Try this Brocolli cheese soup recipe, or contribute your own.
Suggest a better descriptionIn large pot, saute onion and garlic with butter over medium heat until onions are softened and translucent.
Add broth and broccoli to pot.Cook broccoli until tender. Add salt, pepper and desired seasoning.
Place cream cheese in small bowl and heat in microwave for ~30 seconds until soft and easily stirred.
Stir heavy whipping cream and cream cheese into soup; bring to a boil.
Turn off heat and quickly stir in cheddar cheese.
Stir in xanthan gum, if desired. Allow to thicken.
Serve hot with bacon crumbles (optional)
notes
This soup has a thinner, more broth-like consistency because it does not have a roux or any thickening agents. If you don’t add something like xanthan gum, it won’t be the thick soup you might be used to.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
nutrition
Calories: 285Sugar: 1gFat: 24gCarbohydrates: 3g Total, 2g NETFiber: 1gProtein: 12g
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FILED UNDER: MAIN DISHES, RECIPES
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COMMENTS
Jenn Menough says
September 17, 2017 at 2:11 pm
THis looks beautiful. Do you know how well it freezes? I was hoping to make a double batch and freeze it in serving sizes…. So I guess I need to know the serving size as well ?? Thanks for all your hard work!!
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Lizzy says
November 13, 2017 at 3:18 pm
I’ve made this soup a lot with loads more broc, cauli and garlic, I add feta and didn’t use cream. I blitz it and it freezes perfectly. Even the kids love it! My sis in law puts blue cheese in it which I really like too.
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Teresa says
October 9, 2017 at 9:23 pm
This is really good! Thank you for sharing your recipe. Next time, I’ll double it because we ate all of this in a few minutes!
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Donna says
February 22, 2018 at 7:39 pm
I am not a great cook but this was easy and I too will double the recipe because it was gone and more was wanted. This recipe fits right in with my keto diet and it was delicious.
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Beth Kotecki says
October 16, 2017 at 7:44 am
Have you tried freezing this?
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Sam says
November 10, 2017 at 10:25 pm
I haven’t yet, but I expect it would work out pretty well! Let me know if you try it!
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Shirley King says
October 16, 2017 at 5:10 pm
I had to double this yummy soup! Also added 1.4 tsp of both nutmeg and thyme…yummy perfection!
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Cyndy says
October 23, 2017 at 12:38 pm
This soup was delicious!
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Madelyn says
October 26, 2017 at 9:44 am
I’m assuming the nutritional facts are for one serving and not the whole 4 servings that the recipe makes, correct?
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Sam says
November 10, 2017 at 10:24 pm
That’s right!
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Mark says
November 2, 2017 at 7:32 pm
Does this soup turn out thick and creamy?
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Sam says
November 3, 2017 at 1:51 pm
It’s more of a creamy broth
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Lisa says
November 3, 2017 at 11:46 am
Could you make a roux with almond or coconut flour?
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Sam says
November 3, 2017 at 1:52 pm
Haven’t tried it but let me know if you do! Those will add extra carbs of course, you could try adding a little xanthan gum if you would like something thicker.
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Christine Poteet says
January 16, 2018 at 3:18 pm
What would you use if you didn’t have Xanthum Gum?
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Sam says
March 14, 2018 at 9:57 pm
You can leave it out, it just won’t be as thick
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jodi says
January 15, 2018 at 11:51 am
blend up some of the broc to thicken the soup.
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Courtney says
November 3, 2017 at 5:28 pm
It turned out very yummy, but the cheese for me just melted and stayed at the bottom, not mixing in at all!
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Sam says
November 5, 2017 at 2:43 pm
It could be the brand of cheese you used or you could’ve needed to keep stirring and increase the heat a little to make sure it was fully incorporated. Glad you liked the flavor!
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lisa says
January 28, 2018 at 8:53 am
If you have a stick blender, I find that helps with incorporating tough to melt cheese. Remove some broccoli first if you still want chunks.
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Lauren @ Living the Savory Life says
November 7, 2017 at 12:29 am
If you wanted a thicker consistency, I’d cut the broth by a half cup (or a full cup) and puree the soup with an emersion blender before adding the cream mixture and cheese. Yes it will change the consistency but you could always add some additional chopped broccoli if you’re looking for something chunky. I’d puree it super smooth and then garnish with charred broccoli, bacon crumbles and more cheese and or some sour cream.
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Kayleigh says
November 14, 2017 at 7:08 am
This was absolutely delicious! I substituted mushrooms for brocolli because I am not a broccoli fan (I know, i know, it’s broccoli cheese soup) and just added a little paprika and nutmeg for flavor. I also added 1/2 tsp xanthan gum and it made it VERY thick and more like a traditional cheese soup. I would strongly recommend doubling the recipe as it really only makes about two portions.
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Tara says
November 19, 2017 at 5:08 pm
I made this and it was delicious! I added asparagus to mine and just doubled the recipe.
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Chantal says
November 21, 2017 at 4:44 pm
Great soup, had 2 bowls for dinner , hoping my son and friend won’t want a bowl so I can keep it all for me for my dinner tomorrow, I’m bad I know lol.
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Natalie says
November 29, 2017 at 5:52 pm
Delicious recipe! I added some cauliflower & a little extra cheddar. Wonderful! Thank you.
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Linda says
December 9, 2017 at 11:47 am
I am a canner. especially soups and chilis. Would this be good for canning?
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Sam says
December 10, 2017 at 1:35 am
I’m not familiar with canning soups. However, I googled it and the resources said canning isn’t recommended for items with dairy, So I don’t think this soup would be a good choice,unfortunately.
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jodi says
January 15, 2018 at 11:52 am
No canning for this soup, only freezing!
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Kim says
December 22, 2017 at 7:36 pm
This was really good. I added a thickener (1tsp) and a black and red pepper mix to add some heat. Very easy to make and hard to not eat the entire batch!
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Suzi Swinford says
January 1, 2018 at 2:02 pm
Flavor outstanding! I too added nutmeg and thyme and it was delicious ?. I couldn’t find my guar gum so i drank it from the mug. Very tasty! Thank you so much for doing all the testing to develop this soup. It will be the base for many more soups!
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Sophie says
January 4, 2018 at 6:04 am
Made it today, love it!
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Amanda Walker says
January 7, 2018 at 11:17 am
OMG! My whole household loved this soup! It was AMAZING! We like our soups pretty thick so I tripled the recipe, and just left out 2 cops of broth and it was perfect! ?????? Thank you!
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Donna carle says
January 9, 2018 at 2:01 pm
I tried the kteo broccoli soup an it turn out fine really good
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Leah says
January 13, 2018 at 4:54 pm
I just made this & it was delicious!! I added a 1/2 cup heavy cream & some extra cheese & it turned out perfect, didn’t even need to add any xantham gum! Thanks for sharing! Btw, my entire family loves this too ??
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Marty Mcfly says
January 14, 2018 at 4:08 pm
Delicious, thank you! I used jalepeno cream cheese and it gave it a little bite.
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Holly says
January 15, 2018 at 11:47 am
I would have given this 10 stars if possible. This soup is absolutely amazing especially given the simplicity of the ingredients. I did research this weekend in order to prepare for a full week of low carb meals that not only I could eat but that my four boys would eat as well. This one was at the top of my list and I am not disappointed. My 20 year old just tried this and he said he will never eat soup out of a can again. I made one addition and added sautéed diced celery which adds additional texture to the soup without the addition of carbs but otherwise followed the recipe to the letter. I also sprinkled a little hot Hungarian paprika before serving which adds a little color and a small amount of heat. Thank you very much for sharing this recipe, it is definitely a great addition to a low carb lifestyle.
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Kristina says
January 24, 2018 at 11:54 am
I made a double batch after reading the recipe. So delicious. I am struggling with getting enough fats, so just poured bacon fat in the soup as well. Also, used an immersion blender just to smooth it out.
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Denise says
January 29, 2018 at 5:14 pm
I did this soup tonight and thought it was tasty.
I did add the xanthan gum because I prefer it to be thicker.
It turned out better than I anticipated.
Thanks for sharing the recipe
Denise S.
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Rhonda Creekmore says
February 8, 2018 at 10:04 am
I have an issue. I made it once and it was perfect without cream cheese. The next time all I had was cheddar jack and did not use cream cheese. After following the directions perfectly, the cheese completely didnt melt and coagulated in the bottom of the pan! HELP!
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Sam says
February 8, 2018 at 10:11 am
In my experience jack cheeses, even if combined with other cheeses don’t melt very well and tend to stick together like that
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Andrea says
February 9, 2018 at 7:29 am
Hi! I rarely comment on recipes but this one deserves it! This is simply delicious! Ive made it 4 times in 2 weeks lol. I’m on week 4 of Keto diet and this soup has helped with my comfort cravings for sure! The xanthan gum definitely works but for those who haven’t used it….when you add the 1/2 teaspoon, wait awhile it WILL thicken. I didn’t wait and thought soup too thin for me so added more….ended up with broccoli cheese pudding ???? but was still delicious! I add 1/3 tsp of celery salt and it helps cut richness a bit. Thanks for great recipe!
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Linda says
February 26, 2018 at 6:22 pm
Hey — broccoli cheese pudding, I LIKE the sound of that, every bit as much as the soup option. Thanks for the idea!
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Nicole says
February 9, 2018 at 2:47 pm
Just what I needed to keep me motivated early in my low carb diet! So delicious. I added a little extra cheese and cream but didn’t use a thickening agent and the thin broth didn’t bother me. I would make this every day!
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Hailey says
February 10, 2018 at 11:07 pm
Hi! Does the nutrition information include the optional bacon?
Thanks!
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Sam says
March 14, 2018 at 9:48 pm
Nope, I never include the optional items in the nutrition info. They’re just suggestions ??
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Erin says
February 25, 2018 at 4:08 pm
I found that separating some of the broth and adding the cream, cream cheese and cheese h then whisking helps the cheese not clump
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Jessie Owenby says
February 28, 2018 at 2:25 pm
I made this today and it is wonderful! Better than expected. Very easy to make. I doubled the recipe and it was perfect. Thank you so much for the recipe.
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GinaO says
March 4, 2018 at 10:52 pm
I substituted 1/2 of the heavy cream called for with full fat coconut milk. Turned out excellent. Made a double recipe and put in single serving size containers to take for lunch
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Bobby says
March 6, 2018 at 6:53 pm
Try a creamy soup with an immersion blender. Comes out quite good, and I added mozzarella cheese as well.
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KellieD says
March 6, 2018 at 8:14 pm
This was incredible!!! Enjoyed it all the way to the bottom of my bowl… in which I scraped!!! So glad I found this recipe and I can’t wait to try more of them.
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Virginia says
March 28, 2018 at 3:51 pm
This is amazing. I have used all the suggestions. Doubling it is a must as is adding more broçcoli or cauliflower. I have even added some shredded chicken and chyanne pepper for a change.
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Allie says
May 29, 2018 at 9:23 pm
Just started this keto journey. The soup was delicious and hubby approved!! I doubled it and both my husband and I took it to lunch the following day. Thanks for sharing. Making it again, for sure.
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Sam says
May 29, 2018 at 10:57 pm
So happy you both enjoyed it!
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2678g) | ||
Recipe Makes: 1 | ||
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Calories: 6171 | ||
Calories from Fat: 4071 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 452.3g | 603 % | |
Saturated Fat 157.9g | 789 % | |
Monounsaturated Fat 175.9g | ||
Polyunsanturated Fat 82g | ||
Cholesterol 2096.7mg | 645 % | |
Sodium 2832.9mg | 98 % | |
Potassium 4844.7mg | 127 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.7g | ||
Protein 491.1g | 702 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6171
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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