I still remember the first time I had low carb broccoli cheese soup. It was one of those chilly evenings when everything just felt a little too overwhelming—work stress, never-ending to-do lists, and that sinking feeling of exhaustion. But then, I sat down with a steaming bowl of thick, cheesy soup, and suddenly, the world felt a little lighter. It was warm, rich, and comforting—like a cozy hug in a bowl. Ever since, this soup has been my go-to when I need something soul-soothing but also quick and easy to whip up.
The best part? This version is low carb, which means you get all the creamy, cheesy goodness without the guilt. And trust me, once you try it, you’ll find yourself craving it on repeat. The best part? It comes together in just 30 minutes, making it perfect for those crazy busy days when you need something delicious fast!
Why You’ll Love This Low Carb Broccoli Cheese Soup
- Ultra Creamy & Cheesy: Loaded with sharp cheddar cheese, this soup is thick, rich, and indulgent.
- Quick & Easy: Ready in just 30 minutes with minimal prep.
- Low Carb & Keto-Friendly: Made with simple, wholesome ingredients that fit perfectly into a low-carb lifestyle.
- One-Pot Wonder: Less cleanup, more time to enjoy your meal!
- Customizable: Easily tweak the recipe with different cheeses, proteins, or seasonings.
The Best Low Carb Broccoli Cheese Soup You Need
This is the kind of recipe that’s going to be on repeat in your kitchen. It’s quick, easy, and ridiculously good. Plus, it only requires a handful of ingredients, most of which you probably already have in your fridge and pantry. Let’s get into the details!
Ingredients Notes
For the Soup Base:
- 2 cups beef broth – Adds a rich, deep flavor to the soup. You can swap with chicken or vegetable broth.
- 4 cups broccoli florets – Fresh is best, but frozen works too! If using frozen, let them thaw slightly before cooking.
- ¼ cup butter – Helps create that luscious, velvety texture.
- ½ cup heavy whipping cream – The secret to a thick and creamy soup without needing flour or starch.
For Seasoning:
- ½ teaspoon garlic powder – Adds a warm, aromatic flavor.
- ½ teaspoon onion powder – Enhances the overall depth of taste.
- ½ teaspoon mustard powder – Gives a subtle tang that balances the richness.
- ⅛ teaspoon nutmeg – Just a pinch brings out the best in the cheese.
- ½ teaspoon kosher salt (or to taste) – Adjust based on preference.
- ¼ teaspoon ground black pepper – A little spice makes everything nice!
For the Cheese:
- 1 ¼ cups sharp cheddar cheese, shredded – The star of the show! Sharp cheddar gives the best flavor, but you can mix in other cheeses like gouda or mozzarella for a twist.
Optional Add-Ons
- Crispy Bacon: Adds a smoky crunch that pairs beautifully with the creamy soup.
- Red Pepper Flakes: A pinch for a little heat!
- Grilled Chicken: Turn this soup into a full meal by adding cooked chicken breast.
- Parmesan Cheese: A sprinkle of parmesan on top gives an extra umami boost.
Step-by-Step Instructions for Low Carb Broccoli Cheese Soup
Step 1: Cook the Broccoli
Microwave the broccoli florets for 4 minutes on high, or steam them on the stovetop until they’re tender but still vibrant green.
Pro Tip: Steaming retains more nutrients than boiling and keeps the broccoli from getting too mushy.
Step 2: Blend Everything Together
In a blender, combine the cooked broccoli, beef broth, butter, heavy cream, and seasonings. Blend until mostly smooth, leaving a few chunks for texture.
Pro Tip: If you like a chunkier soup, blend only half of the broccoli mixture and leave the rest whole.
Step 3: Heat & Stir
Pour the blended mixture into a pot over medium heat. Cook for 2 minutes, stirring occasionally. Add the shredded cheddar cheese and continue stirring until the cheese melts completely.
Pro Tip: Stir in the cheese gradually to prevent clumping.
Step 4: Final Touch & Serve
Taste and adjust seasoning if needed. Let the soup simmer for another 2 minutes until it thickens slightly. Serve hot!
Pro Tip: Top with extra cheese, crispy bacon, or a dollop of sour cream for added indulgence.
Storage and Serving
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stovetop over low heat, stirring frequently.
- Freeze: This soup freezes well! Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Tips for Success
- Use freshly shredded cheese – Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- Don’t boil the soup after adding cheese – High heat can cause the cheese to separate.
- Adjust thickness – If it’s too thick, add a splash of broth. Too thin? Simmer a little longer!
Variations
- Spicy Kick: Add cayenne pepper or diced jalapeños.
- Vegetarian-Friendly: Swap the beef broth for vegetable broth.
- Extra Creamy: Stir in a little cream cheese for an even richer texture.
What Others Are Saying About This Recipe
“This soup is everything! So creamy, so cheesy, and I love that it’s low carb!” – Jessica
“Made this for dinner and even my picky eaters loved it. A new family favorite!” – Emma
“I can’t believe how easy this was to make! Perfect for meal prep, too.” – Samantha
FAQs about Low Carb Broccoli Cheese Soup
Q: Can I use frozen broccoli?
A: Yes! Just thaw it slightly before cooking.
Q: Can I make this dairy-free?
A: Swap the butter for ghee and use coconut cream instead of heavy whipping cream.
Q: What’s the best cheese to use?
A: Sharp cheddar is classic, but gouda, gruyère, or parmesan work great too.
In Conclusion
This Low Carb Broccoli Cheese Soup is the ultimate comfort food without the guilt! It’s rich, creamy, packed with flavor, and comes together in no time. Whether you’re following a low-carb lifestyle or just want an easy, satisfying meal, this soup will not disappoint.
If you try this recipe, let me know in the comments! I’d love to hear how you made it your own. And don’t forget to pin it for later!
