This low carb Broccoli Cheese Soup recipe is an effortlessly easy take on a deliciously classic and satisfying soup. I’ll show you a few shortcuts that will make this the easiest yet tastiest keto broccoli cheese soup you’ve ever made .
What Makes This Keto Broccoli Cheese Soup So Great
As you probably already know, I’m a huge fan of recipes that are crazy easy to make yet are still absolutely delicious. This Vegetarian Keto Broccoli Cheese Soup is no exception. This soup recipe is just so easy that you’ll be mad that you didn’t know about it sooner.
Not only is it easy to make, but it’s low carb as well. No need to save this recipe for a cheat day. You can enjoy this indulgent soup guilt-free and as often as you’d like without fear of ruining your low carb diet.
Most Broccoli Cheese Soups call for a thickener such as flour. Since I wanted to keep my recipe low carb, and gluten-free, I opted to blend some of the broccoli with an immersion blender in order to give it the right consistency.
Now, I decided to add some hot sauce to the soup. If you know me, you know that I like my food spicy. However, this step is completely optional as the soup still tastes terrific without it. Though I highly recommend trying it. It doesn’t really make it spicy per se, it adds a little tang to the soup that really brings out all the other flavors.
Ingredients You’ll Need
- 1 tablespoon Butter - Provides the fat needed to sauté the onions and garlic, adding richness and creating the flavorful base of the soup. It also helps the aromatics soften and release their natural sweetness.
- 1/2 cup Onio - Adds depth, mild sweetness, and savory flavor. Onions help build the aromatic foundation of the soup and balance the richness of the cheese and cream.
- 4 Garlic Cloves - Infuses the soup with warm, savory notes. Garlic enhances the overall flavor profile and complements the cheddar and broccoli beautifully.
- 4 cups Broccoli Florets - The star vegetable of the dish. Broccoli provides body, fiber, and freshness. As it cooks, it softens and blends into the creamy base, giving the soup its signature texture and flavor.
- 3 cups Low Sodium Chicken Brot - Acts as the primary liquid for the soup, helping to cook the broccoli and forming the basis of the broth. Using low sodium allows better control over seasoning. Different broth types adjust the depth and flavor based on preference.
- 1/2 cup Heavy Cream - Adds rich creaminess and helps thicken the soup naturally. It enhances the velvety texture and keeps the dish keto-friendly by adding fat without carbs.
- 2 cups Shredded Sharp Cheddar Cheese - Provides bold cheesy flavor and helps create the classic thick, creamy consistency of broccoli cheese soup. Sharp cheddar melts smoothly and delivers a more pronounced flavor than mild cheddar.
- 2 ounces Cream Cheese - Enhances the creaminess and adds body to the soup. Cream cheese helps stabilize the melted cheddar to prevent graininess and contributes a subtle tang.
- 1 teaspoon Ground Black Pepper - Adds gentle heat and brightness, balancing the richness of the cheese and cream. It also deepens the overall savory flavor of the soup.
- 2–3 dashes Louisiana Hot Sauce - Introduces a touch of acidity and mild spice, brightening the soup and cutting through the richness. Even if used sparingly, it enhances depth without making the soup spicy.
How To Make This Keto Broccoli Cheese Soup Recipe
- In a 3-quart pot on medium heat, melt the butter. Add onions and garlic and stir for 30 seconds. Add broccoli, chicken broth (or bone broth ), and pepper, and cook until the broccoli is tender (about 8-10 minutes).
- Turn the heat down to low. Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed.
- Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
- When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
- Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
- Add hot sauce, and serve.
Why Is My Broccoli Cheese Soup Grainy?
If your soup ended up grainy, that means that you probably had your stove set too hot when you added the dairy products in. There really is no way to correct this once it has happened, so make sure that you’ve lowered the heat on your stove enough before adding your dairy. Also, make sure that you pour in the heavy cream slowly .
If it does happen, you may need to purée all of the soup to get a smoother consistency. In this case, remove some chunks of broccoli, purée the rest until it’s smooth, and then add back in the saved chunks for texture.
Tips And Tricks
Low carb broccoli cheese soup is simple to make, but these tips will help you achieve the perfect balance of creaminess, flavor, and consistency while avoiding common mistakes like grainy cheese or watery broth.
- If you follow my advice and keep frozen broccoli in the fridge, this soup will come together in no time at all.
- Use low sodium broth if you can find it, or just water if you can’t. Otherwise, you may end up with a soup that is too salty. If using water, add salt to taste.
- The best way to check if the broccoli is done is to take out a piece and reward yourself 🙂
- If you don’t have an immersion blender , you can use a regular blender . Just be careful as the heat and the steam from the hot Broccoli Cheese Soup can create a vacuum that can cause burns.
- Make sure you only blend the soup until about half the broccoli is blended so that you have a little texture in the soup.
- Mashing the cream cheese with the back of your spoon while it’s cooking will help it melt down quicker.
- Make sure to pour in the heavy cream slowly so that it doesn’t curdle.
Variations
Keto broccoli cheese soup is wonderfully flexible, and these variations let you customize the dish, whether you want it extra creamy, more veggie-packed, spicier, or protein-boosted.
- Extra Cheesy Version - Add an additional ½–1 cup shredded cheddar or mix in mozzarella or gouda for a richer, stretchier texture.
- Chunky Broccoli Soup - Set aside a handful of small broccoli florets and stir them in after blending for more texture and bite.
- Creamier, Thicker Soup - Increase the cream cheese to 4 ounces or reduce the broth by ½ cup for a thicker, more indulgent consistency.
- Spicy Keto Broccoli Cheese Soup - Add jalapeños, extra hot sauce, or a pinch of cayenne to bring heat and depth.
What To Eat With Keto Broccoli Cheese Soup?
Looking for some dishes that pair nicely with this soup? Check These out!
Keto bread
- Bread is always a fantastic pairing for soup and this Keto Bread recipe will give you your bread fix without all the carbs!
- Breadsticks are another great option, and these Cauliflower Breadsticks are incredible!
- This Broccoli Cheese Soup goes nicely with a nice, bright side salad, and my Indian Cucumber Salad is the perfect choice!
How Long Does It Last?
Low carb broccoli cheese soup lasts 3 to 4 days in the refrigerator when stored in an airtight container. As it sits, the flavors deepen, and the texture may thicken slightly. Simply add a splash of broth or water when reheating if needed.
Warm the soup gently on the stovetop or in the microwave to prevent the cheese or cream from separating.
Can You Freeze It?
Yes, you can freeze keto broccoli cheese soup, but there are a few important considerations to keep the texture smooth. Because the soup contains heavy cream, cheddar cheese, and cream cheese, it may separate slightly when frozen and reheated.
To freeze, allow the soup to cool completely, then store it in freezer-safe containers or bags, leaving a bit of room for expansion. It will keep well for up to 2–3 months.
When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat gently over low heat on the stovetop.
Low Carb Broccoli Cheese Soup | Keto Broccoli Cheese Soup
Equipment
- 3-Quart Pot
- Immersion Blender
- VITAMIX BLENDER
Ingredients
- ▢ 1 tablespoon butter
- ▢ 1/2 cup Onion , onion
- ▢ 4 garlic cloves , sliced
- ▢ 4 cups broccoli florets , frozen or fresh (no need to thaw)
- ▢ 3 cups low sodium chicken broth , or vegetable or bone broth
- ▢ 1/2 cup Heavy Cream
- ▢ 2 cups shredded sharp cheddar cheese
- ▢ 2 ounces Cream Cheese , diced
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 2-3 dashes Louisiana Hot Sauce , optional
Instructions
- In a 3-quart pot on medium heat, melt the butter. Add onions and garlic and stir for 30 seconds. Add broccoli, chicken broth, and pepper, and cook until the broccoli is tender (about 8-10 minutes).
- Turn the heat down to low. Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed.
- Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
- When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
- Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
- Add hot sauce, and serve.
Instant Pot Broccoli Cheese soup
To make this in an Instant Pot, place onions, garlic, frozen broccoli, only 1.5 cups of chicken broth, and pepper into the Instant pot.
Close the lid and press PRESSURE COOK on HIGH for 2 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, and then release all remaining pressure.
Press CANCEL. Open the lid and press SAUTE. Add cream cheese and stir to melt the cream cheese into the soup.
When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
Add hot sauce, and serve.
If you follow my advice and keep frozen broccoli in the fridge, this soup will come together in no time at all.
Use low sodium broth if you can find it, or just water if you can’t. Otherwise, you may end up with a soup that is too salty. If using water, add salt to taste.
The best way to check if the broccoli is done is to take out a piece and reward yourself 🙂
If you don’t have an immersion blender , you can use a regular blender . Just be careful as the heat and the steam from the hot Broccoli Cheese Soup can create a vacuum that can cause burns.
Make sure you only blend the soup until about half the broccoli is blended so that you have a little texture in the soup.
Mashing the cream cheese with the back of your spoon while it’s cooking will help it melt down quicker.
Make sure to pour in the heavy cream slowly so that it doesn’t curdle.
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Low Carb Broccoli Cheese Soup | Keto Broccoli Cheese Soup
Ingredients
- 1 tablespoon butter
- 1/2 cup Onion onion
- 4 garlic cloves sliced
- 4 cups broccoli florets frozen or fresh (no need to thaw)
- 3 cups low sodium chicken broth or vegetable or bone broth
- 1/2 cup Heavy Cream
- 2 cups shredded sharp cheddar cheese
- 2 ounces Cream Cheese diced
- 1 teaspoon Ground Black Pepper
- 2-3 dashes Louisiana Hot Sauce optional
Instructions
- In a 3-quart pot on medium heat, melt the butter. Add onions and garlic and stir for 30 seconds. Add broccoli, chicken broth, and pepper, and cook until the broccoli is tender (about 8-10 minutes).
- Turn the heat down to low. Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed.
- Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
- When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
- Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
- Add hot sauce, and serve.
Instant Pot Broccoli Cheese soup
To make this in an Instant Pot, place onions, garlic, frozen broccoli, only 1.5 cups of chicken broth, and pepper into the Instant pot.
Close the lid and press PRESSURE COOK on HIGH for 2 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, and then release all remaining pressure.
Press CANCEL. Open the lid and press SAUTE. Add cream cheese and stir to melt the cream cheese into the soup.
When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
Add hot sauce, and serve.
If you follow my advice and keep frozen broccoli in the fridge, this soup will come together in no time at all.
Use low sodium broth if you can find it, or just water if you can’t. Otherwise, you may end up with a soup that is too salty. If using water, add salt to taste.
The best way to check if the broccoli is done is to take out a piece and reward yourself :)
If you don’t have an immersion blender , you can use a regular blender . Just be careful as the heat and the steam from the hot Broccoli Cheese Soup can create a vacuum that can cause burns.
Make sure you only blend the soup until about half the broccoli is blended so that you have a little texture in the soup.
Mashing the cream cheese with the back of your spoon while it’s cooking will help it melt down quicker.
Make sure to pour in the heavy cream slowly so that it doesn’t curdle.
Low Carb Broccoli Cheese Soup | Keto Broccoli Cheese Soup https://twosleevers.com/broccoli-cheese-soup/
I made a low carb version of the famous Zuppa Toscana Italian Sausage Soup. It comes together with very little prep time, it eats like a meal–and it freezes well. In fact, it tastes even better the next day.
There’s nothing like a delicious bowl of homemade soup. Especially one like this Italian Sausage Soup . It’s so easy and full of fresh ingredients. Who needs Olive Garden when you have this tasty soup recipe you can make at home?
What Is Zuppa Toscana Anyway?
Italian Sausage Soup is a classic soup originating from Italy. The term Zuppa Toscana is just a broad term meaning " Tuscan Soup ." This is because the soup originated in Tuscany.
Zuppa Toscana is traditionally made with:
- Cannellini beans.
- Kale
- Zucchini
- Potatoes
- Celery
- Carrots
- Onion
- Tomato
- Olive oil
- Chili powder
- Italian bacon
However, Olive Garden has a version that has made this kale and sausage soup somewhat famous, and it’s made a bit differently using sausage, chicken broth, potatoes, kale, and various spices.
Italian Sausage Soup doesn’t use any unusual seasonings and has pretty basic ingredients. If you prefer to use Swiss chard or kale for your greens, that’s perfectly ok.
I used frozen spinach without even thawing it. If you want to use fresh greens, that’s great, just be sure to use a bigger pot or put the greens in a little bit at a time as they will take up more room when they’re fresh.
This makes a generous 3-quart batch or 12 cups. Each serving of sausage soup is 2 cups.
How to Make aStovetopKeto Italian Sausage Soup
- Sauté the Italian sausage. This pan is too small! Use a nice, 3 quart-sized pan for this. This is the 3-quart Lodge pan I ultimately finished cooking it in.
- Stir onions and garlic in to the sausage.
- Add riced cauliflower (frozen or fresh).
- Add spinach or kale (frozen or fresh) and add the seasonings.
- Cover and cook. Once it is done cooking, slowly add in cream, and grated cheese.
- Less than 30 minutes later, you’re done.
There’s no need to wait until colder weather pops up to make this Italian Sausage Soup. You don’t have to be a fancy Italian cook either. This recipe is extremely easy and quick to make. Not to mention, it’s delicious and will hit the spot every time.
CAN I FREEZE THIS ITALIAN SAUSAGE SOUP?
You bet you can! This soup freezes very well and even tastes better the next day since all the flavors have had a chance to really meld together. Not to mention, this soup is great for meal prep.
Here’s how I freeze it:
- Let the soup cool.
- Portion into small freezer-safe containers or souper cubes .
- Date containers.
- Freeze.
Not only is it extremely healthy, but it sticks the keto lifestyle parameters. Since it’s easy to freeze and is quick and easy to make, it makes for a delicious meal that can be made for the entire next week.
Other Delicious Low Carb Soups
- Chicken Poblano Soup
- Tomato Coconut Soup
- Instant Pot Italian Sausage and Kale Soup
- Low Carb Ragu
- Low Carb Miso Soup with Salmon
- Creamy Taco Soup
- Keto Broccoli Cheddar Soup
And if you’re looking for more great Italian dishes, check out my Italian Stuffed Steak Rolls recipe or my Easy Keto Tuscan Chicken recipe !
Tips and Tricks for Making This Italian Sausage Soup
- This makes a generous 3-quart batch or 12 cups. Each serving is 2 cups. Be sure to use a 3-quart soup pot unlike me, who started with a 2-quart pot and had to switch partway through. AS YOU CAN SEE IN THIS VIDEO! Doh!
- You can use frozen veggies for this soup. It will just take a little bit longer to cook them. Just thwack the frozen package of greens on the kitchen counter, and add the chunks into the soup. No need to get fancy with thawing 🙂
- You can substitute spinach, kale, or swiss chard for the greens.
- This is a great meal prep soup since it seems to get better and better as it keeps.
So next time you’re craving some Zuppa Toscana soup , whip up a batch of the delicious low carb Italian Sausage Soup and get your fix!
Italian Sausage Soup
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 pound bulk hot or mild Italian sausage , removed from casing
- ▢ 1 cup onions, chopped
- ▢ 1 tablespoon Minced Garlic
- ▢ 12 ounces Frozen Riced Cauliflower , thawed
- ▢ 12 ounces Frozen Spinach , thawed
- ▢ 2 cups Water
- ▢ 2 teaspoons Ground Black Pepper
- ▢ 1.5-2 teaspoons Kosher Salt
For Finishing
- ▢ 1/2 cup Heavy Whipping Cream
- ▢ 1/2 cup shredded parmesan cheese
- ▢ additional cheese for garnishing each cup of soup
Instructions
- Set out the cauliflower and spinach to thaw while you get the other ingredients ready. Chop the onion, and mince the garlic.
- Heat a 3 quart pot on medium high. When it is hot, add in the sausage and using a wooden spoon, break up the meat so it is more like ground beef rather than a sausage. In other words, smooth the sausages down and break them into bits. Be ruthless.
- Add in the onions and garlic and mix well.
- Add in the cauliflower and kale.
- Add in 2 cups of water and place a lid on the pot. Allow the soup to come to a boil, about 7-8 minutes. Cook for another 2-3 minutes.
- Slowly pour in the cream. Add in the shredded parmesan cheese. Allow the soup to come to a boil again.
- Serve 2 cups per serving, with additional cheese as desired.
Watch The Video
- This makes a generous 3-quart batch or 12 cups. Each serving is 2 cups. Be sure to use a 3-quart soup pot unlike me, who started with a 2-quart pot and had to switch part way through. AS YOU CAN SEE IN THIS VIDEO! Doh!
- You can use frozen veggies for this soup. It will just take a little bit longer to cook them. Just thwack the frozen package of greens on the kitchen counter, and add the chunks into the soup. No need to get fancy with thawing 🙂
- You can substitute spinach, kale, or swiss chard for the greens.
- This is a great meal prep soup since it seems to get better and better as it keeps.
