Dive into a bowl of this luxuriously Creamy Keto Broccoli Cheddar Soup recipe, ready in just 30 minutes! Imagine tender broccoli florets swimming in a velvety, cheese-loaded base, rich with sharp cheddar and nutty Parmesan, kissed with aromatic garlic and a hint of paprika.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 4 tbsp butter (or ghee)
• ½ cup diced yellow onion (1 small onion)
• 2 cloves garlic, minced
• 4 cups fresh broccoli florets (1 large head; stems chopped small)
• 2 cups chicken broth (unsweetened)
• 1 cup heavy cream
• 4 oz full-fat cream cheese, cubed
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ½ tsp paprika
• ¼ tsp nutmeg (optional)
• Salt and pepper to taste

Optional toppings:

• Crispy bacon bits
• Extra shredded cheddar
• Chopped fresh chives

Instructions

1. Sauté Aromatics:
   Melt butter in a large pot over medium heat.
   Add onion and garlic; sauté until softened (3-4 minutes).
2. Cook Broccoli:
   Add broccoli florets and broth to the pot.
   Bring to a boil, then reduce heat to simmer.
   Cover and cook until broccoli is tender (8-10 minutes).
3. Blend Soup (Optional):
   Use an immersion blender to partially purée the soup (leave some texture).
   No immersion blender? Transfer 1 cup of soup to a blender, purée, then return to pot.
4. Add Dairy:
   Reduce heat to low. Stir in heavy cream and cream cheese until melted.
   Gradually add cheddar and Parmesan, stirring constantly until smooth.
   Do not boil (to prevent separation).
5. Season and Finish:
   Add paprika, nutmeg, salt, and pepper.
   Simmer 2-3 minutes until thickened.
   If too thick: Stir in 2-3 tbsp broth or cream.
6. Serve:
   Ladle into bowls.
   Top with bacon, extra cheese, or chives if desired.