Low Carb Broccoli Cheese Soup


Low Carb Broccoli Cheese Soup

My sister, Terri, sent me this super simple delicious recipe for Low Carb Broccoli Cheese Soup, and if you check out the comments below, you’ll see how much everyone loves it.  :)

Low Carb Broccoli Cheese Soup:

Heat broth and broccoli until broccoli is tender. Mix cream cheese, heavy cream, shredded cheese and butter in another pan and stir often. When broccoli is tender, put half in a blender and puree (this makes it a little thicker).  When the other pan is melted, add to broth and broccoli.  Garnish with more cheese.

Sourdough breadThis is a 15-minute dinner and super simple, too!

  • Still want to eat bread now and then?  If so, did you know that THIS is the best bread you can eat?  Get step-by-step instructions here:  Homemade Sourdough bread.

Procizion Vegetable Spiral SlicerThe Procizion Vegetable Spiral Slicer


The Procizion Digital Food Scale

If you’re a low-carber or a no-grainer, you’ll love the spiral slicer and the cookbook together for some great recipes to help get you out of a rut.

I love that he’s not afraid to use healthy saturated fats in his recipes like butter (pastured butter is best), coconut oil, olive oil, etc.

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  • { 48 comments… read them below or add one }

    1 Beth September 20, 2010 at 7:54 am

    Thanks, Kelly. Now I know what we’re having for dinner tomorrow :). I think I’ll try to tweak it for the crockpot… Any ideas for that? Maybe wait and add the cheese shortly before serving? Beth


    2 Soli @ I Believe in Butter September 20, 2010 at 10:19 am

    That sounds great! I take it the cream cheese here should be traditional?


    3 Sandy Munroe September 20, 2010 at 10:26 am

    MMMM Thanks!! I love it! I’ve been wanting to make brocoli cheese soup and I realized that all recipes online say Velveeta. I was planning on substituting the cheeses too! Glad to have it here all laid out :)


    4 KitchenKop September 20, 2010 at 10:50 am

    Beth, hmmmm, I don’t know if I’d use this in the crockpot except on a “keep warm” setting… If you try it, let us know! :)

    Soli, yes, homemade cream cheese is best, but I cheat on that a lot and just make sure to by the regular, not low fat, obviously.

    Sandy, yes, anything but Velveeta! LOL!!


    5 whimsygirl January 6, 2011 at 9:12 pm

    My daughters said this was better than Panera’s. I even caught DH eating some.


    6 Kim October 8, 2011 at 8:28 pm

    Made this soup tonight. It was SO good!!! For my 3 sons and husband, who aren’t on a low carb diet, I made a roux and thickened some of the soup and served it over whole grain pasta for a yummy broccoli cheese alfredo dish!


    7 KitchenKop October 8, 2011 at 10:36 pm

    Good job making it work well for the whole family!


    8 Amanda September 14, 2013 at 11:28 am

    Thanks to those of you reviewers who actually TRIED the recipe before commenting. That’s useful!


    9 iane December 1, 2011 at 2:13 pm

    How many carbs per serving?


    10 KitchenKop December 1, 2011 at 4:24 pm

    If you sit down and figure this up, let us know. We haven’t done that, but I’m sure it’s low. :)


    11 Coral January 8, 2012 at 7:59 pm

    I calculated 23g net carbs for the whole thing. I got 4 two cup servings so it was 5.75g net per serving.


    12 KitchenKop January 8, 2012 at 11:10 pm

    Thank you for figuring that out! :)


    13 Andy October 10, 2014 at 3:33 pm

    The broccoli alone is 80 carbs minus 32 net carbs so this is wrong.


    14 Nick October 29, 2014 at 5:09 pm

    Atkins.com shows 1/2 cut raw broccoli as 1g Net Carbs. So I’m not sure how you come up with 80. I don’t think 2 bunches of fresh broccoli = 40 cups. Can you help me understand your math. New to a low carb diet plan.


    15 Missymonypenny January 16, 2012 at 10:46 pm

    Great recipe, added 1 onion & few cloves of
    garlic to pressure cooker b4 adding broth &
    Broccoli. Set for 5 min then users immersion
    blender then stirred in chz mixture, I dbled
    cream cheese so it was thicker. Very tasty..
    & tasted even better the 2nd day. I served with
    extra shredded sharp cheddar, another LC recipe
    suggested uncured crumbled bacon, yum!


    16 Esmeralda January 24, 2012 at 8:40 pm

    Thank you! That was the best broccoli and cheese soup i ever ate!


    17 Alyssa April 5, 2012 at 11:50 am

    Definitely going to try this. I’ve been craving broccoli cheese soup, but couldn’t have it. This sounds perfect! Thanks.


    18 Jaime May 17, 2012 at 8:41 pm

    I used Neufchâtel cheese instead of cream cheese, but otherwise I stuck to the recipe, and for the pot this is what I calculated in case anyone else wants the nutritionals:
    Calories 2198
    Fat 191.7
    Carbs 42.7
    Fiber 11.7
    Protein 86.5


    19 Mona September 16, 2012 at 3:49 am

    This is absolutely the best Broccoli Cheese Soup I have ever eaten in my life! Thank you for the recipe. The only thing I changed was lowering the chicken broth to 2 1/2 cups instead of 3 for a thicker soup. Excellent! I made 2 batches so I could have some throughout the week because I just started a low carb diet, unfortunately, my husband DEMOLISHED the entire container before I woke up the next morning. it is THAT good!


    20 Mona September 16, 2012 at 3:51 am

    I also wanted to mention that the Walmart brand of heavy cream is the thickest on the market and makes the best cream soups.


    21 KitchenKop September 16, 2012 at 12:06 pm

    Glad you liked it! The Walmart cream isn’t ultra-pasteurized is it? (I hope not!)



    22 Mona September 16, 2012 at 12:36 pm

    Ummmm, yes, I just checked and it is ultra-pasteurized. However, I am not sure what that means or why it is not desirable. Can you please elaborate? Thanks.


    23 KitchenKop September 16, 2012 at 12:56 pm
    24 Mona September 16, 2012 at 1:11 pm

    Thanks for the information. I had no idea there was a difference.


    25 Emily B November 4, 2012 at 2:40 pm

    Wow! I just made this and it is the best soup I have ever had!!! Thank you so much for the recipe!! I took another reader’s advice and just did 2 cups of chicken broth and it was perfect!


    26 Shelly November 20, 2012 at 11:34 am

    We made this last night. It was easy and loved by all.Thanks for sharing!


    27 Janel January 13, 2013 at 2:51 pm

    Just made this- sooo delish and much easier than I would have thought it would be! Thanks for the great winter recipe! Question- does anyone know how this freezes?


    28 Shauna February 12, 2013 at 1:52 pm

    Oh my goodness. I’ve never made broccoli soup before and always wanted to try. I can’t believe how EASY this was and it’s FANTASTIC!!! Gonna let it cool, flavors meld and reheat for dinner (I admit, I snuck a bowl for lunch) I can’t wait!! Will definitely make this again 5 star all the way. Thank you so much.


    29 Dayna Ostrom February 15, 2013 at 7:58 pm

    Omw…….delicious soup!! I’ve been low carbing it for a week now & this is my favorite soup & was so excited to give your recipe a try!! Not only is it a busy cooks dream to put together but so delicious as well. Thank you so much for sharing with all of us.


    30 Athena Whitmore February 17, 2013 at 8:28 pm

    Thank you! I kinda fooled with the recipe a lot, but figured I’d add my thoughts as well. I made this with:

    Mild cheddar (didn’t have sharp)
    No heavy cream (though now that I’m at the bottom of the pot I could see the use of the extra liquid, though I think I’d add more broth for carbs’ sake).
    Two small frozen packages of chopped broccoli (cheap! and no prep!)
    One bouillon cube
    Just used one pot.

    It was great!


    31 Charlotte Henry March 20, 2013 at 10:23 pm

    My husbands thanks you! So simple and made on a work night. yum!


    32 Elizabeth July 16, 2013 at 11:00 pm

    I’m not sure how everyone calculated the carbs….here is what I get for the full recipe as written:
    calories 3007
    fat 241.6
    carbs 114
    protein 120


    33 Michelle November 19, 2013 at 12:50 pm

    Great recipe, perfect and easy to bring to work for lunch! I definitely want to try again when I find some heavy cream that is not ultra-pasteurized. I went to Marsh and Meijer, both only had ultra-pasturized cream. I may even add some pieces of chicken next time. I am also curious to know how others calculated the nutrition facts. I used the website below and entered 1 serving for the whole pot. I used about 3 cups of fresh, chopped broccoli I ended up getting 4 servings out of the pot
    Calories 2,525
    Total Fat 226.5g
    Total Carbohydrates 32.6g
    Protein 98.1g


    34 Michelle November 19, 2013 at 12:52 pm

    I forgot to add the fiber above. It is 6.9g


    35 Lani Martinez December 9, 2013 at 9:17 pm

    Making this now. adding sauteed onions and celery and garlic. Looks amazing so far!


    36 KetoCouple December 10, 2013 at 6:07 am

    My husband and I made this for dinner last night. It was great! We had it with a side of roasted turkey breast. The soup and turkey went so well together, we ending up tearing up the turkey and putting it in the soup. We will definitely be making this again. Thanks!


    37 Izzy February 9, 2014 at 7:45 pm

    Hi! Just wanted to let you know that my husband and I tried this recipe. He doesn’t cook much, so I asked him to make it and he had no trouble at all with it, and it ended up turning out delicious! Thank you so much for posting it.

    We added 3 cloves of minced garlic, and half a minced onion to the recipe and it was perfect. Wouldn’t change a thing!


    38 Lisa February 11, 2014 at 1:48 pm

    I have been looking for an awesome cheese and broccoli recipe. I have found good ones in the past but not one that would become my go-to recipe in the end. The search is finally done! THIS IS IT. I am just a little bit excited. ;) I now share this with all the LC’ers I know. The only think I do differently is add a little less broth to keep it thicker.


    39 brittany February 27, 2014 at 7:46 pm

    YUMMY! This is so good. I wasn’t sure how much two bunches of broccoli equaled since I was lazy and bought the bagged stuff. I pulsed my broccoli in the food processed to get the pieces small and used about 3 cups of broccoli for the soup. I also only had about 3 oz cream cheese so I used a little more whipping cream to make up for it. Also I added mustard powder to the cheese mixture. :)


    40 Pat March 3, 2014 at 11:58 am

    On your Low Carb Broccoli Cheese Soup, you never mention how many carbs. if it’s low, then tell s.


    41 KitchenKop March 3, 2014 at 2:21 pm

    Hi Pat,

    Sorry about that, I asked my sister and she said she told me when she originally gave me the recipe, but I must have forgotten to post it.

    Others in the comments have added what they thought the carb-count was, but it looks like there’s quite a difference between them.



    42 Steve in the D & B March 3, 2014 at 8:30 pm

    Wonderful- I refined this to meet my suburban Canadian taste by adding beer and a scant teaspoon of guar gum to the two cream cheese brick version.


    43 Lisa March 7, 2014 at 10:28 am

    Tasted way too much like cream cheese and it was real watery. Going to cut back on chicken broth and cream cheese and try again.


    44 Courtney October 11, 2014 at 10:29 am

    Made this soup this morning. Mine came out with a very strong cream cheese taste.. Is this normal?? Not sure where I messed up!


    45 Amber October 18, 2014 at 11:21 pm

    ebat is your carb count? And how many servings?


    46 Amber October 18, 2014 at 11:30 pm

    Nvm, I tried to delete post but couldn’t fig out how! My WHOLE family loved this soup!


    47 Nana December 15, 2014 at 1:23 pm

    I love all the ingredients in this recipe and made it exactly as written. I like it but think the cream cheese took away from the cheddar taste, which I prefer in soups – but it make it thicker so that is a plus. I am low carbing so I make a pot of something I love at the first of the week so I have a quick go to for lunch during the week.
    I think I will cut the cream cheese in half next time so it has more of a cheddar bite, but for this pot I added some chopped pickled jalapeños. It is now a spicy cheese soup.
    Thanks for sharing the recipe.


    48 KitchenKop December 15, 2014 at 5:48 pm

    Hi Nana,

    What a great idea for giving it a good kick!!! :)



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