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!
4 servingservings


  • 1 1 leekleeks
  • 23 lb 300 g broccoli
  • 2 cups 475 ml water
  • 1 1 vegetable bouillon cubevegetable bouillon cubes
  • 7 oz. 200 g cream cheese
  • 1 cup 225 ml heavy whipping cream
  • ½ tsp ½ tsp ground black pepper
  • ½ cup 125 ml fresh basil
  • 1 1 garlic clove, pressedgarlic cloves, pressed
  • salt
Cheese chips
  • 4½ oz. 125 g cheddar cheese or edam cheese
  • ½ tsp ½ tsp paprika powder


Instructions are for 4 servings. Please modify as needed.

Broccoli soup

  1. Rinse the leek thoroughly and chop finely, both the green and the white parts. Cut off the core of the broccoli and slice thinly. Divide the rest of the broccoli into smaller florets, and reserve.
  2. Place the leek and the sliced broccoli core in a pot and cover with water. Add bouillon cube. Season with salt, and bring to a boil for a few minutes on high heat until the broccoli stem is just easily pierced with a knife.
  3. Add the broccoli florets. Lower the heat and simmer for a few minutes, until the broccoli is bright green and tender. Add cream cheese, cream, freshly ground pepper, basil and garlic.
  4. Blend with an immersion blender until desired consistency.
  5. 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.

Cheese chips

  1. Fit a large, rimmed baking sheet with parchment paper. Grate the cheese, and place mounds by the tablespoon on the parchment. Leave 1 inch between the cheese mounds.
  2. Top each cheese mound with paprika.
  3. Bake in oven at 400°F (200°C) until the cheese has melted, about 5-6 minutes. Enjoy with a soup or as a snack.


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!

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  1. mandy
    Do you use the rest of the broccoli in addition to the core?
  2. Eden
    I have the exact same question: What do you do with the rest of the broccoli?
  3. Apicius
    Mandy and Eden: The core or stem is sliced (to help the tougher parts cook quicker). No need to slice the florets (they cook quickly). Follow the recipe, using a combination of sliced stem and florets, with combined amount equaling the weight in the recipe instructions (300 g).
  4. charlie
    How do I work out the calories ?
  5. Barbara
    You can run the ingredients through my fitness pal in recipes it will do the stats for you. I really like this can be altered to include smoked salmon, cauliflower instead of broccoli, lesser amounts of veggie etc. The broth is the clincher for me, it is easier that other cream soup bases I know...?
  6. Diane
    Just made this soup and it has turned out lovely :)
  7. Judy
    Great base for a creamy soup. I also didn't have broccoli so used cauliflower. For the butter I used garlic and herb butter. Also added a small amount of chopped fried chorizo.
    Added italian herbs to my parmesan chips. Delicious!!
  8. Claudia
    I have a couple of recipes. Is there somewhere to share them
  9. Claudia
    Going good to try this
  10. Patricia
    To make perfect cheese chips...use 1 tablespoon of shredded cheese...flavoring of choice...I alternated between paprika, onion powder and garlic powder...bake at 400 F for 5-6 minutes. They are perfectly crisped.
  11. Alison
    I would like broccoli soup that is smooth, could I put it in my food processor? How do I make it into a creamed soup?
  12. Charlene
    So this makes 4 servings? So does this mean i quatre the soup once cooked to make the allowance of what i am allowed to eat which would be one portion and i can freeze the rest? Im now doing low carb and it says how many servings it makes but not how many servings you are allowed.
  13. Amanda
    My understanding is you eat until you are no longer hungry. So half a serve or two serves - it makes no difference. The trick is to STOP eating when you are no longer hungry and not continue to empty your bowl just because there is soup in there.
  14. Kerrie
    Just made this soup! Added a stick of celery, a teaspoon of boulion and used fresh parsley instead of basil, and a bit of cream. It is divine!! Will be using this recipe regularly. It's my favourite soup recipe on here by far!
  15. Keeley
    Could this be frozen??
    Reply: #50
  16. Caroline
    Just made this soup with the cheese crisps.......absolutely delicious! Didn't have any basil and I don't think I missed it but did add a tablespoon or so of crispy crumbled bacon to serve its definitely going in my favorites!
  17. Caroline
    I freeze soup all the time..... can't think why this one couldn't be :-)
  18. August
    delicious soup and my two young boys ate it too!
  19. Geraldine
    Do you drain the water before adding the cheese and butter/oil???
    Reply: #26
  20. Jennifer
    Super easy way to make Cheese Chips: get sliced cheddar, Edam, or provolone (I use organic) and divide the slices into 4, sprinkle paprika and Mexican seasoning (I find they are the best)--bake on non-stick parchment/foil at 5-6 mins at 375 (400 can burn too quickly). I make several trays and then put them in a container in the fridge. Great for meals, use instead of crackers, and just to snack on.
  21. All
    8g per serving doesn't seem right to me. I use the nutritional info on the back of the packs and worked out with the addition of onion powder and garlic powder to my own soup, 2.38g net per serving. is the recipe 8g net? I've actually always assumed it was! here in UK all our labels are net carbs.
  22. All1
    Amount Per Serving
    calories 132
    % Daily Value *
    Total Fat 5 g 7 %
    Saturated Fat 2 g 8 %
    Monounsaturated Fat 0 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 5 mg 2 %
    Sodium 232 mg 10 %
    Potassium 219 mg 6 %
    Total Carbohydrate 14 g 5 %
    Dietary Fiber 2 g 7 %
    Sugars 8 g
    Protein 8 g 16 %
    Vitamin A 12 %
    Vitamin C 5 %
    Calcium 17 %
    Iron 1 %
    Reply: #42
  23. Novella
    Loved it but my stomach didn't. I knew I shouldn't have but had to try and it's a great recipe.
  24. Ben
    Also some type of stock would be better than water
  25. Kara
    Just made this tonight and it was pretty darn good. My basil accidentally got pushed to the back of the refrigerator so it was ruined, but I just added some Italian seasoning since I know that goes well with cream cheese. I also added some heavy cream to thicken it a bit since it was a bit runny for me. I also added a couple extra garlic cloves and could have added more because I didn't even taste it -- I really like garlic so 5 or 6 would be okay for me to try next time. I'm still enjoying the keto lifestyle after 1 month in, thanks Diet Doctor!!
  26. Kara
    Hi Geraldine, You don't drain the water and if it turns out too runny, just add some heavy cream to thicken it a bit.
  27. 1 comment removed
  28. Lori
    So very delicious! I used carb free beef broth instead of water.. This soup is so flavourful, I don't really think it made any difference.
  29. Christy
    Loved this. I used chicken broth instead of water. The fresh basil in it takes it up to a different level.
  30. Patricia
    Don't cover with water. Use the amount of water in recepy, because it really is fade and runny if you follow that instruction.
  31. Joyce
    do the nutritional values include the cheese chips or just the soup???
  32. Adriana Gutierrez
    Excellent, quick and easy. I used pesto instead of basil and added a touch of chicken bouillon.
  33. Vero
    Why isn't this soup keto?
    Reply: #39
  34. Jackie
    I love this soup. Added some cooked chicken at the end with teas of cayenne pepper and small can chicken broth. To make it go further. Made the biscuit only from biscuit and gravy receipe. My family ate it up. Perfect.
  35. Sarah
    This soup needs something extra. I will try it Jackie's way...
  36. Nathalie
    This broccoli soup is so delicious!
  37. Rebecca
    Could this be frozen? Sometimes dairy items get weird in the freezer.
    Reply: #38
  38. Kristin Parker Team Diet Doctor
    It would probably "break" when reheating, but that shouldn't affect the taste.
  39. MotelMama
    this is too high in carbs and too low in fats for keto. But you can adjust that! i will make it work.
  40. Nancy Barlass
    Is there a NO DAIRY replacement for the cream cheese?? All the rest is great for PCOS diet except the cream cheese. Juggling 2 diets here. THanks!
    Reply: #41
  41. Kristin Parker Team Diet Doctor
    Kite Hill makes an almond based cream cheese. It can be difficult to locate but they may have a store locator on their website.
  42. Julie johnson
    So confused now so is this recipe 8 gram per serving ? (Which it said on original recipe ? 10 gram ( which this recipe says ) or someone else now quoting 14 gram !! So confusing !!
  43. Kelly Anderson
    How long will this soup keep in the fridge?
    Reply: #44
  44. Kristin Parker Team Diet Doctor

    How long will this soup keep in the fridge?

    "It’s best to use soups stored in the refrigerator within 3-4 days for best quality and within six months in the freezer."

  45. Aline
    What is the weight for the leek?
    Reply: #46
  46. Kristin Parker Team Diet Doctor

    What is the weight for the leek?

    Just one standard leek will work well.

  47. Nettie Rey
    Can I replace cream cheese with cheddar cheese? Just love me some broccoli cheddar soup!
    Reply: #48
  48. Kristin Parker Team Diet Doctor

    Can I replace cream cheese with cheddar cheese? Just love me some broccoli cheddar soup!

    We have a recipe for you!

  49. Nettie Rey
    Thank you! Gonna give this a try!
  50. Yvonne Nickel
    how did freezing this soup go?
  51. 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!
  52. 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.
  53. 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 😋

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