Low Carb Broccoli Cheese Soup
If your looking for creative ways to serve up low carb vegetables, then this right here is your pot of gold!
Broccoli Cheese Soup has always been one of my favorites. It’s warm, rich, and cheesy – whats not to love?
The best part about it is that I can enjoy this delicious recipe, while not going over board on carbs! I just had to keep my eye out for a 0-1 carb vegetable stock and heavy cream. Once I had those in my grocery cart, it was game on.
A decent amount of broccoli cheese soups call for chicken stock and whole milk so by substituting both for their vegetarian and healthier options, I was able to make this dish both veggie friendly and low carb.
And the best part is that this recipe takes no longer than 30 minutes to make! Serve it up as an appetizer or a main course.
Low Carb Broccoli Cheese Soup
Ingredients
- 4 cups broccoli chopped
- 1 small onion diced
- 1 1/2 cups vegetable stock
- 1 teaspoon garlic minced
- 3 cups shredded sharp cheddar cheese
- 3/4 cup heavy cream
- salt and pepper to taste
Instructions
- In a large saucepan over medium heat, stir together stock, onions, broccoli and garlic for about 5 minutes.
- Once it comes to a low boil, cover and let simmer for 10 minutes.
- Stir in the heavy cream and continue to coke for 3-5 minutes.
- Stir in cheeses, until smooth (about 1-2 minutes). Season with salt and pepper, to taste.
- Serve immediately.
Recipe Notes
Serving size: 1 serving (Total recipe makes about 4 servings)
Protein 23.85g, Cals 561, Fat 52.30g, Carbs 9.88g, Fiber 2.78g — NET CARBS: 7.10g
As I suspected the broccoli cheese soup is delicious. Just because it looked so easy and I like to cook, I sautéed the onions and garlic in butter until glassy and then added the broccoli and broth. Not sure if it made a difference but it smelled yummy! I followed the rest of the recipe exactly as is and it came out awesome! My own wish is for the portions to be bigger with less carbs! HAHAHAHA!
Hahaha the portion part is always the kicker! I’d say portion control was my biggest hurtle. lol
Do you use fresh broccoli or frozen broccoli?
I used the fresh 🙂
I’d like to add I didn’t eat it immediately, though I did taste it but I made it for my lunch to bring to work. I put it in the fridge after it cooled and ate it a couple days later and it heats up nicely. Still yummy!!!
About how many cups or ounces is one serving?
I made the soup today and I was trying to cut some of the fat by using low fat cheddar and whole milk instead of heavy cream. Well it didn’t turn out well. The cheese clumped up. Was it because it was low fat and preshredded?
Low fat cheese often reacts differently than typical cheese and so can milk compared to heavy cream, but I can’t be certain which could have caused the issue. The cheese being preshredded shouldn’t have made a difference. Adding the cheese slowly while stirring at a bit lower temperature could help. But I believe the best solution is using heavy cream and non reduced fat cheese.
Actually pre-shredded cheese can make a big difference, that white powder covering it can inhibit proper melting, couple that with the low fat cheese and that probably explains the issue.
I just made this today and it turned out really good! I used 1 1/2 cups of cheese instead of 3 because I have a really high quality white cheddar so I didn’t need as much. It didn’t turn out as thick as I would’ve liked it to have been, but that’s probably because I didn’t use all the cheese that was required. Good recipe none the less. 😀
Yes, the amount of cheese probably affected the thickness. But glad you enjoyed, Karoline 🙂
Thanks for all of the great recipes you always give! Appreciate you so much
Thank you for those kind words, Linette!
Yummy!!!! Thanks for the comfy, delicious and easy recipe!!! This will stay in my recipe file!!
Glad you enjoyed the recipe, Kim! 🙂
How many cups is one serving. I am trying to prepare for a large group and would like measurements. Thank you!
Not entirely sure because I didn’t measure it out. If I had to guess, I’d say about 1 cup.
I can’t believe how good this is! So quick & easy to make. A new fave with the whole family!
Vanessa, I’m really glad to hear that your family enjoyed this recipe as much as you all did 🙂
I just made the soup. So good and simple and easy ingredients. I like recipes I do not have to spend $20 dollars or more on unusual ingredients. This will definitely be a keeper and will make again. Thank you for a simple savory and satisfying soup. I enjoyed every spoonful!
sounds yummy!! looking forward to making it. I just had the gastric sleeve surgery and im 5 days post op. when i get back to being able to eat solids again im hoping this is okay. i have to stick to a high protein low carb diet pretty much for the rest of my life.
This soup was seriously easy to make and sooo good! Our family of 5 loved it – and we don’t even LIKE broccoli! Making it for the second time today. Thank you so much!
We’re so glad to hear that your family loved the soup, Diana. Thanks for your comment!
Awesome recipe! Quick, easy, healthy, low carb & tastes great. Thanks for sharing!!
Ok so I did A LOT of tweeking to this recipe (but to my personal liking i love garlic and onion) a bit more cream anf cheese but onh was it AMAZING!!! Thank you!
My daughter made with with vegan cheddar (not low carb) and it’s by far the most rich savoury soup I’ve ever had!
Thank you for sharing!
Could you sub 3/4 of the cheddar cheese with cream cheese? A lot of cheeses cause me to have migraines.