Let's amp up the comfort factor with a Broccoli Cheese Soup that's not just good, it's freaking delicious. Whether on a low-carb or keto diet or love to eat soup, this dish checks all the boxes. We'll dive deep into everything you need to know about this hearty soup that’s soul satisfying year round!
This recipe is GLUTEN FREE, LOW CARB and KETO-FRIENDLY.
Remember that kick-ass roasted eggplant appetizer from my last post? The flavors just melted together like butter on a steak. Let's keep our culinary journey going with this fantastic broccoli cheese soup recipe.
Why Make This Broccoli Cheese Soup?
My question is, why would we settle for processed cans or high-carb restaurant options when you can whip up this creamy masterpiece in your kitchen?
We're talking about an easy 30 minutes of cooking from start to finish. And the best part? This isn't just any broccoli cheese soup; it's a low-carb, keto-friendly bowl of heaven.
Let's dig into the flavor profile. It's got sharp cheddar that's perfectly complemented by the richness of cream cheese and heavy cream. The nutmeg brings a warm, nutty, slightly sweet flavor, while paprika—depending on the type—can add smoky, sweet, or even spicy notes.
Make a big batch because, trust me—you'll want to enjoy this throughout the week, and it freezes beautifully, too. If you've been looking for that perfect blend of convenience, health, and downright deliciousness, this Broccoli Cheese Soup is the answer you've been waiting for.
Some questions about Broccoli Cheese Soup:
- Is broccoli cheese soup healthy? This soup fits right in if you're following a low-carb or keto lifestyle. Broccoli is jam-packed with flavor, fiber, vitamin C, and potassium. Remember to choose high-quality cheese and ingredients, too.
- Is Broccoli Cheese Soup Keto? This version is 100% keto-friendly, with full-fat dairy products and no sugary or starchy additives. Enjoy the deliciousness guilt-free with the net-carb load at about 7g per cup.
- Can Broccoli Cheese Soup be Frozen? If you're making this soup to freeze, the good news is that it is freezer-friendly. Once it cools, portion it into heavy-duty freezer bags. When you're ready to get your broccoli cheese soup fix, thaw it in the fridge overnight and reheat gently on the stove. The flavors should be just as vibrant as day one.
- Can I add more protein to my soup? Sure. Add some shredded chicken, shrimp, or leftover pulled pork for a delightfully hearty soup. Some chopped pepperoni is yummy, too. Ensure the meat is cooked to temperature before adding it to the soup.
- Why is my broccoli cheddar soup grainy? The grainy texture comes from heating the cheddar cheese at a heat that is too high. It cannot be reversed once it has happened, so please add the cheddar over low heat to prevent the grain!
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Talk to me about the spices in this soup
Nutmeg and paprika are both distinctive spices, but they can actually complement each other quite well when used judiciously. Nutmeg brings a warm, nutty, slightly sweet flavor, while paprika—depending on the type—can add smoky, sweet, or even spicy notes. The key is to use them in moderation so that one doesn't overpower the other.
In a creamy dish like broccoli cheese soup, nutmeg can work wonderfully to deepen the richness of the cream and cheese. A touch of paprika, especially smoked paprika, could add a layer of complexity and a hint of smokiness that complements the earthiness of the broccoli.
When using both in the same dish, start with a small amount of each—perhaps a pinch or an eighth of a teaspoon—and adjust to your liking. The goal is to have them subtly enhance the dish's main flavors, not steal the spotlight.
WHAT CAN I SERVE WITH BROCCOLI CHEESE SOUP?
If you're looking to round out the whole broccoli and cheddar theme, then take a look at this amazing broccoli and cheddar frittata... it's so easy to make and tastes fantastic!
For those of you who are not low-carb or keto, grab a chunk of good bread and soak up the goodness of this soup. Your tastebuds will thank me later.
9 Steps to Broccoli Cheddar Soup
Below is a visual guide to walk you through this recipe. I know that many people love to watch videos, but I find that when cooking, it is easier to see a picture than to continually queue up the part of the video I need to see next.
Hopefully, this visual guide will help you to recreate this delicious soup in your kitchen.
Step 1: Add the broccoli and stock over high heat in a large pot. Bring to a boil and reduce the heat to simmer.
Step 2: Melt the butter and add olive oil to the pan. Add a good pinch of salt. Sautee for 4-5 minutes.
Step 3: When the onions have started to brown, reduce the heat to low and add in the minced garlic, cooking for 1 min.
Step 4: Add the sauteed garlic and onions directly into the simmering broccoli and stock, being careful not to splash.
Step 5: Add the cream cheese chunks to the melted butter. Stir until a creamy consistency has been achieved.
Step 6: Add in about ⅓ to ½ of the shredded cheese. Stir to combine, keeping the heat low to prevent separation.
Step 7: Add the heavy cream to the seasoned, melted cheese. Only add what is needed for desired consistency.
Step 8: Use an immersion blender to partially blend the soup, leaving some broccoli for texture.
Step 9: Slowly add the melted cheese mixture to the partially blended broccoli soup. Stir to combine well.
Storage, Freezing, and Reheating
In the Fridge: This roasted red pepper and tomato soup keeps well in the refrigerator for up to 4-5 days. Make sure to store it in an airtight container to maintain its freshness and flavor.
Freezing: If you'd like to save some for later, this soup freezes beautifully. Portion it into airtight containers, leaving some room for expansion, and store it in the freezer for up to 3 months.
Reheating:
From the Fridge: Simply reheat the soup in a saucepan over medium heat until it reaches your desired temperature. Stir occasionally to ensure even heating.
From the Freezer: For best results, thaw the frozen soup in the refrigerator overnight before reheating. If you're in a hurry, you can reheat it directly from the freezer. Just place the frozen soup in a saucepan over low heat, breaking it apart and stirring as it thaws and heats up.
The STruggle is REAl
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Restarting Low Carb
Craving More Delicious Soups?
If you've fallen in love with this Broccoli Cheese Soup, you're in for a treat with these other flavorful concoctions:
Easy Roasted Red Pepper and Tomato Soup Recipe: A creamy, robust blend of red peppers and tomatoes that’ll make you reconsider what comfort food can be.
Thai Red Curry Soup (Spicy Spicy!): Bring the heat with this aromatic and fiery soup that transports your palate straight to the streets of Bangkok.
Cream of Mushroom Soup: A rich and velvety classic that elevates any meal, be it a simple lunch or a grand holiday feast.
Homemade Chicken Vegetable Soup: Comfort in a bowl—packed with nutritious veggies and tender chicken, it's your go-to for any season.
Spicy Tuscan Kale and Sausage Soup: Get ready for a punch of flavor with this zesty blend of kale, sausage, and Italian herbs.
Healthy Pulled Pork Soup: Lean yet indulgent, this soup pairs pulled pork with a savory broth for a unique twist on traditional soups.
Leftover Rotisserie Chicken Soup: An amazing way to use any leftover chicken in a hearty, filling soup that is low carb and keto.
Rich Broccoli Cheese Soup
Ready to step up your comfort food game? This Broccoli Cheese Soup isn't just another soup—it's a creamy, cheesy bowl of wonder that's as nourishing as it is indulgent. Crafted to fit right into your low-carb or keto lifestyle, this isn't your average 'diet' dish. We're talking real sharp cheddar, full-fat heavy cream, and a velvety dollop of cream cheese to make each spoonful simply unforgettable. With hints of aromatic spices like nutmeg and paprika, this Broccoli Cheese Soup will make you question why you ever settled for the store-bought stuff. Oh, and it freezes like a dream. Dive in to find out how to make your new favorite soup!
Ingredients
- 4 Cups Broccoli Florets (small cut)
- 4 Cups Broth (Chicken, Beef or Vegetable) low-sodium
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Full-fat heavy cream
- 4oz cream cheese, softened & cubed
- 1 Onion, medium sized, diced
- 2 Cloves Garlic, minced
- 2 Tablespoons Butter or Ghee, separated
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
- ¼ Teaspoon Paprika (smoked, hot or otherwise)
- ⅛ Teaspoon Nutmeg
Optional Ingredients
- Crumbled Bacon
- Sour Cream
- Fresh Scallions, sliced
Instructions
- In a soup pot, add your stock or broth of choice along with the broccoli florets. Turn the heat to high, bringing the stock to a boil. Reduce the heat to medium-low and continue cooking until the broccoli is tender.
- While the broccoli is cooking, add ½ of the butter and the olive oil to a skillet over high heat. Add the diced onions and a good pinch of salt when the butter has melted. Cook for 4-6 minutes or until the onions have started to turn translucent and brown. Reduce the heat to low and add in the garlic. Cook for 1-2 minutes more, stirring constantly to prevent the garlic from burning.
- When the onions and garlic are cooked, carefully transfer to the soup pot with the broccoli.
- In the same skillet, add the remaining butter to the skillet over low heat. Add in the cream cheese cubes and melt slowly. Add about ½ cup of the shredded cheddar at a time when the cream cheese has just melted, stirring well. Keep the heat high enough to melt the cheese to prevent it from breaking.
- Add nutmeg, paprika, and ground pepper when all the cheese is melted. The sauce should be thick. Add in the cream about ⅓ at a time to prevent the cheese mixture's temperature from falling too much. When all the cream is added, turn off the heat and set aside.
- When the broccoli is cooked through, turn off the heat. Using an immersion blender (see note below for using a blender), break down the soup to about ½ way blended. We want to add thickness but still keep some of the chunkiness of the soup.
- Slowly add in the cheese mixture, stirring well. The soup should have some amazing thickness. Taste and adjust the seasoning.
- OPTIONAL: top with a dollop of sour cream, some crumbled bacon, and fresh scallions for a delightful dash of flavor.
Notes
- More Cheese Choices: Feel free to mix and match cheeses. I have made this with a blend of cheddar and gruyere before... it was delicious! Add in some parmesan for more depth if you would like too.
- Shredded Cheese: I always shred my cheese. I know it is easier to buy it pre-shredded, but for people looking to avoid some anti-caking chemicals or starches, it only takes a minute to shred it yourself.
- Macros: Add a tablespoon of MCT oil to your bowl when serving. It will not alter the flavor.
- Cream Substitution: Too much dairy? Use coconut cream as a dairy-free alternative... but it will take on a coconut flavor.
- Blender Note: If you don't have an immersion blender, you can use a regular blender. Add ½ of the soup from the pot to a blender. Process, being careful due to expansion from the heat. Usually, I place a kitchen towel over the top of the blender and hold it firmly before I begin to process. Add back to the broccoli pot when thick and creamy but not entirely liquid.
- Broccoli Note: If you look at the broccoli in my pictures, it is slightly pale. This batch of broccoli was a touch bitter compared to fully green broccoli. If your soup is bitter from the broccoli, mix well and add about ¼ Teaspoon of balsamic vinegar.
- Altering Soup Thickness: Because no thickeners are used, the soup tends to be thinner than other creamy broccoli soups. Here are my notes on adding more body:
- Stock: Add 3 cups instead of 4. This will reduce the yield but also increase the thickness.
- Reduce: After finishing the soup, reduce the heat to low and allow some of the water to evaporate. This can become tedious.
- Cool: As the soup cools, it naturally gains some more thickness. Not much, but it is significant compared to when it is very hot.
- Gums: If you're adventurous and truly want a thicker soup that is low-carb friendly, add in some Guar Gum or Agar-Agar.
- Traditional Thickeners: If you could care less about low-carb or keto, when cooking the onions and garlic, add a couple of tablespoons of flour and cook it to reduce the flour flavor. Or, add in a tablespoon of arrowroot if you are gluten-free. Combined with the hot liquid of the soup, it should help thicken things.
This website provides approximate nutrition data and information for convenience and as a courtesy only.
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Ruth says
Where is the recipe?
Scott Groth says
Hi Ruth!
The recipe is at the end of the post... but a lot of people have been confusing the Ingredients List with the recipe, so I have been going back through my posts to update, but I have not gotten to this one yet. If you scroll all the way down, or use the Jump to Recipe button at the top, you will find the recipe card. Let me know if you have any issues- thank you! Scott