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–+ servings

Low Carb Broccoli Cheddar Soup (with Heavy Whipping Cream)

Jenni Cole
Hearty and easy broccoli cheese soup (keto, gluten free) that's a stovetop version using fresh or frozen broccoli and heavy cream instead of flour. Mix in shredded chicken or sausage slices to make a main dish meal!
4.86 from 7 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups
Cuisine American
Servings 8 servings
Calories 431 kcal

Equipment

Ingredients
  

  • 2 tablespoon butter
  • ½ medium onion
  • 2 teaspoon minced garlic
  • 4 cups broccoli (frozen or fresh) cut into small florets
  • 4 cups chicken broth
  • ½ cup cream cheese room temperature cut into cubes
  • 2 cups heavy whipping cream
  • 2 cups shredded cheddar cheese do not buy pre-shredded
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper

Instructions
 

  • In a large pot over medium heat melt the butter.
  • Add the onions and cook until they're starting to soften, which takes about 3-4 minutes. Add the minced garlic and cook for 1 more minute.
  • Add the broccoli florets, salt, pepper, cayenne pepper, and chicken broth to the pot. Gently press the broccoli down into the liquid to make sure it's covered as much as possible.
  • Put the lid on the pot and turn the heat down to low. Simmer until the broccoli is completely cooked and the soup mixture is heated through.
  • Stir the cream cheese into the soup.
  • Add the whipping cream and bring to a warm temperature over low.
  • Once the soup is fully heated, in ½ cup batches stir the cheddar cheese into the soup making sure to fully melt the cheese before adding more.
  • Serve warm and enjoy! Top with additional shredded cheddar, if desired.

Notes

  • Make sure the cream cheese is at room temperature, it helps make it easier for the cream cheese to break down into the soup. Softening it in the microwave for 15-30 seconds speeds this process up.
  • Gently whipping the cream cheese into the soup helps eliminate small cream cheese pieces.
  • To thicken the soup you can add a little xantham gum or corn starch.
  • Top with more shredded cheddar and pre-cooked bacon, if desired. Mix-ins like chicken or cut up sausage are great additions too.
  • Make sure to buy a block of cheddar and shred it yourself to keep the carbs down. Pre-shredded cheese doesn't melt into soup as well since it is coated with potato starch. The starch also increases the carbs.

Nutrition

Serving: 1gCalories: 431kcalCarbohydrates: 9gProtein: 12gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 120mgSodium: 763mgFiber: 3gSugar: 4g
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