This keto Alfredo soup takes everything you love about a creamy Alfredo sauce (butter, cream, garlic and plenty of Parmesan) and turns it into a rich, cozy soup loaded with tender chicken and broccoli. It's filling, comes together in about 25 minutes, and there's no blender required.
This post may contain affiliate links.
My Decadent Low Carb Alfredo Sauce is one of the most popular recipes on this site, so turning it into a soup for cold days was a no-brainer. To make it a real meal and not just a bowl of sauce, I added chopped chicken and broccoli. If you've been looking for a low carb Alfredo recipe you can eat with a spoon, this is it: each serving has about 6g net carbs and 33g of protein.
Key Ingredients & Substitutions
- Unsalted butter. Butter is the base of any Alfredo, and unsalted lets you control the seasoning, since the broth and Parmesan both bring salt. Salted butter works too; just taste before adding any extra salt at the end.
- Garlic paste. A tube of garlic paste saves you mincing and melts right into the butter. Two finely minced fresh cloves are a fine swap.
- Heavy cream. This is what makes the soup rich and silky, and it's very low in carbs. Use full-fat heavy cream (also sold as heavy whipping cream). Half-and-half is higher in carbs and much more likely to split, so I don't recommend it here.
- Chicken broth. Broth thins the cream into a soup and adds savory flavor. I love Kettle & Fire chicken bone broth because it's rich and has extra protein, but any good chicken broth or stock works. Check the label for added sugar.
- Cooked chicken. Leftover roast chicken, a store-bought rotisserie chicken, or my Whole Poached Chicken in the Instant Pot are all perfect. Chop it into bite-size pieces.
- Broccoli florets. Steam or boil them until just tender before they go in, so they finish warming in the soup without turning mushy. Frozen broccoli works well; thaw and drain it first.
- Parmesan. The Parmesan thickens the soup and gives it that classic Alfredo flavor. Grate it yourself from a block if you can, since it melts more smoothly than pre-shredded cheese.
Helpful Tips
Keep the heat gentle once the cream is in. The number one reason a cream soup splits or turns grainy is a hard, rolling boil. Bring the cream and broth just to a gentle boil, then turn the heat down to low right away so the soup barely bubbles for the rest of the cooking time. A heavy-bottomed saucepan spreads the heat evenly and helps stop the cream from scorching on the bottom.
Add the Parmesan a handful at a time. Dumping all the cheese in at once can make it clump into strings instead of melting into the soup. Add a handful, stir with a silicone whisk or spoon until it disappears, then add the next. Finely grated cheese melts fastest.
Use full-fat dairy. Fat is what keeps cream stable when it's heated. Lower-fat swaps like milk or half-and-half have more carbs and separate much more easily, so stick with real heavy cream for the smoothest texture.
Give it time to thicken. The soup will look thin at first. After about 10 minutes at a low simmer, with the Parmesan melted in, it thickens to a creamy, spoon-coating consistency. It also thickens more as it cools a little, so don't be tempted to crank up the heat to speed things along.
Season at the end. Broth and Parmesan both add salt, and the soup reduces slightly as it simmers. Taste it once everything is in, then add salt and black pepper as needed.
Variations
- Chicken only. Skip the broccoli and add a little more chicken for a simple chicken Alfredo soup. Grilled or pan-seared chicken thighs add lots of flavor.
- Broccoli only. Leave out the chicken and double up on broccoli for a lighter, vegetarian-friendly broccoli Alfredo soup (use vegetable broth and a vegetarian Parmesan).
- Spinach or kale. Stir a couple of handfuls of baby spinach or chopped kale into the soup in the last few minutes until wilted.
- Bacon. Crumble crispy bacon over each bowl, or cook the bacon first and use a little of the fat with the butter.
- Cauliflower. Swap some or all of the broccoli for small cauliflower florets for a milder flavor.
- Cajun Alfredo. Add a teaspoon of Cajun seasoning with the garlic and use sliced smoked sausage instead of chicken.
Serving Ideas
This soup is hearty enough to be dinner on its own. Top each bowl with extra grated Parmesan, cracked black pepper and a pinch of chopped fresh parsley or red pepper flakes for a little color and heat.
For something to dunk, a slice of toasted Low Carb Quick Bread rubbed with garlic butter is hard to beat. A simple green salad with a sharp vinaigrette also balances the richness nicely. And if you love Alfredo as much as we do, try my Low Carb Zucchini Alfredo for pasta night.
Storing & Freezing
Let leftovers cool, then store them in an airtight container in the fridge for 3 to 4 days. The soup thickens a lot as it chills. Reheat it gently in a saucepan over low heat, stirring often and adding a splash of broth or cream to loosen it. In the microwave, heat it in short bursts and stir between each one so it doesn't boil and split.
Cream-based soups don't freeze perfectly, because the dairy can separate and turn a little grainy when thawed. If you do freeze it, keep it in a freezer-safe container for up to 2 months, thaw it overnight in the fridge, and reheat slowly on the stove while whisking. A good whisk brings most of the creaminess back. For the best texture, eat it fresh or from the fridge.
More Low Carb Soups
If you loved this recipe, here are a few more cozy bowls you might enjoy (or browse all my low carb soup recipes):
📖 Recipe
Keto Alfredo Soup
Ingredients
Equipment
Step-by-Step Instructions
- In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the garlic paste and sauté for about 1 minute, stirring frequently, until fragrant but not browned.
- Pour in the heavy cream and chicken broth. Bring just to a gentle boil over medium heat, then immediately turn the heat down to low so the soup barely simmers.
- Stir in the cooked chicken and broccoli florets and let them warm through for 2 to 3 minutes.
- Add the shredded Parmesan a handful at a time, stirring until each addition melts before adding the next. Keep the soup at a low simmer (don't let it boil hard) and stir often until it thickens slightly, about 10 minutes.
- Taste, then season with salt and pepper. Serve hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Comments
No Comments