Broccoli cheddar soup

Broccoli cheddar soup

Creamy cheesy comfort in a bowl, cheddar soup is your name! It's not only low carb but quick and super easy to whip up from scratch. This velvety smooth soup will warm you up from top to toe, satisfaction guaranteed.

Broccoli cheddar soup

Creamy cheesy comfort in a bowl, cheddar soup is your name! It's not only low carb but quick and super easy to whip up from scratch. This velvety smooth soup will warm you up from top to toe, satisfaction guaranteed.
USMetric
6 servingservings

Ingredients

  • 1 lb 450 g broccoli
  • 1 tbsp 1 tbsp olive oil
  • 2 oz. 55 g butter
  • 1 (4 oz.) 1 (110 g) red onion, roughly choppedred onions, roughly chopped
  • 3 3 garlic clove, choppedgarlic cloves, chopped
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ½ tsp ½ tsp paprika powder
  • 1 pinch 1 pinch cayenne pepper
  • 2 cups 475 ml chicken broth or water
  • 1 cup 240 ml heavy whipping cream
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
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Instructions

  1. Clean and cut the broccoli and separate the florets from the stalk. Roughly chop the stalks and cut the florets into small pieces.
  2. Heat the olive oil with one-third of the butter in a pot or a saucepan. When melted, add the roughly chopped onion and the broccoli stalks. Fry on medium heat until they start to brown. Add garlic cloves and keep frying until lightly browned.
  3. Season with salt, pepper, paprika and cayenne pepper. Combine well and cook for another minute.
  4. Add broth and stir well. Cover and let simmer for 5 minutes.
  5. Transfer the cooked vegetables and broth into a food processor and pulse until the ingredients are smooth and creamy soup.
  6. In the same pot heat the rest of the butter and fry the broccoli florets. Stir the broccoli only occasionally to get a lovely roasted flavor.
  7. Pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip the sieve. Combine well and add more salt and pepper if needed. If the soup seems to be too thick, add some water or broth.
  8. Allow the mixture to simmer for a few minutes.
  9. Add cream and cheese and mix well. Cook until the cheese has melted.
  10. Serve hot and garnish with some shredded cheddar cheese.

About this recipe

This recipe is part of a collaboration with Sahil Makhija and it was originally published on his blog Headbanger's Kitchen.

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What did you think? Please share your thoughts in the comment section below!

29 comments

  1. Linda
    This soup is really really tasty!! I served it with seed crackers I made. To be honest, I think 2 of your portions makes one for me when it comes to soups!! Everything else is spot on with satisfying portion sizes. Thank you for yet another delicious recipe!!
  2. Amy
    This soup is fantastic, absolutely delicious and very satisfying - and it's not difficult to make. I agree about the portion size being small, but it is very filling. Just a great recipe.
  3. John
    We LOVE this soup. We added cooked shredded chicken to it!
  4. Pat
    Great soup but portion too small. I had to eat double and it shot me up to 14g net carbs for the meal. I’ll make it again after I get past weight loss phase and into maintenance phase.
  5. Sherrie
    I have made this for lunch and served this with a cloud bun which is only an extra 1g.
  6. 1 comment removed
  7. Liz
    Loved this soup. I decided to keep to one portion and see how long it is before I feel hungry. Definitely a keeper.
  8. Susie
    Does anyone know what the total weight of one portion is?
    Reply: #9
  9. Kristin Parker Team Diet Doctor

    Does anyone know what the total weight of one portion is?

    That is going to depend on how much the soup reduces as you are cooking it. If you don't need all 6 servings, you can use the drop down menu to make fewer servings to make it easier to portion out.

  10. Paul
    I made this today myself and like a couple others have said the portions are quite small. I wanted enough for 4 lunches and I adjusted the ingredients as above. I'll probably get two portions. But saying that its really tasty and so easy to make.

    I will make 6 portions next time in the hope of getting enough for 4.

    Reply: #11
  11. Crystal Pullen Team Diet Doctor

    I made this today myself and like a couple others have said the portions are quite small. I wanted enough for 4 lunches and I adjusted the ingredients as above. I'll probably get two portions. But saying that its really tasty and so easy to make.
    I will make 6 portions next time in the hope of getting enough for 4.

    I am glad you enjoyed this one, Paul. Please do adjust the serving size for your appetite, just remember to include that in your carbohydrate calculation.

  12. Julie Berke🇺🇸❤️💙💪🗽
    I’m making this again today. The recipe is easy but i’m just gonna try dumping in a 32oz bag of frozen broccoli No chopping, no separating, no sieving, no food processor (don’t have one anyhow.) It’s gonna be just as good and fewer steps.
    Reply: #13
  13. Crystal Pullen Team Diet Doctor

    I’m making this again today. The recipe is easy but i’m just gonna try dumping in a 32oz bag of frozen broccoli No chopping, no separating, no sieving, no food processor (don’t have one anyhow.) It’s gonna be just as good and fewer steps.

    Let us know how that goes!

  14. Catherine Gotfried
    Unless I am reading the instructions wrong, #2 and #6 are saying to add the broccoli. This must be a mistake. I also add way more stock but it is delicious.
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    Unless I am reading the instructions wrong, #2 and #6 are saying to add the broccoli. This must be a mistake. I also add way more stock but it is delicious.

    In step 2, you add the stalks as they need longer cooking time. In step 6, you add the florets.

  16. Arlene
    Do you add the broth in step 4 or step 5?
    Reply: #17
  17. Crystal Pullen Team Diet Doctor

    Do you add the broth in step 4 or step 5?

    Step 4 is adding the broth to the saucepan. Step 5 is pouring the broth from the saucepan into the food processor.

  18. Marcie
    Where do you see the serving size?
    Reply: #19
  19. Kerry Merritt Team Diet Doctor

    Where do you see the serving size?

    Above the ingredient list, you will see the number of servings.
    The default number is 6, but you can adjust this as needed.

  20. kbyrne2147
    I've just had this and it's delicious. I found the portion sizes fine, I actually wouldn't want more than one as it's quite rich. Does anyone know if I can freeze this and how long I can keep it for? Thanks.
    Reply: #21
  21. Britta Patterson
    I've just had this and it's delicious. I found the portion sizes fine, I actually wouldn't want more than one as it's quite rich. Does anyone know if I can freeze this and how long I can keep it for? Thanks.

    Many of our soups freeze quite well, but freezing this one may result in an unpleasant texture upon reheating. We would not recommend it, but if you choose to, make sure you thaw it in the refrigerator first before reheating over low heat. You can find recipes good for freezing listed in our freezer-friendly guide https://www.dietdoctor.com/low-carb/recipes/keto-meal-prepping-and-fr....

  22. Claudia
    Works this also with cauliflower?
    Reply: #23
  23. Crystal Pullen Team Diet Doctor

    Works this also with cauliflower?

    Since this one ends up in the food processor, it might work. You may also want to check out this cauliflower soup https://www.dietdoctor.com/recipes/cauliflower-soup-crumbled-pancetta

  24. Judith Fryer
    Decided to add twice as much chicken stock as a very rich cheesy taste - glad I tried it but wouldn't make again.
  25. jacqueline
    cooked the Broccoli cheddar soup today, I did blend all the veg as I do not like lumpy soups .. I was not disappointed it was LUSH
  26. Abi
    Absolutely loved this! I added more water and reduced it a little and it was a perfect portion size for me. Will definately be making this again. I wonder how long it would keep in the fridge for?
    Reply: #27
  27. Kristin Parker Team Diet Doctor

    Absolutely loved this! I added more water and reduced it a little and it was a perfect portion size for me. Will definately be making this again. I wonder how long it would keep in the fridge for?

    General food safety guidelines would recommend 3-5 days in a refrigerator.

  28. Christina
    Very tasty but I agree with the others, for a decent portion size you would have to double it, which increases the carbs by a lot.
  29. Stephanie
    Delicious! But definitely a small portion. Filled me up enough though
  30. Andrea
    Ok, so i tried freezing and reheating and it had a metallic taste. Not sure if that is a result of reheating cooked broccoli. I know that the instructions say somewhere that it probably doesn’t freeze well, but i just had to try! It was still good, but had a little aftertaste. FYI!

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