Irresistibly Cheesy Keto Crock Pot Broccoli Cheese Soup Recipe to Warm You Up Fast!

This rich and creamy keto broccoli cheddar soup is full of flavor and is a tried and tested, no-fuss slow cooker recipe that your family will love. It's the perfect comfort meal for a cool day and most importantly, it’s so easy to make!Whether you're following a ketogenic diet or simply looking for a comforting and nutritious meal, this keto crockpot broccoli cheese soup recipe is a fantastic option. It's a simple, hearty soup that’s rich and creamy. It's a great way to get picky eaters to eat their veggies.

What is Keto?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake and replacing it with fat. On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates.

Why This Recipe Works

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. Since it's thickened with cheese, it's even more delicious than the traditional recipe that inspired it. This keto broccoli cheese slow cooker soup is easy with only a few essential ingredients. It is that simple.

Ingredients You'll Need

Here's what you'll need to make this delectable soup:

Fresh Broccoli: You’ll want to use fresh broccoli to make this soup. 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.
Butter: This is used to saute the vegetables. You can use unsalted butter and adjust the salt in the recipe as needed. If you prefer, you can use avocado oil (any neutral tasting oil will be fine) or a mix of butter and oil.
Diced Onions: Slice into small bite-size pieces.
Chicken Broth: Use low sodium if you are purchasing your chicken broth. This Recipe can be made with Veggie Stock or Even Water in place of the Chicken Broth, if Preferred.
Seasonings: Garlic, kosher salt, black pepper, paprika.
Shredded Carrot: a little extra vegetable adding nutritious Vitamin A. Carrots are keto friendly if not eaten in large amounts.
Cheddar Cheese: The highlight of this soup is the cheese, and it is preferred freshly grated cheddar because it’s salty and easy to melt.
Heavy cream or half and half: use the heavy cream for the full fat adding to the richness of this soup and also keeping true to a low carb diet. Half & half is equally as delicious.
Cream cheese: I also recommend that you slice the cream cheese into 1-inch pieces so that it melts faster.

Crockpot Instructions

Here's how to make this creamy soup in your slow cooker:

Read also: Easy Low-Carb Cheese Crackers

Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into 1/2 inch squares. Place them into the crockpot, dotted throughout.
Cover and cook on high for 1 1/2 hours. Let the broccoli slow cook on low for about 4 hours until it’s perfectly tender!
Stir the Broccoli mixture, then cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated.
Then cook for another hour.

Stovetop Instructions

If you don't have a slow cooker, it's not a problem because you can also make this soup on the stovetop.

Chop your broccoli florets into small ½ - 1-inch pieces and then toss all the ingredients minus the cheddar cheese and allow the soup to come to a medium simmer.
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.

Instant Pot Instructions

Here's how to make this creamy soup in your Instant Pot:

Set your Instant Pot to sauté mode. Allow it to get hot, and then add in your butter.
Once hot, add in your onions. Sauté for about 3 minutes until they are fragrant and softened. Add in your carrots. Sauté for an additional 2 minutes.
Add in your broccoli, chicken broth, garlic, and seasonings.
Close the lid on your Instant Pot. Seal the valve and push the Manual mode. Set for 3 minutes.
After the time has completed, carefully quick release by opening the sealing valve. Once the pressure has been fully released, open the lid.
If the broccoli isn’t broken down as much as you would like, blend have of the soup mixture with an immersion stick to get the desired consistency.
Add in your cheese and half & half or cream.

Tips for the Perfect Keto Broccoli Cheese Soup

Use Fresh Broccoli: While frozen broccoli can be used, fresh broccoli provides the best flavor and texture.
Shred Your Own Cheese: For the most creamy texture, shred your cheese yourself. Pre-shredded cheese often has extra stuff that can make melting tricky and add extra carbs.
Don't Overcook the Cheese: When it’s cheese time, turn down the heat to low or medium-low and avoid boiling. High heat can make your cheese rebel and clump. Add a little cheese at a time! Stir like a pro before adding more.
Thicken to Your Liking: 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.
Season to Taste: I make my own Chicken Broth, so that means I need to add quite a lot of Salt.

Ways to Thicken the Soup

There are several ways you can make this a thick soup. Here are some favorite methods:

Naturally thicken the soup by pureeing the broccoli after it has been cooked.
Add a small amount of xanthan gum (1/4 teaspoon) without adding any carbohydrates.
Another way to thicken the soup is to add cream cheese. Just a couple of ounces will thicken the soup once it’s melted and mixed throughout the soup. Add with the cheese and cream.
If your macronutrients allow for some wiggle room, then consider adding corn starch or flour. The traditional way to thicken soup is to mix a slurry, which is a tablespoon of corn starch (7 grams of carbs) or flour (6 grams of carbs) with a tablespoon of water. Mix well before adding to the soup. Heat until it thickens to the consistency you prefer.

Variations and Add-Ins

Add Some Flavor: For something a little more flavorful, try adding a little Havarti or Provolone along with the cheddar. Another way to add flavor to my soups is by switching the butter out for bacon grease.
Add Protein: Absolutely! Adding some cooked chicken, shrimp, or even leftover ham can make this soup into a heartier meal.
Make it Vegetarian: This Recipe can be made with Veggie Stock or Even Water in place of the Chicken Broth, if Preferred.
Spice it Up: Some recipes will add nutmeg, though I prefer it without.

Serving Suggestions

If you want to pair it with some keto bread, why not consider a keto "corn" bread recipe? Soup and salad is a classic combination.

Storage and Reheating Instructions

Store leftovers in the refrigerator for up to 3 days. Let the broccoli cheese soup cool completely before transferring to a freezer-safe bag or container.

Freezing: This soup recipe can also be frozen for up to a few months. 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.

Reheating: To reheat, thaw overnight in the refrigerator. Put in a saucepan and heat over medium heat. Reheat over low-medium heat. Add a splash of water or broth if the soup is too thick.

Is Broccoli Cheese Soup Keto-Friendly?

Yes, of course, broccoli cheese soup can be keto with low-carb ingredients. Conventional broccoli cheese soup often contains flour or cornstarch as thickeners, so it’s not low carb. The popular soup has a high amount of carbs per serving, but this recipe for Keto Broccoli Cheese Soup has a low amount of net carbs per serving.

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