Keto Broccoli Cheddar Soup (Low Carb Soup Recipe) (2024)

My amazing keto broccoli cheddar soup recipe is ready in just 30 minutes. It's thick, creamy, and packed with so much flavor! Perfect for the whole family, nobody will believe this broccoli cheddar soup is low carb.

This will become your favorite of all the keto broccoli cheese soup recipes. Nothing beats a creamy soup on a cold day.

It's soothing, comforting, and easy to make in just 30 minutes. Full of textures and thicker than a traditional soup, this soup hits the spot for lunch or dinner.

But is broccoli cheddar soup keto? Yes! It can easily be enjoyed as a meal on its own with only 4.7 net carbs per bowl.

It’s highly customizable with your favorite spices and herbs so that you can enjoy a different version every time you serve it. This keto broccoli cheddar soup is so flavorful, and it's a huge hit with non-keto dieters as well!

Easy Keto Cheddar Broccoli Soup

This simple low-carb broccoli is one of the easiest recipes you'll find. It's super versatile and can be made vegetarian by using vegetable broth instead of chicken broth. It's also gluten-free and packed with healthy ingredients.

If you find yourself looking for a quick meal to throw together on a busy night, it's an excellent choice. It's the perfect starter that you can throw together in just thirty minutes.

Ingredients You'll Need

You'll only need seven key ingredients that you most likely have at home right now! That's right - all you'll need is:

• Cheddar cheese: Adds a sharp, creamy taste.
• Chicken broth: Forms the soup's base.
• Cream cheese: Contributes to the soup's creamy texture.
• Broccoli: Offers a nutritious, fibrous element.
• Carrot: Introduces a hint of sweetness and color.
• Butter: Used for sautéing and adds richness.
• Garlic: Provides a foundational aromatic flavor.
• Turmeric and Paprika: Add depth, color, and slight warmth to the soup, rounding out its complex flavor profile.

How To Make Keto Broccoli Cheese Soup

1. Heat the butter in a large pot or Dutch oven and sauté the carrot and broccoli florets for 3 to 4 minutes.
2. Season with paprika and a pinch of salt and black pepper. Add the garlic and sauté for another 1 to 2 minutes until fragrant.
3. Pour in the chicken stock and turmeric and bring to a gentle simmer.
4. While the soup is simmering, gradually add the cheddar cheese and cream cheese while constantly stirring to melt the cheese into the soup.

5. Once the cheese has melted and the soup has thickened, season to taste and portion into bowls.

Storage Instructions

• In the fridge: Store your leftover soup in an airtight container in the refrigerator. It will keep for up to 1 week.
• In the freezer: This soup is great for meal prepping when made in large batches. Store individual servings in freezer-safe sealable containers and freeze. They'll keep for up to 6 months. When ready to eat, let them thaw at room temperature or in the fridge overnight.
• To reheat: Reheat the thawed soup in a microwave-safe bowl at 30-second intervals until hot. You can also reheat the soup in a saucepan or pot over medium heat.

More Soup Recipes

• Keto Egg Drop Soup
• Keto Ramen Noodle Soup
• Keto Creamy Pumpkin Soup

📖 Recipe

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