Keto Broccoli Cheese Soup (Three Real Cheeses, No Processed Cheese)

Most broccoli cheese soup recipes lean on processed cheese, and as a working chef, that never sat right with me. Keto broccoli cheese soup uses three real cheeses instead, cheddar, Parmesan, and cream cheese working together.

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There is also one ingredient in here you would not expect to find in a broccoli cheese soup, Dijon mustard, and it makes a real difference in the final flavor.

If you are using broccoli stems along with the florets, cook the stems for about 10 minutes first, they take longer to soften.

Chef Jenn’s Take on Broccoli Cheese Soup

Boiling the soup once the cheddar and Parmesan are stirred in is the mistake to avoid, both cheeses turn grainy if you push the heat too far.

The broccoli needs to be really soft before pureeing, poke it with a fork and there should be no resistance, that softness gives you the creamiest final texture. Puree with an immersion blender or a regular blender, then add the cream and cream cheese, heating through before turning the heat off completely. Only then stir in the cheddar, Parmesan, and Dijon mustard, until smooth. If it does separate anyway, the immersion blender can bring it right back together. Add a splash more cream if the soup ends up thicker than you want.

Use a good quality aged or sharp cheddar for the best flavor, it makes a real difference in a soup this simple.

If using broccoli stems along with the florets, cook the stems for about 10 minutes before adding the florets, they take noticeably longer to soften. One reader used garden broccoli leaves and stems for this and froze a big batch, her kids ask for it by name whenever it comes out of the freezer.

What You’ll Love About Broccoli Cheese Soup

• Freezes beautifully, a favorite for kid-approved leftover lunches.
• Three real cheeses, no processed cheese, for genuinely better flavor.
• Thick and creamy, with a secret ingredient that sets it apart.

Ingredients

• Broccoli – Fresh florets, or stems and florets together. Stems need extra cook time.
• Chicken broth – Homemade bone broth adds real depth, or use low-sodium store-bought.
• Onion and garlic – Diced and minced.
• Butter – For sauteing.
• Heavy whipping cream – Full fat.
• Cream cheese – Full fat.
• Sharp cheddar cheese – Good quality, aged for the best flavor.
• Parmesan cheese – Grated.
• Dijon mustard – The unexpected ingredient that makes a real difference here.

How to Make Broccoli Cheese Soup

Scroll down for the full recipe card with exact measurements and printable instructions.

Saute the onion and garlic in the butter in a pot large enough to hold all the broccoli.

Once tender, about 3 to 4 minutes, add the broccoli and chicken broth. Simmer about 15 minutes, until the broccoli is very soft but not mushy.

Puree the broccoli and liquid with an immersion blender or a regular blender.

Add the heavy cream and cream cheese. Heat through until simmering, then turn off the heat.

Remove from the heat and add the shredded cheddar, Parmesan, and Dijon mustard. Stir until creamy and smooth, without boiling. If too thick, add a splash more cream.

Make It A Meal

This soup is hearty enough on its own, but nibble on some Cheesy Keto Crackers, or serve alongside a Cobb Salad. For a classic soup and sandwich combo, French Dip Chaffwich is a great pairing.

Storage

Chill in the fridge overnight or for a few hours, then portion into individual servings in an airtight container and freeze for up to 3 months. Thaw fully in the fridge, then reheat slowly on the stovetop or in the microwave, taking care not to boil it.

Frequently Asked Questions

Want even more keto deliciousness? Check out these keto soups & chowders, or dig into a big and meaty dish like Sausage Parmigiana. There’s plenty more to love, like keto egg bites, and casseroles like king ranch chicken. Keto corned beef hash is another tasty pick.