Low Carb Broccoli Cheddar Cheese Soup
This is the easiest and fastest way to get yourself to that classic broccoli cheddar soup you know and love.
I love creamy soups in the winter and this recipe does not disappoint. Its definitely delicious without using to that heavy cream. You do need lots of broccoli and cheddar cheese though! Add shredded rotisserie chicken to make this a complete meal!
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Low Carb Broccoli Cheddar Soup
Equipment
Ingredients
- 1 tbs butter
- 1 tbs olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 3 cups low sodium chicken broth, or vegetable broth
- 1 tsp paprika
- 1 tsp Italian dried herb blend
- salt and pepper to taste
- 3 cups shredded cheddar cheese
- Garnish: chili pepper flakes
Instructions
- In a large pot, melt your butter and add in the olive oil. Saute the onion and celery for 3 minutes on medium heat. Stir in the garlic for 30 seconds. Then add in the broccoli, chicken broth, paprika, dried herbs and salt and pepper to taste and bring to a boil. Lower heat to a simmer and cook for about 10 to 12 minutes.
- If you prefer your soup chunky, grab some broccoli florets out of the pot and set aside. Using a hand immersion blender, blender or food processor, blend the soup until smooth. Add the cheese and reserved broccoli florets and mix everything together. Serve with chili pepper flakes and enjoy!
Nutrition
Calories: 312kcal | Carbohydrates: 8g | Protein: 17g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 441mg | Potassium: 355mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1031IU | Vitamin C: 56mg | Calcium: 438mg | Iron: 1mg
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loved this recipe. so quick and delicious. didn’t have celery, used cabbage instead. will definitely make again.
Soup was so delicious! With no milk or flour! I added some chicken sausage for added protein.
Hi Kyle, great tip! Love the chicken sausage add in!!
sounds delicious but the quantity would be to much for me as I only cook for myself would it taste as good if I reduced the ingredients??
HI mary, I would halve the ingredients for two servings. Dont add the shredded cheese to the pot though. Add it to each bowl when you are ready to eat it!
Excellent recipe! Perfect for every weather.
As to those whose cheese separated / became stringy: Not all cheeses are the same, but to avoid that completely: The secret is NOT to add all of the cheese at the same time. Just add a few tablespoons at a time till it melts then add more.
Hi Paul, great tip! Thank you for taking the time to comment! Cheers!
Made this according to the directions and for some reason the cheese became stringy and didn’t really melt into the soup. I used Kerrygold cheese that I grated myself so that I wouldn’t have issues with the anti caking with pre shredded. Any ideas on why that happened?
My cheese separated. I grated it myself not sure why.
It was tasty but too much cheese.
Hi Jeannette, sorry the recipe didn’t work for you!
Made this tonight. Followed exactly. Excellent.
Hi Jenai, glad you enjoyed the soup! Thanks for the kind rating!
been on a weight loss journey and this was one of four meals from this site and they’ve all been awsome. my kids have even liked them typically a tough crowd. To top this off I am a diabetic, so watching glucose levels can be pretty tough some times. no high spikes just nice and gradual and bake to normal. thank you for finding your way into my life.
HI Matt, glad you’re on this path to better yourself! Thanks for trying out my recipes and best of luck to you – Happy 2024!!
This is a great tasting recipe. Can you freeze this soup? I wouldnt think so, but i wanted to ask the expert! Thanks
HI Cindy, you are right it can separate, however, it can be prevented if you let the soup come to room temperature and cool completely. Thanks for trying it out!
Made this last night for some mid-day, Keto, warm meals here in the rainy Pacific Northwest . The secret is in the quality and flavor of the cheddar (duh). I didn’t have enough Irish Dubliner cheddar so filled it out with shredded cheese. I discovered shredded cheese has added “anticake” which may explain some ‘clumping’ that was going on. Otherwise, turned out great and is even better the next day1
Hi Maestro, For sure – all recipes taste better with higher quality ingredients !00%! Glad you liked the soup recipe and thanks for taking the time to rate the dish!
Love your recipes! Can you reheat this soup given there’s grated cheese in it? Will it go all clumpy when you reheat? X
Hi Saime, thank you so much! The cheese might separate and not reheat well. I’m not a big freezer person – i’m sorry.
I made it! I used the cheese when serving. Didn’t freeze it but reheated it the next day as it was just for myself. It’s delicious 😋
So delicious and easy! very filling. added a couple of scoops of cottage cheese for richness and extra protien.
HI Kim, MMMMM I like the idea of adding in the cottage cheese. Thanks for sharing!
Can I use a potato masher instead of a blender?
Hi Barbara, yes but won’t be as smooth
This was really good. I was trying to figure out a way to use up some broccoli odds and ends. I shredded some rotisserie chicken and added that for some more protein. Quick and easy! Thank you.
Hi Shari, glad you liked it and really smart adding in the chicken for a complete meal!
can you use frozen broccoli?
Hi LInda, yes absolutely, simply use a little bit less broth, if the broccoli hasnt been thawed and dried. Enjoy!
Easy and tasty. May use different spices next time
Hi Lillian, glad you liked it overall