Keto Broccoli and Cheddar Soup (Creamy & Comforting)

This Keto Broccoli and Cheddar Soup is rich, creamy, and incredibly comforting — the kind of meal that warms you up fast without knocking you out of ketosis. It’s made with simple ingredients, comes together quickly, and tastes like something you’d order at a restaurant… without the carbs.

I love this soup on busy days when I want something hearty but still nourishing. Using frozen broccoli makes it extra convenient, and the combination of cream cheese and cheddar gives it that classic, velvety texture we all love.

When I’m craving a warm, comforting meal, this cheesy broccoli soup is often on the menu right alongside easy keto mains like my Big Mac Patties.

Creamy keto broccoli cheddar soup topped with shredded cheese in a white bowl

Ingredients

Instructions (Stovetop Method)

  1. In a large pot, melt the butter over medium heat.
  2. Add the garlic and sauté for 1–2 minutes, just until fragrant (do not brown).
  3. Pour in the broth and water, then add the broccoli and all seasonings.
  4. Bring to a gentle simmer and cook for a few minutes until the broccoli softens slightly.
  5. Using an immersion blender, blend a few large chunks to thicken the soup while keeping texture.
    • Optional: You can also roughly chop the broccoli before adding it instead of blending later.
  6. Add the cubed cream cheese and stir until fully melted.
  7. Bring the soup back to a light simmer, then add the shredded cheese ½ cup at a time, stirring constantly until smooth before adding more.
  8. Remove from heat and stir in the heavy whipping cream.
  9. Taste and adjust seasoning if needed. Serve warm.

Crock Pot Version (Slow Cooker)

This soup adapts beautifully to the crock pot and is perfect for busy days.

Instructions:

  1. Add the broccoli, broth, water, garlic, butter, and all seasonings to the crock pot.
  2. Cover and cook:
    • Low: 6–7 hours
    • High: 3–4 hours
  3. Use an immersion blender to blend a few chunks for thickness (optional).
  4. Add the cubed cream cheese and stir until melted.
  5. Add the shredded cheese ½ cup at a time, stirring between additions until smooth.
  6. Stir in the heavy whipping cream.
  7. Cover and cook an additional 15–20 minutes on low, just until heated through. Do not boil.

📖 Nutrition Information

Serving Size: 1½ cups
Servings Per Recipe: 8

NutrientAmount
Calories320
Fat27 g
Protein12 g
Total Carbs9 g
Fiber3 g
Net Carbs6 g

Disclaimer: Nutrition information is an estimate only and may vary based on brands used, portion sizes, and substitutions.

For another easy, broth-based option, try my quick Keto Egg Drop Soup.

Tips & Notes

Serving Ideas

This soup is perfect on its own, but it pairs wonderfully with:

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Final Thoughts

This keto broccoli and cheddar soup is creamy, comforting, and easy enough for busy days when you still want a nourishing, homemade meal. Whether you make it on the stovetop or in the crock pot, it’s a simple recipe you’ll come back to again and again. Pair it with your favorite keto sides for a cozy, satisfying meal the whole family will love.