Warm, comforting, and irresistibly creamy, this Keto Broccoli Cheddar Soup is a perfect fusion of flavor and nutrition. Packed with fresh broccoli, sharp cheddar, and a rich cream base, it comes together in just minutes—ideal for busy weeknights or quick meal prep. Full of healthy fats and low in carbs, it’s a smart choice for anyone following a keto or paleo lifestyle. Whether you’re watching your carbs or just love a hearty bowl of soup, this savory dish delivers all the comfort without the guilt. One spoonful, and you’ll be hooked on its cheesy, satisfying goodness!
Ingredients
- 2 cups broccoli florets, chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 cup chicken broth (preferably low-sodium)
- 2 tbsp unsalted butter
- 2 tbsp chopped onion
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium heat, melt the butter until it begins to bubble slightly.
- Add the chopped onion and sauté for 2–3 minutes until softened and translucent. Then add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
- Pour in the chicken broth and bring to a gentle simmer. Add the chopped broccoli florets and cook uncovered for 8–10 minutes, or until the broccoli is tender.
- Reduce the heat to low. Using an immersion blender, partially puree the soup directly in the pot to your preferred consistency — leaving some broccoli bits for texture. (Alternatively, carefully transfer half of the soup to a blender and blend until smooth, then return to the pot.)
- Stir in the heavy cream and bring the soup back to a gentle simmer, but do not boil.
- Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth.
- Taste the soup and season with salt and pepper as needed.
- Serve hot, optionally garnished with extra shredded cheese or a few broccoli florets for presentation.
Nutritional Information
Calories: 520
Protein (g): 16
Fat (g): 46
Carbohydrates (g): 11
Fiber (g): 3
Sugar (g): 3
Sodium (mg): 410
Storage Instructions
Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4 days. To freeze, allow the soup to cool completely before transferring to a freezer-safe container, leaving space at the top for expansion. Label with the date and freeze for up to 2 months. Note that the texture of the dairy-based soup may change slightly upon thawing.
Reheating Instructions
For best results, reheat refrigerated soup gently on the stovetop over low to medium heat, stirring frequently to maintain a smooth, creamy texture. If the soup has thickened too much, add a splash of chicken broth or water to loosen. For frozen soup, thaw in the refrigerator overnight before reheating as above. Avoid boiling to prevent separation of the dairy components.
Modifications & Additions
To enhance the nutritional profile while keeping the soup paleo-friendly, consider adding diced cooked chicken for extra protein or tossing in a handful of spinach or kale for added fiber and micronutrients like iron and vitamin K. Swapping the heavy cream with full-fat coconut milk can create a dairy-free version while still maintaining richness. You can also sauté additional vegetables like celery or carrots (if your paleo approach allows them) alongside the onions and garlic for more depth of flavor and extra dietary fiber.
