This post is all about making a super tasty Low Carb Broccoli Cheese Soup.
This broccoli cheese soup is super simple and quick to make. You can literally have dinner on the table in 30 minutes! Crazy right??
Not only can you feed yourself and your fam in record time (at least record time for a soup), but your ENTIRE family will devour it and totally ask for seconds…and even thirds!
Our broccoli soup is so cheesy, creamy and delicious that it is bound to end up on your weekly rotation.
Trust me when I say you should double this recipe, because one pot is never enough.
Low Carb Broccoli Cheese Soup
I seriously love this soup. Like every aspect of it. Not just because it’s my recipe, but I love it for a few reasons: it is absolutely delicious, easy, quick and super AFFORDABLE!
If you’re running a little short on funds or you’re on a strict budget saving up for your summer vacation, this soup is a definite win! If you’re just starting out on your low carb journey or you’re a seasoned vet you probably have 99% of the ingredients already in house.
The Best Low Carb Broccoli Cheese Soup
This truly is the best low carb broccoli cheese soup I’ve ever had. It’s definitely better than anything premade and it doesn’t have any of those processed cheeses or low carb thickening agents that give off that weird “artificial” texture. You know the one I’m talking about right? Granted, there are recipes that absolutely need thickening agents, but I love that this soup isn’t one of them.
It’s made with very minimal ingredients, is incredibly decadent, and bursting with tons of flavor that explode on your tongue with every bite.
No matter where you live in the world, this rich, cheesy and comforting homemade Low Carb Broccoli Cheese Soup will get you through those cold winter days and give you all those warm fuzzy vibes.
Low Carb Broccoli Cheese Soup Ingredients
- Frozen broccoli florets: We used the “steam in bag” broccoli florets, mainly for ease. Feel free to use fresh. Just remember the cook time will be a bit different.
- Butter: Do I need to explain? You may use avocado oil, but I assume you’re not dairy-free if you’re making this recipe, so stick with butter as it has the most flavor.
- Yellow Onion: A very small amount of onion just brings a ton of flavor to this and any dish.
- Garlic: We’re using 3 cloves because we love garlic. Feel free to use more or less.
- Cream Cheese: This is what we’re using as our thickening agent. It’s creamy and tasty and provides lots of flavor and richness.
- Chicken Bone Broth: You may use homemade or store bought. You can even use beef instead.
- Carrot: Only a tiny bit of shredded carrot is added to this soup. It provides a subtle sweetness and another depth of flavor. If you’re “hardcore” keto you may leave this out.
- Chicken: I love the addition of shredded chicken to this soup. It provides a ton of protein and will keep you full for a very long time.
- Cheddar: We’re using mild cheddar cheese, but you can definitely use sharp if that’s what you prefer.
- Thyme: Thyme just works with any sort of soup that has chicken.
- Smoked Paprika: Adds a subtle smoky flavor that is just fantastic!
- Turmeric: Is known for it’s anti-inflammatory properties (when paired with black pepper) and antioxidants. Plus it gives an even deeper yellow color to our soup.
- Parsley: Not necessary, but adds another layer of “herbi-ness”.
- Salt and Pepper: Mandatory. Just be careful with the salt as the cheddar cheese will bring in additional sodium. Remember to taste as you go.
How to Make Low Carb Broccoli Cheese Soup
First things first: Dice your onion, steam the broccoli, wash and grate carrots and shred or dice precooked chicken.
Preheat your Dutch oven or soup pot on medium low heat and add butter.
Once our butter is melted we’ll then add our shredded carrots and diced onion. Then add a pinch of salt and pepper and the turmeric, parsley, smoked paprika and thyme.
You’ll want to continue to stir this mixture until the carrots have softened and the onions are translucent. Then you’ll add the garlic. Be super careful not to burn your garlic.
Once garlic is aromatic add 1/3 cup of the chicken stock and then the cream cheese. Continue to mix until cream cheese has melted and then add 1 bag (if using steamer bags) or 1/2 of your broccoli and another cup of chicken broth to the pot.
Next take out your immersion blender and blitz everything up. If you do not have an immersion blender you can definitely use your food processor or blender, just be very careful because the mixture will be very hot.
Now add the rest of the broccoli to the pot. You can chop up your broccoli if you want small pieces or leave as is.
Stir and add chicken and remaining chicken broth. Once chicken broth comes to temperature (do not boil) turn your heat off add black pepper and finally our shredded cheese. I found that adding the cheese in batches, stirring until melted helped with making sure the cheese didn’t clump up.
At this point you’ll want to taste your soup and add more pepper or salt if needed. Serve immediately.
Some Tips On Making Low Carb Broccoli Cheese Soup
- Don’t use pre-shredded bagged cheeses. Pre-shredded cheeses have added starches and do not melt as well as freshly grated.
- Do not melt the cream cheese on high heat. The probability that you will burn the cream cheese will be higher which will impart a burnt taste throughout your dish.
- Turn off heat when stirring in your cheese. This will ensure your cheese does not separate and therefore curdle.
- Taste your soup prior to adding more salt.
Check Out These Other Awesome Low Carb Soups!
- Low Carb Creamy Chicken Soup
- Easy Ground Beef Taco Soup- Low Carb and Keto Friendly
- Low Carb Turkey Albondigas Soup
Let us know in the comments below how much you love this Low Carb Broccoli Cheese Soup!
Low Carb Broccoli Cheese Soup
This decadent Low Carb Broccoli Cheese Soup is one of our favorite creamy soups. Enjoy a big bowl of hot luscious soup on a cold day.
Ingredients
- 2 tbsp butter
- 1/2 cup diced onion (2 oz)
- 3 cloves garlic
- 8 oz cream cheese
- 1 cup shredded carrot (3 oz)
- 2- 15 oz steam in bag broccoli florets
- 2 cups diced chicken (10oz)
- 5 cups chicken bone broth
- 6 oz shredded cheddar cheese
- 1/4 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1/2 tsp salt
- 1 tsp black pepper
Instructions
Before you cook your soup you'll need to dice your onion, steam the broccoli, wash and grate carrots and shred or dice the pre-cooked chicken.
Preheat your Dutch oven over medium low-low heat and add butter. Once melted add the carrots and diced onion, pinch of salt and pepper and the remaining herbs and spices. Continue to stir so you do not burn your spices.
Once carrots are soft and onion is translucent add chopped garlic. Continue to stir and if needed turn your Dutch oven down so you do not burn the garlic. Once garlic is aromatic add 1/3 cup of chicken broth and the cream cheese.
Continue to stir the cream cheese until softened and incorporated. At this time you will add 1 of the broccoli bags and another cup of chicken broth.
Grab your immersion blender and blitz all the ingredients. Once all the ingredients have been blended you will add the second bag of broccoli, chicken and the remaining chicken broth. Continue to stir and turn off the heat as soon as the chicken broth comes up to temperature.
Now add black pepper and shredded cheese. Stir until melted. Taste your soup and adjust seasonings if needed. Serve immediately.
Nutrition Information:
Yield: 5 Serving Size: 2 cupsAmount Per Serving: Calories: 409Total Fat: 26.2gSaturated Fat: 16.5gCholesterol: 102mgSodium: 676mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 2.9gProtein: 29.2g