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Home / Recipes / Low Carb Soups

Creamy Low Carb Broccoli Cheese Soup

By Lisa MarcAurele · Jun 12, 2020 · 19 Comments

3.2K shares
Jump to Recipe
broccoli cheese soup
keto broccoli cheese soup

Try this warm and cozy keto broccoli cheese soup if you like the one from Panera Bread. The big difference is that this low-carb version made with cheddar has fewer carbs without sacrificing taste.

creamy low carb broccoli cheese soup pintrest image
Article Index
  • Soup Ingredients
  • How to Make Broccoli Cheddar Soup
  • Storing Leftovers
  • Frequently Asked Questions
  • Other Recipes to Try
  • Recipe

Now that the cooler fall temperatures have been creeping in, I've been craving warm comfort foods. That means it's the perfect time for soup!

When my daughter decided she wanted to have dinner at Panera Bread the other night, I opted for the soup and salad. I thought it would be a keto friendly choice.

The half chicken cobb salad that I ordered was certainly low in carbs. But, the cheddar broccoli soup I chose was very thick. It likely had more carbs than I would have liked.

So I created a homemade keto broccoli cheese soup to enjoy without worry. Not only is this version lower in carbs, it's tastier than what I've tried in restaurants or from a can.

Soup Ingredients

keto broccoli and cheese soup ingredients

The soup has a creamy base that blends heavy cream and broth. It's lightly seasoned with butter, garlic, salt, mustard, and tarragon.

For vegetables, I included a little celery along with the broccoli. Then finished things off with plenty of cheddar cheese.

You'll find all the amounts used in the recipe card at the end of this post.

How to Make Broccoli Cheddar Soup

steps to make low-carb broccoli cheese soup
  1. Cook garlic in melted butter until golden brown.
  2. Add heavy cream, broth, and seasonings.
  3. Once boiling, stir in vegetables, return to boil, then simmer until heated throughout
  4. Add cheese and cook over medium-low heat until melted.

Storing Leftovers

Plan to consume the soup within four days if stored in the refrigerator. I like to reheat leftovers in a lunch crock at my desk for a cozy meal at work.

You can freeze it for up to 3 months, but the broccoli won't be as crisp. Therefore, I like to puree the soup with a stick blender after reheating from frozen.

keto broccoli cheddar soup in bowl

Frequently Asked Questions

What goes well with it?

Because it's such a rich soup, it's best served with a light salad. But you can also sprinkle in some bacon or ham for a heartier soup.

How many carbs are in broccoli cheese soup?

A cup of Panera Broccoli Cheddar Soup has 17g carbs per cup. That's why it's much better to make this keto version which only has about 7g per cup.

What's the best way to thicken the soup?

You can thicken the soup with xanthan or guar gum. Adding in some puréed cauliflower or more cheese will also make it thicker.

Can the soup be made in an Instant Pot?

Cream can curdle under pressure so it's not recommended to cook the soup in a pressure cooker. However, you can use the same cooking steps with the Instant Pot on the sauté setting.

How can I make it in a Crock Pot?

You could add the all the ingredients except the cheese into the slow cooker and cook on low for about four hours. The cheese would need to be added at the end and may not melt completely. So you may want to melt the cheese in the microwave before adding.

Other Recipes to Try

broccoli cheddar soup keto recipe

Want some more ideas to warm you up on a cool day? Here's a few popular low-carb soup recipes and stews you may like:

  • No Bean Chili is a chunky stew that blends ground beef and tomatoes with a kick of seasonings.
  • Keto Taco Soup has all the flavor you love in soup form for a warm and cozy meal any tie.
  • Broccoli Cauliflower Soup adds sausage and bacon for a hearty cheese soup packed with flavor.
  • Hamburger Stew is not only low-carb but paleo too. It's a family favorite in fall and winter.
  • Mexican Chicken Soup only needs four ingredients for a delicious slow cooked meal on busy days.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

keto broccoli cheese soup

Creamy Keto Broccoli Cheese Soup

4 from 6 votes
A blend of broccoli and cheddar cheese that's rich and creamy. It's a heartwarming soup that is sure to become a favorite in fall and winter.
Prep Time:10 minutes mins
Cook Time:20 minutes mins
Total Time:30 minutes mins
Course: Soup
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 8
Calories: 242

Video

Ingredients

  • 2 cloves garlic chopped
  • 1 tablespoons butter
  • 2 cups heavy cream
  • 3 cups chicken broth or beef or vegetable broth
  • ¼ teaspoon salt
  • 1 ½ tablespoons dijon mustard
  • 1 teaspoon fresh tarragon leaves finely chopped
  • 20 ounces broccoli chopped
  • 1 stalk celery thinly sliced
  • 12 ounces cheddar cheese shredded (about 3 cups)
US Customary - Metric

Instructions

  • Cook garlic in melted butter in large pot over medium heat until golden.
    browning garlic in butter
  • Add cream, chicken stock, salt, mustard, and tarragon. Bring to a boil.
    adding cream broth and seasoning
  • Stir in chopped broccoli and celery. Return to boil. Reduce heat to low and simmer for about 5-10 minutes; stirring occasionally.
    adding vegetables to soup
  • Add cheese and stir over medium-low heat until cheese is melted.
    adding cheese to soup

Notes

A stick blender can be used to help incorporate the cheese into the soup. It can also be used to puree some of the vegetables.
Makes about 8 cups of soup.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1cup | Calories: 242 | Carbohydrates: 9g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 757mg | Potassium: 445mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1060IU | Vitamin C: 70mg | Calcium: 427mg | Iron: 1mg

Additional Info

Net Carbs: 7 g | % Carbs: 11.6 % | % Protein: 24.9 % | % Fat: 63.5 % | SmartPoints: 9
Values
Array
(
    [serving_size] => 1
    [calories] => 242
    [carbohydrates] => 9
    [protein] => 15
    [fat] => 17
    [saturated_fat] => 10
    [cholesterol] => 51
    [sodium] => 757
    [potassium] => 445
    [fiber] => 2
    [sugar] => 5
    [vitamin_a] => 1060
    [vitamin_c] => 70
    [calcium] => 427
    [iron] => 1
    [serving_unit] => cup
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published on January 21, 2011... Last Updated on September 25, 2020, with new photos and an improved recipe with additional tips.

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Reader Interactions

Comments

  1. Michelle Ramos-Martinez

    February 12, 2021 at 2:14 am

    5 stars
    This looks so delicious! I have been looking for some really quick, but delicious, low carb/keto soup/stew recipes that the whole family would like. I really think this is going to be a game changer. I will let you know how it goes.

    Thanks!
    Michelle

    Reply
    • Lisa MarcAurele

      February 12, 2021 at 11:04 am

      My kids like this soup with extra cheese.

      Reply
  2. Claudia

    September 29, 2020 at 10:49 pm

    Curious 353 grams is how many cups 1 1/4 please

    Thanks,
    Claudia

    Reply
    • Lisa MarcAurele

      September 30, 2020 at 7:34 am

      The recipe makes about 8 cups so it's about a cup.

      Reply
  3. Shirley

    March 02, 2019 at 5:15 pm

    5 stars
    can this soup be frozen ??

    Reply
    • Lisa MarcAurele

      March 02, 2019 at 7:35 pm

      It should be fine although I've never frozen this one.

      Reply
  4. Melody

    January 29, 2019 at 3:13 pm

    Do the veggies have to be frozen? Will fresh work just as we?

    Reply
    • Lisa MarcAurele

      January 29, 2019 at 7:14 pm

      No. I just use them for convenience as I usually have some in the freezer and it saves me a trip to the grocery store.

      Reply
  5. Michelle

    October 27, 2018 at 4:25 pm

    What volume of soup is 353g? 1/2 cup, 1 cup.

    Reply
    • Lisa

      October 27, 2018 at 7:18 pm

      It's a little more that a cup.

      Reply
  6. Emily Kemp

    July 05, 2018 at 5:31 am

    5 stars
    Looks amazing and so comforting!

    Reply
  7. Miss Megan

    March 14, 2018 at 2:20 pm

    SO GOOD! I didn’t have tarragon so I added fresh rosemary. Deliscious. I love that it’s a bit spicy

    Reply
  8. Kelli

    February 18, 2016 at 1:57 pm

    It looks delish! I notice you have net carbs listed but not total carbs. Is there anyway you can provide this information too? I, unfortunately, am on a physician ordered diet that only takes into consideration total not net carbs.

    Reply
    • Lisa

      February 19, 2016 at 4:46 am

      If I have time, I'll calculate and add. I haven't had time to update all these older recipes. You can always use the recipe analyzer at Calorie Count if needed.

      Reply
  9. Maureen

    March 10, 2015 at 4:07 pm

    Looks good. Two questions: how much garlic? and what does tarragon do? I have never used that spice.
    thanks

    Reply
    • Lisa

      March 10, 2015 at 4:42 pm

      Oops. Forgot the garlic. Will update the recipe. I used 2 cloves chopped. The tarragon is popular in French dishes and compliments the creamy cheese base. If you can't find it, basil or marjoram could be used instead.

      Reply
  10. Meg (The Red Spoon)

    January 27, 2011 at 4:41 am

    I love broccoli soup! Usually I add cheese, but this looks like a more healthy alternative. I've seen Anne Burrell use potatoes to thicken soups, and she says they make it more creamy too. Perhaps that would work instead of xanthan or guar gum -- though I'm sure it tastes great without it!

    Reply
    • Lisa

      January 27, 2011 at 9:38 pm

      That was the idea behind using the pureed cauliflower, to thicken up the soup without flour or starch.

      Reply
  11. La Phemme Phoodie

    January 24, 2011 at 1:19 am

    This soup looks like the perfect thing to eat in this cold weather. I'm in the Philadelphia area. Not as cold as where you are but certainly cold enough for me to want to hibernate.

    Reply
4 from 6 votes (3 ratings without comment)

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