Low Carbed Broccoli and Cheese Soup
Creamy, comforting, and packed with flavor, this Low Carbed Broccoli and Cheese Soup is the ultimate keto-friendly recipe for cozy nights. Featuring tender broccoli florets simmered in a rich blend of sharp cheddar, silky cream cheese, and savory low-sodium chicken broth, this low-carb delight delivers all the indulgence without the guilt. With just 10 minutes of prep and a perfect balance of textures—thanks to partially blended broccoli—you’ll savor every spoonful. Topped with a dash of smoked paprika and fresh parsley for a hint of smokiness and brightness, this soup is a one-pot wonder that’s as easy to make as it is to enjoy. Whether served as a starter or a hearty main dish, it’s a crowd-pleaser you’ll return to again and again.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 4 cups Chicken broth (low sodium)
- 1 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 4 ounces Cream cheese, softened
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika (optional, for garnish)
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the broccoli florets and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the broccoli is tender.
Using an immersion blender, partially puree the soup directly in the pot, leaving some chunks of broccoli for texture. Alternatively, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and cream cheese, cooking over low heat until the cream cheese is fully melted and incorporated.
Gradually add the shredded cheddar cheese, stirring constantly to ensure it melts smoothly. Avoid overheating, as this can cause the cheese to become gritty.
Season the soup with salt, black pepper, and smoked paprika if using. Adjust seasoning to taste.
Remove the pot from heat and ladle the soup into bowls.
Garnish with a sprinkle of chopped parsley and a pinch of smoked paprika, if desired. Serve immediately.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.3 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
