Craving a comforting bowl of creamy, cheesy deliciousness that won’t wreck your low-carb lifestyle? This Low-Carb Broccoli Cheddar Soup has it all: rich cheddar flavour, vibrant broccoli, and decadent creaminess — yet with net carbs kept super low so you stay on track.
Whether you’re looking for a satisfying keto lunch or a cozy dinner, this soup delivers on taste and nutrition. As the temperatures dip and the craving for comfort food rises, you’ll love how this soup feels indulgent — without the carb guilt. It’s perfect for meal prep, family dinners, or a solo treat. And thanks to smart ingredient swaps and minimal cooking steps, you’ll be in the “ahh, that hits the spot” zone in under 30 minutes. Get ready to fall in love with broccoli cheddar all over again — the low-carb way.
Why You’ll Love This Recipe Low Carb Broccoli Cheddar Soup
Ultra-creamy texture that rivals your favourite café version — but freer on carbs.Bold cheddar flavour meets fresh broccoli for a satisfying contrast of savoury + veggie goodness.
Keto and low-carb friendly — great for those tracking net carbs but craving comfort.Simple pantry ingredients, no weird substitutes or hard-to-find items.
Meal-prep ready — double the batch and you’re set for several days of healthy, hearty bowls.
Customizable — want it thicker? Blend more. Prefer it with chunks? Skip the blender.
Family friendly — even non-keto eaters will ask for seconds.
Versatile for dinner — serve it solo or alongside a salad or keto bread for a full meal.
Key Ingredients
Broccoli florets – provide fibre, vibrant colour and the veggie base that keeps net carbs low.
Full-fat heavy cream – adds luxurious creaminess and healthy fats that keep you full longer.
Cream cheese – thickens naturally without flour or starch, supports keto texture.
Sharp cheddar cheese (shredded) – delivers the bold cheesy flavour that makes this soup crave-worthy.
Chicken broth (or bone broth) – builds depth of flavour and a savoury base without added carbs.
Butter (unsalted) – offers rich mouthfeel and helps sauté aromatics for flavour development.
Onion (finely diced) – adds sweetness and complexity of flavour without dominating carbs.
Garlic (minced) – gives subtle aromatic spice and boosts savoury flavour profile.
Salt & freshly ground black pepper – essential seasonings that elevate all other flavours.
Xanthan gum (optional, very small amount) – for a thicker, velvety texture without flour or starch.
How to Make This
1. Prepare aromatics: Melt the butter in a large heavy-bottom pot over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
2. Add broccoli & broth: Pour in the chicken (or bone) broth and add the broccoli florets. Increase heat to bring to a gentle boil, then reduce to a simmer and cook until the broccoli is tender (about 8-10 minutes).
3. Incorporate cream cheese & cream: Add the cream cheese in small chunks, stirring until fully melted and combined. Then pour in the heavy cream, stirring until smooth and heated through.
4. Blend for texture (optional): For a smoother, velvety consistency, use an immersion blender to puree half (or all) of the soup directly in the pot. If you prefer a chunkier texture, skip or only partially blend.
5. Add cheddar & season: Reduce heat to low and gradually stir in the shredded sharp cheddar cheese until melted and incorporated. Season with salt and freshly ground black pepper to taste. If using, sprinkle in a tiny pinch of xanthan gum and whisk thoroughly to achieve a thicker consistency.
6. Finish and serve: Remove from heat and let the soup sit 1-2 minutes to settle. Serve hot, optionally topped with extra shredded cheddar or fresh chopped chives for contrast.
Storage
Refrigerate: Store leftover soup in an airtight container in the fridge for up to 3-4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 2-3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop, stirring occasionally until heated through. If the texture thickened in the fridge/freezer, loosen with a splash of broth or cream.
Reheat tips: Use low heat to avoid cheese separating; stir gently and add extra liquid if needed.
Frequently Asked Questions
1Q: Can I use frozen broccoli instead of fresh?
A: Yes — just thaw and drain excess liquid before adding it in. Cooking time may be slightly shorter since frozen broccoli is already softened.
2Q: How thick should the soup be?
A: That’s up to you! Blend more for a smooth, thick texture, or leave more florets whole for a chunkier feel. If you want it extra thick, the optional xanthan gum helps without adding carbs.
3Q: Can I make this vegetarian?
A: Absolutely — swap the chicken broth for vegetable broth and you’re good. Ensure your cheddar and cream cheese are vegetarian-friendly if you’re strict.
4Q: How many net carbs per serving?
A: Depending on portion size and exact brand ingredients, you can expect around 3-5 g net carbs per serving (typical for similar keto broccoli cheddar soup recipes).
5Q: Can I add other veggies or mix cheeses?
A: Yes — you could incorporate cauliflower or zucchini, or swap in some Gruyère or mozzarella for part of the cheddar. Just be mindful of how it affects texture and flavour.
6Q: Is this suitable for meal prep?
A: Yes — it reheats well and freezes nicely. Prepare a larger batch, store in individual portions, and you’ll have quick, satisfying low-carb meals ready to go.
Other Recipes
Wholesome & Cheesy Low Carb Broccoli Cheddar Soup
Ingredients
2 tbsp butter – adds rich flavor and smooth texture
1 small onion, diced – enhances flavor with mild sweetness
2 cloves garlic, minced– gives aromatic depth and savory warmth
4 cups fresh broccoli florets – the fiber-packed, low-carb veggie base
3 cups chicken or bone broth – builds a rich, hearty soup base
4 oz cream cheese, cubed – thickens the soup and adds creaminess
1 cup heavy cream – makes the soup luxuriously smooth and satisfying
1½ cups sharp cheddar cheese, shredded – brings bold cheesy flavor
Salt and pepper, to taste – balances all the flavors perfectly
¼ tsp xanthan gum (optional) – for extra thick, velvety texture
Instructions
Sauté aromatics – In a large pot, melt butter over medium heat. Add diced onion and cook until translucent, about 3–5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Add broccoli and broth – Pour in chicken broth and add broccoli florets. Bring to a gentle boil, then reduce to a simmer for 8–10 minutes until broccoli is tender.
Incorporate cream cheese and cream – Add cream cheese cubes and stir until melted. Pour in heavy cream and stir to combine.
Blend for desired texture – Use an immersion blender to puree part or all of the soup for your preferred consistency.
Add cheddar and season – Lower heat and stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Add a pinch of xanthan gum if you want it thicker.
Serve – Ladle into bowls and top with extra cheddar, crispy bacon bits, or fresh chives if desired.
Notes
- For extra flavor, sprinkle in a dash of smoked paprika or nutmeg.
- Want more protein? Add cooked shredded chicken or bacon crumbles.
- Vegetarian version: Substitute vegetable broth for chicken broth.
