Keto Broccoli Cheddar Soup

A silky, cream-based pot of tender broccoli and sharp cheddar finished with cracked pepper and optional bacon crumbles. Cozy, comforting, and fully low-carb.

Why You’ll Love This Recipe

• Velvety, restaurant-worthy texture with bright broccoli flavor and real sharp cheddar.
• Low-carb and keto-friendly without sacrificing comfort or richness.
• 30–40 minutes, one pot, and pantry-friendly ingredients.
• Easy to customize: extra silky, spicy, or loaded with bacon.

Grocery List

• Produce: Broccoli crowns, yellow onion, garlic, chives or scallions, lemon (optional)
• Dairy: Sharp cheddar (block), heavy cream, unsalted butter
• Pantry: Low-sodium chicken broth, Dijon mustard, smoked paprika, nutmeg, kosher salt, black pepper, xanthan gum (optional)
• Protein (optional): Bacon

Full Ingredients

Soup Base

• 4 tbsp (56 g) unsalted butter
• 1 small yellow onion, diced (about 1 cup/140 g)
• 3 cloves garlic, minced
• 1 lb (450 g) broccoli crowns, chopped into small florets; tender stems peeled and diced
• 4 cups (960 ml) low-sodium chicken broth (or vegetable broth)
• 1 cup (240 ml) heavy cream
• 8 oz (225 g) sharp cheddar cheese, freshly grated and divided (reserve a small handful for garnish)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Pinch ground nutmeg
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to finish
• 1/8 tsp xanthan gum (optional, for thicker body)
• 1 tbsp fresh lemon juice (optional, to brighten)

Optional Bacon and Garnish

• 6 slices thick-cut bacon, cooked crisp and crumbled
• Chopped chives or scallions
• Extra grated cheddar
• Additional cracked black pepper

Step-by-Step Instructions

Step 1: Cook the bacon (optional) and prep the cheese

If using bacon, cook in a large pot or Dutch oven over medium heat (pan surface about 350°F) until crisp, 6–8 minutes. Transfer bacon to a plate, crumble, and reserve 1 tablespoon of the drippings in the pot (discard the rest). While bacon cooks, grate the cheddar from a block (pre-shredded often contains starches that can make the soup grainy). Let cheese come to room temperature.

Step 2: Sauté aromatics

Add the butter to the pot with the reserved bacon drippings (or use all butter if skipping bacon). When melted and foamy, add the diced onion and cook over medium heat until translucent and sweet, 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

Step 3: Bloom spices and add broccoli

Stir in the smoked paprika, nutmeg, and Dijon. Add the chopped broccoli (florets and tender stems) and toss to coat in the butter and aromatics for 1 minute.

Step 4: Simmer until tender

Pour in the broth and bring to a gentle simmer. Maintain a low simmer at 185–190°F (small, lazy bubbles) and cook until the broccoli is very tender but still green, 8–10 minutes. Taste and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

Step 5: Blend to silky (leave some texture)

Use an immersion blender directly in the pot to blend about two-thirds of the soup, leaving some small pieces for texture. If using a stand blender, work in batches, venting the lid and covering with a towel; return blended soup to the pot. The goal is a mostly smooth base with a few tender bits.

Step 6: Finish with cream and cheese

Reduce the heat to low; keep the soup at 160–170°F (do not boil). Stir in the heavy cream. Sprinkle in the grated cheddar a handful at a time, stirring constantly and allowing each addition to fully melt before adding more. If you prefer a thicker soup, whisk the optional 1/8 teaspoon xanthan gum into 1 tablespoon melted butter, then whisk that slurry into the soup and cook 1 minute. Adjust seasoning; add lemon juice if you’d like a brighter finish.

Step 7: Serve and garnish

Ladle into warm bowls. Top with bacon crumbles (if using), extra cheddar, chopped chives or scallions, and plenty of freshly cracked black pepper. Serve hot.

Pro Tips

• Grate your own cheddar. Anti-caking agents in pre-shredded cheese can make the soup grainy and add sneaky carbs.
• Keep it below a simmer when adding cheese (160–170°F). High heat can cause cheese to separate.
• For extra body, use a tiny pinch of xanthan gum; disperse it in melted butter first to prevent clumps.
• Reserve a few bright-green florets before blending if you like extra texture in each spoonful.
• Vegetarian swap: use vegetable broth and skip the bacon.

Variations

• Extra-Silky: Blend the soup completely smooth and add 2 oz (56 g) softened cream cheese before the cheddar.
• Jalapeño-Kick: Sauté 1 minced jalapeño with the onion and add 1/4 tsp cayenne for gentle heat.
• Loaded Bacon-Cheddar: Stir in the bacon at the end and garnish with more cheddar and chives—think baked potato vibes, minus the potato.

Storage & Make-Ahead

Refrigerate in an airtight container up to 4 days. Reheat gently over low heat to 160–170°F, stirring frequently; do not boil. Cheese-based soups don’t freeze perfectly once the dairy is added. For best make-ahead results, cook and blend the broccoli-and-broth base, cool, and refrigerate or freeze up to 2 months. Reheat the base, then add cream and cheese fresh before serving.

Nutrition (per serving)

Approximate (without bacon): 395 calories; 34 g fat; 13 g protein; 10 g total carbs; 2.5 g fiber; 7.5 g net carbs. Add about 40–45 calories, 3 g fat, and 3 g protein per serving if topping with bacon. Values will vary with brands.