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Meta description (SEO): Warm up with a rich, low-carb Creamy Broccoli and Cheese Soup—easy to make, keto-friendly tips included, plus full ingredient list and detailed nutrition (carbs, fiber, sugar alcohols, net carbs).

Introduction
Broccoli and cheese soup is a classic comfort-food favorite that balances bright green vegetables with rich, melty cheese for a satisfying, nourishing bowl. This recipe keeps the soup silky and indulgent while remaining friendly to low-carb and keto diets when served in reasonable portions. Below you’ll find a straightforward recipe, helpful variations, storage tips, and detailed nutritional information—especially the carbs, fiber, sugar alcohols, and net carbs so you can plan your plate confidently.

Ingredients (serves 4)

• 1 lb (about 450 g) broccoli florets, trimmed and cut into pieces
• 4 tbsp (56 g) unsalted butter
• 1/2 medium onion, finely chopped (about 55 g)
• 2 garlic cloves, minced
• 3 cups (720 ml) low-sodium chicken or vegetable broth
• 1 cup (240 ml) heavy cream (full fat)
• 4 oz (113 g) cream cheese, room temperature
• 8 oz (225 g) sharp cheddar cheese, shredded
• Salt and freshly ground black pepper, to taste
• Pinch of ground nutmeg (optional)
• Optional: 1/2–1 tsp xanthan gum (for thicker, low-carb texture) or 2 tbsp sour cream for tang
• Garnish options: extra shredded cheddar, chopped chives, crispy bacon bits, or a drizzle of heavy cream

Directions

1. Sauté aromatics: In a large pot, melt butter over medium heat. Add chopped onion and sauté 4–5 minutes until softened and translucent. Add garlic and cook 30–60 seconds until fragrant.
2. Cook broccoli: Add the broccoli florets and chicken broth. Bring to a simmer, cover, and cook 8–10 minutes until broccoli is tender.
3. Purée (optional): For a smooth soup, use an immersion blender to purée the soup in the pot until you reach your desired consistency. For a chunkier texture, mash a portion of the broccoli with a spoon and leave some florets whole.
4. Add dairy: Reduce heat to low. Stir in heavy cream and cream cheese until the cream cheese melts into the soup. Slowly add shredded cheddar, stirring constantly until melted and fully incorporated. If using xanthan gum, sprinkle it in very slowly while whisking to thicken a little at a time.
5. Season and serve: Taste and season with salt, pepper, and a pinch of nutmeg if desired. Serve hot, garnished as you like.

Keto / Low-Carb Tips and Variations

• Lower net carbs: Reduce or omit the onion (use green onion/scallion for milder carbs) and increase broccoli slightly or add cauliflower to bulk the veggies.
• For a lighter version: Replace half the heavy cream with extra broth and add more cream cheese or a small amount of xanthan gum to maintain creaminess.
• Vegetarian: Use vegetable broth and confirm the cheese is vegetarian-friendly.
• Make it heartier: Stir in leftover cooked chicken or chopped ham for a protein boost.

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 3–4 days.
• Freeze: Freeze in portions for up to 2 months (note texture may change slightly; creaminess can be restored by stirring gently while reheating).
• Reheat: Warm over low heat, stirring frequently. Add a splash of broth or cream if the soup thickens too much.

Nutritional Information (approximate)
Nutrition values are estimates and will vary by brand and exact measurements. Values below are for 1 of 4 servings (recipe yields 4 servings). Sugar alcohols are essentially 0 g for this recipe unless you add a product that contains them.

• Calories: ~680 kcal per serving
• Total carbohydrates: ~13.6 g per serving
  • Dietary fiber: ~3.2 g per serving
  • Total sugars (natural sugars): ~3–4 g per serving (primarily from broccoli, onion, and dairy)
  • Sugar alcohols: 0 g per serving
• Net carbs: ~10.4 g per serving (Net carbs = Total carbs – Fiber – Sugar alcohols)
• Total fat: ~61.7 g per serving
• Protein: ~21.6 g per serving
• Sodium: variable depending on broth and cheese; use low-sodium options if watching salt

Why this works for low-carb and keto
A single bowl (~1/4 of this pot) delivers a rich, satisfying meal with moderate protein and high fat—typical of keto-friendly meals—while keeping net carbs in the ~10 g range. Controlling portion size and minimizing higher-carb add-ins (like croutons or starchy thickeners) helps this soup fit into many low-carb plans.

Quick FAQ

• Can I use milk instead of heavy cream? Milk is much higher in carbs and thinner; it will increase net carbs and reduce richness. If you must, use minimal milk and compensate with extra cream cheese.
• Can I make this dairy-free? Substitute full-fat coconut milk for cream and use dairy-free cream cheese and a dairy-free cheddar alternative; flavor and texture will change.
• Is this soup freezer-friendly? Yes—freeze in portion-sized containers. Thaw overnight in the refrigerator and reheat gently.

Final note
Creamy Broccoli and Cheese Soup is a comforting, versatile dish—easy to adapt to keto, low-carb, vegetarian, and family-friendly needs. With a few simple swaps you can change texture, calories, and carbs to suit your goals while keeping the comforting cheesy flavor front and center.

If you’d like, I can convert this into a lighter, lower-calorie version, a dairy-free alternative, or scale the recipe for 2 or 8 servings—tell me which and I’ll provide adjusted ingredient amounts and nutrition.