If you’re looking for a comforting, low-carb dish that will warm you from the inside out, this Keto Creamy Broccoli Cheddar Soup is the perfect solution. Packed with tender broccoli, rich cheddar cheese, and a creamy base, it’s a delicious soup that fits perfectly into a ketogenic diet. Whether you’re enjoying it as a lunch or dinner, this soup offers the same creamy and cheesy goodness of a classic broccoli cheddar soup, minus the carbs!

A Healthy Comfort Food Alternative

Broccoli cheddar soup is a fan favorite, and for a good reason. The combination of flavors from the sharp cheddar and the earthy, slightly sweet taste of broccoli creates an irresistibly comforting dish. This keto-friendly version retains all the flavor you love without any of the guilt. Thanks to the heavy cream and shredded cheese, it’s perfectly creamy while staying low in carbs, making it ideal for anyone following a keto or low-carb lifestyle.

Simple Ingredients You Probably Have at Home

What makes this soup even better is how easy it is to make! You don’t need anything fancy – just some fresh broccoli, a little butter, a good quality chicken broth, and cheddar cheese. The creaminess comes from heavy cream, and the soup is naturally thickened by blending the cooked broccoli. If you want an extra hit of warmth, a dash of nutmeg can elevate the flavors.

Customize to Your Taste

Not a fan of dairy? No problem! You can substitute the heavy cream with coconut cream for a dairy-free alternative. You can even add some grilled chicken or bacon bits for an extra layer of flavor and protein.

This soup can be enjoyed fresh and hot or stored for a few days in the refrigerator. If you’re looking to meal prep for the week, this soup freezes wonderfully and will be just as delicious when reheated.

Conclusion

Perfect for chilly nights, this Keto Creamy Broccoli Cheddar Soup offers everything you want in a comforting bowl of soup: creamy texture, bold flavors, and all the satisfaction you need without the carbs. Give it a try, and it’s sure to become your new go-to low-carb meal!

Cooking Time: 25 minutes
Prepping Time: 10 minutes
Servings: 4

Nutritional Information (per serving):

  • Calories: 250
  • Fat: 20g
  • Protein: 14g
  • Total Carbs: 6g
  • Fiber: 2g
  • Net Carbs: 4g
  • Sugar: 2g

Recipe Block Summary

This Keto Creamy Broccoli Cheddar Soup is a rich and satisfying low-carb meal. With tender broccoli florets in a velvety cheddar cheese base, it’s the perfect comfort food for those following a ketogenic diet. The soup is creamy, cheesy, and bursting with flavor, yet low in carbs, making it ideal for a cozy dinner or lunch.

Ingredients:

  • 4 cups fresh broccoli florets
  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg (optional for extra warmth)

Equipment:

  • Large pot or Dutch oven
  • Immersion blender or standard blender
  • Ladle or spoon for serving
  • Cutting board and knife

Instructions:

  1. Prepare the Broccoli: Steam or blanch the broccoli florets in boiling water for about 5-7 minutes until tender but still bright green. Drain well and set aside.
  2. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for an additional 1 minute, until fragrant.
  3. Make the Soup Base: Add the chicken broth to the pot and bring it to a simmer. Once simmering, add the broccoli and cook for 2-3 more minutes to combine flavors.
  4. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a standard blender and puree in batches.
  5. Add the Cream and Cheese: Lower the heat and stir in the heavy cream and shredded cheddar cheese. Stir constantly until the cheese is melted and the soup is smooth.
  6. Season and Serve: Taste the soup and adjust the seasoning with salt, pepper, and nutmeg. Serve hot and enjoy!

Notes:

  • For a thicker soup, blend half of the broccoli and leave some chunks for texture.
  • You can substitute the heavy cream with coconut cream for a dairy-free version.
  • This soup can be stored in the fridge for 3-4 days or frozen for longer storage.