Keto Broccoli Cheddar Soup
Thick, creamy broccoli cheddar soup thickened with cheese and cream instead of flour — about 7 g net carbs per bowl.
Serves 4 (4 bowls) · Prep 10 min · Cook 20 min
Ingredients
- 400 g broccoli, chopped small
- ½ small onion, diced
- 2 cloves garlic
- 1½ tbsp butter (cooking fat)
- 200 ml heavy cream
- 150 g sharp cheddar, grated
- 500 ml chicken or vegetable stock (check for sugar), ½ tsp mustard powder, pinch of nutmeg, salt and pepper
Method
- Soften the onion and garlic in the butter for 4 minutes.
- Add the broccoli and stock, cover and simmer 10–12 minutes until tender.
- Blend about half the soup for a thick base, leaving some pieces.
- Over low heat, stir in the cream, then the cheddar a handful at a time until melted. Do not boil, or it can split.
- Season with mustard powder, nutmeg, salt and pepper.
Tip. A sharp, aged cheddar melts more smoothly and adds more flavour per gram than mild cheddar.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 388 kcal |
| Fat | 33.8 g |
| Protein | 13.8 g |
| Total carbohydrate | 10.2 g |
| Fibre | 2.9 g |
| Net carbs | 7.3 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 37% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in keto broccoli cheddar soup?
About 7.3 g net carbs per serving (10.2 g total carbohydrate minus 2.9 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
It is best fresh, but leftovers keep 2–3 days in the fridge.