Hearty Low Carb Broccoli Cheddar Soup

Here is my favorite low carb broccoli cheddar soup recipe, with tender broccoli florets, sharp cheddar cheese, and a creamy base that’s packed with flavor but keeps the carbs in check.

This soup has become my go-to comfort meal when I want something warm and filling without the guilt. I love making a big batch on Sunday so we can have easy lunches throughout the week. Plus, it’s a great way to sneak some extra veggies into your day, right?

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What Kind of Cheddar Cheese Should I Use?

For this soup, you’ll want to buy a block of cheddar and shred it yourself rather than using pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy instead of smooth and creamy. Sharp cheddar will give you the most flavor, but mild or medium cheddar works great too if you prefer a less intense cheese taste. If you’re feeling adventurous, you can even mix in a bit of smoked cheddar for extra depth, though regular cheddar is perfect on its own.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Butter and olive oil: You can use all butter or all olive oil if that’s what you have on hand. Some people like using coconut oil for a dairy-free base, though it will add a slight coconut flavor.
• Cheddar cheese: While cheddar is classic, you can mix in or substitute with gruyere, gouda, or monterey jack. Just avoid pre-shredded cheese if possible – block cheese melts much smoother and won’t make your soup grainy.
• Chicken broth: Vegetable broth works perfectly fine here, or you can use bone broth for extra protein and richness.
• Fresh broccoli: Frozen broccoli florets are a great time-saver and work just as well. No need to thaw them first – just toss them right into the pot.
• Italian herb blend: If you don’t have an Italian blend, use a combination of dried basil, oregano, and thyme, or just pick one of those herbs.
• Celery: Not a fan of celery? You can skip it or replace it with diced bell pepper for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli cheddar soup is adding the cheese while the soup is still boiling, which causes it to separate and become grainy instead of smooth and creamy – always remove the pot from heat and let it cool for a minute or two before stirring in your cheddar.

Overcooking the broccoli is another common error that leads to a dull, mushy texture and loss of color, so add your florets later in the cooking process and simmer just until they’re tender but still bright green.

To get the creamiest texture, add your cheese gradually in small handfuls while stirring constantly, which helps it melt evenly and prevents clumping.

If your soup turns out too thick after adding the cheese, simply thin it with a splash of warm broth or milk rather than trying to cook it longer, which will only make the separation problem worse.

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What to Serve With Broccoli Cheddar Soup?

Since this soup is already pretty filling and low carb, I like to keep the sides simple and in the same vein. A crispy bacon crumble on top adds a nice salty crunch that pairs perfectly with the creamy cheese, and you can also serve it with some roasted chicken or grilled steak if you want to make it a heartier meal. For those times when you’re not strictly watching carbs, a slice of toasted sourdough or a buttery biscuit is perfect for dipping. You could also serve it alongside a simple arugula salad with lemon vinaigrette to cut through the richness of all that melted cheddar.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. It’s one of those recipes that actually tastes even better the next day once all the flavors have had time to meld together, so it’s perfect for meal prep.

Freeze: You can freeze this soup for up to 3 months, though the texture might change slightly since cheese-based soups can sometimes get a bit grainy when frozen. Let it cool completely first, then store it in freezer-safe containers or bags, leaving a little room at the top for expansion.

Reheat: Warm it up gently on the stovetop over low to medium heat, stirring often to prevent the cheese from separating. If it does separate a bit, just whisk it vigorously or give it a quick blend. You can also microwave individual portions on medium power, stirring every minute or so until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 45-55 g
• Fat: 70-80 g
• Carbohydrates: 25-35 g

Ingredients

• 1 tsp paprika
• chili pepper flakes, for garnish
• 1 tbsp olive oil
• black pepper, to taste (freshly ground)
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 1 small onion, diced
• 4 cups broccoli florets (fresh preferred)
• 3 cups low-sodium chicken broth
• 1 tsp dried Italian herbs
• salt, to taste
• 3 cups shredded cheddar cheese (sharp cheddar for best flavor)
• 1 tbsp butter (I like Kerrygold for richness)

Step 1: Sauté the Aromatics

• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced

In a large pot over medium heat, melt the butter and add the olive oil.

Sauté the diced onion and celery for about 3 minutes until they begin to soften.

Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Step 2: Simmer the Soup Base

• 4 cups broccoli florets
• 3 cups low-sodium chicken broth
• 1 tsp paprika
• 1 tsp dried Italian herbs
• salt, to taste
• black pepper, to taste

Add the broccoli florets to the pot, followed by the chicken broth, paprika, dried Italian herbs, salt, and pepper to taste.

Increase the heat to bring everything to a boil, then reduce the heat to a simmer.

Let the soup cook for about 10 to 12 minutes, or until the broccoli is tender.

Step 3: Blend the Soup

• broccoli and soup base from Step 2

For a chunkier soup, carefully remove a few broccoli florets from the pot and set them aside.

Use a hand immersion blender or transfer the soup to a blender or food processor and blend until smooth and creamy.

I find that blending makes the soup especially velvety—just be careful with hot liquids.

Step 4: Add Cheese and Finish

• 3 cups shredded cheddar cheese
• reserved broccoli florets from Step 3

Return the blended soup to the pot if needed.

Stir in the shredded cheddar cheese and reserved broccoli florets (from Step 3) until the cheese is fully melted and the soup is well mixed.

Taste and adjust seasoning if necessary.

Step 5: Garnish and Serve

• chili pepper flakes, for garnish

Ladle the soup into bowls and sprinkle with chili pepper flakes for a bit of extra heat.

Serve hot and enjoy!

Hearty Low Carb Broccoli Cheddar Soup

Delicious Hearty Low Carb Broccoli Cheddar Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1025 kcal

Ingredients

  

• 1 tsp paprika
• chili pepper flakes, for garnish
• 1 tbsp olive oil
• black pepper, to taste (freshly ground)
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 1 small onion, diced
• 4 cups broccoli florets (fresh preferred)
• 3 cups low-sodium chicken broth
• 1 tsp dried Italian herbs
• salt, to taste
• 3 cups shredded cheddar cheese (sharp cheddar for best flavor)
• 1 tbsp butter (I like Kerrygold for richness)

Instructions

 

• In a large pot over medium heat, melt the butter and add the olive oil. Sauté the diced onion and celery for about 3 minutes until they begin to soften. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
• Add the broccoli florets to the pot, followed by the chicken broth, paprika, dried Italian herbs, salt, and pepper to taste. Increase the heat to bring everything to a boil, then reduce the heat to a simmer. Let the soup cook for about 10 to 12 minutes, or until the broccoli is tender.
• For a chunkier soup, carefully remove a few broccoli florets from the pot and set them aside. Use a hand immersion blender or transfer the soup to a blender or food processor and blend until smooth and creamy. I find that blending makes the soup especially velvety—just be careful with hot liquids.
• Return the blended soup to the pot if needed. Stir in the shredded cheddar cheese and reserved broccoli florets (from Step 3) until the cheese is fully melted and the soup is well mixed. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and sprinkle with chili pepper flakes for a bit of extra heat. Serve hot and enjoy!