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

Click here to pin the Keto Broccoli Cheese Soup for later!

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 Broccoli Cheese Slow Cooker Soup

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.

Ingredients

  • 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

Instructions

  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.

Notes

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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107 Comments

  1. That looks delicious!

  2. I am going to try this- thank you. Did you create this recipe?

  3. that looks so yummy!!!!!!!!!

  4. Hi thanks for sharing! Enjoy in good health ?

  5. The broccoli dish look delicious, but far away to have a taste. I will follow the instructions to see if I can prepare it.

  6. Heather Shubert

    How many servings does this make?

  7. Do you know the carb content?

    • Hi Sadie, thanks for stopping by. The count isn’t very high because frankly it’s made with all the low carb goodies we can have. It has 2 net carbs for a two cup serving. I hope this helps.

  8. Glad I found your blog! I’m thinking about adding ham cubes to this to make a meal. think that’ll work?

    • Hi Allison, So glad you found us too. I think that adding ham is a lovely option. Although, you should know that this is a very rich soup and you may not need to. I usually accompany it with my low carb “corn” bread. Just search our site for it. This has no corn, just taste like it does ??

  9. I am making this soup for the 2nd time now. I cannot get it to thicken up. My family loves the taste, but it’s very watery and the recipe says it’ll be thick, which I prefer. I followed the directions as written. What am I doing wrong? Help!

    • Hi Karen, this is so odd because it’s a very thick soup. The only thing I can think of is for you to reduce some of the cream and add a little more cheese.

    • LISA CHILLURA

      Same for me – it’s in the crockpot now and it’s very liquidy. I think next time I will cut the water and broth down to one cup versus 2 and do more cream.

  10. Cooking time is 1 1/2 hours…then it says in the text to cook it 4 – 5 hours. ?

    • Hilda Solares

      Hi Jim! Sorry about the confusion. I adjusted the time on the recipe. There will be a time difference depending on the setting you choose to cook the soup in your crock pot. I hope this clarifies.

  11. Hi. I was wondering if you used grated Parmesan cheese in the bottle or shredded Parmesan. Can’t wait to make this. Thanks.

  12. Hi, I was wondering if I could use frozen broccoli?

  13. Hi how many cups is considered a serving?

  14. Does this soup freeze well? Thanks!

    • Hi Jill! To be honest I haven’t tried freezing. My guess is that because of the cream cheese base that it would separate after defrosting and therefore wouldn’t be ideal. Let me know if you choose to freeze a cup to test.

  15. Can’t wait to make this. I wonder if it can be done in the instant pot? I know cooking fresh broccoli in the instant pot can turn it to mush if you cook too long.

    • Hi Michelle, I don’t believe this broccoli and cheese soup would work in an instant mainly because of the amount of cheese in the recipe. If you want to see our insta pot recipes you can access them in our Instagram stories. @fittoservegroup

  16. Sounds great! I pinned this and the cornbread to try! Thank you for sharing on Merry Monday! Hope to see ya next week!
    Kim

  17. This is DELECTABLE! Even my non-keto boyfriend thoroughly approved! YUM!

  18. Looks so good!! I love soup. Thanks for sharing at the What’s for Dinner party!

  19. Hi I’m trying to make this recipe right now . I am using frozen broccoli and it has been in for almost 90 minutes and it doesn’t look like it is cooking , I felt it and it only feels like warm but barely and suggestions ?

    • Hi Katrina, does your slow cooker have an option to set to a high setting? It could be that your slow cooker isn’t heating correctly. You can make the soup on the stovetop. Just keep an eye on it since all that cheese can stick to the bottom. I would just move the soup to the stove and then test your slow cooker with just water. Hope this help Darling.

  20. This sounds delicious! I pinned this! Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More link party. Hope to see you again next week.

  21. 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!

  22. 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. 🙂

  23. 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 🙂

  24. 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!

  25. Can half&half crean be used?

  26. Hi love this recipe! What is one serving size?

  27. The serving size just says one, like one cup lol? Also what are the net carbs?

  28. 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.

  29. 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.

  30. I made this awesome recipe today and it’s incredibly delicious. Made a couple of changes: I used 4 cups of homemade chicken broth instead of water and broth. I also added a 1/4 tsp of red pepper and 1/2 tsp of ground mustard. Will definitely add this to the rotation! I’m so pleased to have such a good soup, that – bonus! – doesn’t require thickening with flour.

  31. I’m making this tomorrow since it’s supposed to be a chilly and rainy day in Orlando. I’m going to add some Cholula in it to give it a little kick. Then, topping it with a little more cheese and bacon crumbles!

  32. I just made this, following the directions with the exception of an extra cup of broccoli… I used all fresh. Our soup came out a bit on the thin side and the cheeses didn’t end up completely melted even though we let it cook a bit after adding the cheddar. It was good soup, just thinner than expected.

    • Hi Gina, You could reduce the amount of stock in the soup and then later add more if it needs to be thinned out. It’s hard to find the perfect consistency to please everyone but it’s simple enough to adjust. As far as the cheese not melting, I think it just needed a few more minutes to fully melt. Since each slow cooker is different it’s worth just tweaking the time so that it works for you. Thanks for stopping by to comment.

  33. Patricia Wenzel

    What can be substituted for the parmesan cheese, my family can’t handle Parmesan cheese?

  34. Did you use the grated powdery kind of parmesan cheese or more like a shredded?
    Thanks. Im going to try this on Sunday:)

  35. Oops!! I added the cheddar cheese with the other ingredients!!! Too late now! Will this be a problem???

    • Hi Jo, it may cause the cheddar cheese to separate if it’s added with all the ingredients because it’s cooked too long. If this happens you can always opt to puree the soup in a blender.

  36. So this makes 12 one-cup servings? When I make it (following the recipe) I only end up with 9-10 cups of soup. Just want to make sure I’m tracking the nutritional information accurately. Thanks! We love this soup!

  37. Hi, I want to try but would like to know if I can do it without the broth, and use water instead

  38. I looking forward to trying this, it wanted to clarify carbs and serving size. Is a serving size 1 or 2 cups? And to clarify, is the net carbs 2 ?

    • Hi Laura, the serving size is 1 cup and it’s used as a guide. If you are having the one cup it’s 2.8 net carbs per serving. You can, of course, have two cups and that will give you a total of 7.8 carbs. Enjoy in good health!

  39. This recipe was delicious! Do you have the nutrition facts breakdown?

  40. I have been missing soups on keto and this one was delicious! Made it earlier today for lunch.

  41. This is such a yummy soup! I find that fresh broccoli can make the soup a bit watery, but found if I start with less water (about 1/2 to 1 cup less) it’s easy to adjust to taste. I have also used a stick blender to “cream” the soup for a creamy base. Easier than putting hot soup in a blender, and safer to my mind. It’s also wonderful with some reserved cooked broccoli added at the end to add some chunkiness and topped with crumbled bacon, drizzled cream and/or olive oil. Love the recipe!

  42. Karen D Runge

    I sure wish these recipes would contain nutritional information.

  43. Hi, are you able to freeze this soup? Thank you!

    • Hi Tori, I have not frozen the soup. I believe that it because it has a large amount of cheese that it would tend to separate when frozen and defrosted. You could I guess at the point you use a blender to puree the soup. But again I have not tested this.

  44. This was delicious, I cut the recipe I. Half and it came out perfect. Thank you for the nutritional values too!

  45. I chose this particular recipe because it doesn’t include onions!! Love you for that!! So quick and easy to dump in the slow cooker. I’m hoping after I blend it with my immersion blender my picky two year old will finally eat broccoli!! Fingers crossed!!

  46. This is the best broccoli cheese soup I’ve tried yet and I’ve tried a few. It’s so simple and easy as well. My husband and kids were raving, even my youngest daughter who doesn’t love broccoli couldn’t get enough.
    I added a few light shakes of garlic powder to mine, and subbed plain cream cheese for the onion chive cream cheese (I love onion but my family doesn’t care for the texture, so it’s the best of both) and instead of water, I used all chicken broth. Lastly I had some left over bacon from breakfast that I crumbled in each bowl so it stayed crisp.
    It turned out amazing. I think the little bit of Parmesan really adds depth of flavor.
    Fantastic recipe, thank you!

  47. Elisabeth af Geijerstam

    Sounds like a marvellous sish! How many does it serve. Can you double it?
    Greetings from Sweden
    Elisabeth

  48. Elisabeth af Geijerstam

    Is it possible to get this recipe in metric…?
    Best,
    Elisabeth in Sweden

    • Hi Elisabeth, I’m sorry darling but what others have done is purchased an inexpensive set of measuring cups to help recreate the recipes. I am just not well versed in using the metric system and would hate for the recipes to fail because of this.

  49. Do you have a version of this recipe for the instant pot? I don’t want to overcook it in the instant pot and get pure mush. Thanks!

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