Last updated on June 13, 2026
Soup possesses an air of mystique. Not necessarily the type served in dainty China, but the one that feels warm and relaxing to the soul. Today’s Keto Broccoli Cheese Soup is all you need to reset and rejuvenate yourself after a long day at work or during the weekends. Each spoonful gives you the comfort that feels like therapy, but the only difference is that this one is tastier!
There are so many ways to enjoy soups. The beauty of soup is that it is both easy to make and consume. This particular soup is creamy and cheesy, loaded with a ton of flavor while still being healthy, thanks to its high nutrient content. One of the other things I love about Keto Broccoli Cheese Soup is how filling it is without leaving you feeling heavy. I make a large pot of food on Sundays and eat it throughout the week for quick, low-carb meals or as a pick-me-up from my hectic schedule.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 12 |
Ingredients:
* 2 tbsp unsalted butter
* 1 diced celery stalk
* 1/2 cup diced onion
* 1 tsp minced garlic
* 3 cups chicken broth or bone broth
* 450g broccoli, chopped
* 170g cream cheese
* 1 tsp smoked paprika
* 1 cup heavy cream
* 1/2 tsp salt
* 1/2 tsp freshly ground black pepper
* 2 tsp white wine vinegar
* 225g shredded cheddar cheese
Instructions:
Stovetop Instructions
1. Put a saucepan over medium flame and melt butter in it.
2. Add celery and onion into the pan and cook for 5 minutes, until they become tender.
3. Stir in garlic while cooking it for around 30 seconds.
4. Now, add broth, broccoli, cream cheese, salt, paprika, and pepper to the pot.
5. Cover with a lid and let it cook for 8 to 10 minutes, until the broccoli becomes tender.
6. Now, transfer half of the soup mixture into a blender to form a puree. After that, put the puree back into the pan and stir in heavy cream.
7. Now, add cheese and let it cook until the cheese melts (it would take around 3 to 5 minutes).
8. Stir in vinegar and add seasoning as per your taste. Serve hot!
Instant Pot Instructions
1. Set an Instant Pot to sauté and then melt butter over medium heat.
2. Add celery and onion, and let it cook for 5 minutes, until it turns tender.
3. Stir in garlic while letting it cook for 30 more seconds.
4. Add broth, broccoli, paprika, cream cheese, salt, and pepper to the pot. Secure the lid and seal gently.
5. Select Pressure Cook from the settings and set its cooking time for 2 minutes at high pressure.
6. Once it’s done, release the pressure for 5 minutes and then do a quick release.
7. Gently open the pot and then again change its setting to sauté.
8. Carefully transfer half of this soup mixture to a blender to form a puree that you further return to the pot.
9. Stir in heavy cream and add cheese. Let it cook along with gentle stirring until the cheese melts.
10. Add vinegar and seasoning as per your taste. Serve hot!
Nutritional Value:
| Calories | 230 kCal |
| Carbohydrates | 5g |
| Protein | 7g |
| Fat | 21g |
Give this warm and cozy soup recipe a try. It’s simple, nourishing, and best for cold winter days when you want a comforting meal that hugs your back.
Don’t miss out on my other delicious soup recipes: Thai Chicken Coconut Soup and Creamy Broccoli Lemon & Parmesan Soup.
Plus, make sure to follow me on Instagram and Facebook for additional recipes, keto-related lifestyle tips, and what’s happening in my Keto routine.
