Keto Cream of Broccoli Soup (Low Carb)
When the craving for something warm, creamy, and comforting hits, this keto cream of broccoli soup answers the call — without knocking you out of ketosis. It’s velvety, deeply cheesy, and loaded with tender broccoli, all for just 4.1 net carbs per serving. Whether you need an easy keto lunch or a cozy starter, this is the low carb soup that delivers big on flavor and almost nothing on carbs.
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The best part? It comes together in one pot in about an hour, with mostly hands-off simmering time. Cream cheese, heavy cream, and sharp cheddar build a rich, luxurious base, while broccoli brings color, body, and a genuine nutritional boost. It’s the kind of low carb recipe you’ll make on repeat all season long.
Why Broccoli Is a Keto All-Star
Broccoli is one of the best low carb vegetables you can put on your plate. It’s high in fibre and packed with vitamins C and K, yet very low in net carbs — which makes it a perfect fit for the keto diet and any low carb diet. Because the fibre offsets much of its total carbohydrate, broccoli lets you add real vegetable volume, nutrients, and texture to a dish without spiking the carb count. That’s exactly why it shines in keto broccoli recipes like this one: you get a hearty, satisfying soup that still keeps net carbs down around 4 grams a bowl.
Why You’ll Love This Keto Broccoli Soup
- Just 4.1 net carbs per serving. A genuinely low carb soup that fits comfortably into your daily macros.
- Rich and filling. Cream cheese, heavy cream, and cheddar make it luxuriously creamy and satisfying enough to stand on its own as a keto lunch.
- One pot, minimal effort. Everything happens in a single pot, and frozen broccoli means no chopping.
- Naturally low carb and gluten-free. There’s no flour thickener here — the dairy does all the work, so it’s thick and creamy without any grains.
- Great for meal prep. It reheats beautifully, making it perfect for easy keto lunches through the week.
How to Make It
The full amounts and timings are in the recipe further down but here’s some information on what you’ll need to do.
Build the creamy base. Add the butter, cream cheese, garlic powder, onion powder, and paprika to a large pot over medium heat. Stir frequently until everything is melted and smoothly blended. Taking your time here gives you a lump-free base.
Add the liquids. Pour in the heavy cream and chicken broth, stir to combine, and bring it to a boil over medium-high heat, stirring occasionally. Let it boil for 5–8 minutes to start thickening.
Simmer the broccoli. Add the frozen broccoli, stir, and return to a boil. Then reduce to a simmer, cover, and cook for 20 minutes until the broccoli is tender and the soup has thickened.
Finish with cheese. Remove from the heat and stir in the shredded sharp cheddar, plus salt and pepper to taste. Stir until the cheese is melted and silky, then serve hot.
My Best Tips
- Soften the cream cheese first. Letting it come to room temperature helps it melt smoothly into the butter without lumps.
- Stir the base patiently. Don’t rush the melting stage — a fully blended cream cheese base is the key to a silky soup.
- Add cheddar off the heat. Stirring the cheese in after you’ve pulled the pot off the burner keeps it from getting grainy or stringy.
- Adjust the thickness. For a thicker soup, simmer uncovered for a few extra minutes; for thinner, add a splash more broth.
- Want it smooth? Blend part or all of the soup with an immersion blender for a silkier texture, or leave it chunky for more bite.
Substitutions and Swaps
- Broccoli: Fresh broccoli works in place of frozen — just chop it small and adjust the simmer time until tender. Fresh cauliflower also makes a great swap for a cream of cauliflower version.
- Cheese: Sharp cheddar gives the boldest flavor, but a mild cheddar, Gruyère, or a cheddar-Monterey Jack blend all melt nicely.
- Cream cheese: Full-fat is best for richness and to keep it keto; avoid low-fat versions, which can change the texture.
- Broth: Vegetable broth works if you’d like to keep it vegetarian.
- Spice: A pinch of cayenne or a few red pepper flakes adds a gentle warmth if you like a little heat.
Easy Keto Cream of Broccoli Soup
Ingredients
- 2 tablespoons butter
- 8 ounces cream cheese
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup heavy whipping cream
- 4 1/2 cups chicken broth
- 16 ounces frozen chopped broccoli
- 1 cup sharp cheddar cheese shredded
- Salt and pepper to taste
Instructions
- Add the butter, cream cheese, garlic powder, onion powder, and paprika to a large pot over medium heat. Stir frequently until melted and blended together.
- Add the heavy cream and chicken broth and stir to combine. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, let it boil for 5–8 minutes.
- Add the broccoli, stir, and return to a boil. Once boiling, reduce to a simmer and cover. Cook for an additional 20 minutes.
- Remove from the heat and add the cheddar, plus salt and pepper to taste. Stir until the cheese is melted, then serve.
Notes
| Nutrient | Per serving | Whole pot |
|---|---|---|
| Calories | ~410 kcal | ~2,460 kcal |
| Fat | ~37 g | ~222 g |
| Saturated fat | ~22 g | ~132 g |
| Total carbs | ~6 g | ~37 g |
| Fibre | ~2 g | ~12 g |
| Net carbs | 4.1 g | ~25 g |
| Sugars | ~3 g | ~16 g |
| Protein | ~10.5 g | ~63 g |
A Cozy Keto Lunch in One Pot
This keto cream of broccoli soup is everything a low carb comfort food should be: rich, creamy, satisfying, and quick enough for a weeknight. With broccoli doing the heavy lifting as one of the best low carb vegetables around, you get a nourishing, cheesy bowl that keeps net carbs low and flavor high. Add it to your keto soups rotation — it might just become your new favorite keto lunch.
