Go Back
Keto broccoli cheese soup without heavy cream in a white bowl, garnished with cheddar, bacon, and chives, served with low-carb crackers.
Vicky Sharma

Keto Broccoli Cheese Soup Without Heavy Cream Recipe

A creamy, comforting keto-friendly broccoli cheese soup that’s rich and flavorful without using heavy cream. Perfect for weeknight dinners or cozy winter meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 people
Course: Soup
Cuisine: American (Keto / Low-Carb)
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups broccoli florets about 1 large head, washed and chopped
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour optional, for thicker soup
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk
  • 6 oz cream cheese softened
  • 2 cups sharp cheddar cheese shredded
  • Salt and freshly ground black pepper to taste
  • Optional garnish: crispy bacon bits extra cheddar, chopped chives

Equipment

  • Large pot or Dutch oven
  • Immersion blender (or countertop blender)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Step 1: Saute Aromatics:
  1. In a heavy pot or Dutch oven, melt butter over medium heat. Add diced onions and a pinch of salt. Cook until onions are translucent (about 4 minutes). Add garlic and cook 30 seconds more.
Step 2: Cook Broccoli:
  1. Pour in chicken or vegetable broth and bring to a simmer. Add broccoli florets and cook uncovered for 12–15 minutes, until tender. (Optional: stir in flour before adding broth for a thicker soup.)
Step 3: Add Creaminess:
  1. Reduce heat to medium-low. Add whole milk and softened cream cheese in chunks. Whisk until fully smooth.
Step 4: Blend Soup:
  1. Use an immersion blender to puree the soup until velvety smooth. For countertop blender, blend in batches.
    blending broccoli soup until smooth and creamy
Step 5: Add Cheese
  1. Turn heat to low. Gradually stir in shredded cheddar until melted. Season with salt and pepper to taste.
Step 6: Serve & Garnish
  1. Ladle into bowls and garnish with bacon, extra cheddar, or chives if desired.

Notes

  • Avoid boiling cheese, as heat can cause clumping.
  • Use sharp cheddar for the best melting and flavor.
  • Whole milk plus cream cheese creates a silky texture without heavy cream.
Storage
  • Refrigerator: Store in an airtight container up to 3 days.
  • Freezer: Can freeze up to 1 month; add a splash of milk when reheating to restore texture.
Variations
  • Bacon Cheddar: Top with crispy bacon and extra cheddar.
  • Spicy Kick: Add diced jalapeño or cayenne pepper while sautéing onions.
  • Extra Greens: Stir in 1 cup baby spinach with broccoli.