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Keto Broccoli Cheddar Soup Recipe

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Keto Broccoli Cheddar Soup is an easy yet hearty recipe using broccoli, cheese, chicken broth, and other pantry staples.

Quick, delicious, and perfect for those chilly winter nights! Soup in under 25 minutes.

Keto Broccoli Cheddar Soup

As a medical assistant, our clinic had a go-to for ordering food. I don’t know if all clinics love Panera Bread, but ours did.

Even the pharmaceutical reps would order every meal or treat from PB. During this time, I ate a lot of sandwiches and Panera’s broccoli cheddar soup.

Thankfully, I love the food. When I’m not on the keto diet, I will eat almost everything on the menu.

My love for Panera Bread soups inspired this keto broccoli soup recipe! If you’re like me and make large batches of soup, check out this post on How To Store Soups and Stews.

Low Carb Broccoli Cheese Soup Ingredients

  • Fresh broccoli florets: These are the main vegetable component of the soup and provide a good source of vitamins and minerals. It’s important to use fresh broccoli for the best taste and texture. You’ll need four cups of broccoli florets.
  • Olive oil: One tablespoon to sauté the onion and garlic, providing a healthy source of monounsaturated fats.
  • Butter: One tablespoon of richness and flavor to the soup.
  • Red onion: Provides flavor and aromatics to the soup, adding a slightly sweet and pungent taste. We will use 1/2 cup and you can choose the onion of your choice. I usually prefer sweet onions.
  • Chicken broth: Provides the soup’s liquid base and helps build flavor. 4 1/2 cups of full sodium (organic when possible). You can also use vegetable broth if you prefer.
  • Heavy whipping cream: Adds richness and creaminess to the soup, contributing to its indulgent texture. Today we are adding 1 cup of whipping cream.
  • Minced garlic: Adds depth of flavor to the soup and enhances the savory taste. Two teaspoons of fresh minced garlic.
  • Shredded cheddar cheese: Provides the cheddar flavor in the soup and helps to thicken the liquid. Two cups of cheddar, I prefer sharp cheddar cheese, but some people don’t like the tangy taste. Try cream cheese for a creamy twist on the classic recipe! You can purchase pre-shredded cheese to save time.
  • Dried basil: A dried herb that adds flavor and aroma to the soup. You’ll need one teaspoon.
  • Salt and black pepper: Used to season the soup to taste, balancing the flavors and bringing out the best in each ingredient. Use as much or as little as you like. Sometimes I hold off on adding this while cooking so each person can choose how much to use when it’s served.
  • Xanthan gum (optional): A gluten-free thickener that can help thicken the soup but is unnecessary for the recipe.

You can find all of our Keto Soup recipes here. If you’re new to the keto diet, check out our crash course, Keto 101.

Keto Broccoli Cheddar Soup Directions

1. Start by heating a little oil (olive or avocado oil) and melting butter in a deep pot or skillet over medium-high heat. I hate doing dishes, so I always use the soup pot from start to finish.

2. Once the oil is hot, you will add your red onions and cook for 2-3 minutes until they start to soften. If you have extra time, cook your onions on low until they caramelize before adding your next ingredient. This gives the onions a sweeter taste.

minced garlic in a teaspoon

3. When your onions are ready, add your minced garlic and cook for Add the minced garlic 30 more seconds, stirring often.

chicken broth being poured over broccoli

4. Now, you can toss in your fresh broccoli florets and mix them around in the garlic and onion mixture until they are well coated. Then add the chicken broth. Again if you have the time before adding the liquid, you can lightly brown the broccoli. This is a personal taste preference, of course.

5. Once you have your “soup” started, you can add the dried basil and salt and pepper to taste. As mentioned above, I leave mine out and let my guests decide how much they want to use. This can also be important if you serve someone trying to track their sodium intake.

broccoli soup in a pot

6. Bring the mixture to a low boil, and cook down the broccoli until it is very tender.

7. Use a potato masher, an immersion blender, or food processor to break the broccoli into small pieces. I find that a blender usually works best for a creamy texture but use what you have.

heavy cream being added to broccoli cheddar soup mixture

8. Turn the heat down to medium heat and mix the heavy whipping cream and the shredded cheddar cheese. Stir to combine until the cheese has melted. Make sure the soup is NOT boiling when you add the dairy products.

wood spoon sitting in a pot of broccoli cheese soup
shredded cheese being poured into a pot of veggie and cheddar soup

9. Continue to cook down the soup on low heat until the liquid has reached your desired consistency. If needed, sprinkle a small amount of xanthan gum on the soup to help thicken it further.

spoonful of broccoli cheddar soup over bowl

Cooking Notes

Try this recipe with different cheeses if you want to mix it up! Cream cheese, Colby jack, pepper jack, or mild cheddar.

Throw everything in a slow cooker (except heavy cream and cheese) and let it cook until you’re ready to blend it up. Then place it in a pot and add cream and cheese. You can probably also make this in an instant pot, but I won’t lie; they scare me. I’m no help there!

For a thick soup, you can add xantham gum or more broccoli.

Store leftovers in the fridge in an airtight container. I don’t like freezing soups, but you can if you like.

Keto Broccoli Cheese Soup Recipe Nutrition

This cheesy soup is perfect for the ketogenic diet because it’s low in calories, high in fat, and has moderate protein.

Makes eight servings
6 Net carbs/serving

Calories: 291 kcal
Fat: 24 grams
Sodium: 793 mg
Protein: 10 grams
Net Carbs: 6 grams of net carbs

Printable Homemade Broccoli Cheddar Soup Recipe Card

Yield: 8 Servings

Keto Broccoli Cheddar Soup

Keto Broccoli Cheddar Soup

Keto Broccoli Cheddar Soup is a comforting and flavorful soup perfect for a chilly day.

This low-carb version of the classic soup swaps out high-carb ingredients like flour and potatoes for healthier alternatives, making it an excellent option for those following a keto or low-carb lifestyle.

The soup features tender broccoli florets simmered in a rich and creamy broth made from heavy cream and chicken broth and is loaded with cheddar cheese for a delicious and savory flavor.

This recipe is easy to make and can be prepared in 30 minutes, making it a perfect option for a quick and satisfying weeknight dinner. Enjoy this Keto Broccoli Cheddar Soup alone, or pair it with a side salad for a complete and wholesome meal.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 4 C. Fresh broccoli florets
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Butter
  • 1/2 C. Red onion
  • 4 1/2 C. Chicken broth
  • 1 C. Heavy whipping cream
  • 2 tsp. Minced garlic
  • 2 C. Shredded cheddar cheese
  • 1 tsp. Dried basil
  • Salt and pepper to taste
  • Xanthan gum (optional)


    1. Heat the butter and olive oil in a deep pot or skillet over medium-high heat.
    2. Once heated, add in the red onions and cook for 2-3 minutes until beginning to soften.
    3. Add the minced garlic to the skillet, and cook for 30 more seconds, stirring often.
    4. Toss the broccoli florets into the skillet, and add in the chicken broth.
    5. Mix in salt and pepper to taste as well as the dried basil.
    6. Bring the mixture to a low boil, and cook down the broccoli until it is very tender.
    7. Use a potato masher or an immersion blender to break the broccoli up into small pieces.
    8. Turn the heat down to medium, and mix in the heavy whipping cream as well as the shredded cheddar cheese. Stir to combine until the cheese has melted.
    9. Continue to cook down the soup until the liquid has reached your desired consistency. If needed, a small amount of xanthan gum can be sprinkled on the soup to help thicken it further.



  1. Use fresh broccoli: Fresh broccoli will give the soup a better texture and taste than frozen broccoli.
  2. Don't overcook the broccoli: Overcooking the broccoli will make it mushy and affect the soup's texture. Cook the broccoli until it's just tender.
  3. Use high-quality cheddar cheese: Use good-quality cheddar cheese for the soup. The flavor of the cheese will have a big impact on the overall taste of the soup.
  4. Use heavy cream: Heavy cream will give the soup a creamy and rich texture. Avoid using half-and-half or milk, as they contain more carbs.
  5. Use chicken or vegetable broth: Using broth will add more flavor to the soup. You can use either chicken or vegetable broth, depending on your preference.
  6. Add spices and seasonings: Add garlic powder, onion powder, and paprika to give the soup more flavor.
  7. Use a blender or immersion blender: Use a blender or immersion blender to puree the soup until it's smooth and creamy.
  8. Garnish with additional cheddar cheese and chopped bacon: Top the soup with extra cheese and chopped bacon for added flavor and texture.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 291Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 68mgSodium: 793mgNet Carbohydrates: 6gFiber: 3gProtein: 10g

When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.

If you enjoy this Keto Broccoli Cheddar Soup recipe, please share it with your friends! You can also choose a different keto recipe here.

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