Keto Cheddar Broccoli Soup

Eating Works @eatingworks
by Eating Works @eatingworks
4 Bowls
25 min

This Keto friendly Cheddar and Broccoli Soup recipe is velvety smooth and creamy. It’s perfect for a quick dinner because it takes 30 minutes or less to make! You’re bound to love this Panara bread copycat recipe! Best part is that it’s low carb and about as clean and healthy as broccoli and cheese soup gets!

This healthy cheesy broccoli soup is made with clean ingredients + cheese. It’s perfect for people transitioning to a healthier diet. Or as a sneaky way to get more veggies into your family’s diet. My daughter and her friends gobbled it up, none the wiser that it was loaded with broccoli.

This cheddar and broccoli soup is cheap to make. Since I used common ingredients like broccoli, carrots, water, non-dairy creamer and cheese...there isn’t anything that will break the bank.

Ingredient Substitutions 

  • Onion – You can use any type of onion except for red or purple varieties. 
  • Cream – Dairy Cream will work instead of oat but coconut cream and almond milk tend to separate at high heats.
  • Cumin – You can leave this out the soup will have plenty of flavor without it from the cheese.

Can you freeze the soup?

  • Yes! This low carb soup freezes well for up to 6 months. I like to double the recipe and freeze them in pint sized containers for single servings. It’s a great soup to have on hand for busy days or last minute entertaining.
Keto Cheddar Broccoli Soup
Recipe details
  • 4  Bowls
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 4 tbsp Unsalted Organic Butter
  • 1 large Onion chopped
  • 3 Cloves Garlic chopped
  • 3 Carrots Peeled & Chopped (small pieces)
  • 1 tsp Cumin
  • 1/4 tsp Sea Salt
  • 3-4 C Broccoli Florets
  • 1/8 tsp Pepper
  • 2 C Water
  • 1.5 C Oat Milk Creamer (other non dairy creamers also work)
  • 8 oz Cabot Vermont Sharp Cheddar Cheese grated (other cheddar cheese alternatives can work)

In a 4 quart soup pot melt butter. Add onion and season with salt. Sautés until translucent. Add Carrots and Broccoli. Sautés for another few minutes (until the broccoli turns bright green). Add water, cumin and pepper. Cover and simmer for 10-15 minutes or until the carrots are soft.
Blend in Vitamix and return to pot.
Add Oat Creamer and Grated Cheese & stir in until smooth to prevent cheese from sticking to the bottom of the pot. Enjoy!
  • You can use frozen broccoli. The broccoli will cook faster because it’s usually blanched before it’s frozen. So they may cook a lot faster than the carrots.
  • You can also use frozen carrots! This will actually speed up the cooking time by about 8 minutes. Perfect if you’re in a rush.
Eating Works @eatingworks
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