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Keto Broccoli Cheese Soup 🥣

Cast Iron Keto
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5 from 1 votes

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Get ready for our tasty Keto Broccoli Cheese Soup recipe! We took inspiration from the beloved Panera version and gave it a little twist to cut the net carbs in half. That means you can savor every spoonful on your keto journey. Get ready to indulge in a velvety, cheese-loaded bowl and learn how to make this recipe in just 30 minutes!

Keto Broccoli Cheese Soup in a blue bowl on a wooden cutting board
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Preparation and cooking overview

You can make this keto soup in under 30 minutes by cooking it in a cast-iron Dutch oven on the stovetop. Just sauté onions, celery, garlic, and spices, then add broth and broccoli and let it simmer until tender. Complete the dish by stirring in half and half, cheddar cheese, and seasoning to your liking.

Chef's note

You can enjoy our keto broccoli soup while sticking to a dairy-free and low-carb diet. It's easy! Replace butter with vegan options like Miyoko's, swap half and half with unsweetened almond milk, and choose Violife's vegan cheddar cheese.

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 8 Servings

For more inspiration check out our Soup recipe.

🥣 Ingredients for this keto broccoli cheese soup recipe

Here's a list of ingredients you'll need for this broccoli cheese soup:

  • 4 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 stalks of celery, diced
  • 2 cloves garlic, minced
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon dry mustard powder
  • 4 cups vegetable broth
  • 1 pound broccoli florets, cut into bite-sized pieces
  • 2 cups half-and-half or heavy whipping cream
  • 16 ounces shredded sharp cheddar cheese
  • 1 teaspoon sea salt, or more to taste
  • ½ teaspoon freshly ground black pepper, or more to taste

Optional 

  • ¼ teaspoon of xanthan gum 
  • Extra shredded cheddar to garnish

Ingredient substitutions

Do you see something on the ingredients list that you'd rather skip? No worries! Here are a few keto-friendly substitutions:

  • Butter: Ghee or coconut oil are great dairy-free alternatives to unsalted butter.
  • Celery: Feel free to substitute celery with chopped fennel or diced zucchini in equal amounts.
  • Half-and-half or heavy cream: For a dairy-free option, try using unsweetened almond or coconut milk. For a creamier touch, full-fat coconut cream works well.
  • Shredded sharp cheddar cheese: If you have a different cheese preference or dairy intolerance, consider shredded dairy-free cheddar made from almonds or cashews.

Additional ingredients

Add some extra flair to this low carb broccoli soup with these optional ingredients:

  • Bacon: Crispy, crumbled bacon adds a wonderful salty and savory note to the creamy soup.
  • Jalapeños: If you enjoy a spicy kick, you can add sliced jalapeños as a flavorful garnish.
  • Cauliflower florets: Add these along with the broccoli for more texture and flavor.
  • Fresh herbs: Sprinkle chopped parsley or chives for a fresh touch.

Cooking tools required

To make this Keto Broccoli Cheese Soup recipe, you'll need the following tools:

  • 5-quart cast-iron Dutch oven
  • Small skillet
  • Soup pot or microwave-safe container
  • Cutting board
  • Knife
  • Spoon
  • Whisk
  • Measuring spoons/cups

Tools substitute options

  • 5-quart cast-iron Dutch oven: If you don't have a 5-quart cast-iron Dutch oven, use a large pot or saucepan with a lid for cooking the soup.
  • Small skillet: Use a regular frying pan or sauté pan.

How to make Keto Broccoli Cheese Soup: step-by-step guide

Cooking methods

  • Sautéing
  • Boiling

Preparation steps

  1. Peel and cut the onion into small pieces.
  2. Wash and chop up two celery stalks.
  3. Crush and finely chop two garlic cloves.
  4. Cut 1 pound of broccoli into small, bite-sized pieces.
  5. Grate 16 ounces of sharp cheddar cheese.
  6. Optional: Set aside some extra cheese for garnish.

Cooking instructions

  1. Heat up your 5-quart cast-iron Dutch oven over a medium flame. When it's hot, add butter, onion, and celery. Cook these for about 4-5 minutes until they start getting soft.
  2. Mix in the garlic, cayenne pepper, and mustard powder, and cook it until it smells good, which will take about 30 seconds.
  3. Pour in the broth and add the chopped broccoli, then let it boil. Cook it until the broccoli gets soft, which will take about 15 minutes.
  4. Stir in the half and half and cheddar cheese. Lower the heat to keep it at a low boil. If you're using xanthan gum, add it now and stir it well.
  5. If you want your soup to be smoother, blend it with an immersion or regular blender. 
  6. Season it with salt and pepper to your liking, and serve it hot.
closeup of Keto Broccoli Cheese Soup

Chef's pro tip

Add the grated cheddar cheese to the soup a little at a time, making sure to stir the soup non-stop. If you add all the cheese at once or don't stir the soup, it might end up lumpy. Go slow and keep stirring to make sure your soup ends up smooth and creamy.

What to serve with keto broccoli and cheese soup?

Enjoy this Broccoli Cheese Soup as a stand-alone dish, or pair it with other side dishes. Here are some examples:

  • Salad with keto-friendly dressing: Pair your broccoli cheese soup with a side of mixed greens salad. This combination creates a satisfying and well-rounded meal, providing a delicious contrast in flavors and textures.
  • Protein: For a well-rounded and satisfying meal, serve the soup with your favorite protein. We suggest grilled chicken or Broiled Salmon.
  • Vegetable sides: Roasted Brussels sprouts or Mediterranean asparagus pair nicely, adding another layer of veggies to your meal.
  • Keto garlic bread: Complete your meal with a side of low-carb bread made from almond or coconut flour. Check out the recipe for our Keto Dinner Rolls, and use your favorite garlic butter!

How to make it healthier

  • Opt for low-sodium vegetable broth or make your own broth at home to reduce sodium content.
  • Replace half-and-half or heavy whipping cream with unsweetened almond milk or coconut milk for a lighter option.
  • Increase the amount of broccoli and reduce the amount of cheese for a higher vegetable-to-cheese ratio.
  • Use a low-sodium or salt-free seasoning blend instead of regular salt to reduce sodium intake.

Time-saving tips

  • Use pre-cut or frozen broccoli florets to save time on cutting and cleaning.
  • Make a double batch of the soup and freeze individual portions for quick and easy meals in the future. Just thaw and reheat when you're in a hurry.
  • Opt for pre-shredded cheese to skip the shredding step, but be mindful of any added ingredients or preservatives in store-bought shredded cheese.

What can I prepare ahead of time?

  • Pre-measure and gather all the dry ingredients like spices, mustard powder, salt, and pepper. Store them in separate containers or small bowls, so they're ready to be added to the recipe.
  • Wash and cut the vegetables (onion, celery, garlic) in advance. Store them in sealed containers or ziplock bags in the refrigerator until you're ready to cook.
  • If using fresh broccoli florets, wash and cut them ahead of time and store them in an airtight container or ziplock bag in the refrigerator.
  • Shred the cheddar cheese and store it in the refrigerator until needed.
  • Prepare the vegetable broth in advance or have it readily available, either homemade or store-bought.
  • If using xanthan gum to thicken the soup, measure out the required amount and have it accessible for quick use.

Storage and reheating instructions

Storage tips

  • Fridge: Let the soup cool entirely before you store it. Move the leftover soup to airtight containers or divide it into portion-sized containers. Keep it in the fridge for 3-4 days for the best taste.
  • Freezer: If you plan to freeze the soup, separate it into freezer-friendly containers, leaving a little space for the soup to expand. You can freeze it for up to 2-3 months. Keep in mind that the texture might slightly alter when thawed, but the flavor should remain yummy.

Reheating best practices

  • Microwave: Put the portion you want to eat into a microwave-safe dish, cover it with a microwave-safe cover or cling wrap, and heat it on high for 2-3 minutes (600-700 watts) or until it's thoroughly warmed. Remember to stir halfway through.
  • Stove: Pour the soup into a pot and warm it over medium-low heat, stirring now and then until it reaches your preferred temperature.
  • Oven: Set the oven to preheat at 350°F (175°C), and put the soup into an oven-safe dish. Cover the dish with foil and heat for around 20-25 minutes or until it's completely warmed.

If you're reheating a large amount, you can use a slow cooker on low heat for a few hours, stirring occasionally, until it's heated.

Only reheat the amount you'll eat to maintain the best taste and consistency. Reheating the soup multiple times can lead to overcooking and loss of flavor.

Recipe wrap-up and conclusion

That's it! Your delightful and easy Keto Broccoli Cheese Soup is ready to serve. Its silky-smooth texture, robust flavors, and chunky broccoli bits make this soup not just a comfort food but a wonderful addition to your low-carb meal plan.

So, it's time to grab your apron, start cooking, and enjoy the comforting and nutritious taste of this homemade soup! Who knew healthy could be this delicious?

Frequently asked questions

Yes, this broccoli cheese soup recipe is keto-friendly, as it is low in carbs and high in healthy fats.

Yes, this keto broccoli cheese soup recipe is gluten-free, making it suitable for individuals with gluten sensitivities or those following a gluten-free diet.

The exact carb count may vary based on ingredients and serving size, but this keto broccoli cheese soup has 10g of carbs per serving.

Yes, if you prefer a dairy-free version of this soup, you can substitute the half-and-half with a non-dairy alternative such as unsweetened almond milk or coconut milk. This adjustment will make the soup suitable for individuals with lactose intolerance or following a vegan or dairy-free lifestyle.

If you prefer a thicker consistency for your broccoli cheese soup, you can add a small amount of xanthan gum during the cooking process. Xanthan gum is a low-carb thickening agent commonly used in keto recipes. Alternatively, you can blend a portion of the soup using an immersion blender or regular blender to achieve a creamier texture.

📖 Recipe

Broccoli Cheese Soup in a blue bowl

Keto Broccoli Cheese Soup

This easy Keto Broccoli Cheese Soup has half of the net carbs as the famous Panera version.
5 from 1 vote
Print Rate Pin Recipe
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: 30-minute, keto soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 390kcal

Ingredients

  • 4 tablespoons unsalted butter
  • 1 small onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon dry mustard powder
  • 4 cups vegetable broth
  • 1 lb broccoli florets cut into bite-sized pieces
  • 2 cups half and half or heavy whipping cream
  • 16 ounces shredded sharp cheddar cheese
  • 1 teaspoon sea salt or more to taste
  • ½ teaspoon freshly ground black pepper or more to taste
  • ¼ teaspoon xanthan gum optional, to thicken
  • Extra shredded cheddar to garnish (optional)
US Customary - Metric

Instructions

  • Heat up your 5-quart cast-iron Dutch oven over a medium flame. When it's hot, add butter, onion, and celery. Cook these for about 4-5 minutes until they start getting soft.
  • Mix in the garlic, cayenne pepper, and mustard powder, and cook it until it smells good, which will take about 30 seconds.
  • Pour in the broth and add the chopped broccoli, then let it boil. Cook it until the broccoli gets soft, which will take about 15 minutes.
  • Stir in the half and half and cheddar cheese. Lower the heat to keep it at a low boil. If you're using xanthan gum, add it now and stir it well.
  • If you want your soup to be smoother, blend it with an immersion or regular blender. 
  • Season it with salt and pepper to your liking, and serve it hot.

Nutrition

Nutrition Facts
Keto Broccoli Cheese Soup
Amount Per Serving
Calories 390 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 20g125%
Trans Fat 1g
Cholesterol 97mg32%
Sodium 1161mg50%
Potassium 343mg10%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 1579IU32%
Vitamin C 52mg63%
Calcium 506mg51%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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