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keto-friendly-cream-broccoli-soup-cheese-cheddar-bowl-spoon-ottawa-foodie-food-blogger-photographer, cream of broccoli soup

Keto-Friendly Cream of Broccoli Soup

Stephanie de Montigny
Total Time 30 mins
Servings 4 people


  • 6 cups broccoli florets
  • 3 cup vegetable broth
  • 2 cups heavy whipping cream
  • 1/4 cup butter
  • 1 small onion
  • 1 tbsp ground white chia seeds
  • 2 cups shredded cheddar cheese


  • Boil the broccoli in the broth, covered, until cooked.
  • Let cool slightly; enough to safely pour into blender.
  • Blend until a smooth purée.
  • In the now-empty pot, add the butter and cook on medium the onions until limp (not browned!).
  • Add the ground chia seeds and stir until a thin paste starts to form.
  • Turn element to low, and pour the cream onto the paste.
  • Stir constantly until cream begins to boil gently and starts to thicken.
  • Return the broccoli puree to the pot and stir until the whole soup begins to bubble.
  • Remove from heat and add the cheese;l stir until blended.
  • Serve.


The ratios below are for the entire recipe (meant to serve 4), which means that each serving has only 4 grams of sugar (entirely from the veggies).
  • 86 grams of protein (11%)
  • 294 grams of healthy fats (83%)
  • 50 grams of carbs (6%)
    • 19 grams of fiber
    • 16 grams of sugar
This vegetarian cream of broccoli soup can be made vegan by substituting the cream for coconut milk & butter for coconut oil, and omitting the cheese. Go even more keto by omitting the onions and using homemade bone broth. You could also substitute the broccoli for cauliflower, or have a mix of both.
Keyword broccoli, cheese, keto, soup, vegetarian