Easy Keto Broccoli Cheese Slow Cooker Soup!

Keto Broccoli Cheese Slow Cooker Soup

My keto broccoli cheese slow cooker soup is easy, low in carbs, gluten-free and thickened with only cheesy goodness. It’s a rich thick low carb broccoli cheese soup that everyone will enjoy.

Today, I thought I would share my recipe for keto broccoli cheese soup. Broccoli cheese soup has always been a favorite in our family. But my traditional recipe needed a low carb transformation. It used to be thickened with cornstarch but with just a few tweaks it’s now a keto-friendly soup thickened only with cheesy goodness.

Keto Broccoli Cheese Soup

It makes no difference if you are on a keto diet or not, this low carb broccoli cheese soup will be loved by all. Which means the entire family can enjoy a healthier version making dinnertime an easy breeze.

In my book, a keto broccoli cheese soup screams comfort. Is there anything more welcoming than a hot rich bowl of broccoli cheese soup? I guess the only thing better is to be able to create a low carb cheesy soup in a slow cooker for added convenience.

Keto Broccoli Cheese Soup Slow Cooker

This keto broccoli cheese soup (slow cooker) is super easy with only a few basic ingredients. In fact, chances are you already have the majority of what you need to make this cheesy hearty soup.

I decided to make this recipe in a slow cooker because let’s face it life is so much easier when we can throw some ingredients into a pot and let it do all the work for us.

Just toss the majority of ingredients into your crock pot, set it to low and then a couple of hours later you simply stir in the shredded cheese. It really is that simple.

Make sure you remember to also check out our Keto Cream Cheese Recipes for other delicious recipes that feature cream cheese.

Low Carb Keto Broccoli Cheese Slow Cooker Soup
Keto Broccoli Cheese Slow Cooker Soup

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Keto Crockpot Broccoli Cheddar Soup

For years my traditional broccoli and cheese soup was a family favorite requested once the temperature dropped. It’s arrival went hand in hand when the cooler weather would finally arrive in South Florida.

Like I mentioned earlier my soup was then thickened with cornstarch. However, my days of using cornstarch are now safely in the past. These days I wouldn’t even consider using cornstarch as a thickening agent. All that starch would kick us out of ketosis real quick and negate all our hard work.

Keto broccoli cheese soup prep
Keto broccoli cheese soup prep

Thankfully, my keto broccoli cheese slow cooker soup is now thickened with only the help of cheese and heavy cream. And guess what? Since it’s thickened with cheese it’s even more delicious than the traditional recipe that inspired it.

Now if that isn’t a win I don’t know what is. Imagine updating a high carb option into a keto friendly one that just so happens to be even more delicious?

Keto Broccoli Cheese Soup Slow Cooker

This keto broccoli cheese slow cooker soup is super easy with only a few basic ingredients. In fact, chances are you already have the majority of what you need to make this cheesy hearty soup.

I decided to make this recipe in a slow cooker because let’s face it life is so much easier when we can throw some ingredients into a pot and let it do all the work for us.

Just toss the majority of ingredients into your crock pot, set it to low and then a couple of hours later you simply stir in the shredded cheese. It really is that simple.

Imagine coming home to a homemade rich keto broccoli cheese soup that the whole family can enjoy?

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase. 

Don’t yet have a slow cooker? Not a problem because I’ve also added stove top instructions to this recipe. But if you happen to be in the market for a slow cooker this is my favorite.

Easy Keto Broccoli Cheese Stove Top Option

What is great about this recipe is that you can also make it in under 20 minutes from prep to bowl if you opt to make it on the stove top.

This gives you the option to make this soup on the spur of the moment if you like. Can I tell you some of our best family gatherings have come as a result of serving this soup on the fly? So you have options, my friend.

To make your keto broccoli cheese soup on the stove top, just chop your broccoli florets into small 1/2 – 1-inch pieces and then toss all the ingredients minus the cheddar cheese and allow the soup to come to a medium simmer.  I also recommend that you slice the cream cheese into 1-inch pieces so that it melts faster.

As the soup begins to simmer make sure that you are stirring on a regular basis. Once the broccoli gets tender about the 15-minute mark you can then add your shredded cheddar cheese.

After you add your cheese you need to keep a closer eye on your soup making sure to stir it often so that the cheese does not stick to the pot. Then simply ladle your soup into individual bowls and top with a little extra cheese if you prefer.

High Fat Keeps Hunger At Bay

One of the reasons this keto broccoli cheese soup works so well when you’re on low carb diet is that it’s high in healthy fats. And the fat will keep you satiated for hours.

This soup is hearty enough to enjoy by itself. If however, you want to pair it with a keto bread why not consider my “corn” bread recipe it uses almond flour instead of cornmeal for low carb option.

Keto Broccoli Cheese Vegetarian Soup

For a vegetarian version of keto broccoli cheese soup, simply replace the chicken broth in the recipe for vegetable broth.

Keto Soups

If you’re a fan of soups you should also check out our other low carb, keto-friendly soups. 

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Keto Meal Plans

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Please feel free to reach out to us to assist you in any way. It’s our desire to see you succeed.

Keto Broccoli Cheese Slow Cooker Soup

Yield: 12
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
A recipe for keto broccoli cheese soup. It's low carb broccoli and cheese soup made easily in the slow cooker or stovetop. This is a thick hearty soup that is thickened with only cheese.


  • 2 cups water
  • 2 cups of chicken broth (heated in the microwave)
  • 5 cups fresh broccoli flowerets cut into small pieces
  • 8 oz softened cream cheese
  • 1 cup whipping cream
  • 1/2 cup Parmesan cheese
  • 2 ½ cups shredded Cheddar cheese
  • 2 tbsp of softened unsalted butter
  • Dash of thyme
  • Salt and pepper to taste


  1. Chop up the broccoli crowns into small flowerets and set aside. It's important the raw broccoli be cut into small pieces if it to cook to tender.
  2. In the crock pot add the butter, softened cream cheese, whipping cream, chicken broth, water and mix well.
  3. Once fully combined add the parmesan cheese. 
  4. Next add the chopped broccoli crowns, thyme.
  5. Cover and cook on low for 3 hours or medium-high for 80 minutes.
  6. Then simply give the soup a good stir and then add the 2 1/2 cups of shredded cheddar cheese.
  7. Stir a few times allowing the cheddar cheese to melt completely.
  8. At this point you should taste and add the salt and pepper to taste.
  9. Note that this is a thick soup, you can thin it out by adding more water or chicken broth once it is all fully combined.


If you prefer a thicker soup you can reduce the water by a one cup and add more if needed. Alternatively, you can increase the cheddar cheese to 3 cups.

You can opt to use frozen broccoli rather than fresh. If you do so adjust the cook time by half since the soup will cook a lot quicker.

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Nutrition Information:
Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 230 Total Fat: 20g Saturated Fat: 12.5g Cholesterol: 63mg Sodium: 370mg Carbohydrates: 3.8g Fiber: 1g Sugar: 0.9g Protein: 9.8g
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  1. I'm making this soup right now and all the cheese is clumping together... Help?!
    • Hi Haley! Did you add the cheddar cheese at the 3 hour mark? The cheese should melt easily at that point. If you added the cheese before the soup got hot enough I can clump. But all you need to do is keep stirring your soup till it all melts and gets incorporated. You got this darling!
  2. This was great. I changed some things up to make it on the stove top. Doubled the amount. Pulsed the onions and garlic in a food processor and while they cooked I microwaved 5 steamer bags of broccoli. Once the onions were done I added 2 cups of stock. Once that was hot I added 2 bricks of cream cheese one at at time and stirred till melted. Added 2 cups of heavy cream and seasoned. Added the broccoli a bag at a time as they microwaved (7 min, I like it soft in my soup) to keep the temp steady. Shredded 2 bricks of extra sharp Cracker Barrel cheese (in the food processor) while stirring in broccoli, lowered heat to 4 and covered and let cook 5 min to soften broccoli (or put in processor and pulse till desired size pieces) take off heat and slowly stirred in cheeses. Awesome sauce. I used to thicken mine with xanthan gum but the texture was not right and was laborious. I love your recipe! I could totally see this base bring a good queso dip.
    • Hi C.L. Thanks for taking the time to to leave such a detailed comment. In the end, you did what we hope people would do. You customized the recipe to to your preferences. Hope you will check out our other recipes. Perhaps dessert. :)
  3. I’m just starting on Keto and I’m looking for things my non Keto family members and this sounds perfect but can I add chicken to it? My family are true carnivores lol or should I offer it on the side? Thank you for your hard work in converting this recipe to Keto :)
  4. Hi. Just to confirm, if using frozen steamable broccoli, do you put the broccoli in frozen, or steam it first? Thanks!
    • Hi Kimberly, If you are using frozen broccoli you DO NOT need to defrost. Due keep in mind that using frozen broccoli means that your cook time will be reduced. Enjoy Darling!
  5. Can half&half crean be used?
  6. Hi love this recipe! What is one serving size?
  7. The serving size just says one, like one cup lol? Also what are the net carbs?
  8. I tried cooking this recipe on low in my crockpot knowing I wouldn’t be home all day and it’s very watery maybe with longer cooking it became more loose?
    • Hi Chris, It’s possible that the soup became looser because of the length of time. However, there are some variables that can also be at play. For instance did you use frozen broccoli? If so the extra liquid could have come from there. Did you add the cheddar cheese at the end? It’s hard to tell but you can certainly add more frozen broccoli and cheese to thicken things up. Just my thoughts.
  9. I accidentally put all the cheddar cheese in along with all the ingredients... what should I cook it on and for how long 🤦🏻‍♀️
    • Hi Becca, you’ll have to lower the heat to it’s lowest setting and keep an eye on it. The main issue is that it could cause it to curdle. In the event that it does, I would just blend the hot soup in a blender to emulsify. Do make sure you follow the instructions of your blender on how to add hot soup since it would require leaving the a vent for the hot steam to vent. But you have options darling.

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