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Keto Broccoli Cheese Soup

· Updated on 1/16/19 Gluten Free

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Broccoli Cheese Soups just got a makeover! Now this favorite soup recipe is just as delicious but with far less carbs! In fact, there’s only 11 carbs per serving! Have a hot bowl of Keto Broccoli Cheese Soup on your table in just 30 minutes with this easy recipe!

A close up of a bow of broccoli cheddar soup in an orange wood bowl with a blue napkin

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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 them. Just how many carbs are in broccoli cheese soup?  About 20-30 grams of carbohydrates per serving of 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.

This past week, when buying the ingredients to make this recipe, I picked up a vegetable stock. I got all the way home before it dawned on me to check the ingredients. The second ingredient was cane sugar and a little farther down the list was molasses.

Just a friendly reminder to always read the nutrition label! Thankfully, I had some homemade unsalted vegetable stock in the freezer to use instead.

To make this soup more keto-friendly with only 11 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.

How to Make Keto Broccoli Cheese Soup

Prep!

All of the ingredients need to make broccoli cheese soup, prepped, on a wood background with a blue napkin

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. Shred the cheeses and mince the garlic and shallot. Have all of your other ingredients out and ready to go!

Create!

Close up of garlic and shallot cooking in a dutch oven

Add the olive oil 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.

close up of chopped broccoli cooking in a Dutch oven

Stir in the broccoli, vegetable stock, salt, and pepper. Raise the heat to medium-high and continue to cook until the broccoli is tender, about 6-7 minutes.

close up of broccoli and cream cooking in a Dutch oven

Mix in the heavy whipping cream and cook for another minute or two until everything is nice and hot.

close up of shredded cheese added to the broccoli and heavy cream in a Dutch oven

Remove the pot from the heat and stir in the cheese until it’s fully melted.

Present!

A close up of a bowl of keto broccoli cheese soup in an orange wood bowl with a dark blue napkin, spoon, and a second bowl in the background

Divide the soup evenly between 4 bowls. Top with extra cheese, if desired. Serve hot.

Tips & Techniques for the Best Keto Broccoli Cheese Soup

  • For best results, shred the cheese from a block rather than buying bags of pre-shredded cheese.
  • Use a food processor to chop the broccoli quicker.
  • To reduce the carb count even more, omit the shallot (-6 total carbs) and/or use chicken bone stock instead of vegetable stock (-6 total carbs).

How Do You Store Extra Broccoli Cheese Soup?

  • Store extra soup in air-tight containers in the refrigerator and use within 3-4 days.
  • Keto Broccoli Cheese Soup can be kept in the freezer for up to 2-3 months for best results.

 

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5 from 5 votes
overhead view of two bowls of keto broccoli cheese soup in orange wood bowls with 2 spoons and a dark blue napkin on a wood background
Print
Keto Broccoli Cheese Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Keto Broccoli Cheese soup is loaded with fresh broccoli white cheddar, and gouda cheese! All the flavor without the extra carbs - just 11 carbs per bowl!

Course: Soup
Cuisine: Gluten Free, Low Carb, Vegetarian
Servings: 4 servings
Calories: 614 kcal
Author: Lauren
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic * minced
  • 1/4 cup shallot * minced
  • 4 cups broccoli * chopped very small
  • 2 cups unsalted vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy whipping cream
  • 8 ounces sharp white cheddar cheese * grated
  • 4 ounces smoked Gouda cheese * grated
Instructions

  1. Add the olive oil to a Dutch oven or large pot over medium heat.

  2. Add the garlic and shallot and cook until fragrant and just soft, about 1-2 minutes.

  3. Stir in the chopped broccoli, vegetable stock, salt, and pepper. Raise the heat to medium-high and cook until the broccoli is just tender, about 6-7 minutes.

  4. Mix in the heavy whipping cream and cook for another minute or two until the soup is heated through.

  5. Remove the pot from the heat and stir in both cheeses.

  6. Season with additional salt and pepper, if needed. Serve hot.

Recipe Notes

Tips & Techniques for the Best Keto Broccoli Cheese Soup

  • For best results, shred the cheese from a block rather than buying bags of pre-shredded cheese.
  • Use a food processor to chop the broccoli quicker.
  • To reduce the carb count even more, omit the shallot (-6 total carbs) and/or use chicken bone stock instead of vegetable stock (-6 total carbs).

How Do You Store Extra Broccoli Cheese Soup?

  • Store extra soup in air-tight containers in the refrigerator and use within 3-4 days.
  • Broccoli Cheese Soup can be kept in the freezer for up to 2-3 months for best results.

** Nutritional information is an estimate and may vary.

Nutrition Facts
Keto Broccoli Cheese Soup
Amount Per Serving (1 serving)
Calories 614 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 31g 155%
Cholesterol 173mg 58%
Sodium 1219mg 51%
Potassium 467mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 25g 50%
Vitamin A 48.4%
Vitamin C 101%
Calcium 69.4%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on October 10, 2016. The recipe was modified and new photos were added in January 2019.

Comments

  4. My husband has been following a keto diet, so I’m always looking for new inspiration on what to make for dinner. This soup looks wonderful, especially for a chilly winter night.

    Reply

    • It’s so hard to get back on track. I’ve done low carb most of the last 6-8 years, but this is my second attempt at keto…so far, so good!

      Reply

    • Thanks so much! The gouda definitely adds a smokiness to the soup – it’s different but really good!

      Reply

  16. OHMYGOSH I just made broccoli cheese soup last night!! Too funny. I made a version with cashew cheese for me and a ‘normal’ version for my hubs. Still perfecting the normal version, but I feel like this one would be awesome because of the two different cheese varieties. He is going to love it!

    Reply

    • Haha! Funny how that happens! I hope your husband loves this version too! I’m still trying to make a perfect copy of regular broccoli cheddar soup, but haven’t quite gotten it yet!

      Reply

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