This soup is creamy, cozy, and packed with flavor—but totally keto-friendly.
I make this when I want something warm and filling but still light and green.
It’s got all the comfort of a classic creamy soup without any of the carbs.
It’s smooth from the avocado, bright from the broccoli, and has just enough garlic and onion to make it smell amazing while it simmers.
Why I Love This Recipe
I started making this soup when I needed quick meals during busy work weeks but didn’t want to fall off my low-carb eating. I wanted something that felt like a hug in a bowl but kept my energy up. This recipe was born out of that need, and now it’s a regular in my meal prep rotation.
- It’s super creamy without any cream
- Ready in under 30 minutes
- Great for meal prep
- Totally plant-based and low carb
- Only one pot to clean
What You’ll Need
- 1 tablespoon olive oil
- ½ onion, diced
- 2 garlic cloves, minced
- 3 cups broccoli florets (fresh or frozen)
- 2 ½ cups vegetable broth
- 1 ripe avocado, peeled and diced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- Juice of ½ lemon
- ¼ cup coconut cream (plus more for garnish)
Pro Tips
- Use ripe avocado—it should give slightly when pressed. Too hard and it won’t blend smoothly.
- Frozen broccoli works just as well—no need to thaw first.
- Blend in batches if using a regular blender. For easiest cleanup, use an immersion blender.
- Coconut cream makes this super velvety—don’t skip it!
- Add lemon juice last so it stays bright and fresh.
Tools You’ll Need
- Medium soup pot
- Knife
- Cutting board
- Measuring cups and spoons
- Immersion blender or regular blender
- Ladle
- Round serving bowls
Substitutions and Variations
- Sub bone broth for veggie broth for more protein
- Add spinach for extra greens
- Use heavy cream instead of coconut cream if you’re not dairy-free
- Garnish with shredded cheese or crumbled bacon for extra flavor
Make Ahead Tips
This soup holds up great in the fridge. Make a batch and store in airtight containers for up to 4 days. Reheat gently over the stove or in the microwave. The flavor gets even better the next day.
Servings and Time
Serves: 4
Cook Time: 25 minutes
Cooking Instructions
1. Sauté the aromatics
Heat 1 tablespoon olive oil in a medium pot over medium heat. Add ½ diced onion and 2 minced garlic cloves. Cook for 3–4 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add the broccoli and broth
Add 3 cups broccoli florets to the pot along with 2 ½ cups vegetable broth. Stir everything together and bring to a boil, then lower heat and simmer uncovered for 10 minutes until broccoli is tender.
3. Add avocado and seasonings
Add 1 diced ripe avocado, ½ teaspoon sea salt, ¼ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes (if using) to the pot. Stir well and cook for 2 more minutes to warm through.
4. Blend until smooth
Turn off the heat. Use an immersion blender to blend everything until smooth and creamy. Or transfer in batches to a blender and blend carefully. Add ¼ cup coconut cream and juice of ½ lemon, then blend again to combine.
5. Serve
Ladle the hot soup into round bowls. Garnish with a swirl of coconut cream, black pepper, and microgreens if you like.
Leftovers and Storage
Let the soup cool completely, then store in airtight containers in the fridge for up to 4 days. Reheat on the stove or in the microwave. It also freezes well—just thaw overnight and blend again if needed before serving.
Macros (Per Serving)
- Calories: 210
- Fat: 18g
- Carbs: 8g
- Fiber: 4g
- Net Carbs: 4g
- Protein: 3g
Why This Recipe Works (Quick Science)
Broccoli gives the soup body and color, while avocado adds healthy fat and creaminess without needing dairy. Coconut cream emulsifies everything into a silky texture. Lemon juice brightens up the flavor and balances the richness. Blending it all makes it super smooth and easy to digest.
Common Mistakes
- Using underripe avocado—it won’t blend well and tastes bitter
- Overcooking broccoli—it can get mushy and lose color
- Skipping the lemon juice—makes it taste flat
- Not seasoning enough—taste before serving and adjust!
What to Serve With
- Keto almond flour crackers
- Grilled chicken or shrimp on the side
- A big leafy green salad with olive oil dressing
- Roasted nuts for crunch
FAQ
Can I use frozen broccoli?
Yep! No need to thaw, just toss it in and cook as usual.
Can I make this ahead of time?
Absolutely. It reheats beautifully.
Do I need an immersion blender?
It’s easier, but you can use a regular blender too—just be careful with hot liquid.
Can I use cream instead of coconut cream?
Sure! Heavy cream works fine if you’re okay with dairy.
Final Thoughts
This soup is one of those recipes that feels like it came from a fancy café, but you made it at home in under 30 minutes. It’s warm, comforting, and nourishing—perfect for any time of year. I’d love to hear how yours turns out, so drop a comment if you make it or have any questions!