Keto Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Low-Carb Broccoli Cheese Soup
A thick, velvety soup packed with tender broccoli florets and sharp cheddar cheese for ultimate comfort.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- 2
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- 3
Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer (do not let it boil vigorously).
- 4
Stir in the chopped broccoli florets. Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes until the broccoli is fork-tender.
- 5
Remove the pot from the heat. Gradually stir in the freshly grated sharp cheddar cheese, a handful at a time, until completely melted and the soup is smooth and thick.
- 6
Season with salt, pepper, and a pinch of nutmeg if desired. Serve immediately in warm bowls.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
80/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving690
Calories
37 g
Protein
12 g
Carbs
57 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Broccoli cheese soup traditionally leans on a flour-based roux to thicken its base, but this version builds body from cheese and cream instead, which is what keeps it in line with a lower-carbohydrate approach to the classic combination. The core pairing of broccoli and sharp cheddar stays the same; what changes is how the soup gets its thickness.
Listahan note
This version thickens the soup with melted cheese and reduced cream rather than a flour roux, since skipping the roux is what keeps the carbohydrate count down without losing the soup's body.
Technique cues
- Simmering cream and stock together until slightly reduced before adding cheese builds thickness through evaporation rather than through starch.
- Adding shredded cheddar off the direct heat, in small handfuls, keeps the cheese from clumping or turning grainy in the hot liquid.
- Cooking the broccoli florets just until tender, rather than soft, keeps some texture in the soup instead of it turning uniformly mushy.
- Pureeing a portion of the broccoli into the base while leaving some florets whole gives the soup body without pureeing away all texture.
Kitchen flow
- Parallel prep
- Prep any side dishes while Low-Carb Broccoli Cheese Soup finishes with the chicken or vegetable broth — the hands-off cook time is the window to use. The simmer step is what sets the pace here.
- Make-ahead
- Low-Carb Broccoli Cheese Soup reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the chicken or vegetable broth. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Low-Carb Broccoli Cheese Soup reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the chicken or vegetable broth on a fast reheat. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Low-Carb Broccoli Cheese Soup with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the chicken or vegetable broth. Everything else is quick — the simmer is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3 cups broccoli florets, chopped into bite-sized pieces
Flavor support
Purpose: cups broccoli florets, chopped into bite-sized pieces supports the balance of Low-Carb Broccoli Cheese Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 cups chicken or vegetable broth
Main protein or body
Purpose: cups chicken or vegetable broth gives Low-Carb Broccoli Cheese Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup heavy whipping cream
Richness and texture
Purpose: cup heavy whipping cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
2 cups sharp cheddar cheese, freshly grated
Main protein or body
Purpose: cups sharp cheddar cheese, freshly grated gives Low-Carb Broccoli Cheese Soup its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
2 tbsp butter
Richness and texture
Purpose: tbsp butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Shred the cheese by hand rather than using pre-shredded bags, since the anti-caking coating on packaged shreds can make the soup grainy.
- Keep the heat moderate once the cheese goes in, since high heat can cause dairy-based soups to break and separate.
- Reheat leftovers gently over low heat, stirring often, rather than in a microwave that heats unevenly and can split the cheese.
Ingredient swaps
- Dairy-free direction
- Swap the butter for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the chicken or vegetable broth.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the chicken or vegetable broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the chicken or vegetable broth. Total time on this one runs about 30 minutes for 4 servings. It belongs squarely to the Keto table. Just 5 ingredients get this one to the table.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
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Plan it in Listahan
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