Keto Broccoli and cheese soup

Low Carb LCHF Broccoli Cheese Soup


It’s that time of year when broccoli soup makes an appearance. Something about knowing we are in the fall season that puts me in the mood for this  soup. Taking into account that I live in South Florida and the weather has only budged a few degrees, its a bit of mystery as to why. I guess  part of me wants to create this lovely season, even if it’s in the kitchen.

For years my broccoli and cheese soup was a family favorite, but I would use cornstarch to thicken it and these days that’s a big no-no. I would never consider adding any form of flour to my soups because all those extra carbs would ruin it for us.

Thankfully, this recipe is nicely thickened by cheese and cream alone. Can I hear a collective amen that fat is no longer the enemy!  One of the best lessons I learned while eating a low carb keto plan was to embrace the fats. I still pause when I write or say these words because I was so fat phobic before. Oh but has this girl learned!

I decided to make this recipe in a slow cooker,  because let’s face it life is so much easier with it. However, you can simply adapt the recipe to a stove top version, so don’t let the fact that it’s made in crock pot stop you. You can have this soup in a jiffy on your stove top just keep watching the pot so all that delicious cheese doesn’t burn.

Low Carb LCHF Broccoli Cheese Soup


2 cups water

2 cups of chicken broth (heated in the microwave)

5 cups fresh broccoli flowerets cut into small pieces

8 oz softened cream cheese

1 cup whipping cream

1/2 cup Parmesan cheese

2 ½ cups shredded Cheddar cheese

2 tbsp of softened unsalted butter

Dash of thyme

Salt and pepper to taste


Chop up the broccoli crowns into small flowerets and set aside. In the crock pot add the butter, softened cream cheese, whipping cream and mix well. Once fully combined add the parmesan cheese.  Add the heated chicken broth and water to the crock pot. Next add the broccoli crowns, thyme, salt and pepper and the 2 ½ cups of cheddar cheese.

Cover and cook on low for 4 to 5 hours. After each hour or so stir the crock pot to make sure everything is combing well.

Once fully heated through and the florets are tender the soup is done. Add the salt and pepper at this point so that you are seasoning it appropriately.

Note that this is a thick soup, you can thin it out by adding more water or chicken broth once it is all fully combined.


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Enjoy in good health!



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  1. I am making this soup for the 2nd time now. I cannot get it to thicken up. My family loves the taste, but it's very watery and the recipe says it'll be thick, which I prefer. I followed the directions as written. What am I doing wrong? Help!
  2. Glad I found your blog! I'm thinking about adding ham cubes to this to make a meal. think that'll work?
    • Hi Allison, So glad you found us too. I think that adding ham is a lovely option. Although, you should know that this is a very rich soup and you may not need to. I usually accompany it with my low carb "corn" bread. Just search our site for it. This has no corn, just taste like it does 😉💞
  3. Do you know the carb content?
    • Hi Sadie, thanks for stopping by. The count isn't very high because frankly it's made with all the low carb goodies we can have. It has 2 net carbs for a two cup serving. I hope this helps.
  4. How many servings does this make?
  5. The broccoli dish look delicious, but far away to have a taste. I will follow the instructions to see if I can prepare it.
  6. Pingback: Menu Plan Monday: I goofed last week! | Seeking Out Sanity

  7. I am going to try this- thank you. Did you create this recipe?
  8. That looks delicious!