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Broccoli Cheese Soup – Ready in under 30 minutes! This broccoli cheese soup recipe is keto and low carb friendly, gluten free, full of flavor, and ready in under 30 minutes!

broccoli cheese soup

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 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 cheese soup recipe

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.

broccoli and cheese soup

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!

panera broccoli cheese soup

Some other soup recipes you should definitely check out: Leftover Steak Soup, Instant Pot Chicken Soup, Cream of Cauliflower Soup, Albondigas Soup, Low Carb Chicken Soup, and Low Carb Zuppa Toscana.

WATCH ME MAKE THIS SOUP ON MY COOKING SHOW

4.67 from 3 votes
panera broccoli cheese soup
Broccoli Cheese Soup - Ready in 30 Minutes!
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This broccoli cheese soup recipe is keto and low carb friendly, gluten free, full of flavor, and ready in under 30 minutes!

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Course: Soup
Cuisine: American
Keyword: broccoli cheese soup recipe
Servings: 8
Calories: 346 kcal
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
  • Salt and pepper to taste
Instructions
  1. 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.

  2. 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.

  3. 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.

Recipe Notes

Nutrition for 1/8th of recipe: 346 calories / 30g fat / 18g sat fat / 8g carbs / 1g fiber / 14g protein

 

  • 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.  

⭐ Did you make this Broccoli Cheese Soup recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

This broccoli cheese soup recipe is keto and low carb friendly, gluten free, full of flavor, and ready in under 30 minutes!

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    • BRIGITTE COFFMAN
    • March 12, 2019
    Reply

    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

      • jenniferbanz
      • March 14, 2019
      Reply

      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

    • Julie
    • March 9, 2019
    Reply

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

      • jenniferbanz
      • March 10, 2019
      Reply

      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.

    • K.B
    • March 2, 2019
    Reply

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

    • Stephen Faber
    • February 23, 2019
    Reply

    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?

      • jenniferbanz
      • February 24, 2019
      Reply

      How much time did you give it to melt?

    • Victoria Catt
    • February 21, 2019
    Reply

    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

      • jenniferbanz
      • February 22, 2019
      Reply

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

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