LOW CARB BROCCOLI CHEESE SOUP


I make this broccoli cheese soup several times a month. It’s low-carb, easy to throw together, and so creamy and delicious. With broccoli, cream cheese, Parmesan, and plenty of cheddar, it’s a comforting soup that comes together with very little fuss.

INGREDIENTS

  • 5 cups fresh broccoli cut into small pieces
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 cup of water
  • 2 cups of chicken broth
  • 1 Cup of heavy cream
  • 8 oz softened cream cheese
  • 1/2 cup Parmesan cheese
  • 2 ½ cups shredded Cheddar cheese or about 4 oz of Velveeta cheese

DIRECTIONS

  1. Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the water, chicken broth, heavy cream, cream cheese, Parmesan cheese, and cheddar cheese (or Velveeta). Stir until the cheeses are melted and the mixture is smooth.
  3. Add the chopped broccoli and stir to combine.
  4. Cover and simmer on low for 20–30 minutes, or until the broccoli is tender. Cooking time will depend on the size of the broccoli pieces.
  5. Optional: If you have an immersion blender, partially blend the soup after the broccoli has cooked. This makes the soup creamier and helps break up some of the larger pieces of broccoli. I like to blend mine just enough to make it creamy while still leaving some small pieces of broccoli.

 Print Recipe

LOW CARB BROCCOLI CHEESE SOUP





INGREDIENTS

  • 5 cups fresh broccoli cut into small pieces
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 cup of water
  • 2 cups of chicken broth
  • 1 Cup of heavy cream
  • 8 oz softened cream cheese
  • 1/2 cup Parmesan cheese
  • 2 ½ cups shredded Cheddar cheese or about 4 oz of Velveeta cheese

DIRECTIONS
  1. Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the water, chicken broth, heavy cream, cream cheese, Parmesan cheese, and cheddar cheese (or Velveeta). Stir until the cheeses are melted and the mixture is smooth.
  3. Add the chopped broccoli and stir to combine.
  4. Cover and simmer on low for 20–30 minutes, or until the broccoli is tender. Cooking time will depend on the size of the broccoli pieces.
  5. Optional: If you have an immersion blender, partially blend the soup after the broccoli has cooked. This makes the soup creamier and helps break up some of the larger pieces of broccoli. I like to blend mine just enough to make it creamy while still leaving some small pieces of broccoli.