This is a broccoli and cheddar soup with no flour or potato in it: broccoli simmered in broth, blended smooth, then finished with heavy cream and 2 cups of sharp cheddar. According to the card, a 1-cup serving has 6 grams of carbohydrates. The recipe makes 4 servings and takes 30 minutes: 10 minutes of prep and 20 minutes of cooking.
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It is all done in one large pot. The only equipment beyond that is an immersion blender, and you decide how smooth to go.
What Goes in the Pot
The amounts are on the recipe card at the bottom.
- Unsalted butter (2 tablespoons), onion (1 small) and garlic (2 cloves): the base, cooked first.
- Broccoli florets (4 cups) and broth (4 cups): the body of the soup. Use chicken or vegetable broth.
- Heavy cream (1 cup): makes it creamy.
- Sharp cheddar (2 cups, shredded): the flavor of the soup. Sharp cheddar gives a more robust taste than a mild one, and fresh broccoli with good cheese makes a noticeable difference.
- Salt, pepper and paprika: season to taste. The paprika (1/2 teaspoon) is optional.
Cooking the Soup
Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, then stir in the garlic for 1 more minute. Add the broccoli and broth, bring to a boil, then lower the heat and simmer for 10 to 15 minutes, until the broccoli is tender.
Blend with an immersion blender until smooth. For a chunkier soup, blend only half and leave the rest as it is. Stir in the cream and cheddar and keep cooking over low heat, stirring, until the cheese melts and the soup is hot. Season and serve.
Tips for the Texture
- Thicker soup: add a little more cream or use less broth.
- Thinner soup: add more broth until it reaches the consistency you want.
- Seasoning: a pinch of thyme or a dash of cayenne pepper works well.
- Toppings: crispy bacon bits, chives, green onions or a dollop of sour cream add texture.
- Portions: the soup is low in carbs, but it is rich, so keep an eye on portion size if you are tracking your macros.
Ways to Change It
- Add protein: stir in cooked chicken, shrimp or crumbled sausage near the end so it heats through.
- More heat: red pepper flakes or a dash of hot sauce.
- Herbs: chopped fresh thyme, parsley or basil just before serving.
- Other cheeses: Gruyère, pepper jack or a little blue cheese in place of some of the cheddar.
- More vegetables: cauliflower, zucchini or spinach. Adjust the cooking time to the vegetable.
- Nutty: blend in a tablespoon of almond or cashew butter.
- Smoky: smoked paprika or a few drops of liquid smoke.
What to Serve With It
Cauliflower rice, garlic butter green beans, a cheesy zucchini casserole or mushrooms stuffed with cream cheese and herbs all go with the soup. An avocado salad with cherry tomatoes and a squeeze of lime gives a cool contrast, and a platter of olives and cheese works as a starter. For drinks, try herbal tea like chamomile or peppermint, or sparkling water with lemon or lime.
Nutrition per Serving
One 1-cup serving has approximately 360 calories, 32 grams of fat (18 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 12 grams of protein and 800 milligrams of sodium.
FAQ
Can you make it dairy-free?
Replace the heavy cream with coconut cream or a dairy-free cream alternative, and use a dairy-free cheese too.
How do you store leftovers?
Keep them in an airtight container in the refrigerator for up to a week. You can also freeze the soup for up to three months. Reheat gently on the stove.
What can replace the broccoli?
Cauliflower gives a similar texture and keeps the soup low in carbs.
Is it good for meal prep?
Yes. Make a big batch and portion it out for lunches or dinners during the week. A double batch with half frozen also works.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Broccoli Cheddar Soup: A Creamy Delight!
Ingredients
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add the broccoli florets and broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the broccoli is tender.
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
Stir in the heavy cream and shredded cheddar cheese. Continue to cook over low heat, stirring until the cheese is melted and the soup is heated through.
Season with salt, pepper, and paprika (if using) to taste. Serve hot.
Notes
For added flavor, consider topping the soup with crispy bacon bits or a sprinkle of fresh chives.
You can also substitute cauliflower for broccoli for a different taste and texture.
Nutrition
| Serving Size | 1 cup |
|---|---|
| Calories | 360 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 32g |
| Saturated Fat Content | 18g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 12g |
| Cholesterol Content | 100mg |