4 Ingredient Low Carb Broccoli Cheese Soup

Because this broccoli cheese soup has just four ingredients, it comes together quickly and easily. So when you’re in the mood for a hot bowl of soup, you can make this one from scratch in no time flat.

4 Ingredient Low Carb Broccoli Cheese Soup

Do you prefer a creamy or a chunky keto broccoli cheese soup? Whichever your preference, I’ll show you how to make it.

I love a good broccoli cheddar soup because it’s so rich and flavorful yet so easy to make. All you need is 4 ingredients and a good immersion blender and you’re ready to go. This low-carb soup is naturally gluten-free because it has just four ingredients and none of them are flour or bread.

Ingredients

• organic or homemade chicken broth
• heavy cream
• your favorite type of cheese — I used cheddar cheese in this recipe
• broccoli

Salt and pepper to taste. That’s it! You can use fresh broccoli or frozen broccoli. Because it will be simmering in a pot, it will all come out with the same texture and flavor.

Directions

Bring the chicken broth to a boil. Add the broccoli florets. Simmer on medium for five minutes or until broccoli is bright green and tender.

Add cheese a little at a time to give it time to melt. Turn heat to medium-low. Then, add heavy cream in quarter cup increments to avoid curdling. Use an immersion blender to blend all ingredients to your liking.

Allow soup to simmer for another five minutes on low heat until you achieve your desired thickness. Ladle into bowls. Top with extra chunks of cheese leftover broccoli florets, if you have any. Enjoy!

Notes

If you want to take this simple broccoli and cheese soup up a notch, try sauteeing freshly chopped garlic and onions in butter as your first step. Then add your chicken broth to this mixture and continue from there.

You can also add different proteins to the soup. For instance, add chopped leftover whole oven roasted chicken into the soup after you’ve blended it for a heartier, meatier soup. Or top with leftover air fryer bacon.

To lower the carb count on this soup, try using cheeses that are naturally lower in carbohydrates. This includes goat cheese and feta cheese.

If your soup isn’t thickening, add in one teaspoon of xanthan gum just before blending.

You might just mistake this soup for a copycat Panera’s broccoli and cheese soup, except for the low-carb version. Speaking of copycat soups, here is one that tastes just like Chili’s potato soup.

Have leftover air fryer broccoli? Feel free to add it to the soup or use the florets as a topping.

Instead of making this soup on the stovetop, you can make it in your Instant Pot. Here are the steps:

1. Pressure-cook broccoli with broth until done.
2. Use your immersion blender to blend broccoli and broth.
3. Mix in the cheese and cream.
4. Serve and enjoy your comforting low-carb soup.