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Come home to a warming bowlful of this filling, Low Carb Broccoli Cheese Soup recipe from Erren's Kitchen. It's a thick and comforting vegetable soup that's as good for a meal as it is for a dinner party appetizer.
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4.34 from 154 votes

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. 
Course Appetizer
Cuisine American
Keyword Broccoli Cheese Soup, keto broccoli soup, Low Carb Recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 235
Author Erren Hart

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

Video

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

Calories: 235 | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 643mg | Potassium: 416mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1190IU | Vitamin C: 82.8mg | Calcium: 355mg | Iron: 1.1mg