I made a Keto Creamy Broccoli Soup that uses an unexpected pantry swap and simple steps to create a vegetarian, low carb dinner option for fall.

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My favorite fall keto broccoli cheddar soup is creamy, filling and warm. It’s an excellent vegetarian low carb soup perfect for cold days.

I love how a little unsalted butter brings a subtle roundness while sharp cheddar cheese melts into strings that make each spoonful almost silly in the best way. This ain’t the bland diet bowl you hear about, it’s bold and a touch sneaky, you might eat it for dinner then realize youre full and oddly proud.

If you like Keto Broccoli Cheddar or need a Soup On A Cold Day pick, this one will make you curious to try it.

Ingredients

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Broccoli: high in fiber and vitamin C, low carb and very filling
Sharp cheddar adds protein and fat, gives salty tang and melting goodness
Heavy cream brings richness and calories, mostly fat, keeps soup silky smooth
Cream cheese thickens, adds creaminess and a touch tangy smoothness, little protein
Butter gives savory richness, mostly saturated fat so use sparingly if watching cholesterol
Onion and garlic add sweet and savory depth, small carbs, lots of flavor
Vegetable broth gives body without carbs, salt levels vary, so pick low sodium
Xanthan gum thickens with almost zero carbs, use tiny pinch, it’s strong

Ingredient Quantities

4 tablespoons unsalted butter

1 medium yellow onion finely chopped

3 cloves garlic minced

4 cups broccoli florets about 12 to 16 ounces

4 cups low sodium vegetable broth

1 cup heavy cream

4 ounces cream cheese softened

2 cups sharp cheddar cheese freshly shredded about 8 ounces

1 teaspoon Dijon mustard

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon black pepper freshly ground

1/4 teaspoon xanthan gum optional for thicker texture

2 tablespoons chopped chives or green onions for garnish

How to Make this

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1. Get everything ready: soften the 4 ounces cream cheese (microwave 10-15 sec or leave at room temp), shred the 2 cups sharp cheddar, finely chop 1 medium yellow onion, mince 3 cloves garlic, cut broccoli into 4 cups florets, measure 4 cups low sodium vegetable broth and 1 cup heavy cream, and have Dijon, nutmeg, salt, pepper, xanthan gum (optional) and chives ready.

2. Melt 4 tablespoons unsalted butter in a large pot over medium heat. Add the chopped onion and cook 5 to 7 minutes until soft and translucent, stirring now and then so it doesn’t brown.

3. Add the minced garlic and cook about 30 seconds until fragrant, dont let it burn.

4. Add the 4 cups broccoli florets and 4 cups vegetable broth. Increase heat to bring to a simmer, then lower heat and simmer 10 to 12 minutes until the broccoli is very tender.

5. Reduce heat to low and stir in 1 cup heavy cream, the softened cream cheese, 1 teaspoon Dijon mustard and 1/4 teaspoon ground nutmeg. Whisk until the cream cheese mostly melts and the mixture looks smooth, but dont let it boil.

6. Remove pot from heat and puree the soup to your preferred texture: use an immersion blender right in the pot for mostly smooth, or transfer to a blender in batches (cool 5 minutes, fill only half to two thirds, vent the lid and hold the top) if you want it very smooth.

7. Return the pot to low heat and slowly add the 2 cups freshly shredded sharp cheddar, stirring constantly until fully melted and combined. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tasting and adjusting as needed.

8. If you want a thicker, silkier soup, sprinkle up to 1/4 teaspoon xanthan gum evenly while whisking (or mix it into a tablespoon of cold water first) to avoid clumps. Heat gently for a minute or two more, but dont boil or the cheese can separate.

9. Final taste, adjust seasoning (more salt, pepper or a little extra Dijon for brightness), then ladle into bowls and garnish with 2 tablespoons chopped chives or green onions. Reheat leftovers gently on low (add a splash of broth or cream if too thick) and store in the fridge up to 4 days.

Equipment Needed

1. Large heavy bottomed pot (6 qt or bigger) for sauteing and simmering
2. Sharp chef knife and cutting board for chopping onion, garlic and broccoli
3. Box grater for shredding the cheddar (freshly shredded melts way better)
4. Measuring cups and spoons (4 cup, 1 cup, tsp) so you dont guess amounts
5. Wooden spoon or heatproof spatula for stirring the onions and cheese
6. Whisk for smoothing in cream, cream cheese and xanthan gum if using
7. Immersion blender (best) or regular blender (blend in batches, vent the lid)
8. Ladle and bowls for serving, plus a small knife for chopping chives

FAQ

Q: Can I use frozen broccoli instead of fresh?

A: Yes, frozen works fine. You can add it straight from the bag, just cook a few minutes longer until tender. If it makes the soup a bit watery, simmer down a bit more to concentrate the flavor, or blend part of the broccoli to thicken it up.

Q: My soup is too thin how do I thicken it?

A: Simmer it longer to reduce liquid, blend some of the broccoli for body, or whisk in 1/8 to 1/4 teaspoon xanthan gum while simmering to avoid clumps. You can also add a bit more cream cheese but heat gently so the cheeses dont separate.

Q: Can I make this dairy free or lower fat?

A: For dairy free try full fat canned coconut milk and a dairy free cream cheese substitute plus nutritional yeast for cheesiness, but note coconut adds a different flavor and a few more carbs. For lower fat swap heavy cream for half and half or unsweetened almond milk but it wont be as rich or as keto friendly.

Q: How do I stop the cheddar from getting grainy or oily?

A: Don’t add shredded cheese to a roiling boil. Remove from high heat, then stir cheese in gradually. Use freshly shredded cheddar not pre shredded, since pre shredded often has anti caking agents that make it gritty.

Q: Can I freeze this soup and how long will it keep?

A: You can freeze it but cream based soups can change texture. For best results freeze before adding the heavy cream and cheddar, then thaw and stir them in when reheating. Stored in the fridge it keeps 3 to 4 days, in the freezer 2 to 3 months.

Q: Can I use chicken broth or add meat for extra protein?

A: Absolutely, chicken broth works great if you arent keeping it vegetarian. Stir in cooked shredded chicken, bacon or sausage when reheating for extra protein. Just taste and adjust salt since chicken broth can be saltier.

Keto Broccoli Cheddar Soup Recipe Substitutions and Variations

Unsalted butter (4 tbsp): swap for ghee or extra virgin olive oil — ghee gives the same rich flavor, olive oil works if you need dairy free; use about the same amount.
Heavy cream (1 cup): swap for full fat canned coconut milk for a dairy free option, same volume; or use 1/2 cup heavy cream + 1/2 cup cream cheese for a thicker, richer soup.
Cream cheese (4 oz): swap for mascarpone for nearly identical texture, or stir in full fat Greek yogurt off the heat for a tangy touch (add slowly so it doesn’t split).
1/4 tsp xanthan gum (optional): swap for 1/4 tsp guar gum, or skip it and simmer longer then blend the soup for natural thickness.

Pro Tips

1) Shred your own cheddar and let it warm a bit at room temp before adding. Pre-shredded cheese has stuff in it that stops it melting smooth, and cold cheese makes clumps more likely. Also, when you add the cheese, stir in a little hot soup first to bring the cheese up to temp, then add to the pot so it melts evenly.

2) Keep a few tiny broccoli florets aside and stir them in after pureeing if you want some bite. Pureed-only soups can feel flat, so the contrast of little bits makes it more interesting. Dont overdo it though or the soup loses its silkiness.

3) For deeper broccoli flavor, roast or sauté some of the florets first until they get browned spots, then use them in the soup. The caramelized bits add a nutty, savory note that boiling alone wont give you.

4) If you want an ultra-smooth, stable soup, dissolve xanthan in a spoonful of cold water before sprinkling it in and whisk vigorously. Go very light with it; a little goes a long way and too much makes the texture gummy. Also, never boil after the cheese goes in or it can separate, just warm gently.

5) For leftovers, reheat slowly on low and add a splash of broth or cream while warming to get the texture back. Freezing soups with lots of dairy makes them grainy, so if you must freeze, leave out most of the cheese/cream and add fresh when you reheat.

Keto Broccoli Cheddar Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I made a Keto Creamy Broccoli Soup that uses an unexpected pantry swap and simple steps to create a vegetarian, low carb dinner option for fall.

Servings

servings

Calories

685

kcal

Equipment: 1. Large heavy bottomed pot (6 qt or bigger) for sauteing and simmering
2. Sharp chef knife and cutting board for chopping onion, garlic and broccoli
3. Box grater for shredding the cheddar (freshly shredded melts way better)
4. Measuring cups and spoons (4 cup, 1 cup, tsp) so you dont guess amounts
5. Wooden spoon or heatproof spatula for stirring the onions and cheese
6. Whisk for smoothing in cream, cream cheese and xanthan gum if using
7. Immersion blender (best) or regular blender (blend in batches, vent the lid)
8. Ladle and bowls for serving, plus a small knife for chopping chives

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion finely chopped
3 cloves garlic minced
4 cups broccoli florets about 12 to 16 ounces
4 cups low sodium vegetable broth
1 cup heavy cream
4 ounces cream cheese softened
2 cups sharp cheddar cheese freshly shredded about 8 ounces
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
1/4 teaspoon xanthan gum optional for thicker texture
2 tablespoons chopped chives or green onions for garnish

Directions

Get everything ready: soften the 4 ounces cream cheese (microwave 10-15 sec or leave at room temp), shred the 2 cups sharp cheddar, finely chop 1 medium yellow onion, mince 3 cloves garlic, cut broccoli into 4 cups florets, measure 4 cups low sodium vegetable broth and 1 cup heavy cream, and have Dijon, nutmeg, salt, pepper, xanthan gum (optional) and chives ready.
Melt 4 tablespoons unsalted butter in a large pot over medium heat. Add the chopped onion and cook 5 to 7 minutes until soft and translucent, stirring now and then so it doesn't brown.
Add the minced garlic and cook about 30 seconds until fragrant, dont let it burn.
Add the 4 cups broccoli florets and 4 cups vegetable broth. Increase heat to bring to a simmer, then lower heat and simmer 10 to 12 minutes until the broccoli is very tender.
Reduce heat to low and stir in 1 cup heavy cream, the softened cream cheese, 1 teaspoon Dijon mustard and 1/4 teaspoon ground nutmeg. Whisk until the cream cheese mostly melts and the mixture looks smooth, but dont let it boil.
Remove pot from heat and puree the soup to your preferred texture: use an immersion blender right in the pot for mostly smooth, or transfer to a blender in batches (cool 5 minutes, fill only half to two thirds, vent the lid and hold the top) if you want it very smooth.
Return the pot to low heat and slowly add the 2 cups freshly shredded sharp cheddar, stirring constantly until fully melted and combined. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tasting and adjusting as needed.
If you want a thicker, silkier soup, sprinkle up to 1/4 teaspoon xanthan gum evenly while whisking (or mix it into a tablespoon of cold water first) to avoid clumps. Heat gently for a minute or two more, but dont boil or the cheese can separate.
Final taste, adjust seasoning (more salt, pepper or a little extra Dijon for brightness), then ladle into bowls and garnish with 2 tablespoons chopped chives or green onions. Reheat leftovers gently on low (add a splash of broth or cream if too thick) and store in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.