Keto Broccoli Cheddar Soup

Keto Broccoli Cheddar Soup – Easy & Cozy Fall Special

ByBella Skye
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Keto Broccoli Cheddar Soup

Keto broccoli cheddar soup is the kind of recipe that proves comfort food does not need flour, potatoes, or starch to feel rich and satisfying. When made correctly, this soup is thick, creamy, and deeply savory with tender broccoli, melted sharp cheddar, and a silky broth that coats the spoon. It tastes indulgent but fits perfectly into a low carb lifestyle.

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As a chef, I look at this dish as a lesson in technique rather than ingredients. You are not relying on flour or cornstarch to thicken the soup. Instead, you build body from slow cooked vegetables, proper cheese selection, and controlled heat. The result is a Broccoli Cheese Soup No Flour that still feels luxurious.

People love Keto Broccoli Cheddar Soup because it checks every box. It is warm, filling, family friendly, and easy to prep ahead. It also adapts well to different cooking methods. You can make a stovetop version, a Low Carb Broccoli Cheese Soup Crockpot version for busy days, or even a Keto Broccoli Soup Instant Pot option when time is tight.

If you have ever missed the classic café style version like Keto Panera Broccoli And Cheese Soup, this homemade recipe will give you the same creamy comfort with better ingredients and far fewer carbs.

Why You’ll Love This Recipe

This soup is built with real kitchen logic. Every ingredient has a purpose and every step improves flavor or texture.

  • First, the flavor is layered. Instead of dumping everything into one pot, you sauté onions and garlic to release sweetness, toast the broccoli lightly to deepen its taste, then slowly melt cheese into a stabilized cream base. This gives you a soup that tastes complex, not flat.
  • Second, the texture is controlled. Many low carb soups turn thin or greasy. Here, the combination of heavy cream, cream cheese, and properly melted cheddar creates a naturally thick body. That is what makes it a truly Creamy Keto Broccoli Cheddar Soup without any starch.
  • Third, it is practical. This Easy Keto Broccoli Cheese Soup reheats beautifully and can be stored for days. The flavors actually improve overnight.
  • Fourth, it fits multiple tools. You can prepare it on the stove, in a slow cooker for a Low Carb Broccoli And Cheese Soup, or use pressure cooking for a Keto Broccoli Cheese Soup Instant Pot version. One recipe, many methods.
  • Finally, it feels like real food. It is not a substitute meal. It is simply a well made Keto Cheese And Broccoli Soup that happens to be low carb.
Keto Broccoli Cheddar Soup

Preparation and Cooking Time, also serving

  • Prep time 15 minutes
  • Cooking time 30 minutes
  • Total time 45 minutes
  • Servings 6 generous bowls

This makes enough for a family dinner or several meal prep portions for the week.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 5 cups fresh broccoli florets, chopped small
  • 2 cups broccoli stems, peeled and diced
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup mozzarella cheese, freshly grated
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 half teaspoon paprika
  • 1 quarter teaspoon nutmeg
  • 1 teaspoon Dijon mustard
  • Optional chopped parsley for garnish

Substitution notes

  • Frozen broccoli can replace fresh broccoli. Thaw and drain well first.
  • Vegetable broth works for a vegetarian version.
  • Monterey Jack or Colby can replace mozzarella for extra melt.
  • For dairy lighter texture, use half heavy cream and half unsweetened almond milk.
  • For deeper flavor, add a pinch of white pepper or cayenne.
Keto Broccoli Cheddar Soup

Step by Step Instructions

hot soup

Step 1: Build the flavor base

Place a heavy bottomed pot or Dutch oven over medium heat. Add butter and olive oil. Once melted, add the diced onion with a small pinch of salt. Cook slowly for 5 to 7 minutes. You want the onions soft and translucent, not browned. This gentle cooking draws out sweetness and creates the backbone of your soup. Add garlic and cook for 30 seconds just until fragrant.

hot soup

Step 2: Cook the broccoli

Add chopped broccoli florets and stems to the pot. Stir well so they are coated in the fat and aromatics. Cook for about 3 to 4 minutes. This quick sauté slightly roasts the broccoli and removes any raw grassy taste. It also intensifies the green flavor that makes Keto Broccoli Cheddar Soup taste fresh instead of boiled.

hot soup

Step 3: Add broth and simmer

Pour in the broth. The liquid should just cover the vegetables. If needed, add a splash more. Bring to a gentle simmer, not a rolling boil. Cover and cook for 12 to 15 minutes until the broccoli is very tender. You should be able to mash it easily with a spoon. Tender vegetables are key because they blend smoothly later and naturally thicken the soup.

hot soup

Step 4: Blend for texture

Use an immersion blender directly in the pot. Blend part of the soup while leaving some chunks for texture. If you prefer very smooth soup, blend more. If you like it rustic, blend less. This step controls thickness without flour, keeping it truly Low Carb Broccoli And Cheese Soup.

hot soup

Step 5: Add cream and cream cheese

Lower the heat to medium low. Stir in the heavy cream and softened cream cheese. Whisk until the cream cheese completely dissolves. This creates a stable, creamy base that helps the cheddar melt smoothly later without separating. Keep the soup below a boil from this point forward.

hot soup

Step 6: Melt the cheese slowly

Add cheddar and mozzarella one handful at a time. Stir continuously and let each addition melt before adding more. Adding cheese gradually prevents clumping and keeps your Creamy Keto Broccoli Cheddar Soup silky instead of stringy. Season with salt, pepper, paprika, nutmeg, and Dijon mustard. Taste and adjust.

hot soup

Step 7: Final simmer

Let the soup gently simmer for 3 to 5 minutes. It should thicken slightly and coat the back of a spoon. If it becomes too thick, add a splash of broth or cream. If too thin, simmer uncovered for a few minutes more. Serve hot.

How to Serve

Presentation matters even for a simple soup.

  • Ladle into warm bowls to keep it hot longer.
  • Top with extra shredded cheddar or crispy bacon bits.
  • Add a small spoonful of sour cream or heavy cream swirl.
  • Sprinkle chopped parsley or chives for color contrast.
  • Serve with keto garlic bread, almond flour biscuits, or a simple green salad.
  • For a heartier meal, pair with grilled chicken or roasted sausage on the side.

If you are recreating a café style Keto Panera Broccoli And Cheese Soup experience, serve it in a bread bowl made from low carb bread or alongside toasted keto rolls.

Additional Tips

  • Always grate your own cheese. Pre shredded cheese contains anti caking powders that prevent smooth melting.
  • Keep the heat low once dairy is added. High heat can cause separation and grainy texture.
  • Cut broccoli small for even cooking and better blending.
  • Let the soup rest for 5 minutes before serving so flavors settle.
  • Taste at the end and adjust salt carefully because cheese already adds saltiness.
  • For extra depth, sauté a few mushrooms with the onions.

These small details are what separate average soup from a restaurant quality Easy Keto Broccoli Cheese Soup.

Keto Broccoli Cheddar Soup

Recipe Variations

  • Spicy version
    Add diced jalapeños and a pinch of cayenne for a gentle heat that balances the cheese.
  • Chicken version
    Stir in shredded rotisserie chicken to turn it into a complete meal with extra protein.
  • Bacon cheddar version
    Cook chopped bacon first, remove it, then use the fat to sauté the onions. Stir bacon back in at the end.
  • Slow cooker method
    For a Low Carb Broccoli Cheese Soup Crockpot style, add all ingredients except dairy and cheese. Cook on low for 4 hours. Blend, then stir in cream and cheese until melted.
  • Pressure cooker method
    For Keto Broccoli Cheese Soup Instant Pot or Keto Broccoli Soup Instant Pot, pressure cook broth, vegetables, and aromatics for 5 minutes. Release pressure, blend, then add dairy and cheese on sauté mode.

Freezing and Storage

  • Refrigerate leftovers in an airtight container for up to 4 days
  • Reheat gently on the stove over low heat while stirring
  • Add a splash of broth or cream if thickened
  • Freeze in portion sized containers for up to 2 months
  • Thaw overnight in the fridge before reheating
  • Avoid boiling after reheating to keep cheese smooth

Nutritional Information

Approximate per serving

  • Calories 420
  • Protein 17 grams
  • Fat 35 grams
  • Carbohydrates 8 grams
  • Fiber 2 grams
  • Net carbs 6 grams

These numbers make this Keto Broccoli Cheddar Soup ideal for a low carb or ketogenic diet while still being very filling.

Final Words

Cooking at home should feel empowering, not complicated. This Keto Broccoli Cheddar Soup shows how a few simple ingredients, treated with care, can create something that tastes luxurious. You are not relying on shortcuts or packaged mixes. You are building flavor step by step, just like a professional kitchen would.

Once you make it yourself, you will notice how much better it tastes than store bought versions. The broccoli is fresher, the cheese melts smoother, and you control every ingredient. That control is what makes homemade food healthier and more satisfying.

Keep this recipe in your regular rotation. It works for busy weeknights, cozy weekends, and even meal prep. After one bowl of this Creamy Keto Broccoli Cheddar Soup, you will see that low carb cooking can still be warm, rich, and deeply comforting.

FAQ’s

The thickness comes from blended broccoli, cream cheese, heavy cream, and slowly melted cheddar. These create a natural creamy body without starch.

You can try coconut cream and dairy free cheese alternatives, but the texture will be different and less creamy.

Yes. Thaw and drain well before cooking to prevent watery soup.

Very good. The flavors improve after a day in the fridge and it reheats well.

Keep the heat low and add cheese gradually while stirring. Never boil after cheese is added.

Keto Broccoli Cheddar Soup - Easy & Cozy Fall Special
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Keto Broccoli Cheddar Soup – Easy & Cozy Fall Special

Recipe by Bella SkyeCourse: Soup Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

420

kcal

Ingredients

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely diced

  • 3 cloves garlic, minced

  • 5 cups fresh broccoli florets, chopped small

  • 2 cups broccoli stems, peeled and diced

  • 4 cups chicken broth or vegetable broth

  • 1 cup heavy cream

  • 4 ounces cream cheese, softened

  • 2 cups sharp cheddar cheese, freshly grated

  • 1 cup mozzarella cheese, freshly grated

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 half teaspoon paprika

  • 1 quarter teaspoon nutmeg

  • 1 teaspoon Dijon mustard

  • Optional chopped parsley for garnish

Directions

  • Place a heavy bottomed pot or Dutch oven over medium heat. Add butter and olive oil. Once melted, add the diced onion with a small pinch of salt. Cook slowly for 5 to 7 minutes. You want the onions soft and translucent, not browned. This gentle cooking draws out sweetness and creates the backbone of your soup. Add garlic and cook for 30 seconds just until fragrant.
  • Add chopped broccoli florets and stems to the pot. Stir well so they are coated in the fat and aromatics. Cook for about 3 to 4 minutes. This quick sauté slightly roasts the broccoli and removes any raw grassy taste. It also intensifies the green flavor that makes Keto Broccoli Cheddar Soup taste fresh instead of boiled.
  • Pour in the broth. The liquid should just cover the vegetables. If needed, add a splash more. Bring to a gentle simmer, not a rolling boil. Cover and cook for 12 to 15 minutes until the broccoli is very tender. You should be able to mash it easily with a spoon. Tender vegetables are key because they blend smoothly later and naturally thicken the soup.
  • Use an immersion blender directly in the pot. Blend part of the soup while leaving some chunks for texture. If you prefer very smooth soup, blend more. If you like it rustic, blend less. This step controls thickness without flour, keeping it truly Low Carb Broccoli And Cheese Soup.
  • Lower the heat to medium low. Stir in the heavy cream and softened cream cheese. Whisk until the cream cheese completely dissolves. This creates a stable, creamy base that helps the cheddar melt smoothly later without separating. Keep the soup below a boil from this point forward.
  • Add cheddar and mozzarella one handful at a time. Stir continuously and let each addition melt before adding more. Adding cheese gradually prevents clumping and keeps your Creamy Keto Broccoli Cheddar Soup silky instead of stringy. Season with salt, pepper, paprika, nutmeg, and Dijon mustard. Taste and adjust.
  • Let the soup gently simmer for 3 to 5 minutes. It should thicken slightly and coat the back of a spoon. If it becomes too thick, add a splash of broth or cream. If too thin, simmer uncovered for a few minutes more. Serve hot.

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