This keto broccoli soup is smooth, creamy and full of flavor, cooked with warm spices and a bit of jalapeño that adds just the right amount of heat. It's the kind of comfort food soup that works year-round - light yet filling, hearty and delicious.
I've been on a soup kick lately and have made this one several times, along with my mushroom soup , sausage and cabbage soup and my creamy cauliflower soup with roasted garlic.
There is something really wonderful about making a large pot of soup and knowing the leftovers will make for an easy meal (or two) the next day. Even better when it's chilly out. This hearty soup, with spices and the heat from jalapeño, will absolutely warm you up!
why this recipe works
So, here's a keto broccoli soup recipe that I know you will love. It's a delicious recipe that makes a smooth, creamy, thick soup that's a little bit lighter but will fill you up all the same.
And if you're really craving a low carb broccoli cheese soup, feel free to add your favorite shredded cheddar in at the very end. Parmesan is nice too. 😉
This spicy broccoli soup is:
- low carb diet and keto diet friendly
- ready in under 30 minutes
- full of flavor with spicy seasonings and intense aromatics.
To make this keto broccoli soup, you will need:
- avocado oil or olive oil
- yellow onion, diced
- jalapenos, chopped
- garlic, minced
- fresh broccoli florets
- vegetable broth (or chicken broth)
- salt and pepper
- ground coriander
- chili powder
- full-fat unsweetened coconut milk, canned (or heavy cream / heavy whipping cream)
- fresh spinach
- chopped parsley (optional)
- nutritional yeast
- Soup toppings like chopped jalapeno, fresh cilantro, red pepper flakes, or spicy roasted nuts/pepitas
I cannot fail to mention (read: warn you) that this broccoli soup recipe will require some chopping of fresh jalapeños.
If you've made my bacon-wrapped jalapeño poppers, perhaps you've seen the tips I shared in that post about preparing jalapeños. I prefer wearing plastic kitchen gloves to keep the jalapeño oils off of my hands.
how to make spicy broccoli soup
A quick note about kitchen tools: you will need a blender for this recipe, preferably a high-powdered blender.
This keto broccoli soup recipe has essentially two main steps in the process: cooking the broccoli/aromatics, then blending the soup.
Make sure to check out the printable recipe card at the bottom of the page for all of the details.
It's so simple and comes together quickly!
- Cook the veggies. Heat the olive oil in a large pot, then cook the chopped onion and jalapeños until soft. Stir in the garlic and then add the broccoli and vegetable broth.
- Simmer the soup. Bring the mixture to a boil, then simmer it over medium heat for 10 minutes or until the broccoli is tender enough to pierce with a fork.
- Blend the soup. Carefully transfer half of the soup mixture into a high-powered blender, leaving the other half in the pot. Pour half the coconut cream (or heavy cream) into the blender, toss in half the spinach and the tablespoon of parsley. Blend for 1-2 minutes, or until the mixture is smooth. Pour it into a large bowl and repeat the process with the remaining soup.
- Serve. Pour the two blended batches back into the pot. Add the nutritional yeast and taste/make adjustments as needed. Heat another 5 minutes, then ladle into bowls and serve with your soup toppings of choice.
keto broccoli soup variations
- This soup goes well with a whole variety of toppings but my favorites are toasted walnuts or pepitas, chopped jalapeño, chopped cilantro, and a drizzle of coconut cream or olive oil.
- You can easily turn this into a keto broccoli cheese soup recipe! Stir in a couple of handfuls of sharp cheddar cheese (or cheese of choice) into the soup right before serving and ladle up yourself a small bowl of keto broccoli cheddar soup.
- I use one extra large jalapeño but for more spice, you can use two.
- The coconut cream can be substituted for whipping cream if you are not concerned about this recipe being vegan or dairy-free. Swap in equal parts whipping cream.
tips for the best results
- When blending the soup, make sure to keep the small opening in the lid vented (I drape a light kitchen towel over it) to prevent pressure from building up inside of the blender from the hot liquids.
- Store leftovers in the refrigerator for up to five days in an airtight container.
- This soup freezes well. Make sure you're storing it in a freezer-safe container or plastic freezer bag. It will keep in the freezer for up to three months.
- I don't recommend using an immersion blender since it will give you a chunkier, thicker soup. Smooth, creamy soups are best when processed through a blender.
Enjoy this spicy broccoli soup, friends! It has all the right flavors, the perfect amount of spice, and makes a delicious side or main meal all on its own. Serve it with this keto cornbread for extra yumminess. 😉
you might also love...
- Keto broccoli salad with bacon maple dressing is a fresh and flavorful salad packed with meaty bacon and a sweet/light maple dressing.
- Keto teriyaki chicken meatballs and broccoli is a family fav! This one is super delicious, kid-friendly, and a no-fuss meal.
- Keto cauliflower fried rice is a delicious, one-pan meal that takes just as great as take-out but without all of the carbs.
- Chicken bone broth is a great way to make use of chicken bones and create a rich, nutritious and hearty broth to sip on or use in other soup recipes.
Keto Broccoli Soup with Jalapeño
This keto broccoli soup with jalapeño is deliciously savory and spicy! Packed with zesty flavor and heat, you will love this simple, plant-forward meal.
- 3 tablespoons avocado oil or olive oil
- 1 yellow onion, diced
- 1-2 jalapeños (increase to two for more heat), chopped
- 4 cloves garlic, minced (about 2 teaspoons)
- 7 cups fresh broccoli florets
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1, 14-oz. can full-fat coconut milk (with an optional 1-2 tablespoons of coconut cream set aside for serving)
- 1 large handful of spinach
- 1 tablespoon fresh parsley (optional)
- 2-3 tablespoons nutritional yeast
- Soup toppings like chopped jalapeño, fresh cilantro, red pepper flakes, or spicy roasted nuts/pepitas
- Heat the olive oil in a large pot set over medium heat. Cook the onion and jalapenos for about 5 minutes or until the onion becomes somewhat translucent.
- Stir in the garlic and cook another 30 seconds or until fragrant.
- Add the broccoli florets and vegetable broth. Increase the heat to medium-high, cover, and bring the mixture to a boil. Immediately turn down the heat, stir in the spices and simmer the mixture for about 10 minutes, covered. The broccoli is done when it is tender enough to pierce with a fork.
- Carefully transfer (preferably ladling) half of the soup mixture into a high-powered blender, leaving the other half in the pot. Pour half the coconut cream into the blender and toss in half the spinach and the tablespoon of parsley. Secure the lid, but leave the opening in the lid propped open to vent the steam and prevent it from building up pressure (place a kitchen towel over the opening). Blend for 1-2 minutes, or until the mixture is smooth.
- Pour the first batch of blended soup into a large bowl. Repeat with the remaining soup, blending it with the rest of the coconut milk and spinach.
- Pour both batches of blended soup back into the pot set over medium heat. Stir in the nutritional yeast, taste and adjust, adding more for cheesy flavor. Cook an additional 5 minutes, stirring often.
- To serve, ladle the soup into bowls. Drizzle with coconut cream or olive oil and sprinkle soup toppings of choice.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 2mgSodium: 722mgCarbohydrates: 18gNet Carbohydrates: 8gFiber: 10gSugar: 4gProtein: 13g
This nutritional information is approximate and is provided for convenience as a courtesy.
nelia hancock says
Very good soup