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Kelly the Kitchen Kop

Low Carb Broccoli Cheese Soup Recipe

60 Comments

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Healthy Broccoli 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.  🙂

Recently I adapted it a bit to make it a “creamy spinach Parmesan” soup and that was a hit, too.  I'll include those instructions below.

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Low Carb Broccoli Cheese Soup Recipe

Ingredients

  • 2 Tablespoons butter, pastured butter is best (read more about healthy fats and how they do NOT cause weight gain)
  • 3 cups chicken broth  (Here's how to make bone broth for rookies, or if you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable!  I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.)
  • 8 ounces cream cheese (I use this kind)
  • 1 cup heavy cream (not ultra-pasteurized!  Read why that's baaaad))
  • 2 cups shredded cheddar cheese (or Parmesan or any other cheese if desired)
  • 2 bunches of fresh broccoli, chopped (or pureed spinach to switch it up, I've also made this with asparagus!)

Instructions

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 (in the other pot). Garnish with more cheese.  Add sea salt and pepper to taste.

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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.


The Procizion Vegetable Spiral Slicer

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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 the author is not afraid to use healthy saturated fats in his recipes like butter (pastured butter is best), coconut oil, olive oil, etc.  Read more about healthy fats here.

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Comments

    • I find it 3 different ways…

      1. Raw cream from our raw milk farmer is available now and then, and that’s my first choice. (Find raw milk locally here: https://www.realmilk.com/real-milk-finder/)
      2. A few stores around town (I live near Grand Rapids, MI) carry grass-fed pasteurized cream (not ultra-pasteurized), and that’s my 2nd choice. (Try your local health food store!)
      3. My local grocery store does still carry a regular whipping cream that is pasteurized but not ultra-pasteurized, it’s the only grocery chain where I can find that at when I’m in a pinch, all the other grocery stores around us ONLY have the ultra.

      Hope that helps,
      Kelly

      Reply

  2. I made this for my husband and I for dinner today and it is sooooo good. We are both on low carb diets and have not found many recipes that are really good. This is so good. I used my food processor instead of the blender and it turned out to be the perfect thickness. We absolutely loved it and I am sure I will make this again and again. Thanks so much.

    Reply

  3. 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.

    Reply

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

    Reply

  6. 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.

    Reply

  7. 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.

    Reply

    • 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.

      Kelly

      Reply

  9. 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. 🙂

    Reply

  10. 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.
    THANK YOU SO MUCH!

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  14. 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
    https://caloriecount.about.com/cc/recipe_analysis.php
    Calories 2,525
    Total Fat 226.5g
    Total Carbohydrates 32.6g
    Protein 98.1g

    Reply

  15. 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

    Reply

  17. 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!

    Reply

  18. 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.

    Reply

  19. 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.

    Reply

  20. 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?

    Reply

  22. 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!

    Reply

  23. 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!

    Reply

  24. 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

    Reply

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

    Reply

  27. 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!

    Reply

        • 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.

          Reply

        • Depends on how much brocoli you choose to put in. I only used 100g which net carbs were 4.4g for the whole soup. I added 30g of spinach which was like 0.3g of carbs for the whole thing. So i think 5.75/6.5 g if carbs per serving is probably accurate. Maybe less if you like me and had only a cup perserving.

          Reply

  30. 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!

    Reply

  32. 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!!

    Reply

  33. 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 🙂

    Reply

  35. 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

    Reply

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