There’s nothing better than a big bowl of creamy keto Broccoli Cheese Soup whenever you’re craving something hearty, cheesy, creamy, and full of flavor.
As a working chef, I had to create a version of broccoli soup that didn’t include processed cheese, which is the main ingredient in many recipes.
After gallons and gallons of soup, I finally struck upon the magic of creating the PERFECT creamy, hearty, and delicious Broccoli Cheese Soup, and I’m going to share it with you.
The secret is three cheeses and one ingredient you don’t normally find in broccoli soup – read more to see how you can make the BEST broccoli soup on the planet!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
What You Need to Make Keto Broccoli Cheese Soup
- A large pot with lid
- Cutting board – do yourself a favor and use a dishwasher safe cutting board. They make clean up so much easier!
- Sharp knife – I love Henckels! They offer amazing quality for the value
- Immersion blender – This is so much easier to use than a regular blender, but that’ll work too.
- Cheese grater – I prefer the non-box grater kind. They are so much easier to use without the cheese clumping inside.
- Measuring cup
- Measuring spoons
Ingredients to Make This Keto Broccoli Soup Recipe
- Fresh broccoli
- Chicken broth – use this recipe for Bone Broth or buy the low-sodium kind
- Heavy whipping cream
- Fresh garlic or garlic powder
- Cream cheese
- Parmesan cheese
- Dijon mustard
- Cooking oil
How to Make Creamy Broccoli Soup
- Sautee the onion and garlic in a touch of oil.
- Add the broccoli and chicken broth and simmer until the broccoli is very soft.
- Puree with your immersion blender.
- Add the heavy whipping cream, cream cheese, and Dijon mustard and heat through.
- Add the cheddar and Parmesan and stir until melted.
- Grab a spoon and dig in!
Chef Jenn’s Tips
- If you’re using broccoli stems and not just florets, cook the stems for 10 minutes before adding the florets. They cook much more quickly.
- The softer your broccoli is before pureeing, the creamier your soup will be.
- To test if your broccoli is soft enough for pureeing, poke it a few times with a fork – there should be no resistance.
- Use a good-quality old cheddar for the best cheesy flavor.
- Don’t boil the soup once the cheddar and Parmesan have been added. Those cheeses don’t like that kind of heat and they can separate, making your soup appear grainy.
- If your cheese does separate, use the immersion blender again to puree it and it should become smooth and creamy again.
What to Serve With Keto Broccoli Cheese Soup
This soup is so hearty and so filling, you don’t need much with it! Nibble on some crackers or opt for a bowl of salad with your meal. You can also go for a classic soup and sandwich combo with this French Dip Chaffwich!
Is This Soup Freezer Friendly?
Yes! Simply prepare the soup and then chill it in the fridge overnight or for a few hours.
Package it in individual size servings (or however much you need) in an air-tight container and freeze for up to three months.
To reheat, thaw fully in the fridge. Then heat it slowly on the stove or in the microwave taking care not to boil the soup. Remember, cheddar doesn’t like to be boiled! If your soup looks grainy because it boiled, use the immersion blender and it should get creamy again.
Yes! A cup of chopped broccoli has about 6 carbs and 2.5 grams of fiber, giving it 3.5 net carbs per cup. A great keto choice!
There are XX carbs and XX net carbs in each serving of this soup.
It is very similar, but Panera’s broccoli cheese soup version isn’t keto or low-carb – this one is!
LIke This? Also Try:
Step By STep Process
Thick, rich, creamy, and well-balanced, this keto Broccoli Cheese Soup is a delicious meal anytime of the year!
- 1 tbsp butter
- 1/4 cup onion, sliced
- 1 clove garlic, minced
- 8 cups broccoli florets
- 2 1/2 cups low sodium chicken broth
- 1 cup heavy whipping cream
- 4 ounces cream cheese
- 2 tbsp Parmesan cheese
- 1 cup sharp cheddar, shredded
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- Sautee the onion and garlic in the butter in a pot large enough to hold all the broccoli.
- When tender (about 3-4 minutes) add the broccoli florets and chicken broth. Simmer about 15 minutes until the broccoli is super tender but not mushy.
- Puree the broccoli and liquid with an immersion blender or your blender.
- Add the heavy whipping cream and cream cheese. Heat through until simmering. Turn off the heat.
- Remove the pot from the heat and add the shredded cheddar, Parmesan, and Dijon mustard. Stir until creamy and smooth. Do not boil the cheese!
- If too thick, add a splash more cream.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 cup
Amount Per Serving: Calories: 475Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 107mgSodium: 568mgCarbohydrates: 14gNet Carbohydrates: 10gFiber: 4gSugar: 7gProtein: 14g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.
Want even more keto deliciousness? Check out these keto soups & chowders, or dig in to 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.