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    Recipes » Low Carb Soups and Stews » Keto Broccoli Cheese Soup – Ready in under 30 minutes!

    Published: Feb 15, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Broccoli Cheese Soup – Ready in under 30 minutes!

    This keto broccoli cheese soup recipe is so easy to make, low carb friendly, gluten free, full of cheesy cheddar flavor, and ready in under 30 minutes!

    keto broccoli cheese soup with a spoon in a gray bowl

    Here is another recipe that my family has been making for years.  Maybe your family has their own version, too?  I must say, though, this Broccoli Cheese Soup is nothing like my family has made.  This one is keto and low carb friendly!

    HOW TO MAKE KETO BROCCOLI CHEESE SOUP

    To start on this soup we need to simmer the broccoli and carrots in the chicken broth.  I used 4 cups of fresh broccoli that I chopped into bite size pieces, but you could use frozen if you like.  We need to simmer the vegetables in the broth until they are fork tender.

    broccoli simmering in a red pot

    Now it’s time to add in the seasonings and the cheese.  Let the liquid cool a bit before adding the cheese.  Liquid above 150F will cause the cheese to not incorporate.  Add in the cheese a handful at a time and let it melt completely before adding more.

    As for the type of cheese, I like to use pre-shredded sharp cheddar.  It incorporated into the soup perfectly.

    After all of the cheese is incorporated, add in the heavy cream and cream cheese.  Let that all melt in and your soup is ready!

    Some other soup recipes you should definitely check out:

    Leftover Steak Soup – You will want to make steak just for this beefy, mushroom and steak soup

    Keto Tomato Soup – Made with Marinara sauce so it’s ready in only 15 minutes

    Cream of Cauliflower Soup – another creamy soup…this time with cauliflower!

    Albondigas Soup – Another name for Mexican meatball soup…so packed with flavor.

    Low Carb Chicken Soup – This one uses spaghetti squash as the noodles…genius!

    The Best Keto Chili – I love chili but the beans are a no no on keto…I used extra meat in the recipe to make the chili extra hearty!

    Cream of Mushroom Soup – So dreamy and creamy

    panera broccoli cheese soup

    Keto Broccoli Cheese Soup - Ready in 30 Minutes!

    This broccoli cheese soup recipe is keto and low carb friendly, gluten free, full of flavor, and ready in under 30 minutes!
    7 Net Carbs
    4.86 from 7 votes
    PRINT RECIPE PIN RECIPE
    Course: Soup
    Cuisine: American
    Keyword: gluten free, keto soup recipe, recipe for broccoli cheese soup
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 346kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 4 Cups Chicken broth
    • 4 Cups Broccoli florets
    • 1/2 Cup Shredded carrots
    • 1/2 teaspoon Garlic powder
    • 1/2 teaspoon Onion powder
    • 4 Cups Shredded sharp cheddar
    • 1 Cup Heavy cream
    • 4 ounces Cream cheese
    • Kosher salt and pepper to taste
    US Customary - Metric

    INSTRUCTIONS

    • Add the chicken broth, broccoli, and carrots to a heavy bottom soup pot.  Bring to a boil, then reduce the heat to low and let simmer until the vegetables are fork tender, about 6-8 minutes.  Add in the garlic powder and onion powder.
    • Let the liquid cool to below 150F before adding the cheese so it doesn't clump and sink to the bottom.  Add in the cheese a handful at a time, making sure it is incorporated before adding more.  When all of the cheese is incorporated, add in the heavy cream and the cream cheese.
    • Remove from the heat and season with salt and pepper to taste.  The soup with thicken nicely as it sits.  Serve with extra shredded cheese, if desired.

    WATCH HOW TO MAKE IT

    JENNIFER'S TIPS

    • I used 4 cups of fresh broccoli, but you could use frozen if you like.
    • I like to use pre-shredded sharp cheddar.  It incorporated into the soup perfectly.
    • Let the liquid cool a bit before adding the cheese.  Liquid above 150F will cause the cheese to not incorporate because it breaks down the protein bonds.  Add in the cheese a handful at a time and let it melt completely before adding more.  

    NUTRITION

    Calories: 346kcal | Carbohydrates: 8g | Protein: 14g | Fat: 30g | Saturated Fat: 18g | Fiber: 1g
    Previous Post: « Curry Chicken Salad
    Next Post: Crustless Spinach Pie »

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      Recipe Reviews




    1. Terry says

      February 28, 2021 at 3:58 am

      5 stars
      Tastes delicious and easy to make

      Reply
    2. MYRNA NUSSBAUM says

      January 14, 2021 at 11:46 am

      RECIPE LOOKS EASY AND QUICK.CAN YOU TELL ME WHAT I CAN REPLACE HEAVY CREAM SINCE I AM ORGANIC PERSON THANKS

      Reply
    3. Debbie Harrison says

      December 29, 2020 at 1:51 pm

      Loved the broccoli cheese soup! Yummy

      Reply
    4. Kacie says

      December 02, 2020 at 3:54 pm

      Got it! It’s about a cup. Thank you!!

      Reply
    5. Helen says

      November 29, 2020 at 2:34 am

      5 stars
      Awesome job once again. Thumbs up:)

      Reply
    6. Angie says

      October 15, 2020 at 11:17 am

      This is wonderful! I made it in the crockpot with frozen broccoli. I reduced the chicken broth to 3 1/2 Cups. I cooked it on low for 4 hours. How long will leftovers keep in the fridge?

      Reply
      • jenniferbanz says

        October 15, 2020 at 5:10 pm

        Probably a week

        Reply
    7. Jennifer Heidt says

      September 30, 2020 at 5:15 pm

      Just made this and it’s fabulous! Thank you, I needed a comfort bowl of soup and this delivered.

      Reply
    8. Kristi says

      September 18, 2020 at 4:44 pm

      How large is the serving size? 1 cup?

      Reply
    9. LiZ says

      September 15, 2020 at 3:40 pm

      The above nutrition content is that per serving as it serves 8 or an overall amount for the whole dish

      Reply
      • jenniferbanz says

        September 18, 2020 at 4:32 pm

        per serving

        Reply
    10. Jessica says

      September 11, 2020 at 10:06 am

      Could you add any meat to this? like maybe ham or chicken? Do you think it would be good that way?

      Reply
      • jenniferbanz says

        September 18, 2020 at 4:37 pm

        I think ham or chicken would be really good!

        Reply
    11. Edwin says

      July 07, 2020 at 5:10 pm

      5 stars
      Good write-up, I am regular visitoor of one’s blog, maintain up the excellent operate,
      and It’s going to bbe a regular visitor for a lengthy time.

      Reply
    12. Patricia Robinson says

      November 25, 2019 at 7:20 am

      I see the recipe serves 8, but what is the size of 1 serving? I live alone and want to freeze the extra servings.

      Reply
      • jenniferbanz says

        November 25, 2019 at 12:29 pm

        About 1 cup

        Reply
        • Jennifer N says

          February 15, 2021 at 10:27 am

          Is it 8 carbs per 1 cup serving?

        • jenniferbanz says

          February 16, 2021 at 12:40 pm

          8 total carbs for 1/8th of the recipe

    13. Rio says

      November 20, 2019 at 5:38 am

      Excellent Recipe…

      Reply
    14. alisha says

      June 05, 2019 at 6:30 pm

      5 stars
      Made this last night for my lunches
      So simple, so yummy!
      Perfect wintery treat =)

      Reply
    15. BRIGITTE COFFMAN says

      March 12, 2019 at 12:28 pm

      5 stars
      Want to try this. Have you tried in in IP?
      BTW: What is that red pot you are cooking in? I love it. Plus that table top burner.
      Brigitte

      Reply
      • jenniferbanz says

        March 14, 2019 at 4:30 pm

        I don’t think it would work in the IP because of all the dairy. The red pot is a Staub dutch oven. The burner is a Duxtop

        Reply
        • Kelly says

          August 24, 2020 at 6:05 pm

          I have that same beautiful pot in teal

    16. Julie says

      March 09, 2019 at 8:09 pm

      I made this recipe but my cheese turned into little curds and never melted what did I do wrong

      Reply
      • jenniferbanz says

        March 10, 2019 at 10:54 am

        Did you use pre-shredded cheese or shred the cheese yourself? Pre-shredded is what has worked for me and adding the cheese a little at a time.

        Reply
    17. K.B says

      March 02, 2019 at 12:01 pm

      5 stars
      Just made this, came out great.
      The cream cheese does take a while to melt.

      Reply
    18. Stephen Faber says

      February 23, 2019 at 11:26 am

      4 stars
      I made the soup according to the recipe instructions. After adding the heavy cream and cream cheese, the cream cheese would not melt. Do you have any reason for that?

      Reply
      • jenniferbanz says

        February 24, 2019 at 2:59 pm

        How much time did you give it to melt?

        Reply
      • Barb says

        November 24, 2019 at 11:32 am

        I had the same issue. Next time I’m going to add to cream cheese first because I think the heavy whipping cream cooled the soup down too much and it didn’t allow the cream cheese to melt.

        Reply
    19. Victoria Catt says

      February 21, 2019 at 2:21 pm

      Enjoying your recipes so much. Thank you for sharing its so appreciated. Its so nice to be able to go to the grocery store and not a health food store to purchase the ingrediates. Your meals are so darn good!
      Sincerely,
      Victoria C

      Reply
      • jenniferbanz says

        February 22, 2019 at 3:54 pm

        That is my goal with my recipes and I am so glad you hear that!

        Reply

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