Low Carbed Broccoli and Cheese Soup

Creamy, comforting, and packed with flavor, this Low Carbed Broccoli and Cheese Soup is the ultimate keto-friendly recipe for cozy nights. Featuring tender broccoli florets simmered in a rich blend of sharp cheddar, silky cream cheese, and savory low-sodium chicken broth, this low-carb delight delivers all the indulgence without the guilt. With just 10 minutes of prep and a perfect balance of textures—thanks to partially blended broccoli—you’ll savor every spoonful. Topped with a dash of smoked paprika and fresh parsley for a hint of smokiness and brightness, this soup is a one-pot wonder that’s as easy to make as it is to enjoy. Whether served as a starter or a hearty main dish, it’s a crowd-pleaser you’ll return to again and again.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 cups Broccoli florets
• 2 tablespoons Unsalted butter
• 2 cloves Garlic cloves, minced
• 4 cups Chicken broth (low sodium)
• 1 cup Heavy cream
• 2 cups Shredded sharp cheddar cheese
• 4 ounces Cream cheese, softened
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 teaspoons Smoked paprika (optional, for garnish)
• 1 tablespoon Chopped fresh parsley (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 3

Add the broccoli florets and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the broccoli is tender.

Step 4

Using an immersion blender, partially puree the soup directly in the pot, leaving some chunks of broccoli for texture. Alternatively, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.

Step 5

Stir in the heavy cream and cream cheese, cooking over low heat until the cream cheese is fully melted and incorporated.

Step 6

Gradually add the shredded cheddar cheese, stirring constantly to ensure it melts smoothly. Avoid overheating, as this can cause the cheese to become gritty.

Step 7

Season the soup with salt, black pepper, and smoked paprika if using. Adjust seasoning to taste.

Step 8

Remove the pot from heat and ladle the soup into bowls.

Step 9

Garnish with a sprinkle of chopped parsley and a pinch of smoked paprika, if desired. Serve immediately.

Nutrition Facts

Serving size	(1942.7g)

Amount per serving	% Daily Value*
Calories	2454.3

Total Fat 218.4g	0%
Saturated Fat 134.3g	0%
Polyunsaturated Fat g
Cholesterol 669.7mg	0%
Sodium 3752.5mg	0%
Total Carbohydrate 38.9g	0%
Dietary Fiber 9.6g	0%
Total Sugars 8.5g
Protein 81.4g	0%

Vitamin D 0IU	0%
Calcium 1960.6mg	0%
Iron 4.4mg	0%
Potassium 338.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.3%

Protein: 13.3%

Carbs: 6.4%