This Low-Carb Broccoli Cheddar Soup Recipe makes a creamy, satisfying comfort food the whole family will love. This soup may be part of a low-carb, keto, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
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The Recipe
This Low-Carb Broccoli Cheddar Soup recipe uses real, wholesome ingredients. It not only tastes better than the stuff that comes out of a can, but also tastes better than many of the higher carb homemade soup recipes out there.
Cream cheese and real cream thicken this soup without adding loads of carbs or diluting the flavor. The flavor of the broccoli is enhanced with onion and garlic.
A touch of Worcestershire sauce and a bit of mustard round out the flavors and add complexity.
Finally, just a touch of red pepper flakes bring this recipe to a new level. They bring in a tiny bit of heat without making the soup “spicy”.
The final result is similar the difference between a fine wine and grape juice. Complex flavors at their best!
The Inspiration
The inspiration for this recipe comes from my desire to make a low-carb version of a classic recipe.
Broccoli Cheddar Soup is a soup that many of us grew up with. It’s a soup that warmed my hands after a snowball fight, a soup that marked the transition into chillier weather, and a soup we took comfort in after a rough day at school.
Every brand of soup in the grocery store has a version of Broccoli Cheddar soup and it’s commonly in the “soup of the day” rotation for restaurants.
While there is nothing unique about the idea of broccoli cheddar soup, I wanted to make this recipe something special. I wanted it to be the best recipe for broccoli cheddar soup on the Internet–even though it is low-carb.
In creating the recipe for Low-Carb Broccoli Cheddar Soup, I used some of the same techniques I used in our Low-Carb Cheese Soup with Mushrooms and Thyme. If you love mushrooms, this may be a soup you will want to try as well.
Tips and Tricks
This recipe for Low-Carb Broccoli Cheddar Soup has a higher fat content than some other recipes. Many of my followers are on a ketogenic diet or other type of low-carb/high-fat diet, so this fits in perfectly with their lifestyle.
If you would like to lower the amount of fat, you could use a little less cream and a little more stock or broth. This change, however, will make the final product a bit thinner and less creamy.
This soup can be made ahead, if desired. I make it in a heavy pot with a lid and a non-reactive interior, then just cover it and put it in the refrigerator to store. To reheat, I slowly bring it to a simmer while whisking frequently.
Final words
This Low-Carb Broccoli Cheddar Soup recipe can be used as a start to a meal, but is satisfying enough to work as a main course. It’s wonderful with a salad, or enjoy it with my biscuits, some crackers, or these keto cheddar chive biscuits. It’s a great way to warm up on a chilly day. Enjoy!
-Annissa
This Low-Carb Broccoli Cheddar Soup Recipe makes a creamy, satisfying comfort food the whole family will love. 😋
Low-Carb Broccoli Cheddar Soup
This Low-Carb Broccoli Cheddar Soup Recipe makes a creamy, satisfying comfort food the whole family will love. This soup may be part of a low-carb, keto, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
Ingredients
- 2 tablespoons butter
- 4 ounces yellow onion chopped
- 2 cloves garlic crushed
- 1 tablespoon white wine vinegar
- 4 ounces cream cheese cut into large chunks
- 2 cups heavy cream
- 3 cups low-salt chicken bone broth (low salt chicken or vegetables stock will work)
- 2 teaspoons whole grain mustard
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Worcestershire sauce gluten-free
- 1 pound broccoli florets fresh or frozen
- 6 ounces sharp cheddar cheese shredded
- 1 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper freshly ground
Instructions
Heat a large, heavy pot over medium heat. Add butter and stir to melt. When butter stops foaming, add the onions.
Cook onions, stirring frequently until onions begin to appear translucent and start to brown on the edges. Stir in the garlic. Cook for one minute.
Stir in the vinegar and simmer, scraping up browned bits on the bottom of the pot. Simmer until the vinegar has almost completely evaporated. Stir in the cream cheese and about 1/2 cup of the heavy whipping cream.
After the cream cheese melts, stir in the remaining heavy cream, prepared mustard, Worcestershire sauce, and crushed red pepper flakes.
Stir in the broth and bring the mixture to a simmer. Add the broccoli and return to a simmer. Simmer, stirring occasionally, until the broccoli is very tender-about 10-12 minutes.
Blend soup in batches using a blender, or in the pot using an immersion blender until desired consistency.
Stir in the shredded cheddar cheese. Taste and add salt and pepper, if desired. Taste again and adjust seasoning, if necessary.
Recipe Notes
Serving size: about 7 ounces
Per serving:
Net carbs (g): 6
this looks great love the step by step and that crock bowl of low carb soup is so comforting !
Thanks so much!
-Annissa
What a wonderful comforting dinner idea! Love that this is keto! Can’t wait to give it a try!
Creamy broccoli soup is one of my favourites. So comforting.
Broccoli and cheese soup brings back memories of my grandparents so I can’t wait to make this. I also love that it is low carb so I can enjoy all the flavors while still watching my carbs.
Broccoli cheddar soup is one of my daughter’s favorites. She gets it every time she goes to Panera. Thank you for the recipe, I can’t wait to surprise her with a pot of this!
This recipe is delicious! How great it was I come upon the day after my mom said she wanted broccoli cheese soup! It’s a keeper!
Glad it hit the spot! Thanks for your feedback!
-Annissa
This sounds delicious! Just one question – in the ingredients list you call for whole grain mustard but the step by step instructions call for prepared mustard. Which should be used? lf it’s the whole grain,and I don’t have any, would a small amount of powdered work instead?
I think of any mustard in a jar as “prepared”. I think a small amount of powdered might work. I haven’t tried it, but if I were going to use it, I would stir it in with the onions before adding the cream cheese. This will coat it with oil so it won’t clump.
-Annissa
Thank you, just made and absolutely scrumptious
Glad it hit the spot!
-Annissa
Thank you for this beautiful recipe! Just found your helpful site today. I have searched for a keto version of bc soup for a while. If I may ask, what is the purpose of the vinegar in the recipe? Thanks again!
Best soup recipe I’ve ever made! Thank you
You’re welcome! Thank YOU for the high praise!
-Annissa
This was extremely tasty! I was used to my own cheddar broccoli soup recipe before going keto and was happy to replace it with this one. It’s a definite keeper to put in our rotation!
Woo hoo! I love it when my recipes become part of the regular rotation.
-Annissa
FINALLY!!! A great Keto Broccoli Soup recipe!! This one is absolutely delicious! I have tried many keto/low carb recipes for this soup and have always been disappointed. This recipe will be the only one I make from now on! Thank you Annissa! I plan to make this soup almost every week!
I do try to make really flavorful recipes. Thanks so much and I’m glad you like it.
-Annissa
Hi, I love your recipes and this soup is amazing.. I just made some yesterday but wanted to know if this can be frozen.
Sorry for the late reply. Freezing soups with cream and cheese can cause them to separate.
-Annissa
Hello,
Can you use a different ingredient for the heavy cream?
What ingredient were you thinking? Coconut milk could be used, but it will change the flavor. Also, a cream made with cashews could work and will have less flavor impact. My mother used to blend some flour (white wheat flour)with milk and use it in soups like this. This would add gluten and carbs.
I hope this helps!
-Annissa