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panera broccoli cheese soup
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4.88 from 16 votes

Keto Broccoli Cheese Soup - Ready in 30 Minutes!

This broccoli cheese soup recipe is keto and low carb friendly, gluten free, full of flavor, and ready in under 30 minutes!
7 Net Carbs
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: gluten free, keto soup recipe, recipe for broccoli cheese soup
Servings: 8
Calories: 346


  • 4 Cups Chicken broth
  • 4 Cups Broccoli florets
  • ½ Cup Shredded carrots
  • ½ teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • 4 Cups Shredded sharp cheddar
  • 1 Cup Heavy cream
  • 4 ounces Cream cheese
  • Kosher salt and pepper to taste


  • Add the chicken broth, broccoli, and carrots to a heavy bottom soup pot.  Bring to a boil, then reduce the heat to low and let simmer until the vegetables are fork tender, about 6-8 minutes.  Add in the garlic powder and onion powder.
  • Let the liquid cool to below 150F before adding the cheese so it doesn't clump and sink to the bottom.  Add in the cheese a handful at a time, making sure it is incorporated before adding more.  When all of the cheese is incorporated, add in the heavy cream and the cream cheese.
  • Remove from the heat and season with salt and pepper to taste.  The soup with thicken nicely as it sits.  Serve with extra shredded cheese, if desired.


  • I used 4 cups of fresh broccoli, but you could use frozen if you like.
  • I like to use pre-shredded sharp cheddar.  It incorporated into the soup perfectly.
  • Let the liquid cool a bit before adding the cheese.  Liquid above 150F will cause the cheese to not incorporate because it breaks down the protein bonds.  Add in the cheese a handful at a time and let it melt completely before adding more.  


Calories: 346 | Carbohydrates: 8g | Protein: 14g | Fat: 30g | Saturated Fat: 18g | Fiber: 1g