I've used cream cheese, cheese, and pureed broccoli to thicken the soup. I have found that this makes it thick enough.
If you prefer a thicker soup, feel free to add in ¼ to ½ teaspoon of xanthan gum. Make sure you go slow because a little goes a long way - this low-carb broccoli cheese soup recipe can get too thick quickly if you use too much.
Yes! It works fine. Just make sure that you thaw it and drain any excess water.
The only keto-friendly brand that I have found is Kettle u0026 Fire. It is tough to find in stores, but you can get it from Amazon.
I have tried it, and while it isn't as good as homemade, it is tasty,, and I try to keep it in my pantry at all times. It has saved me when the fridge and freezer are bare, and the only thing I am seeing is my kids' snacks.
Tools Needed to Make Keto Broccoli and Cheese Soup
As an Amazon Associate, I Earn From Qualifying Sales
- Blender or an Immersion Blender
- Instant Pot or Large Pot
Storage
This keto-friendly broccoli cheese soup can be stored in a sealed container in the refrigerator for up to four days.
Can I Freeze This Recipe?
Absolutely. I photographed this recipe after freezing it because it unexpectedly rained the day I was going to shoot.
Make sure that you let it cool down completely first and store it in a sealed container for up to two months. This makes it perfect for meal prep!
How to Make Keto Broccoli Cheese Soup
Stovetop
First, start by melting your butter in a saucepan over medium heat.
Add the onion and celery, and cook for 5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
Add the broccoli, broth, cream cheese, and seasonings.
Simmer for about 9 minutes, or until the broccoli is tender.
Transfer half of the soup mixture to the blender and puree.
Return to the pan, and stir in the heavy cream.
Add the cheese, and cook until the cheese is melted, about 5 minutes.
Stir in the vinegar. Taste, and season with salt and pepper.
Serve with your favorite toppings.
Instant Pot Keto Broccoli Cheddar Soup
First, set your Instant Pot or electric pressure cooker to medium saute.
Melt the butter, and then add the onion and celery. Cook for 5 minutes, until tender.
Stir in garlic, and cook for another 30 seconds.
Add the broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
Secure the lid and set to high pressure for 2 minutes.
Allow the pressure to release naturally for 5 minutes, and then do a quick release.
Open the lid carefully and transfer half of the mixture to a blender and puree until smooth.
Return to the pot and stir in the heavy cream and cheese and cook over medium saute until the cheese is melted.
Stir in the vinegar and season to taste with salt and pepper.
How to Make Smooth Broccoli Cheese Soup
If you would like for your soup to be smooth, simply puree all of it before adding the cream and cheese. You can do this in batches in a blender, or use an immersion blender.
More Comfort Food Recipes to Try
- Keto Mushroom Soup is rich, creamy, and SO delicious! Once you make this easy recipe, you will never go back to canned again.
- When you are craving a delicious, cheesy casserole that comes together in a flash, this Keto Cheeseburger Casserole fits the bill.
- This Keto Beef Stroganoff is quite simply the best beef stroganoff recipe - low carb or not - ever!
Don't miss my Keto Broccoli Cheese Soup Web Story.
Keto Broccoli Cheese Soup
Ingredients
- 2 tablespoons unsalted butter
- ½ cup diced onion
- 1 celery stalk diced
- 1 teaspoon minced garlic
- 1 pound broccoli chopped
- 3 cups bone broth or chicken broth
- 6 ounces cream cheese
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 cup heavy cream
- 8 ounces shredded cheddar cheese
- 2 teaspoons white wine vinegar
Instructions
Stovetop Instructions
- Melt butter in a saucepan over medium heat.
- Add onion and celery and cook for 5 minutes, until tender.
- Stir in garlic and cook for 30 more seconds.
- Add broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
- Cover and simmer for 8 to 10 minutes, until the broccoli is tender.
- Carefully transfer half of the soup mixture to a blender and puree.
- Return to the pan, and stir in heavy cream.
- Add cheese and cook until the cheese melts about 3 to 5 minutes.
- Stir in vinegar and taste. Add salt and pepper if desired.
Instant Pot Instructions
- Set your Instant Pot to saute, and melt butter over medium heat.
- Add onion and celery and cook for 5 minutes, until tender.
- Stir in garlic and cook for 30 more seconds.
- Add broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
- Secure the lit and seal.
- Select Pressure Cook and set the cooking time for 2 minutes at high pressure.
- When the time is up, allow the pressure to release for 5 minutes and then do a quick release.
- Carefully open up the pot and change the setting to sauté.
- Carefully transfer half of the soup mixture to a blender and puree. Return to the pot.
- Stir in heavy cream, and add cheese. Cook, often stirring, until the cheese melts.
- Stir in vinegar and taste. Add salt and pepper if desired.
Nutrition
More Low Carb Soup Recipes to Try
- This Italian Sausage Soup takes just 25 minutes to cook and is perfect for meal prep.
- If you like bold flavors and lots of spice, you will love this Keto Tortilla Soup.
- Low Carb Chicken Fajita Soup is creamy, cheesy, and SO delicious!
Deb Cormier
What is the purpose of the vinegar..it seems a bit odd?
Wendy Polisi
Most savory recipes benefits from a touch of acid - just for a little flavor pop. Lemon juice would work well too - or you can leave it off entirely.
Carol L
Can't wait to try this in my I.P. When using frozen broccoli, is it 16 ounces?
Wendy Polisi
Yes - 16 ounces is what I would use. Enjoy!
Wynds
Just made this in my Ninja Foodie. Super easy, super fast and super yummo! Will be added to our list of fav soups.
Debbye
Recipe was delicious. We thought it needed a little heat so I added some cayenne pepper
Wendy Polisi
I am so glad you enjoyed it!