Easy Keto Creamed Broccoli Soup is a simple but tasty lunch or starter option. 5g net carbs.
With just two main ingredients and a few seasonings, this creamy, comforting soup comes together in minutes and makes a great low-carb meal or starter.
Clean keto living doesn’t have to be boring, expensive, or complicated. When a dish this good is this easy, there’s no need for processed ready-meals that claim to be “keto” but often contain additives. This recipe is fresh, wholesome and straightforward.
You’ve probably already guessed the stars of the show: broccoli and cream. That combination sounds simple, but with the right seasoning and technique it becomes a silky, flavourful soup. Keep reading for easy tips, serving ideas and variations so you can tailor it to your taste.
How To Make Easy Keto Creamed Broccoli Soup in a Few Simple Steps
Start with the only slightly fiddly step: separate the florets from the stalks and place the florets in a saucepan. The rest is quick and easy.
Boil the broccoli until tender, drain, then add the spices and broth granules. Purée using an immersion blender until smooth, stir in the cream, warm through and taste for seasoning. That’s it—simple, fast and delicious.
For extra texture and flavour, serve with keto croutons made from low-carb bread, or add a sprinkle of crispy bacon or pancetta. Cheese crisps also make a lovely crunchy topping. Serve plain for a light lunch or dress it up for an elegant starter.
Naked or with toppings, this creamed broccoli soup is comforting, wholesome and very satisfying.
Enjoy!
- 200g fresh broccoli florets (net weight – stalks discarded)
- 100g whipping cream (about 35% fat)
- 1/2 tsp bicarbonate of soda
- 1 TBSP fine Himalayan pink salt (or fine sea salt)
- Pinch of nutmeg
- Pinch of ground cinnamon
- Sprinkle of white or black pepper (finely ground)
- 1 tsp organic broth granules (or 1/2 stock cube, crumbled and dissolved in a little hot water)
- Place the broccoli florets in a pot and add enough water to just cover them. Stir in the bicarbonate of soda and salt.
- Bring to a rolling boil, then reduce heat and simmer for about 4 minutes, until the florets are tender.
- Using a slotted spoon or ladle, transfer the cooked florets to a heatproof bowl or jug.
- Add the nutmeg, cinnamon, pepper and broth granules. Purée the mixture with an immersion (stick) blender until smooth and velvety.
- Stir in the whipping cream, taste and adjust seasoning if needed. Reheat gently—do not boil once the cream has been added.
- Ladle into bowls and serve immediately with your chosen toppings.
This soup is very forgiving. Taste as you go and adjust seasonings to your preference.
Variations and serving suggestions:
- Croutons: Make crunchy keto croutons from low-carb bread—cube, toss with butter or oil and toast until crisp.
- Meat topping: Scatter crispy bacon or pancetta pieces over the soup for extra savoury crunch.
- Cheese crisps: Add store-bought or homemade cheese crisps for an easy, crunchy garnish.
- Herbs: A few fresh chives or parsley leaves make a fresh, colorful finish.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in a microwave on low power, stirring often. The soup can also be frozen—allow to cool before freezing in a suitable container and thaw overnight in the refrigerator before reheating.
Substitutions: If you prefer a dairy-free version, use a full-fat coconut milk alternative; the flavour will change but the texture remains creamy. Adjust salt and seasoning to suit any substitute you use.
Tips: Use an immersion blender for the smoothest texture and easiest cleanup. If you prefer a chunkier soup, purée only part of the mixture, leaving some florets whole.