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Keto Broccoli Cheese Soup

The big green cheesy machine

There hasn’t been a more Keto soup than Broccoli and Cheese. While the original recipe generally includes flour and milk to make a roux to give you a thick soup, it’s completely unnecessary. In my recipe I’ve kept it really simple and used the broccoli stalks which I puree to give the soup body. The heavy whipping cream and cheese as well add body to the soup. It’s perfect for a cold winter day and is such a hearty soup it would even warm the cockles of the Night King’s cold dead heart. Anyway, enough jibber jabber, enjoy the recipe.

How do you like your soup?

The beauty of soup, in general is that you can have it cold or hot, you can have it thick or thin, chunky or smooth, it’s just a wide range of options when it comes to making it. For this recipe I chose to strain it through a sieve for a nice velvety texture but at the same time I left most of the florets intact so I still get that nice chunky bite when eating it. I have used onions and garlic in this soup and if you want to lower the carb count even more you can go right ahead and skip those. To give your soup an extra fat boost just add a tablespoon of butter on it while serving. You can also chop up some chicken and add it and an egg yolk can be added for extra creaminess.

If broccoli isn’t your cup of soup, you can try my recipe for a Keto cream of chicken soup or try my Asian style seafood soup.

Keto Broccoli Cheese Soup

Nutrition Info (per serving)

  • Calories: 178
  • Net Carbs: 4g
  • Carbs: 6g
  • Fat: 15g
  • Protein: 5g
  • Fiber: 2g

This recipe makes 8 servings. Get this recipe on myfitnesspal.

Keto Broccoli Cheese Soup

Keto Broccoli Cheese Soup

A rich and creamy broccoli cheese soup
4.37 from 116 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American, General
Servings 8 servings



  • Clean and cut the broccoli and separate the florets and the stalk. Roughly chop the stalks and dice up the florets into small pieces.
  • Heat up a tablespoon of olive oil and a tablespoon of butter in your saucepan and once melted add in one roughly chopped onion and the broccoli stalks
  • Cook on a medium heat till they start to brown and then add in the garlic
  • Once you start to see some colour season with salt, pepper, paprika and cayenne pepper and cook out the spices for a minute
  • Deglaze with chicken or vegetable stock and cover and cook for 5 minutes
  • Transfer the cooked veggies to a food processor and blend with the liquid till you get a smooth and creamy soup
  • In the same pan heat 2 tbsp butter and fry the broccoli florets. It's best to start cooking and not move them and allow them to get a nice char for that lovely roasted flavour.
  • Once they have some nice colour pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip using the sieve.
  • Allow the mixture to come to a boil and then simmer for a few minutes.
  • Add in your heavy cream and cheese and mix well.
  • Cook till all the cheese has melted and you have a nice creamy soup. You can at this point use your immersion blender to puree the florets and break them down further if you like
  • Serve hot!
Tried this recipe?Let us know how it was!

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  1. What an excellent way to use up those stalks! I like this because there is no need to peel them, losing so much of the good broccoli. I can’t wait to try this recipe.

  2. I have asthma. So when I make creamy soups during Flu season, I add some freshly grated Ginger Root and Horseradish. I can make it as spicy as I want. I do this because fresh Ginger & Horseradish are Bronchodilators. .I like adding them to creamy soups to get the benefit without the heat.

  3. The nutrition information indicates 8 servings but it appears that the recipe would not produce even a liter of liquid so what size servings might this be based on?

    1. Hi George, I just divide the end result by 8. They are small soup servings. I never eat a giant bowl of soup myself, I probably eat like 120ml or 150ml probably. So if you eat this over 4 servings instead of 8 like I do then just double the macros 🙂 Best thing is weigh the soup in the end and divide by 8

      1. Hello Sahil and good tidings! Not sure how to leave a direct comment but I had the same question. Im assuming 1 serving is 1 cup. Thats what im going with when logging. I have to tell you that i am a huge fan, intend to make all of you recipes. So far, ive done 2 and my family LOVES it! Broc chs soup and your delectable lemon pepper chicken! OMG sooo good! I share you with all my keto ppl. ?? Thank you for everything!

        1. Hi Charity, thank you for the kind words and really glad you dig the recipes. Actually I haven’t checked the serving size but I normally weigh the final dish and divide by the number of servings I’ve listed. It’s a bit of work but when I’m doing Keto for weight loss I am quite particular about it.

    1. Just divide the final soup into 8 equal portions and 1 portion is a serving. I forgot to weigh my soup at the end so I couldn’t calculate the exact weight.

      1. Made the soup! It was awesomemsauce:) For some reason I couldn’t log it nor locate the recipe. What gives?

    1. Nope, you want to avoid most of these because they are ‘hydrogenated’ oils which are not ‘good’ fats. If you can find like some cold pressed or naturally extracted stuff then it’s fine.

  4. I love this soup. It’s easy to make and delicious! Thank you so much for sharing this recipe.

  5. Sahil, your cooking is awesome I just wish I could cook as I can barely cook baked beans. Lol.

      1. I made a double batch of this soup and cooked the broccoli florets separately until just barely tender. I stored them separately and just added them together when reheating. That way the broccoli didn’t get overcooked.

  6. Sahil – You are awesome and I’ve tried several of your recipes including this delicious soup! Thank You! appreciate it.

  7. I tried it (without the herbs, I didn’t have any) and it was delicious! Thank you for such a wonderful recipe!

  8. I made this, first time I’ve made soup not from a can! It’s honestly so good! Probably the best soup I’ve ever had. I did a couple little things different, but overall I followed the recipe. I used about 50% more onion and garlic just because I love onion and garlic, and I added chicken and bacon. The chicken and bacon helps to stretch the recipe further so it lasts longer and I can eat a larger serving while maintaining that low carb status. Personally I don’t think straining the processed mixture is worth it unless you’re going for a completely smooth soup, including processing the florets. But I’ve always been a chunky soup guy, so what do I know? I’m definitely going to be making this recipe again, maybe with sausage and prawns next time. Thanks for sharing!

  9. Hej,

    just wanted to stop by and tell you that this soup was super delicious. I made it twice now. One way I found to improve it a bit and add a bit more nutty flavour and texture to it is roasting some chopped almonds and sprinkling them over the soup once it is in the bowl.

    Thanks for the awesome recipes,


  10. Hi, love your website and channel. I introduced keto to an Indian friend while he was here in the US. Now he’s back in India (Chennai) and is struggling to follow. Any advice on cheeses, etc? He can’t do non veg at home and he says the cheeses don’t compare. I don’t want him to get discouraged. Any advice helpful, thanks!!!

  11. Oh my goodness! I love this soup! So very good. This is the best broccoli cheddar soup I have ever had! I give this 10 big stars!!!!

  12. I did the macros on this soup. This soup serves 4 and that is a cup of soup, not a bowl.

    Calories 356 calories
    Net carbs 8 gr
    Fat 30 gr
    Protein 10g
    FIber 4
    Carbs 12

    I just doubled the macros in this recipe.

    1. Thank you. That is what I needed. We can’t just guess how many carbs. Too many and I will have an insulin response.

  13. Made this tonight…but guess I should have calculated the macros first. My son and I ate the entire pot of soup. Oh was it good … but in the future I don’t know how to fit this soup into my meal plans. Unfortunately too many carbs for such a small serving.

  14. I made this today and it was amazing. The addition of the basil and thyme added such a good flavor and I never would have thought to do that on my own. Deeeeelicious!!! I have loaded up my Pinterest board with your recipes. Thank you!!

  15. Great base recipe. Added mustard powder (since so many cheese recipes use it) and instead of cheddar, used the market’s ‘bag of ends of cheese.’ I also added the florets nearer the end and didn’t puree them like another writer.

    Thank you so much for having a recipe section that isn’t 5000 words before getting to the recipe. \m/

    1. My pleasure, I’m not a huge fan of writing big blog posts 😛 I just write enough or what’s needed.

  16. I have made this soup so many times…it is my ABSOLUTE FAVORITE!!! I also make it for company as it’s always a hit!! Great show…LOVE your recipes!!

  17. This tastes delicious. The flavors are awesome. I’ve made this 2 times and it came out perfect. I’m making it again today! Thanks for sharing the recipe!!

  18. I made this soup the other night and it was TERRIFICLY DELISH! my husband and daughter loved it. It was perfect, thank you. I also made the BlackBerry cheesecake and it was pretty easy. I was nervous bc I’ve never made cheesecake before. It needed a little more sweetness as the berries were tart but that was my fault I didn’t use enough sweetener (I’m new at this stuff). Thank you again.

  19. Hello from Illinois USA. Thanks for sharing your recipe. I’m getting ready to make this soup. I’ve noticed in step 4, you mention adding seasonings: salt, pepper, paprika and cayenne pepper but they’re not listed in your ingredients. Can you provide the amounts of each seasoning? Thank you, Pdub

    1. Thanks Pdub. I generally eyeball the seasoning to taste but pepper and cayenne is normally 1/2 tsp. Salt and paprika would be 1 tsp each. If you want a less smokey flavour use 1/2 tsp of paprika and add more if you want later.

  20. Sahil… This is awesoooomeee yummmy!! I hate broccoli.. This soup is so delicious, I think broccoli has a new taste and magically it seems to have won its way to my favorite things..
    soooo good!! ThAnku..

    P.S: I am Keto beginner and all ur recipes make the journey easier ??

  21. Halos up!!! This was one of the first recipes I cooked of yours and was so delish! I love soups, loved this recipe, quick and easy. I now will keep frozen broccoli in the freezer so I will always have a quick meal or craving. Thank you! Blessings!

  22. This is the best broccoli soup! I’ve done it several times and it never fails to impress. I made it a couple of days ago and tonight I decided to make it with cauliflower. I prepared it the same but added a small amount of smoked paprika. It was awesome! Thanks for posting this, love your recipes!

  23. Hi, the best best broccoli soup I had/ made. I added some mushrooms too. Trust me, it was very yum without the cream and cheese too. I tasted before adding. Later I added and it’s ????????. Thanks again for the lovely recipe.

  24. I made this soup a few times. It’s delicious. I love it. Thank you for doing what you do. Blessings to you and your family.

  25. Thank you for this easy recipe! I made a double batch for a church function and had everyone begging for the recipe!

  26. This is now my “go-to” recipe for broccoli soup. That is saying something because I don’t like broccoli, but I LOVE this soup. Caramelizing the broccoli just takes the soup to the next level. Thank you so much for sharing your recipe!

  27. What a great soup!!! I shared with everyone, keto or not, because it is simply fantastic. Thank you!

  28. This is one of my most favorite recipes (of any cooking web site) and definitely a “go to” meal in our household. I make quadruple batches of this. What I don’t eat I freeze in two cup portions. Works great. I do wish that your posted recipe included the amounts of paprika and cayenne that you demo in the video. Thanks for all you do!

  29. Hello! I’m quite a fan. This soup is outstanding. The broccoli is the star and cheese and cream are not overbearing. Thank you!

  30. Dear Sahil

    I love the recipes but have a question as I have high cholesterol. I noticed that some recipes have double cream, cheese etc. I am not sure that this is ok for my cholesterol. Any ideas on how I can substitute these ingredients?

    1. I suggest you read up more on cholesterol and Keto and cholesterol in general. However if you are not doing Keto then definite cook with less fat, use half and half instead of heavy/double cream and go easy on the cheese.

  31. Hi Sahil, Just got the mushroom recipe and decided to check out your broccoli and cheese soup – just had one at lunch time, not aware of where you are in the world but we love stilton and broccoli cheese but I will try a cheddar – will be doing the mushroom soup as soon as my fella goes shopping. Do you add Paprika and Cayenne or is it Paprika or Cayenne?

  32. Hi, I was wondering if anyone who has made this recipe figured out the serving weight for 1 serving, whether in grams or cups. That would be greatly appreciated! Thank you

    1. Best to just pour out the soup into a bowl and weigh the whole thing and divide by number of servings. It varies because everyone’s cream is different, the amount of cheese/water etc they end up using is different.

  33. This is so yum! I meal prepped this for the week with a huuuuge broccoli I got in my weekly veg box, tweaking the ingredient amounts based on what I had at home. I added some cream cheese along with the cream at the end, and added some chopped fresh rosemary, all of which seemed to work well with this recipe. Thanks Sahil!

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