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High Protein Keto Broccoli Cheddar Soup – Cozy, Creamy, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter or avocado oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups broccoli florets, chopped small (fresh or frozen)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated (plus extra for topping)
  • 1/2 cup unflavored whey protein isolate or collagen peptides
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)

Instructions
 

  • Sauté aromatics: In a large pot over medium heat, melt butter. Add onion and a pinch of salt. Cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
  • Add broccoli and liquids: Stir in broccoli, broth, Dijon, nutmeg, and smoked paprika. Bring to a gentle boil, then reduce to a simmer. Cook 8–10 minutes until broccoli is tender.
  • Blend for creaminess (optional): For a smoother soup, use an immersion blender to blend part or all of the pot. Leave some florets for texture if you like.
  • Stir in cream: Reduce heat to low. Add heavy cream and stir until warmed through. Do not boil after adding dairy.
  • Add protein and cheese: Whisk whey isolate or collagen into a small bowl with 1/2 cup warm broth until smooth. Stir this slurry into the pot. Gradually add cheddar by the handful, stirring constantly until melted and creamy.
  • Season to taste: Add salt, pepper, and red pepper flakes as desired. If soup is too thick, thin with more broth. If too thin, simmer gently a few minutes.
  • Serve: Ladle into bowls. Top with extra cheddar, a sprinkle of paprika, or a drizzle of olive oil.