Go Back
Keto Broccoli Cheese Soup

Keto Broccoli Cheese Soup

Indulge in the ultimate comfort food with this Keto Broccoli Cheese Soup, a rich and velvety soup that’s both incredibly satisfying and perfectly aligned with your low-carb lifestyle. This recipe transforms simple ingredients into a gourmet experience without the carbs, making it your new go-to for a healthy and delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time (up to) 40 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (about 1 large head or 2 small heads)
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 cup heavy cream
  • 1 ½ cups shredded sharp cheddar cheese (or a blend of cheddar and Gruyere)
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon black pepper, or to taste
Optional for garnish: extra shredded cheese, cooked bacon crumbles, chives

Equipment

  • Large pot or Dutch oven
  • Immersion blender

Method
 

  1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Be careful not to brown the onion, as this can affect the soup's color and flavor.
    1 tablespoon olive oil or butter, 1 medium yellow onion, finely chopped
  2. Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it. Burnt garlic can impart an unpleasant bitter taste to the soup.
    2 cloves garlic, minced
  3. Add the broccoli florets and the chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10–15 minutes, or until the broccoli is very tender. The tenderness of the broccoli is crucial for achieving a smooth and creamy soup texture.
    4 cups broccoli florets (about 1 large head or 2 small heads), 4 cups low-sodium chicken broth or vegetable broth
  4. Once the broccoli is tender, carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. For a super smooth soup, blend thoroughly. For a slightly chunkier texture, blend for a shorter time. If you don't have an immersion blender, you can transfer the soup in batches to a standard blender, being extremely cautious when blending hot liquids. Ensure the lid is not completely sealed and vent it to allow steam to escape.
  5. Return the pot to low heat. Gradually stir in the shredded cheddar cheese, a handful at a time, stirring continuously until each addition is melted and fully incorporated. Continue this process until all the cheese is melted and the soup is smooth and creamy. Avoid high heat at this stage, as overheating can cause the cheese to separate and become oily.
    1 ½ cups shredded sharp cheddar cheese (or a blend of cheddar and Gruyere)
  6. Stir in the salt and black pepper to taste. Adjust seasoning as needed. Ladle the hot Keto Broccoli Cheese Soup into bowls and serve immediately. Garnish with extra shredded cheese, crispy bacon crumbles, or fresh chives if desired.
    ¼ teaspoon salt, or to taste, ⅛ teaspoon black pepper, or to taste

Notes

Refrigerate in an airtight container for up to 3-4 days. Freeze in freezer-safe containers for up to 2-3 months.