Go Back
+ servings
Keto Broccoli Cheddar Soup
0 from 0 votes

Keto Broccoli Cheddar Soup

Our version of this classic American soup will not only take you back to the good ol’ days when you weren’t thinking about your net carb count, but it will also suffice as a full meal, all on its own. And better still, it’s a keto-friendly, low-carb soup recipe.
Course Soup
Keyword keto broccoli cheddar soup, keto broccoli cheese soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8


  • 1 pack 8–10 pieces bacon
  • 2 Tbsp. extra virgin olive oil
  • 1 clove garlic minced or pressed (or 1/2 teaspoon garlic powder)
  • 1 yellow onion diced
  • 1 red bell pepper chopped
  • 2 big heads of broccoli chopped into small florets
  • 4 cups Kettle & Fire Beef Bone Broth
  • 1/2 tsp. salt
  • 1 tsp. apple cider vinegar
  • 1 cup cream cheese
  • 3 cups shredded cheddar cheese plus more for topping
  • 1 cup heavy whipping cream
  • 3–4 scallions chopped for topping
  • Black pepper or red pepper to taste


  1. Preheat oven to 475 degrees Fahrenheit.
  2. Line a baking sheet with foil, and place bacon strips flat on baking sheet.
  3. Roast bacon for 10–12 minutes. (Keep an eye on it to make sure it doesn’t burn.)
  4. Place bacon on a plate lined with paper towels to soak up the excess grease, and set aside.
  5. Add olive oil, onions, garlic, and red bell pepper to a large stock pot over medium heat, stirring to coat. Saute until onions are translucent (about 5 minutes).
  6. Add in broccoli florets and salt, and continue sauteing for another 2–3 minutes, stirring to incorporate all ingredients.
  7. Add in bone broth and apple cider vinegar, lower the heat, and cover for 5 minutes.
  8. Add in cream cheese, stirring with a fork or whisk to break it up and allowing it to melt into the broth.
  9. Use an immersion blender to pulse through the vegetables. Coarsely blend for larger broccoli chunks, or blend more thoroughly for a more uniform soup.
  10. Slowly add shredded cheddar cheese, bit by bit, stirring the whole time to avoid chunks of cheese forming or clumping.
  11. Stir in heavy cream and cook on low, stirring occasionally for 7–10 minutes more to allow the soup to thicken.
  12. Top with crumbled bacon, chopped scallions, and extra shredded cheese and serve piping hot.