Low Carb Broccoli Cheese Soup

Come home to a warming bowlful of this filling, Low Carb Broccoli Cheese Soup.  This soup is a thick and comforting vegetable soup that’s as good for a meal as it is for a dinner party appetizer.

Homemade soup keeps well in the fridge and is also easy to freeze. Best of all, this thick soup won’t leave you hungry. It’s a beautiful, filling soup that will make you forget you’re on a diet!

Why this recipe works:

• While this recipe is suitable for most low carb diet plans, including Keto and Atkins, you don’t have to be cutting carbs to enjoy this delicious soup.
• This low carb recipe uses the broccoli and cheese to thicken it instead of high carb thickening agents.

The Benefits of Eating Broccoli

We all know Broccoli is healthy. I bet you didn’t know just how healthy though…

Broccoli is a good source of vitamins B6, E B1, and A.  It’s also a good source of not only fiber but phosphorus, potassium, magnesium, omega-3 fatty acids, protein, zinc, iron, and niacin. And that’s just to name a few!

Needless to say, I try to eat a lot of broccoli.

• Avoid yellowing florets. Yellow florets are a sign that the broccoli is gone past the stage of a desirable texture.
• Choose tight clusters in the florets of broccoli. The more space or gaps in the florets, the older it is.

This Low Carb Broccoli Cheese Soup recipe is really, really tasty and perfect for cooler weather.

The last couple of weeks have been a lot cooler and I love the first signs of autumn weather. It’s been awesome and so nice enjoying some fresh fall air!

It’s almost time to be in cozy, warm clothes, light the fireplace, and snuggle up in blankets with a comforting bowl of soup!  One of my favorite parts of fall is making soup and this is my new favorite!

How to Make Low Carb Broccoli Cheese Soup: 

In a large stockpot, melt butter over medium heat.

Add celery and onion and cook in the butter until softened.

Add the garlic powder and paprika.

Add the broccoli.

Pour over the stock.

Cover and simmer until broccoli is tender (10 to 15 minutes).

If you want your soup chunky, remove about a cup of broccoli with a slotted spoon and set aside. To make the soup extra thick, before adding the cheese I ladle out stock until it just covers the broccoli.

Reduce heat, and add the cheese.

Allow cheese to melt into the soup.

Using a stick blender, blend until smooth.

Stir in the broccoli that was removed earlier.  Serve and enjoy.

Cook’s Tips:

• This soup is perfect for broccoli that isn’t at its freshest and has started to yellow a bit.  No point in wasting perfectly good food!
• To avoid clumping while adding the cheese, use store-bought, pre-grated cheese.  Add it gradually and make sure the temperature isn’t too hot.  The heat should be fairly low when adding the cheese. If it’s too hot, the cheese can seize up and clump.
• If shredding your own cheese (instead of buying store-bought pre-shredded cheese), try coating the cheese with a little arrowroot powder to keep it from clumping.
• Don’t own a stick hand blender?  No problem.  You can use a food processor or blender to puree the soup. 
• For an added wow factor and a bit of crunchy texture, try sprinkling crispy bacon over the soup before serving.

Stay Updated

Receive new recipes & dinner ideas straight to your inbox!

SUBSCRIBE

Let's Make Low Carb Broccoli Cheese Soup

Whether you're doing low-carb or not, you can enjoy this smooth blended with cheddar cheese that's as good for a comforting meal as it is for a dinner party appetizer. 

4.34 from 154 votes

Prep15 minutes minutes

Cook20 minutes minutes

Total35 minutes minutes

Serves: 8 servings

Print

• Pinterest

Rate Share

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 tablespoons butter
• ▢ 1 stalk celery chopped
• ▢ 1 small onion chopped
• ▢ 1½ pounds broccoli florets cut into bite-sized pieces
• ▢ 3 cups canned chicken stock
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon paprika
• ▢ 3 cups cheddar cheese shredded
• ▢ salt and pepper to taste

US Customary - Metric

Instructions

• In a large stockpot, melt butter over medium heat. Cook celery and onion in butter until softened.
• Stir in broccoli, and cover with stock. Simmer until broccoli is tender, 10 to 15 minutes.
• If you want your soup chunky, remove about a cup of broccoli with a slotted spoon and set aside.

  
  
• Reduce heat, and stir in the garlic powder and paprika. Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. 
• Using a stick blender, blend until smooth.
• Stir in the broccoli that was removed earlier and serve. Salt and pepper to taste

Tips + Notes

To make the soup extra thick, before adding the cheese I ladle out stock until it just covers the broccoli.

• This soup is perfect for broccoli that isn't at its freshest and has started to yellow a bit.  No point in wasting perfectly good food!
• To avoid clumping while adding the cheese, use store-bought, pre-shredded cheese.  Add it gradually and make sure the temperature isn't too hot.  The heat should be fairly low when adding the cheese. If it’s too hot, the cheese can seize up and clump.
• If shredding your own cheese (instead of buying store bought pre-shredded cheese), try coating the cheese with a little arrowroot powder to keep it from clumping.
• Don't own a stick hand blender?  No problem.  You can use a food processor or blender to puree the soup. 
• For an added wow factor and a bit of crunchy texture, try sprinkling crispy bacon over the soup before serving.

Nutrition Information:

Calories: 235 (12%)| Carbohydrates: 7g (2%)| Protein: 13g (26%)| Fat: 17g (26%)| Saturated Fat: 10g (63%)| Cholesterol: 52mg (17%)| Sodium: 643mg (28%)| Potassium: 416mg (12%)| Fiber: 2g (8%)| Sugar: 2g (2%)| Vitamin A: 1190IU (24%)| Vitamin C: 82.8mg (100%)| Calcium: 355mg (36%)| Iron: 1.1mg (6%)

Nutritional Data Disclaimer

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Appetizer

Cuisine:American

Keyword:Broccoli Cheese Soup, keto broccoli soup, Low Carb Recipes

Follow Me on SocialMention @ErrensKitchen or tag #ErrensKitchen on Instagram

Update Notes: This post was originally published in October of 2016, but was updated with step by step instructions, new photos, tips, and FAQs July of 2018.