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Low Carb Broccoli Cheese Soup

This easy keto soup recipe is to die for! Warm, creamy and loaded with greens. {4 net carbs, 290 calories, 13g protein, 25g fat, 1g fiber}

Keyword broccoli, cheddar, keto, low carb, soup
Servings 8


  • 4 cups broccoli (cut into florets)
  • 3 1/2 cups chicken broth (or veggie broth)
  • 3 cups shredded cheddar cheese (a little extra for topping if you wish)
  • 1 cup heavy whipping cream
  • 1 tbsp minced garlic


  1. In a large pot over medium heat, sauté the garlic for about 1 minute or until fragrant (you can add a little butter if you'd like).

  2. Add the chicken broth, heavy cream, and broccoli florets. Bring to a boil, and then reduce the heat to simmer for 10-20 minutes or until the broccoli is tender.

  3. Add the shredded cheese very gradually (1/2 cup at a time) and stir constantly until melted before adding more. Continue until all of the cheese is used up. Be sure to keep the heat at just a simmer and avoid high heat.

  4. Remove from the heat once all of the cheese melts and enjoy immediately. 

  5. Store any leftovers in the fridge for up to 5 days, or freeze for a later date.

Recipe Notes