Keto Broccoli Cheddar Soup
A thick, cheesy broccoli cheddar soup made without flour or starch. Creamy, comforting, and loaded with sharp cheddar, it is a bowl of cozy that fits right into keto.
Thick and cheesy, no flour needed
Broccoli cheddar soup usually leans on a flour-based roux to get that signature thickness, which is exactly what keeps it off the keto menu. The good news is that the roux is easy to replace. Cream cheese and a generous amount of cheddar do all the thickening you need, and the result is even richer and more velvety than the original.
The one rule for cheese soup is patience with the melt. Add the cheese gradually and off the boil, stirring until each handful disappears before adding more. Rush it or let it boil, and the cheese can turn grainy or split. Take it slow and you get a smooth, glossy bowl every time.
- Cook the broccoli until just tender so it keeps some bite
- Add the cheese off the boil to keep the soup smooth
- Blend part of the soup for a thicker, creamier texture
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Ingredients
- 4 cups broccoli florets, chopped small (net carbs →)
- 4 tablespoons butter (net carbs →)
- 1/2 cup diced onion (net carbs →)
- 2 cloves garlic, minced (net carbs →)
- 3 cups chicken or vegetable broth (net carbs →)
- 1 cup heavy cream (net carbs →)
- 4 ounces cream cheese, cubed (net carbs →)
- 3 cups shredded sharp cheddar cheese (net carbs →)
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard
Instructions
- 1In a large pot, melt the butter over medium heat and cook the onion for 3 minutes until soft. Add the garlic and cook 30 seconds more.
- 2Pour in the broth and add the broccoli. Simmer for 8 to 10 minutes until the broccoli is just tender.
- 3Reduce the heat to low and stir in the heavy cream and cream cheese until the cream cheese melts.
- 4For a thicker soup, blend about a third of it with an immersion blender or in a countertop blender, then return it to the pot.
- 5Add the cheddar a handful at a time, stirring until fully melted before adding more, keeping the soup below a simmer.
- 6Stir in the paprika, ground mustard, salt, and pepper, then taste and adjust. Serve hot with extra cheddar on top.
Nutrition (per serving)
Recipe FAQ
How is this soup thickened without flour?
Cream cheese, heavy cream, and a generous amount of shredded cheddar do all the thickening, with no flour or cornstarch needed. Blending a portion of the broccoli into the soup adds even more body, giving you a thick, creamy bowl that is fully keto.
Why did my cheese soup turn grainy?
Grainy cheese soup comes from adding cheese to soup that is too hot or adding it too fast. Keep the soup below a simmer, take it off the boil, and stir in the cheese a handful at a time. Freshly grated cheese melts far more smoothly than pre-shredded.
Can I freeze broccoli cheddar soup?
Cream and cheese-based soups can separate a bit when frozen and reheated, so it is best fresh or refrigerated for up to 4 days. If you do freeze it, thaw slowly and reheat gently over low heat, whisking to bring the texture back together.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.