This 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. Without a doubt, broccoli cheese soup has always been a favorite in our family.
However, 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 broccoli cheese soup recipe that is strictly thickened with cheese.
Be sure you also visit our other broccoli soup recipes for more tasty easy options. Enjoy our keto cream of broccoli soup plus, our keto chicken broccoli soup for a different twist.
And our entire collection of keto soups. so you have plenty of soup recipes to choose from.
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.
This means the entire family can enjoy a healthier version, making dinnertime an easy breeze.
Clocking in at only 2.8 net carbs per serving, this delicious soup is a much healthier option than Panera’s broccoli cheddar soup which has a 17 g carb count.
It is truly the perfect option for anyone doing a ketogenic diet.
This soup is a keto version of a broccoli cheddar soup that features all the flavor minus the pesky carbs.
In my book, a slow cooker keto broccoli cheese soup is comfort food at its easiest. 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 cheddar soup also happens to be super easy and is made 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 keto broccoli soup 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 the ingredients into your crockpot, set it to low, and then a couple of hours later you simply stir in the shredded cheese.
It really is that simple to enjoy a low-carb version that tastes like traditional broccoli cheese soup.
It’s perfect comfort food, turned into a low carb recipe!
Make sure you remember also to check out our Keto Cream Cheese Recipes for other delicious recipes that feature cream cheese.
It’s the secret ingredient that makes this a creamy soup without the need for any thickening agents.
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. Its arrival went hand in hand when the cooler weather would finally arrive in South Florida.
As 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.
Thankfully, my keto broccoli cheese slow cooker soup is now thickened with sharp cheddar cheese, cream cheese, and heavy cream.
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 crockpot, 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 stovetop instructions to this recipe. But if you happen to be in the market for a slow cooker this is my favorite.
Ingredients Needed To Make A Broccoli Cheese Soup Keto
The following are the ingredients you’ll need to make this soup. Please note that the full printable recipe card is at the bottom of the page.
- Fresh broccoli florets cut into small pieces ( Note you can use frozen broccoli too)
- Softened unsalted butter
- Softened cream cheese
- Heavy cream
- Chicken broth or vegetable broth to make a vegetarian option.
- Parmesan cheese
- Dried thyme
- Shredded cheddar cheese
- Sea salt and black pepper to taste
Easy Keto Broccoli Cheese Stovetop 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 stovetop.
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 stovetop, 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 at 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.
Another option is to use your immersion blender once the soup is finished.
This produces a creamy soup without chunks of broccoli.
It’s a good way to hide the veggies from your children for those with picky eaters.
Then simply ladle your soup into individual bowls and top with a little extra cheese if you prefer.
Can You Make Broccoli Cheese Soup With Frozen Broccoli In A Slow Cooker?
Some have asked me if this soup can be made with frozen florets instead of fresh broccoli, and the answer is yes.
However, you will probably need to reduce the cooking time so that the florets do not get mushy.
I have made the soup both with frozen and fresh broccoli and have had great success with both.
How To Make A Thicker Gluten-Free Broccoli Cheddar Soup
As I stated earlier this soup uses zero flour, starches, or artificial thickeners.
The soup is naturally thickened by the combination of heavy cream, cream cheese, and shredded cheddar cheese.
If you prefer a thick soup you can also reduce the water in this recipe by one cup.
Alternatively, you can increase the cheddar cheese to 3 cups instead of the 2 1/2 cups it calls for.
You can also puree the keto soup by using a blender, stick blender, or food processor after cooking.
Lastly, you can also just simmer the soup a little longer and it will reduce naturally.
High Fat Keeps Hunger At Bay
One of the reasons this keto broccoli cheese soup works so well when you’re on a 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!
Having enough healthy fats while doing keto is the secret to seeing results.
Once your hunger is addressed staying committed to a ketogenic diet because so much easier.
Keto Broccoli Cheese Vegetarian Soup
This easy keto soup can even be enjoyed by vegetarians.
For a vegetarian version of keto broccoli cheese soup, simply replace the chicken broth in the recipe for vegetable broth.
What To Serve With Keto Broccoli Chicken Soup
This soup is filling on its own and really does not need a side dish.
However, if you want to pair it with some keto bread why not consider my keto “corn” bread recipe it uses almond flour instead of cornmeal for a low-carb option.
If you’re a fan of soups you should also check out our other low-carb, keto-friendly soups.
- Keto Cream Of Broccoli Soup
- Keto Chicken Broccoli soup
- Easy Keto Pumpkin Soup
- Keto Chicken Taco Soup
- Keto Tomato Bacon Cheddar Soup
- Keto Cheeseburger Soup
- Keto Zuppa Toscana
I sure hope you will give this keto broccoli cheese crock pot recipe a try the low-carb version your entire family will enjoy. Once you do please help us share it.
If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes. Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Keto Broccoli Cheese Slow Cooker Soup
This keto broccoli cheese soup is low in carbs, gluten-free broccoli, and cheese soup that is made easily in the slow cooker or stovetop. It's a thick hearty soup that is thickened with only cheese.
- 5 cups fresh broccoli florets cut into small pieces
- 2 tablespoons of softened unsalted butter
- 8 ounces softened cream cheese
- 1 cup heavy whipping cream
- 2 cups of chicken broth or vegetable broth (heated in the microwave)
- 2 cups water
- 1/2 cup parmesan cheese
- 1/4 teaspoon of dried thyme
- 2 ½ cups shredded cheddar cheese
- Salt and pepper to taste
- Chop up the broccoli crowns into small florets and set them aside. It's important the raw broccoli be cut into small pieces so it can be cooked until tender.
- In the crockpot add the butter, softened cream cheese, whipping cream, chicken broth, and water and mix well.
- Once fully combined add the parmesan cheese.
- Next, add the chopped broccoli crowns and thyme.
- Cover and cook on low for 3 hours or medium-high for 80 minutes.
- Then simply give the soup a good stir and add the 2 1/2 cups of shredded cheddar cheese.
- Continue to stir a few times until the cheddar cheese is melted completely.
- At this point, you should add salt and pepper to taste.
- 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.
- Store leftovers in the refrigerator for up to 3 days. I personally do not recommend freezing the leftovers because the soup tends to separate once it defrosts. However, if you choose to freeze the soup I suggest you blend the soup once it thaws this will eliminate this concern. I would freeze for up to 3 weeks.
If you prefer a thicker soup you can reduce the water by 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 cooking time by half since the soup will cook a lot quicker.
- To make your keto broccoli cheese soup on the stovetop, 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 at 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.
Nutrition Information:Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 230Total Fat: 20gSaturated Fat: 12.5gCholesterol: 63mgSodium: 370mgCarbohydrates: 3.8gNet Carbohydrates: 2.8gFiber: 1gSugar: 0.9gProtein: 9.8g
Thursday 29th of December 2022
Amazing! Did not have parm- still delicious. Used white cheddar, dash of turmeric, dash of smoked paprika. Mmmmmmm!!!!
Saturday 31st of December 2022
Awesomeness Sara! I love your additions.
Thursday 8th of December 2022
Hi Hilda - this soup recipe looks great and I need something tasty for all, including some keto folks and gluten free needs. I want to make it for a holiday party and have been asked to use a 9 quart slow cooker. I am wondering how to modify the recipe as noted for quantities for that size cooker. Any suggestions? Just want it to turn out and have plenty as I have been requested to provide. Thank you for your response.
Thursday 8th of December 2022
Hi Wendy, this recipe is for a large crockpot. You should be able to half the recipe and get the same results. You may need to reduce the cooking time but since I have not tested I can't give you the exact time. Enjoy!
Thursday 27th of October 2022
I always add a little nutmeg to my broccoli cheddar soup. Lots of garlic and Italian seasoning, salt and pepper. Oh yum! However I struggle with the cream cheese not melting. Even when it’s softened. I make this soup and head to work so I’m not home to stir. Any suggestions?
Friday 28th of October 2022
Hi Sabrina, Love the idea of a little nutmeg, will have to try this next time. Could you heat up the broth and mix the softened cream cheese separately before adding it to the soup?
Wednesday 28th of September 2022
can you use half and half instead of the heavy cream?
Friday 30th of September 2022
Hi Lisa, unfortunately, half and half is higher in carbs than heavy cream and won't thicken the soup. In theory, you can use it but the soup will not be as thick and high in carbs.
Wednesday 13th of April 2022
Is this freezer friendly?
Wednesday 13th of April 2022
Hi Susan, I do not recommend freezing cream-based soups because they tend to separate after they thaw. If that's ok with you, you can always blend it after it thaws.