Creamy Keto Broccoli Soup

A hurricane is passing just north of us here in Sarasota. It’s been gloomy, rainy and windy all day— perfect soup weather.

I was craving a creamy broccoli soup but I don’t feel great after eating large portions of dairy so I didn’t want it to be totally cream based.

This low carb, creamy broccoli soup was so good, only required one pan (always a win!) and even has a Florida flair to it. It’s full of nutrient dense foods and good fat. I hope you enjoy it as much as we did.


  • Olive oil
  • 4 cups broccoli florets
  • 1/2 cup yellow onion
  • 2 cups kale
  • 4 cups chicken broth
  • 1 hass avocado
  • 2 garlic cloves
  • Juice of 1/2 a lemon
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • Salt
  • Pepper


  • In a medium saucepan, sauté onion and garlic until translucent on medium high heat. Make sure to stop and enjoy the smell.
  • Add broccoli and chicken broth to pan, bring to a boil then cover, lower temperature to medium low and let it simmer for 17 minutes or so, stirring occasionally.
  • Add chopped kale in, stir until well wilted.
  • Mash avocado then add it to the pan along with the juice of half a lemon. (That’s the Florida flair I mentioned!)
  • Use an immersion blender and blend until desired consistency.
  • Add the butter and heavy whipping cream, blend again.
  • Salt and pepper to taste.
  • Serve and enjoy!

Some notes: Shredded cheddar cheese, goat cheese, seeds and/or sour cream would make nice toppings! Feel free to add some cayenne pepper to give it a little kick. I actually added in andouille sausage for one serving and that was great!

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