Keto Broccoli Cheddar Soup
A thick, velvety bowl of keto broccoli cheddar soup with sharp cheese, tender florets, and cream-no flour thickener needed. At just 6.2g net carbs per serving and ready in 35 minutes, it's the cozy, comforting dinner that keeps you firmly in ketosis.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Rich, cheesy, and thickened entirely without flour, this keto broccoli cheddar soup delivers all the cozy comfort of the classic at just 6.2g net carbs per bowl. It comes together in one pot in about 35 minutes-perfect for a weeknight dinner.
Ingredients
- 3 tablespoons butter
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 12 oz), chopped small
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 8 oz sharp cheddar cheese, freshly shredded
- 2 oz cream cheese, softened
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions
- 1
Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened, then stir in the garlic and cook for another 30 seconds until fragrant.
- 2
Add the chopped broccoli and broth. Bring to a simmer, cover, and cook for 10-12 minutes until the broccoli is very tender.
- 3
Use an immersion blender to puree about half the soup for a creamy base while leaving plenty of broccoli pieces intact (or transfer 2 cups to a blender, puree, and return to the pot).
- 4
Reduce heat to low. Stir in the heavy cream, cream cheese, smoked paprika, and nutmeg until the cream cheese fully melts and the soup is smooth.
- 5
Add the shredded cheddar a handful at a time, stirring constantly until melted and silky. Do not let the soup boil, or the cheese may turn grainy.
- 6
Season with salt and pepper to taste, then ladle into bowls and serve hot.
Tips & notes
- Always shred cheese from a block-pre-shredded bags contain anti-caking starch that adds carbs and can make the soup grainy.
- For a thicker soup, simmer uncovered for a few extra minutes before adding the cream and cheese, or puree more of the broccoli.
- Store leftovers in the fridge up to 4 days. Reheat gently over low heat, stirring often; avoid boiling so the cheese stays smooth.
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Frequently asked questions
- How many carbs are in keto broccoli cheddar soup?
- Each serving has 6.2g net carbs (9.2g total carbs minus 3g fiber), 412 calories, 16g protein, and 35g fat. This recipe makes 4 generous servings.
- What makes this broccoli cheddar soup keto without flour?
- Traditional versions use flour or a roux to thicken. Here, pureeing half the broccoli plus cream cheese and heavy cream creates a thick, velvety texture with zero added starch, keeping the net carbs low.
- Can I freeze keto broccoli cheddar soup?
- Cream-and-cheese soups can separate or turn grainy when frozen and thawed. For the best texture, refrigerate and eat within 4 days. If you must freeze it, reheat very gently and whisk well to bring it back together.
