Broccoli Cheese Soup just got a makeover. Now this favorite soup recipe is just as delicious but with far less carbs. In fact, there are only 7 carbs per serving and it’s gluten free. Have a hot bowl of creamy Keto Broccoli Cheese Soup on your table in just 30 minutes with this easy one-pot recipe.
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Broccoli Cheddar Soup has long been a favorite of mine, next to Cheesy Cauliflower Soup, of course. Little did I know about all the extra carbohydrates in a soup that you might think would be relatively low in carbs. Just how many carbs are in broccoli cheese soup?
About 20-30 grams of carbohydrates per serving in traditional Broccoli Cheese Soup.
Most broccoli soups have a good amount of carrots and flour. Some even have added sugars. So you can see how easily the carbs can add up.
I’m not calling this a Panera Bread copycat recipe, but I will say that my very picky child, who loves Panera Bread’s Broccoli Cheddar soup, loves this recipe.
Why This Recipe Works
To make this soup more keto-friendly with only 7 carbs per serving, mostly from the broccoli, I eliminated the carrots and flour all together. I added extra broccoli to compensate for the carrots, plenty of garlic, and a little shallot to add even more flavor.
This low carb version of broccoli cheddar soup uses mostly sharp white cheddar cheese with a little smoked gouda. It’s the perfect combination of cheesiness with a hint of smokiness.
This soup can be served as an appetizer, for lunch, or for dinner. It’s also perfect for meal prep. I like to divide it into meal prep containers and have a bowl for lunch during the week.
How to Make Keto Broccoli Cheese Soup
Ingredients
- I use chicken stock or chicken bone broth, but you can use vegetable to stock to keep this recipe vegetarian. Just be sure to check the ingredients as some vegetable stocks have added sugars.
- Shred the cheese from a block for the best results. Pre-shredded bagged cheeses contain added starch and can make your soup have a grainy texture.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Either chop your broccoli into very small pieces with a knife, or toss it into a food processor and pulse just a few times for quicker results. The eliminates the need to use an immersion or stand-blender.
Shred the cheeses and mince the garlic and shallot.
Create!
Add the butter to a Dutch oven or stock pot over medium heat. Once hot, add the garlic and shallot. Cook for 1-2 minutes or until just fragrant and slightly soft.
Stir in the broccoli, stock, salt, and pepper. Raise the heat to medium-high and continue to cook until the broccoli is tender, about 6-7 minutes.
Mix in the heavy whipping cream and cook for another minute or two until everything is nice and hot.
Remove the pot from the heat and stir in the cheese until it’s fully melted.
Present!
Divide the soup evenly between 6 bowls or meal prep containers. Top with extra cheese, if desired. Serve hot.
Tips & Techniques
- For best results, and to avoid graininess in your soup, shred the cheese from a block.
- Use a food processor to chop the broccoli quicker.
- If you use salted stock, omit the salt in the recipe and just season at the end, if needed.
- Store extra soup in air-tight containers in the refrigerator. Use within 3-4 days.
FAQ’s
Can You Freeze Broccoli Cheese Soup?
While Broccoli Cheese Soup can be kept in the freezer for up to 2-3 months, it’s not the best recipe for freezing. When reheating, the texture of the soup may change.
Can You Use Frozen Broccoli?
Using fresh broccoli will give you the best texure, but frozen can be used, if needed.
More Keto Soup Recipes
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Keto Broccoli Cheese Soup
Ingredients
- 1 tablespoon unsalted butter
- 4 cloves garlic (minced)
- 1/4 cup shallot (minced)
- 4 cups broccoli (chopped very small)
- 2 cups unsalted chicken stock (or bone broth or vegetable stock)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy whipping cream
- 8 ounces sharp white cheddar cheese (shredded)
- 4 ounces smoked Gouda cheese (shredded)
Instructions
- Add the butter to a Dutch oven or large pot over medium heat.
- Add the garlic and shallot and cook until fragrant and just soft, about 1-2 minutes.
- Stir in the chopped broccoli, stock, salt, and pepper. Raise the heat to medium-high and cook until the broccoli is just tender, about 6-7 minutes.
- Mix in the heavy whipping cream and cook for another minute or two until the soup is just heated through.
- Remove the pot from the heat and stir in both cheeses until melted and fully blended into the soup.
- Season with additional salt and pepper, if needed. Serve hot.
Notes
Tips & Techniques
- For best results, and to avoid graininess in your soup, shred the cheese from a block.
- Use a food processor to chop the broccoli quicker.
- If you use salted stock, omit the salt in the recipe and just season at the end, if needed.
- Store extra soup in air-tight containers in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on October 10, 2016. The recipe was updated with step-by-step instructions, new images, tips, techniques, FAQ’s, and video in December 2020.
