This creamy keto soup is a comforting, low-carb meal packed with flavor and ready in just 20 minutes. Perfect for busy weeknights or when you’re craving something warm and satisfying, this soup delivers the rich creaminess you love while keeping it keto-friendly.
We first made this recipe on a chilly evening when we needed a quick, nourishing dinner. With just a few simple ingredients, it came together beautifully, and we were instantly hooked.
Now, it’s one of our go-to options for a cozy keto dinner that feels indulgent but supports our low-carb goals.
Quick Look at What’s Inside
Nutrition Benefits of Creamy Keto Soup
This creamy keto soup isn’t just delicious it’s also loaded with nutrients to support your health and wellness. Here’s why we love it:
- Low in carbs, high in flavor: This soup is perfect for keto or low-carb diets, keeping your net carbs low while delivering bold, cheesy goodness.
- Packed with broccoli: Broccoli is an excellent source of vitamin C, fiber, and antioxidants that support your immune system and digestion.
- Rich in healthy fats: The heavy cream and cheese provide satisfying fats that help keep you full and energized.
- Protein boost: With cheese and optional protein add-ins like cooked chicken, this soup can help you meet your daily protein needs.
Ingredients we you’ll need:
To make this creamy keto soup, here’s what you’ll need:
- 4 cups broccoli florets (fresh or frozen)
- 2 tablespoons unsalted butter
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Optional:
- Add 1 cup of cooked, shredded chicken or crumbled bacon for extra protein.
You’ll also need a large pot or Dutch oven, and an immersion blender (or a regular blender).
Step-by-Step Instructions
Let’s walk through this Cozy Keto Soup recipe step by step so you can make it with confidence.
1. Sauté the aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 2–3 minutes until softened and fragrant.
2. Add the broccoli and broth
Stir in the broccoli florets and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 8–10 minutes, or until the broccoli is tender.
3. Blend until smooth
Using an immersion blender, carefully blend the soup until it’s creamy and smooth. If you’re using a regular blender, work in batches and be cautious with the hot liquid.
4. Add the cream and cheese
Return the blended soup to low heat. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
5. Serve and enjoy
Ladle the soup into bowls and top with your favorite garnishes, like extra shredded cheese, crumbled bacon, or a drizzle of cream. Serve hot and enjoy!
Tips from Our Test Kitchen
- For a thicker soup, reduce the broth slightly or add an extra handful of cheese.
- Use pre-shredded cheese for convenience, but note that freshly shredded cheese melts better and avoids additives.
- If you’re short on time, frozen broccoli works just as well as fresh, no need to thaw it first.
Variations, Leftovers & Storage
This soup is easy to customize and even easier to save for later. Here’s how:
- Ingredient swaps: Swap cheddar for another cheese, like gouda or Monterey Jack, to change up the flavor. Cauliflower also works as a broccoli substitute.
- Add protein: Stir in cooked chicken, sausage to make it heartier.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop to prevent the cheese from separating.
Nutrition Facts
We love that this soup is not only delicious but also fits perfectly into a keto or low-carb lifestyle. Here’s a breakdown per serving (approximately 1 cup):
- Calories: 320
- Protein: 12g
- Fat: 28g
- Carbs: 6g
- Fiber: 2g
- Net carbs: 4g
These values are estimates and may vary slightly based on the specific ingredients you use.
Frequently Asked Questions
Can I use a different cheese?
Yes! While cheddar gives this soup its classic flavor, you can experiment with other cheeses like gouda, mozzarella, or even a blend of cheeses for a unique twist.
Is this soup suitable for meal prep?
Absolutely. This soup stores well in the fridge or freezer, making it a great option for keto meal prep. Portion it out into containers for easy grab-and-go lunches or dinners.
Can I skip the heavy cream?
The heavy cream adds richness, but you can substitute it with coconut cream or unsweetened almond milk for a lighter option. Keep in mind, the texture may be slightly less creamy.
How do I make this dairy-free?
To make this soup dairy-free, use coconut cream instead of heavy cream and a plant-based cheese substitute.
Cozy, low-carb, and full of flavor!
This creamy keto soup is everything you could want in a low-carb comfort food—rich, cheesy, and so satisfying. It’s a quick, nourishing option for busy nights or when you’re meal prepping for the week ahead.
We’d love to hear how it turned out for you! Leave a comment below with your thoughts, or tag us on social media to share your creations.
Looking for more keto dinner ideas? Check out our other low-carb soup recipes for even more inspiration.
Let’s keep nourishing our lives, one meal at a time!
Creamy Keto Soup
Ingredients
- 4 cups broccoli florets fresh or frozen
- 2 tablespoons unsalted butter
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Optional:
- Add 1 cup of cooked shredded chicken or crumbled bacon for extra protein.
Instructions
Sauté the aromatics
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 2–3 minutes until softened and fragrant.
Add the broccoli and broth
- Stir in the broccoli florets and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 8–10 minutes, or until the broccoli is tender.
Blend until smooth
- Using an immersion blender, carefully blend the soup until it’s creamy and smooth. If you’re using a regular blender, work in batches and be cautious with the hot liquid.
Add the cream and cheese
- Return the blended soup to low heat. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
Serve and enjoy
- Ladle the soup into bowls and top with your favorite garnishes, like extra shredded cheese, crumbled bacon, or a drizzle of cream. Serve hot and enjoy!
Notes
- Calories: 320
- Protein: 12g
- Fat: 28g
- Carbs: 6g
- Fiber: 2g
- Net carbs: 4g