Creamy low-carb broccoli and leek soup

Creamy low-carb broccoli and leek soup

This low-carb soup is the “little black dress” of meals. It can go anywhere and do anything. It can be a lunch or a dinner, an entrée or an appetizer. And it loves, loves, loves extra accoutrements, like these cheese chips!

Creamy low-carb broccoli and leek soup

This low-carb soup is the “little black dress” of meals. It can go anywhere and do anything. It can be a lunch or a dinner, an entrée or an appetizer. And it loves, loves, loves extra accoutrements, like these cheese chips!
USMetric
4 servingservings

Ingredients

  • 1 (3 oz.) 1 (90 g) leekleeks
  • 10 oz. 280 g head of broccoli
  • 3 cups 700 ml vegetable stock
  • ¼ tsp ¼ tsp salt
  • 7 oz. (45 cup) 200 g (210 ml) cream cheese
  • 1 cup 240 ml heavy whipping cream
  • ½ tsp ½ tsp ground black pepper
  • ½ cup (¾ oz.) 120 ml (21 g) fresh basil, chopped
  • 1 1 garlic clove, pressedgarlic cloves, pressed
Cheese chips
  • 1½ cups (6 oz.) 350 ml (170 g) cheddar cheese, or edam cheese, shredded
  • ½ tsp ½ tsp paprika powder
This recipe has been added to the shopping list.

Instructions

Broccoli soup
  1. Prepare the leek by giving it a quick rinse, pat it dry, and then trim off the rough, green tips. Slice the remaining leek, into thin circles, and discard the root. Next, fill a bowl with cold water and add the sliced leeks. Move them around in the water to remove any remaining dirt or sand, and then strain, and pat dry.
  2. Cut off the core of the broccoli and slice thinly. Divide the rest of the broccoli into smaller florets, and reserve.
  3. Place the leek and the sliced broccoli core into a medium-size pot. Add the vegetable stock and salt. Cover, and bring to a boil for a few minutes, until the broccoli can be easily pierced with a knife.
  4. Lower the heat to medium-low, and add the broccoli florets. Simmer for a few minutes, until the broccoli is bright green and tender. Add the cream cheese, cream, pepper, basil, and garlic.
  5. Blend with an immersion blender until desired consistency. If the soup is too thick, thin it out with water. If you’d like it to have a slightly thicker consistency, add a touch of heavy cream.
  6. Cheese chips
  7. Preheat oven at 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  8. Place mounds of the shredded cheese by the tablespoon, 1" (2.5 cm) apart on the parchment paper. Sprinkle each mound with paprika.
  9. Bake on the middle rack, for about 5-6 minutes, or until the cheese has melted. Serve on the side with the broccoli and leek soup.

Tip!

Add different herbs and spices to the cheese mounds for different flavor profiles. Oregano, a touch of cayenne, fresh thyme, or rosemary can all make these chips uniquely and utterly irresistible!

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: High protein for effective weight loss #2

Losing weight has never been more satisfying or delicious. Get all of the nutrients your body needs, while enjoying dishes like Keto chicken and mushroom casserole and our Garlic steak bite salad with tarragon dressing.

Most of the recipes take less than 30 minutes to prepare and will keep you below 20 grams of net carbs per day.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
1 2

66 comments

  1. Andrea
    delicious! i didn't have leek so i used regular white onion and it was great! my kids (2.5, 4, 8) gobbled it up!
  2. Yvonne
    Haven’t made the soup yet but was looking for a snack idea. Made these cheese crisps, added some onion powder with the cheese. Cheese and onion crisps....they where delicious and so quick and easy to do.
  3. Yvonne
    Made this for lunch today, after tasting it in the pan I felt like I was eating a bowl of cream with no flavour at all, so quick decision to add some crumbled blue cheese and chilli flakes....result, was delicious 😋
  4. Sinead
    Easy, quick recipie. Also felt it was like eating a bowl of cream and too rich for me. Might add some fresh veg, mushrooms, celery etc before using up the rest over next few days.
  5. Michelle
    I omitted the cream cheese, used single cream and creme fraiche in place of heavy whipping cream (double cream here in the Uk). I love the LCHF diet, but was craving vegetables and something lighter, this did the trick. Was delicious on it own, but adding a couple of chopped garlic and herb anchovies to it made it heavenly <3 Thank you for a lovely recipe, I felt I didn't need the cheese chips so omitted them :)
    Reply: #56
  6. Kerry Merritt Team Diet Doctor

    I omitted the cream cheese, used single cream and creme fraiche in place of heavy whipping cream (double cream here in the Uk). I love the LCHF diet, but was craving vegetables and something lighter, this did the trick. Was delicious on it own, but adding a couple of chopped garlic and herb anchovies to it made it heavenly <3 Thank you for a lovely recipe, I felt I didn't need the cheese chips so omitted them :)

    Sounds great! So glad you enjoyed it!

  7. Jamina
    I made this soup for the first time today with minor variations (due to availability) and it was absolutely gorgeous!
    I used a chicken broth cube because I didn't have vegetable ones and used regular cream instead of double cream. I may have used a bit more cream cheese and also added some cayenne pepper. I skipped the fresh basil and also skipped the cheese thingies (will try them another time).

    Thank you so much for this great recipe, I am sure it will become a staple in my house <3

  8. Terry
    Gotta say...I put in a Tbsp of basil pesto rather than fresh. It was the smash hit of Christmas dinner last year. My nephew loved it so much he took some back to his hotel in a pop bottle and drank it cold later. LOL.
    Replies: #59, #61
  9. Kerry Merritt Team Diet Doctor

    Gotta say...I put in a Tbsp of basil pesto rather than fresh. It was the smash hit of Christmas dinner last year. My nephew loved it so much he took some back to his hotel in a pop bottle and drank it cold later. LOL.

    Now that's a great review! Thanks for sharing!

  10. Packy
    Yes , check step 3, where they tell you to add the broccoli florets.
  11. Packy
    Yes, I used the pesto ,too. It was excellent.
  12. Yvonne
    I’ve made this before but it was definitely lacking in something, tasted like a bowl of cream. So this time I had a play with the recipe. Didn’t use cream cheese, used less cream & more stock, baked some bacon to get it nice & crispy. Before blitzing it I drizzled some of the bacon Fat in, then crumbled some blue cheese (saved some to serve with the bacon). Was absolutely delicious. 😋
  13. Paul
    I also added shredded cheddar, pecorino, asiago and parm and red chillis......and of course bacon. A bit more leek would have been in order in my opinion.
  14. Darlene
    I made it and added paprika, cashew, chili flakes and it tasted sooo good
  15. Diana
    This soup is absolutely delicious! I didn't use basil, as I wasn't sure how the flavor would mix with the other ingredients. Instead of baking the cheese chips, I simply grated some mild cheddar and added it when it was almost done cooking. No immersion blender here, so just a bit of pressing with the potato masher. The texture was still awesome.
  16. Lyn
    Does anyone know if this soup is suitable to freeze 🌻
    Reply: #67
  17. Charlotte Zwart Team Diet Doctor

    Does anyone know if this soup is suitable to freeze 🌻

    Usually, soups with cream cheese and heavy cream do not freeze well. It is best to enjoy this recipe fresh!

1 2

Leave a reply

Reply to comment #0 by