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
Love this Keto Broccoli Cheese Soup Recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
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.
Cookilicious says
I just made broccoli sauce pasta for dinner yesterday night and now I see this..I will try this out now!
Jacqueline Meldrum says
Oh yum, that looks amazing. I want to eat that right now! Sharing this one x
Mary Bostow says
Fantastic Recipe, great flavor and filling. Kicking off soup season. This is getting added to the favorites for sure!
Vicky says
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.
Kacie Morgan says
I did the keto diet for a few weeks last year and I lost a lot of weight, but I fell off the wagon when I began travelling again. I really need to get back on it!
Lauren says
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!
Embankment Stairway says
Hello,Only one word comes to mind: nom!
Lauren says
Thanks!
Joanie @ ZagLeft says
This soup looks so creamy and comforting – I love the addition of gouda too!
Amanda Kruse says
I love broccoli soup, so I am going to have to make this!
xx,
Amanda || http://www.fortheloveofglitter.com
ourlittleeverything says
Yay Hope you love it!
Elaine Matthews says
Oh I love a great cheesy soup!! This looks divine!!
Ashleigh says
Ohhhh this broccoli soup looks so delicious! I’ll eat anything that’s warm and hearty! Thank you for sharing your great recipe!
ourlittleeverything says
Thank you so much Ashleigh!
Rachel says
Only one word comes to mind: nom!
Bella says
This looks so good! I love a good soup during the winter fall! I must try this.
http://xoxobella.com
ourlittleeverything says
Thanks Bella!
Julie says
Definitely adding this recipe to my soup rotation this fall. It looks delicious!
ourlittleeverything says
Hope you love it Julie!
Ali B says
Your soup looks amazing! I bet the gouda added a nice smokey flavor. Yum!
ourlittleeverything says
Thanks so much! The gouda definitely adds a smokiness to the soup – it’s different but really good!
JeeYoung W says
I was drooling over this pic in your Instagram. My fave!!
ourlittleeverything says
Haha! Thank you JeeYoung!
Chrissa - Physical Kitchness says
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!
ourlittleeverything says
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!
Christine says
Such a fun twist on a classic. Looks delish, can’t wait to try it this season.
candy says
Broccoli two cheese and made into soup is a winner in my book.
Laina Turner says
I love new soup recipes to try. Especially now that we’re getting into cold weather.