A simple, comforting chunky keto broccoli and cheese soup. Made with an entire head of broccoli and no potato, this one-pot, low-carb recipe is perfect for small kitchens or boats — minimal washing up and maximum flavour.
Welcome to another narrowboat-friendly recipe. I love cooking while travelling, and this broccoli cheddar soup is one of those reliable, fuss-free meals that works equally well in a tiny galley or a compact home kitchen. It’s hearty, cheesy and keeps the prep and cleaning to a minimum — ideal when space and time are limited.
This chunky soup focuses on texture and flavour rather than puréeing everything smooth. The broccoli breaks down naturally during cooking, creating a thick, satisfying base without the need for potatoes or thickening agents. It’s great as a light lunch, a cosy dinner, or a starter for a relaxed weekend meal.
What I Used to Make This Easy Broccoli Cheddar Soup
I aim for simple, compact equipment that fits well in a small galley. You don’t need anything fancy — just the basics to make a flavoursome, one-pot soup.
- Chopping board
- Sharp chef’s knife
- Medium saucepan with lid
- Spatula or wooden spoon
- Measuring cup or jug and kitchen scales
- Measuring spoons
- Ladle for serving
Recipes From Cooking on a Narrowboat
- Leek and bacon soup without potato (keto friendly)
- Chunky courgette and cheese soup
- Cauliflower and courgette soup recipe
- Slow-cooker minted lamb stew (or stovetop version)
- Cheesy bacon & chorizo bread soup
- Cheesy leeks and bacon linguine — a regular favourite on the boat
How to Make One Pot Broccoli Cheddar Soup
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Keto Broccoli Cheese Soup Recipe (Chunky)
A simple, chunky keto-friendly broccoli and cheddar soup made without potatoes. One pot, minimal clean-up — perfect for small kitchens and narrowboat galley cooking.
10 minutes
30 minutes
40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 head of broccoli, chopped into florets
- 700 ml water
- 2.5 chicken stock cubes (or equivalent stock powder)
- ½ tablespoon mustard powder
- Salt, to taste
- Pepper, to taste
- 10 g butter
- 150 ml double cream
- 3 handfuls mature cheddar, grated
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt and pepper, then sauté until the onion becomes translucent and fragrant, around 5–7 minutes.
- Add the chopped broccoli florets to the pan and cook for a further 2–3 minutes, stirring to coat the broccoli with the oil and softened onion.
- Pour in the water and crumble in the chicken stock cubes. Add the mustard powder and bring to a gentle simmer. Cover and cook for about 20–22 minutes, until the broccoli is tender and starting to break down.
- Turn the heat low, then stir in the butter, double cream and grated cheddar. Stir gently until the cheese has melted and the soup is glossy and well combined. Taste and adjust seasoning with salt and pepper if needed.
- Simmer for 2–3 minutes more to let the flavours meld, then serve hot. For a chunkier texture, leave as is; for a smoother finish, mash lightly with a potato masher or pulse a few times with a stick blender (optional).
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Tips, Variations and Serving Suggestions
Tips: Use a sharp knife to trim the broccoli quickly, and include part of the stems (peeled and thinly sliced) for extra body. If you prefer a nuttier edge, fry the broccoli just a touch longer before adding liquid to develop a little caramelisation.
Variations: Make this vegetarian by using vegetable stock instead of chicken. For a lighter option, swap double cream for half-and-half or a combination of milk and cream, though the texture will be less rich. Add a pinch of smoked paprika or a few red pepper flakes for a subtle kick.
Serving suggestions: Serve with a simple green salad, crusty low-carb bread, or a slice of buttered sourdough if you’re not keeping strictly keto. A scattering of extra grated cheddar or a few toasted nuts on top adds colour and texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the dairy from separating. If the soup thickens too much after cooling, stir in a splash of water or milk to loosen the consistency.