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prep time

5 min
cook time

30 min
ready time

35 min

Low Carb Broccoli Cheddar Soup

115 ratings

There is something irresistible about a thick, creamy bowl of broccoli cheddar soup. If you’re a cheese-a-holic, then you would be insane to skip on this Keto soup recipe! A bowl of broccoli cheddar soup is a great addition to your weekly meal plan. This soup is easy enough to separate amongst some Tupperware and store in a freezer. It only takes minutes to reheat throughout the week.

Is Broccoli Low Carb?

Broccoli is a delicious and nutrient-dense vegetable that can be enjoyed on a low carb diet. As with most Keto vegetables, this is best enjoyed in moderation as part of a balanced diet and in line with your specific macro needs. This recipe would also work well using cauliflower as a substitute if you do not have any broccoli to hand.

Do I Have to Use Cornstarch?

This Keto soup recipe uses cornstarch to thicken the broth, creating an extra creamy sauce. When used in limited quantities, cornstarch may be used to thicken Keto recipes. If you would prefer not to use cornstarch, this may be substituted for xanthan gum. Alternatively, you may omit a thickening agent entirely and enjoy a thinner broth. Please be sure to adjust your macros to account for any changes made to the recipe.

Net Carbs

9 g
Fiber

1.4 g
Total Carbs

10.4 g
Protein

28.2 g
Fats

56.6 g

655 cals

Quantity

Serving Size

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Broccoli

8 ounce
Shredded Cheddar Cheese

4 cup, shredded
Butter

2 tablespoon
Garlic Raw

1 clove
Heavy Cream

1 cup
Salt

½ teaspoon
Black Pepper

¼ tsp
Spices Onion Powder

¾ tsp
Spices Paprika

½ tsp
Spices, Mustard Seed, Ground

1 tsp
Vegetable Broth

6 cup
Cream Cheese

2 ounce
Cornstarch

1 tablespoon

Step 1

Chop the broccoli into bite-sized pieces. Have an assortment of florets and stems. Shred the cheddar cheese (if necessary) and set it aside for later. Melt the butter in a large soup pot over a medium heat. Stir in the broccoli.
Step 2

Mince the garlic and add it to the pot. Cover the pot and cook the broccoli and garlic for about 5 minutes, or until the broccoli becomes soft. Stir occasionally to avoid burning.
Step 3

Pour the heavy cream into the saucepan and add all the seasonings. Stir the ingredients together well to combine. Bring the cream to a simmer and cook for about 2 minutes.
Step 4

Pour in the vegetable broth. Cover the pot and bring the soup up to a boil. Reduce the soup to a simmer and allow it to cook until the broccoli is to your preferred tenderness – about 15-20 minutes.
Step 5

Dice the cream cheese into small pieces. You want the cream cheese to be at room temperature. To help, you may use a fork or spoon to loosen the cream cheese. Stir the cream cheese into the soup allowing it to melt into the broth.
Step 6

After the cream cheese is thoroughly mixed into the soup, you may add the cheddar cheese. Add the cheddar gradually, about a ½ cup at a time. Stir until all the cheese is melted into the soup.
Step 7

Finally, remove about a half cup of the soup broth (it’s okay if a little broccoli is included). Combine the broth and the cornstarch in a bowl, and return the thickened broth to the soup pot. Simmer the soup for about 5 more minutes for the broth to thicken. Enjoy!

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Comments 29

SapphireBlue1013 12 hours ago

The BEST broccoli cheese soup I've had in a long time! I'm so glad I can make this too! I actually halved the recipe and made 3 servings of 8 ounces each. I only did 1 cup of water (with a chicken bouillon) and omitted the cornstarch. I couldn't find my ground mustard so I did 2 teas of Dijon mustard instead. LOVED it. I'm still so full from 2 hours ago too. Definitely a go to soup. Would be especially good on cold days!

0
SpectacularMacadamia949833 a month ago

It sounds delicious but it's tagged as dairy free. It's loaded with dairy!

0
dalaii a year ago

I didn't have mustard powder so I added a squirt of Dijon mustard (~ 1 tablespoon), cut the cheddar cheese in half, and used an immersion blender to help the cream cheese incorporate. Delicious!!

1
LizPepper 2 years ago

Delicious! I used parmesan because I didn't have cheddar and it work out well. Will make this one again!

1
Chick213 3 years ago

The best!!! I used half and half because I was out of heavy cream. Worked it fine

1
Claireeac 3 years ago

Love this. I reduced the cheddar to only 1 cup. Without the cornstarch it becomes a convenient ‘cup-a-soup’ to drink on the go. Great quick lunch in the vitamix.

6
BeTheBestYou 3 years ago

It was so good! Hit the spot on a cold night!

1
MamaB 3 years ago

We don't like broccoli soi substituted riced cauliflower shredded chicken and added a can of hot Rotel tomatoes. Omitted the cornstarch. I have also left out the cauliflower and used shiitake mushroom noodles and called it chicken spaghetti. Yummy.

0
- UpbeatKale361391 a year ago
  
  Yup was thinking the same. Why comment?
  
  0
- MirthfulAvocado214874 2 years ago
  
  What??? Lol that’s not even close to this recipe
  
  3
- 30somethingketomama 3 years ago
  
  Steviesaidso.. I thought the same 🤣
  
  4
- Steviesaidso 3 years ago
  
  So you didn’t make this recipe??? 😆
  
  7
CoryinNC 3 years ago

I added a Parmesan rind while cooking along with all the odds and end cheeses I had in hand. Everyone loved it.

2
NVKC 3 years ago

This turned out great! I used three kinds of cheese and added a cut up leftover thicken thigh and omitted the corn starch and simmered it down until it was thick. Yummy!

5
SplendidKale644356 3 years ago

Great flavor. I used several kinds of cheese because I didn't have enough cheddar. I added also parmesan, swiss, Monterey jack. It turned out good. I can't get it thick enough tho. I added extra broccoli and cut the broth by a third.

3
- Sherasi.ak a year ago
  
  Try arrowroot!
  
  0
Paul 3 years ago

Great recipe for cheese addicts like me! :-)

2
ksarley886059 3 years ago

I make this a lot and I switch out the broccoli for cauliflower sometimes but for thickness I use xanthan gum

7
- StupendousCauliflower293040 3 years ago
  
  Just the tip of traspoon mix to a teaspoon of almond flower :)
  
  1
- SplendidArugula823312 3 years ago
  
  How much xantham gum do you use to substitute 1 tbsp of cornstarch?
  
  5
CSizemore1 3 years ago

Delicious!

1
amylonnie 3 years ago

Can this recipe be frozen?

2
katiehess1572d7 4 years ago

Cheese wasn’t melting down. I’m not sure if it’s due to the lack of thickening ingredients or that it was too hot, but it melted into a giant cheese ball, although I followed the directions. That being said, taste is awesome and I was still able to make it work. Hopefully the cheese will melt down more as I reheat the soup in the coming days.

0
- MarvellousAvocado383585 3 years ago
  
  Great tip! Thank you....
  
  0
- RousingAvocado377906 3 years ago
  
  Block cheese is best. Bagged shredded cheese has anti-caking agents that cause it to ball up and not melt.
  
  8
- Jillbelzer 3 years ago
  
  What cheese should we use? Mine was a big ball too.
  
  0
- FortuitousCauliflower111332 3 years ago
  
  Some brands of pre-shredded cheese don’t melt well.
  
  0
Shockerwoman 4 years ago

I used psyllium husk for a thickener. Works great

18
- UpbeatKale361391 a year ago
  
  What a great idea!
  
  0

Low Carb Broccoli Cheddar Soup

Is Broccoli Low Carb?

Do I Have to Use Cornstarch?

Ingredients

Recipe Steps

Explore More Recipes

Comments 29