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!
This post contains affiliate links. See our Disclosure Statement for more information.
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!
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!
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.
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.
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 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.
Love this Keto Broccoli Cheese Soup Recipe? Follow me on Pinterest, Instagram, and Facebook for more!
For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Keto Broccoli Cheese Soup
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
- Add the olive oil 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, vegetable 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 heated through.
- Remove the pot from the heat and stir in both cheeses.
- Season with additional salt and pepper, if needed. Serve hot.
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.
Nutrition
This recipe was originally published on October 10, 2016. The recipe was modified and new photos were added in January 2019.
