Healthy Keto Broccoli Cheese Soup with Chicken

I’ve always enjoyed finding new ways to make comfort food fit into my keto lifestyle. On chilly evenings, there’s nothing quite like a bowl of creamy soup to warm you up. But regular broccoli cheese soup can be loaded with carbs that just don’t work for keto followers. After a bit of experimenting in the kitchen, I came up with this keto-friendly version that includes chicken for extra protein.

This soup has become a regular at our dinner table, especially during the colder months. It’s the kind of meal that makes you forget you’re eating healthy – rich, filling, and satisfying without the carb overload. I usually make a big batch on Sunday and portion it out for easy lunches during the week. The best part? Even my non-keto friends ask for the recipe when they try it.

What Kind of Broccoli Should I Use?

Fresh broccoli is ideal for this soup, but don’t worry if you only have frozen – both options will give you great results. When using fresh broccoli, look for tight, dark green florets without any yellowing, and try to cut the pieces into similar sizes so they cook evenly. The stems are perfectly fine to use too – just peel the tough outer layer and chop them into small pieces, as they add great flavor and help reduce food waste. If you’re short on time, you can even find pre-cut fresh broccoli in most grocery stores, though it tends to be a bit pricier than buying whole heads.

Options for Substitutions

This keto-friendly soup is pretty adaptable! Here are some swaps you can try while keeping it low-carb:

• Cream cheese: If you’re out of cream cheese, mascarpone makes a good substitute. You could also use 1 cup of heavy cream plus 1/4 cup of sour cream instead – just know the soup might be a bit thinner.
• Heavy cream: Half and half works too, though it will add a few more carbs. For a dairy-free version, try full-fat coconut cream, but keep in mind it might add a slight coconut flavor.
• Cheddar cheese: Feel free to mix up the cheese – monterey jack, colby, or a mixture of cheeses work great. Just avoid pre-shredded cheese as it contains starches that can add carbs.
• Chicken: Turkey works just as well here, or you can leave the meat out entirely for a vegetarian version. Just add extra broccoli to bulk it up.
• Chicken broth: Vegetable broth works fine if you’re going meatless. You can also use bouillon cubes dissolved in water – use 4 cubes for this recipe.
• Broccoli: Cauliflower makes a good swap and keeps the soup keto-friendly. You could also do half broccoli, half cauliflower.

Watch Out for These Mistakes While Cooking

The biggest challenge when making keto broccoli cheese soup is preventing the cream cheese from forming lumps – make sure it’s fully softened at room temperature and whisk it gradually into the hot broth for a smooth consistency. A common mistake is cooking the broccoli too long, which can make it mushy and give the soup an off-putting color – instead, cook it just until tender-crisp (about 5-7 minutes) to maintain its texture and bright green color. When adding the cheddar cheese, remove the pot from heat first and stir it in gradually to prevent the cheese from becoming grainy or stringy, which happens when it’s heated too quickly or at too high a temperature. For the best flavor development, don’t rush the initial step of sautéing the onions and garlic – let them cook slowly until the onions are translucent and fragrant, about 5-7 minutes.

What to Serve With Keto Broccoli Cheese Soup?

Since this soup is already packed with protein and veggies, you don’t need much to make it a complete meal! A simple side salad with mixed greens and a creamy ranch or blue cheese dressing keeps things keto-friendly while adding some fresh crunch. For those who aren’t counting carbs, some warm, crusty bread works great for dipping, but keto folks might prefer cheese crisps or pork rinds for that satisfying crunch factor. You could also add some sliced avocado on the side for extra healthy fats and creaminess that fits perfectly with the keto lifestyle.

Storage Instructions

Keep Fresh: This cozy soup will stay good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything melds together. It’s perfect for meal prep – I often make a batch on Sunday for easy lunches throughout the week.

Freeze: Pour your cooled soup into freezer-safe containers or bags, leaving some space for expansion, and it’ll keep well for up to 3 months. Pro tip: freeze in individual portions so you can thaw just what you need. The cream might separate a bit when frozen, but don’t worry about that!

Reheat: Warm up your soup slowly on the stovetop over medium-low heat, stirring occasionally. Or microwave in 30-second intervals, stirring between each. If the soup looks separated after freezing, just give it a good stir while reheating and it’ll come back together nicely. You might need to add a splash of cream or broth if it’s too thick.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 120-130 g
• Fat: 100-110 g
• Carbohydrates: 30-35 g

Ingredients

• 1 tablespoon butter
• 1/2 cup finely diced onion
• 3 cloves garlic, minced
• 12 oz broccoli, finely chopped
• 4 cups chicken broth (32 oz)
• 8 oz cream cheese
• 3 cups cooked and shredded chicken
• 2 cups grated cheddar cheese
• 1/4 cup heavy cream
• Salt and pepper to your liking

Step 1: Sauté the Onion and Garlic

In a Dutch oven or stock pot, melt the butter over medium heat.

Once the butter is melted, add the onion and garlic.

Sauté this mixture for about 2 minutes, until the onions become translucent and fragrant.

Step 2: Simmer the Broccoli

Add the finely chopped broccoli to the pot, ensuring there are no big pieces.

Pour in the chicken broth, then give everything a good stir.

Cover the pot, reduce the heat to medium-low, and allow the broccoli to simmer for about 15 minutes or until it is tender.

Step 3: Incorporate the Cheeses and Cream

With the broccoli tender, stir in the cubed cream cheese, shredded cheddar cheese, and heavy cream.

Continue stirring until the mixture is smooth and all the cheese has melted into a creamy consistency.

Step 4: Add Chicken and Season

Fold in the shredded chicken, ensuring it is distributed evenly throughout the creamy broccoli mixture.

Season with salt and pepper to taste, adjusting according to your preference.

Serve warm and enjoy!