Keto Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup is a favorite of many people, and in particular it is one of my wife’s favorites. While most no-keto recipes call for the use of milk, and then flour to thicken in, we went a different route by using Heavy Whipping Cream instead. This keto-friendly recipe for Broccoli Cheddar Soup tastes so much better than the original to me, and it uses REAL ingredients to make it an even cleaner version.

In addition to being Keto (and obviously low-carb), because we are not using the All-Purpose Flour this recipe is also Gluten-Free too! Now I know that some people are going to look at this and remark how Broccoli, Onion, and Garlic, have carbs. Don’t forget that Broccoli is a good source for Potassium (and Vitamin C too!) to help with those cramps, and even the dreaded Keto Flu. Also, don’t be afraid to get your carbs in for the day from keto-approved vegetables like these.

For our base we opted to use the Kettle & Fire Chicken Bone Broth, rather than a normal Chicken Broth or Chicken Stock. The bone broths just have a lot more nutrients in them, so you get more benefits out of eating it than just the flavoring of plain chicken broth. If you are in a pinch, you could substitute it, but you would be giving up some of the health benefits that you otherwise get out of this recipe.

There are some carbohydrates in this recipe, but unlike more traditional Broccoli Cheddar Soup recipes, I cut down on the amount of onion in it. Some even call for carrots, but I left those out of this as well, as I personally felt like the net carb count sits pretty good right where I have it at, and it is still more filling than you might think.

Since this recipe makes 4 hearty bowls of the Keto Broccoli Cheddar Soup, you might end up with a good amount of leftovers. You will want to store those in the refrigerator in and airtight container, and it should last for a few days in there just fine. This is intended to be eaten as a meal with these large portions. If you would rather eat this as a side to something else I would strongly advise that you cut the serving size in half for that.

Keto Broccoli Cheddar Soup Recipe Ingredients


Ease of Preparation: Easy

Prep Time: 10Minutes

Cooking Time: 30 Minutes

Total Time: 40 Minutes

Keto Broccoli Cheddar Soup Recipe Nutrition Info



  1. Put a Large Sauce Pan on the stove on Medium Heat, and place the two Bacon Strips on the pan. Cook them on both sides for 2-3 minutes per side, until nice and crispy. Remove the Bacon and set aside for garnish later. (If you would prefer not to use bacon, you can place 2 TBPS of Grass-Fed Butter in the pan instead, and skip right ahead to Step 2 immediately).
  2. Put the Diced Onion, Diced Celery, and Pressed Garlic Cloves into the pot and cook for about 10 minutes. Stir the vegetables occasionally, and cook them until the onions start to become translucent.
  3. Season the vegetables with the Pink Himalayan Salt and Ground Black Pepper before adding in the next ingredients.
  4. Add in the Chopped Broccoli, and Kettle & Fire Chicken Bone Broth, and stir for about 1 minute.
  5. Add in the Heavy Whipping Cream and cook for an additional 9 minutes on Medium Heat to allow to simmer.
  6. Slowly start adding in the Shredded Cheddar Cheese after the Broccoli has been cooking for 10 minutes. I usually add it in about 1 Cup at a Time, and stir for about 1 minute in between.
  7. Continue to simmer the soup for about 10 more minutes.
  8. When ready to serve, serve the Keto Broccoli Cheddar Soup hot, and with the optional Garnish of more Shredded Cheddar Cheese and the Crumbled Bacon from earlier.

PRO TIP: You may want to remove the soup from the Sauce Pan as soon as it is done cooking, as this may help reduce your cleanup process later on.

Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

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  1. How can I make this in crockpot?

    1. How do you cook it in a crockpot

    2. Would also like to know about crock pot. Sure you’d have to fry bacon 1st. Other than that, Im not sure. Someone let me know…if possible. Thx

  2. Fantastic !!! A keto Dream just remember four servings

  3. This looks good! I love cream of broccoli soup, add cheese and voila!

  4. Would this freeze okay? I know many cream based soups do not.

    1. Freezing it would likely break down the fats, so I would say it wouldn’t taste the best afterwards.

  5. i don’t have any Kettle & Fire Chicken Bone Broth. what can I exchange to what? Can I use chicken broth?


    1. Hi Kellie, you’ can use regular broth in a pinch but there a lot of nutrients in bone broth you don’t get from regular broth or stock. If at all possible I would recommend picking up some bone broth. It doesn’t have to be the kettlefire brand , I used the Kroger store brand. Hope this helps.

  6. Could i use mozarella in stead of cheddar?

    1. I haven’t tried it, and I am not sure if they would melt the same.

  7. Made this tonight for supper. It is sooooo good. Will definitely be making again.

  8. Is the nutrition guidelines for the entire recipe or is it for each serving?

    1. It says “PER SERVING”…

      1. Can someone tell me where they are getting the carbs from? I don’t see how it could have that many per serving.

        1. Broccoli and Onions. Veggies tend to have carbs.

          1. Heavy cream, has a good amount of carbs, as well. One serving of the soup would have a 1/4 cup heavy cream in it.

  9. Could you make a roux with almond flour?

    1. No, almond flour does not work that way unfortunately.

  10. Cut the recipe in half and made it. It’s really tasty. I am excited to have it for our first cold front.

  11. Could you use xanthum gum to thicken it further?? I like Real thick soups. Thanks!!!

    1. From my experience with xanthan gum, you would want to be careful not to give this a pudding texture if you add it in. So I would add very little if you do. But personally I don’t add it to this one, because it is more like a chowder already.

  12. Is there a lower-sodium version? My husband cant have more than 750mg per day. What could I substitute?

    1. check into low sodium stock and maybe cut out the bacon?

      1. That is a lot of sodium per serving and can’t be considered healthy.

        1. Actually most people on keto are lacking sodium and usually have to add more to their diet. We typically use pink salt because it has more minerals than table salt does.

    2. The recommended bone broth has 240mg sodium per cup, so try a lower sodium broth. That should help some. You could also skip the bacon. Looks like an amazing recipe that I’m going to whip up today for a snow day.

  13. I made this tonight. I was really good, but my cheese did not melt properly. It was not a smooth and creamy base. In one of your comments you said it was chowder like. Mine was more thin and the cheese was stuck to the broccoli but not melted. I did not use store brand cheese. I used Kraft Sharp Cheddar Cheese. Any idea what I did wrong? I went by the instructions exactly. Could I have had my heat too high? I cook on a gas stove and do not have markings on my knobs for high, medium , low, etc…

    1. Maybe the temperature could have something to do with it (I am not 100% certain). When I make it the cheese just melts away into it and it becomes really creamy all throughout.

    2. I have only low fat and reduced fat cheeses. So it will depend on the cheese brand you buy and the amount of fat it contains from my experience.

    3. Pre-shredded cheeses usually have a coating of some sort to prevent the shreds from sticking together and this can affect the ‘meltability’ of the cheese.

  14. I made this tonight. Oh my goodness it was amazing!!! Had family over and they LOVED IT!

  15. How many cups does this make?

  16. Made this for a snow day lunch. It was excellent! I added a tablespoon of cream cheese to the bowl in hopes of thickening it a smidgen. I don’t know how much it helped, but it was yummy regardless.

  17. I absolutely love this soup! I created another soup using all the base ingredients, but I added chicken instead of bacon, cauliflower instead of broccoli, then some buffalo seasoning…voila… cheesy buffalo chicken soup. Thank you!

  18. I LOVE Broccoli Cheddar Soup but is there ANY way we can thicken it up a bit. I realize that Almond Flour wouldn’t cut it…..what about Xanthym gum or another product?

    1. Xanthan Gum is great for thickening things like this up. A little tiny bit goes a long way too.

      1. Jennifer Sabatino

        With the keto broccoli soup .. it may be a little dairy overload for me.
        How about using. Coconut cream? Has this been tried?

  19. Just made this – it was a watery mess. 🙁

    1. Did your cheese not melt or something?

  20. I just finished this bowl of deliciousness! It came out perfect. I melted some butter and blended in almost a tsp of xanthan gum. Added that to the soup to thicken a bit. I may or may not have added extra cheese. Very yummy. Thank you for sharing this recipe.

  21. Just finished a bowl of this deliciousness. I made a xanthan and butter roux to thicken it up a little. It came out perfect! I may or may not have added extra cheese 😋. Very satisfying. Thank you!!

    1. Very happy to hear that you like it Mona! 🙂

  22. I’ve made this twice so far and it’s pure keto perfection 🙂

  23. Was wondering, that is high fat, would it be o.k. to use half and half instead of the heavy cream?

    1. Flavor Wise it might turn out, but they are not the same nutritionally.

    2. Keto food needs to be high fat maybe look up a non keto recipe. We usually need to add more fat so that our macros work out.

  24. Like your recipe And glad you are helping us thank you

  25. The sodium content is almost a full day’s amount in one serving. I would definitely not recommend this to someone who is on a doctor ordered low sodium diet.

  26. How large is a serving? 1 cup, 2 cups….?

  27. Delicious! I cut back a 1/2 cup on both the shredded cheese and HWC and added 4 oz. of cream cheese instead. It definitely thickened it up without adding xanthum gum.
    I also used frozen brocolli instead (it’s all I had)
    I will make this again for sure!

  28. I made this last night, i needed extra cheese and I added some rotisserie chicken. It was awesome!

  29. Honest question, does anyone *really* only add 1/4 tsp pepper??

  30. Can I use frozen broccoli?

  31. YUMYUMYUM! This was a big hit at our house and so FAST to make! We like a little heat, so I’m trying it with cayenne pepper next time.

  32. How many oz for 1 bowl and how many net carbs per bowl?

  33. Sounds to enjoy keto but,How can I afford all organic vegetables, meats bone broth..way out of my budget!! What else can u suggest?

  34. Just Wondering about the Onion ..Root Veggies are usually full of starch

  35. I am assuming serving size is 1 Cup… It is blank on the Serving Size on nutrients label.

  36. Does anyone know how many cups the entire recipe makes? “4 servings” isn’t enough information.

  37. Oh I made this last night it was so good and small portions but it was a hearty meal and I was able to fall asleep quickly because it was just a very big comfort food it put me into a food coma so I’m hoping to find more like these

  38. Made this last evening. Very good. One suggestion to anyone making this soup……..use high quality cheddar cheese. Four servings was a little too much for us. Wanted to freeze but did;t know how well it would.

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