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There are about a million and a half broccoli cheese soup recipes out there. You may be wondering why you need me to tell you how to make broccoli cheese soup. Well, the recipes I’ve seen tend to use flour as a thickener, have a long list of ingredients, or just take a while to prepare. Today I’m sharing my quick and simple version of easy broccoli cheese soup (also called homemade broccoli cheddar soup). You can make it in only 20 minutes — perfect for busy weeknights!
(It also happens to be a keto broccoli cheese soup with clean ingredients, too, but is just as delicious if none of that matters to you.)
I’ve had this easy broccoli cheese soup recipe on Wholesome Yum since 2016. It was one of the first recipes I created! It has not only became a staple at our house — it’s gone from my kids eating it pureed as babies to enjoying it now in school — but has also been one of the most popular with readers. After making it dozens of times, I’ve updated it and included lots of tips to help you make it the best broccoli cheese soup ever.
Why You’ll Love This Easy Broccoli Cheese Soup Recipe
- Rich, cheesy flavor
- Perfectly tender broccoli
- Thick and creamy without any thickeners or roux
- Just 5 simple (and clean!) ingredients
- Ready in 20 minutes
- Naturally low carb and gluten-free, with vegetarian option
- Tastes better than Panera!
Ingredients & Substitutions
This section explains how to choose the best broccoli cheese soup ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Broccoli – This is the obvious ingredient in all broccoli cheese soup recipes, though I’ve made a cauliflower cheese soup using similar ingredients as well. I recommend fresh broccoli for the best texture (chop it into bite-size pieces), but frozen works as well. Frozen broccoli is usually pre-blanched, so it might cook a little quicker once it thaws in the soup (go ahead and toss it in frozen!).
- Garlic – Fresh minced garlic gives the best flavor, but you can use the kind in a jar for convenience. I didn’t list oil or butter in the ingredients because everyone has it, but you may want to add some when sauteing the garlic.
- Cream – I used heavy whipping cream because it gives the richest flavor and makes the thickest broccoli cheese soup, because it reduces well when you simmer it. (It’s also less prone to curdling.) But you can also use half and half or even milk — the result will just be a bit thinner, and you’ll have to watch the heat to avoid curdling.
- Broth – I prefer the flavor of chicken broth in this broccoli cheddar soup recipe, but you can also use bone broth (for extra nutrition), chicken stock, or vegetable broth (to keep it vegetarian). I recommend a reduced-sodium broth, because otherwise the soup can turn out too salty.
- Shredded Cheddar Cheese – Of course you need cheddar for a broccoli cheddar soup recipe, but technically other cheeses that melt well would also work. I prefer sharp cheddar cheese for the best flavor. The recipe works best with pre-shredded cheese that comes in a bag, because those are less prone to clumping. Believe it or not, the thickener in this soup is simply cheese. No flour, starches, or artificial thickeners are necessary — and that makes this one top my list when it comes to broccoli and cheese soup recipes.
To be fair, this makes a very basic broccoli soup recipe. The ingredients and flavors are not complex. This is intentional! I wanted to keep it simple so that it’s very accessible to just about anyone. If you want to change it up, see my tips below on what to add to broccoli cheddar soup.
How To Make Broccoli Cheddar Soup
This section shows how to make broccoli cheese soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Saute Garlic
Cook it in a large pot or Dutch oven. It takes about 45-60 seconds, until fragrant. I typically add a little oil or butter here as needed.
Add Broth, Cream, And Broccoli
Add the chicken broth, heavy cream, and chopped broccoli, and simmer until the broccoli is tender, about 10-20 minutes.
TIP: The simmer time will vary depending on the size of your florets.
Smaller florets = faster simmer time.
Make It Thick & Cheesy
Do you like your broccoli soup super smooth or with chunks of broccoli? You actually have 3 options here to finish it off:
- Pieces – Leave all the broccoli florets whole in your broccoli cheese soup. To do this, add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. This will help thicken the broccoli and cheese soup. (See tips below to avoid clumping.)
- Pureed – Pureeing is an excellent way to get a thicker soup, if that’s what you like, because the broccoli thickens it. Transfer to a blender and blend until smooth, or use an immersion blender.
- Combination – Puree the soup, but reserve 1/3 as florets. It’s the best of both worlds! To do this, remove about 1/3 of the florets using a slotted spoon, blend using an immersion blender, then return the florets to the pot. (You can also adjust how much of the broccoli you want to puree — the more broccoli you puree, the thicker your broccoli soup will be.)
Tips For The Best Broccoli Cheese Soup
I’m thrilled that so many of you are making this easy broccoli cheese soup recipe! But to avoid clumping and get the proper thickness, read these tips for best results:
- Make sure the temperature is not too hot. This is super important! The heat should be very low when adding the cheese. If it’s too hot, the cheese can seize and clump.
- The broccoli florets should be small. The cheese tends to stick to larger pieces more.
- Use pre-shredded cheese OR add a de-clumping agent. This recipe for broccoli cheddar soup works best with pre-shredded cheese that comes in a bag. If you shred a block of cheese yourself, or if your shredded cheese already seems clumpy to begin with, toss it with a little cornstarch or arrowroot powder (which is a cornstarch substitute), before adding to the soup.
- Add only a little cheese at a time. If you dump all the cheese in at once, it will clump more.
- Stir, stir, stir! Keep stirring as you add the cheese.
- Backup plan #1: Puree it! If all else fails, just throw the soup in a blender (or use an immersion blender).
- The #1 recommended way: Remove the broccoli first and then puree! Thank you to a reader for suggesting this. If you’d like, you can scoop out the broccoli florets before adding the cheese and set them aside. A large slotted spoon works best for this. Melt in the cheese, then add the broccoli back in afterward. In fact, this is now my preferred method!
How To Make Broccoli Cheese Soup Thicker
The cheese does thicken this broccoli cheese soup well enough for me. And the flavor is just perfect. That being said, I know that some people like a really, really thick broccoli cheddar soup. Here are some options:
- Add more cheese. The more cheese you add, the thicker your broccoli and cheese soup will be! This is the easiest option, but keep in mind it still won’t be as thick as using an actual thickener.
- Add cream cheese. Melt in some cream cheese (in small chunks) to help it thicken.
- Puree it, as described above. This is my preferred method. Simply pour some or all of the cheesy broccoli soup into a blender or food processor after cooking. It will get thicker from the broccoli itself.
- Add a low carb thickener. These would be thickeners like xanthan gum or glucomannan. Start by whisking a bit of the powder (maybe just 1/4 tsp to 1/2 tsp) with some water (or broth from the soup before adding cheese), then whisk the mixture into the soup at the end.
- Use a starch thickener. These would be arrowroot powder, cornstarch, or a cornstarch substitute. These are gluten-free, but now low carb. That being said, just a little bit will not make the soup super high in carbs. If you are okay with it, tossing the shredded cheese in a little arrowroot or cornstarch before adding to the soup will help it melt better and thicken better.
- Simmer it. You’ll notice this broccoli and cheese soup recipe contains heavy cream, which reduces when you simmer it enough. (For example, this is the secret for making alfredo sauce.) So, sometimes all the soup needs is to simmer for longer.
Variations
Once you’ve mastered the basic process, it’s so easy to customize this easy broccoli cheese soup recipe. Try adding:
- Your favorite spices – My fave is Italian seasoning! Some fresh cracked black pepper is also delicious.
- Other veggies – Saute onions (yellow onion works well) together with the garlic, or add cauliflower, carrots, or bell peppers later on (see tips below). Like my vegetable soup, you can add just about any vegetable you prefer.
- Shredded chicken
- Cooked bacon
- Sun-dried tomatoes
Tips For Making Additions:
- Go easy on anything that has added salt, like bacon. This broccoli cheese soup is already salty to begin with, due to the cheese and broth.
- Add any other ingredients after the cheese melts first. Otherwise, the cheese might stick to the add-ins and have issues melting.
- If your other add-ins need to cook, temporarily remove them with a slotted spoon once they are cooked, melt in the cheese, and then return them to the pot.
Storage Instructions
- Store: Broccoli cheese soup stores well in the fridge for about 5 days.
- Reheat: Warm up the soup on the stove top over low heat, or in the microwave on medium to low power. Sometimes it separates a bit after a while, but usually comes back together after you reheat while stirring frequently. If that doesn’t help, you can also puree it in a blender – this will bring it back together.
Can You Freeze Broccoli Cheese Soup?
Yes, you can freeze this healthy broccoli cheese soup! Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container. Thaw it in the fridge completely the night before using. Then, you can cook it over low heat, stirring frequently to prevent curdling, or puree after heating if needed.
What To Serve With Broccoli Cheese Soup
There are many options, but I find that Italian flavors work very well in particular. Here are some recipes to add to your meal with broccoli and cheese soup:
- Proteins like baked chicken breast, sirloin steak, or pan seared salmon.
- Veggie side dishes like roasted asparagus, mashed cauliflower, or roasted brussels sprouts
- Healthy salads like Caprese salad, BLT salad, or Big Mac cheeseburger salad
- Keto garlic breadsticks from the Wholesome Yum Easy Keto Cookbook – you’ll also find a version of this easy broccoli cheese soup recipe in the book! Of course regular breadsticks work as well if that fits your lifestyle.
More Easy Soup Recipes
If you like this broccoli cheddar soup recipe, you’ll also love these other easy soup recipes:
Recommended Tools
- Dutch Oven – Also called a cocotte, this is my favorite vessel for making broccoli cheese soup recipes. You can also use a large pot.
- Immersion Blender – For pureeing the soup, if you choose to do that.
- Soup Bowls – Shown in my video below.
Easy Broccoli Cheddar Soup Recipe
Broccoli Cheese Soup Recipe (5 Ingredients!)
Learn how to make the best broccoli cheddar soup in 20 minutes! This easy broccoli cheese soup recipe is rich, creamy and just 5 ingredients.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a Dutch oven or large pot over medium heat, saute garlic for one minute, until fragrant. (You can add a little oil as needed.)
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Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
Option 1 (original recipe):
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Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
Option 2 (recommended):
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Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)
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Use an immersion blender to puree the remaining broccoli.
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Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
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Remove from heat. Add the reserved broccoli florets back to the soup.
Last Step: Leave A Rating!
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Related Easy Recipes
Recipe Notes
Serving size: 1 cup
IMPORTANT: See my tips in the post above for best results when melting the cheese!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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829 Comments
Christina
0I’ve found if you whip the heavy cream prior to adding it to soup it helps thicken it up. I made a REALLY good potato soup that way. Still comes out well without whipping it but it just seemed to make it soo much better! Try it next time. 🙂
Maya | Wholesome Yum
0Hi Christina, What a great idea! I haven’t tried that but I’ll bet it will be extra thick and creamy that way.
Cheri Newton
0Btw, I also added a wedge of The Laughing cow Creamy Spicy Pepperjack cheese to give it a little bit of extra flavor.
Maya | Wholesome Yum
0What a yummy idea! I love anything with a kick.
Cheri Newton
0I just made this and I love it! I took one suggestion of adding a tsp of corn starch and had not issues with the cheese clumping. I shredded a block of Tillamook Medium Cheddar and the flavor from that is great. I used frozen broccoli and it was fine. This recipe is great for my Ketogenic diet.
Maya | Wholesome Yum
0Thank you, Cheri! I love it, too.
Maya | Wholesome Yum
0That’s a great idea for anyone having the clumping issue. Thanks, Patti!
Deanne Wierman
0I have learned the hard way that you need to use quality cheese. Cheese globs instead of melting. Also, use low sodium broth or it’s too salty. Have had to throw away a few batches.
Maya | Wholesome Yum
0Thank you for the tips, Deanne!
Janice King
0Since I have a tendency to not totally follow recipes, and the broccoli and shredded cheese I bought was more than the recipe called for… and not wanting to waste any of it, I used probably 4 cups of cheese and 2 12 Oz bags of broccoli and it turned out great. Oh, and I had some Velveeta queso cheese and added some of that too. But even before I added the queso, mine wasn’t nearly as yellow as your picture. I used mild cheddar cheese, could that be why? Oh, and I added some garlic-pepper for seasoning. Great recipe!
Alene
0Should I use sharp cheddar or mild?
Maya | Wholesome Yum
0Hi Alene, Feel free to use whichever one you like better. 🙂
Janna
0I don’t understand the people having issues with the cheese melting. All I did was add the shredded sharp cheddar cheese normally by the handful. I stirred between two or so handfuls and continued stirring until melted. This is a super rich and yummy soup that is super easy to make. Some of these comments are reminiscent of a novice cook. Cheese will melt eventually people!!! It’s cheese. I picture people dumping in the cheese and hoping it will miraculously dissolve and spread itself throughout the liquid ingredients. Stir, stir more and you will love this soup 🙂
Nikki
0I followed the directions perfectly and my cheese was a big clump… it’s not my first rodeo and I was disappointed it wasn’t thick and creamy. Had to take the big clumps out, and add velveeta and more broccoli. Flavor was good, just runny.
Maya | Wholesome Yum
0Hi Nikki, It sounds like the cheese seized. Try the tips in the post above the recipe card.
Jessica
0Any idea how many carbs in one serving?
Maya | Wholesome Yum
0Hi Jessica, The nutrition info is at the bottom of the recipe card – 4g net carbs per serving.
Dina
0This was easy & so delicious! I used pre-grated cheese & it melted easily. Thank you!
Maya | Wholesome Yum
0Thank you, Dina! I’m glad you liked it!
Jessica
0I added a block of cream cheese and a dash nutmeg, delicious!
Maya | Wholesome Yum
0Yum! That sounds amazing.
Kristy
0Wasn’t a huge fan of this recipe. I followed all your instructions and the cheese still sunk to the bottom in a big clump like some others have experienced. I used bagged, shredded cheese too. Not sure why yours doesn’t do that, but I don’t plan on making this again.
Maya | Wholesome Yum
0Hi Kristy, I recommend reducing the heat when adding the cheese, and make sure you only add a little at a time, stirring constantly. As another commenter mentioned, high heat can cause the cheese to seize and clump as a result.
Christina
0Absolutely delish. Better than any at restaurants. I added crabmeat to mine today. Tomorrow maybe chicken and mushrooms!
Maya | Wholesome Yum
0Thank you so much, Christina! I love your ideas for adding crab meat, chicken, or mushrooms. Need to try those variations, too!
Patti
0I was having the same issue with the cheese clumping. I added very small amount at a time and stirred a lot. I ended up throwing everything in the blender and it worked like a charm!
Michelle Lubbers
0Broccoli soup will always be my favorite. It takes a bit to talk myself out of “the way we used to do it”, or does it? Cheese usually fixes that. Can’t be more thrilled to try this soup!
Maya | Wholesome Yum
0It’s one of my favorites, too!
Lisa Smith
0Add a couple tablespoons of arrowroot powder while cooking. Made it perfect 🙂
Teshia Renee
0I ran out of chicken broth. Can I use water?
Maya | Wholesome Yum
0Hi Teshia, I haven’t tried using water but don’t think it would work as well, since the chicken broth provides flavor. Any other kind of broth, like vegetable or beef, would work fine, too.
Patti Pili
0Maya – outstanding recipe! I used the bagged kind of Cheddar from Tillamook and Sargento, but they did have 1 carb per 1/4 cup. Is this factored into the original nutritional count?
Maya | Wholesome Yum
0Hi Patti, Thank you!! My nutrition calculator factored in 1.5g carbs per cup of shredded cheese. But, nutrition labels for packaged shredded cheese often round up (anything over 0.5g per 1/4 cup serving would be labeled as 1g), meaning there may not be a full gram in there and it’s likely pretty close. Either way, the difference would amount to a fraction of a gram per serving. That kind of discrepancy usually isn’t enough to sway your diet (or blood sugar) one way or the other. Still, if you want to calculate exactly, a more precise way to do it would be to weigh all the ingredients (use 113g = 1 cup for the shredded cheese), enter those into a nutrition calculator, and then divide by the number of servings.
Amanda Evans
0If using block cheese maybe use some almond four stirred into it to help it seperate and melt. She mentioned the bags worked better because of something like this. This would be how I would help it.
Maya | Wholesome Yum
0Yes, exactly! I suggested arrowroot powder in the recipe notes but almond flour could also work. Thank you, Amanda!
Mary
0I am going to try coconut milk instead of heavy cream. Then take some out of the pan, blend it and put back into the rest of the chunky soup. This should make it a little creamier.
Liz
0Made this last night and it turned out so great. I did not see the part about pre shredded cheese, so I followed the note, shredded my own block of cheddar, and ended up tossing it in Bobs red mill gluten free 1:1 flour (which actually includes xanthan gum). I really thought this soup would be thin, but it was so thick and creamy! I’m wondering if it’s because of the flour that I added to the cheese. Either way, so so yummy! I also sprinkled the cheese in just a tiny bit at a time, like not even a handful, and just constantly stirred until it was all melted in there. Never stopped stirring while adding the cheese. Then removed from the heat immediately like the instructions said. I was really impressed with how thick this was. Just like Panera’s! Ate it with a toasted gluten free bagel to dip in the soup. So good! I might add some chopped onion with the garlic next time, or maybe some Italian seasoning or something for a dash more flavor. But either way this was so yummy!!!
Robin Gibbs
0Love cream of broccoli & cheese soup. I saw the note about the shredded cheese in the bag – I use that all the time & it melts really well. I also use cream cheese but cut into small cubes. I have even used the whipped cream cheese with chives or chives & onions, or you can use the Garden Veggie flavored. Absolutely delicious!!
Jinkie B
0Great recipe. I added mushroom, bacon and chicken to mine. Came out really good.
Maya | Wholesome Yum
0Thank you! Those sound like delicious additions to make it a full meal.
iy
0Yum!
Dena
0Amy, Can you tell me if this worked and at what point you put in the Crock Pot? Or did you make the whole thing in a Crock Pot?
Virginia Limon
0I’ve been back and forth and can’t seem to find an answer. Is heavy cream the same as heavy whipping cream? If not, can you post a picture of heavy cream? I can’t find it in my grocery store!
Maya | Wholesome Yum
0Hi Virginia, They are almost the same. Technically heavy cream has a slightly higher fat content compared to heavy whipping cream, but they are close. I use them interchangeably in all my recipes that need cream. Both will work in all of them, including this one. So, feel free to use either one that you can find!
Rosi Fowler
0Absolutely delicious. I am new to low carb. My husband and I both loved this. Thank you.
Allison
0Can this be made in the crockpot? 🙂
Maya | Wholesome Yum
0Hi Allison, Sorry I missed your comment until now! I haven’t tried making this in the Crock Pot. You’d probably need to stir a few times for the cheese to melt. Let me know how it goes if you give it a try!
Katrina
0I made this in a crockpot and it worked great. I added the broccoli and vegetable broth only and cooked on high for 4 hrs. When the time was up I added the cream and cheese. The cheese blended nicely and it turned out really good. I dont like garlic so I left that out but I added fresh chives, salt and pepper and red pepper flakes.
Kim
0I made this tonight – my husband and I LOVED it! I was in a hurry and bought the already minced garlic at the store, failed to read the directions and put probably 4 times the amount I should have. I won’t make that mistake again, but I still loved it anyway! Filling, gooey, some crunch with the broccoli – so awesome!
Christine
0How did it work in the Crockpot? I wanted to try it that way but wanted input first.
Maya | Wholesome Yum
0I haven’t tried it in the Crockpot. I think should work, but can’t say for sure without testing. You’d need to allow plenty of time for the cheese to melt since the temperature is so much lower than the stovetop, and would probably need to stir a couple times after the cheese is added. I’d love to hear how it went if you try it.
Darla
0I just tried it in the Crock Pot today and I’m not sure if I did something wrong, but it curdled and now I have no idea how to fix it. Shame if I have to throw it all out.
Maya | Wholesome Yum
0Hi Darla, The Crock Pot instructions are a subscriber exclusive that you can get by signing up for the email list at the top of this page. Thank you!
Claudia Hape
0Hi, am making this as we speak!! Just wondering how long it will keep for, and is able to be frozen?
Maya | Wholesome Yum
0Great – I hope you like it! It should keep for a few days, maybe a week max. Freezing should also work, but I haven’t tried it.
Elysa Michelle
0Used the bacon grease to sauté the garlic, too.
Elysa Michelle
0Did you use heavy cream with 1g carb or the one that has 0 carbs? Wondering because I’d like to think if I use the 0 carb that it could be even less carbs total. Also, I just added bacon. Yum!
Maya | Wholesome Yum
0Hi Elysa, My nutrition calculator says heavy cream has 2.79g carbs per 100g of cream – this isn’t brand specific in general. A cup of heavy cream is 238g, so the total carbs (from the cream only) in the entire recipe is 6.64g. Dividing that by 8 servings, the cream provides 0.83g carbs per serving. The rest of the carbs are from the other ingredients (mostly from the broccoli).
The reason you see differences in brands is due to rounding. The serving size is usually a tablespoon and many companies round to a whole number of grams (0g or 1g in this case). They may be doing some rounding to begin with as well, increasing the error slightly prior to dividing by number of servings. A tablespoon is 0.063 cups, so technically a cup is 15.873 tablespoons (rounded to 3 decimal places). Based on this, the exact amount per tablespoon of cream should be 0.418g (which is 6.64g per cup/15.873 tablespoons). However, depending on how they round (or possibly if they have any stabilizers in the cream), they may come up with something slightly over 0.5g. The FDA guidelines for rounding say they can round down to 0 if <0.5g or round up to 1 if >=0.5g. This is where the differences in brands come from. This was a long explanation but the short answer is I wouldn’t worry about those differences since they are very small. I do always get pure heavy cream without stabilizers, but the reason for that is not carb count.
By the way, bacon sounds like a delicious addition! I’ll have to try that.
Lorraine Forster
0Any time I have added bacon to a soup, the texture of the bacon turns out tasting like pieces of bubble gum in the soup. Most unappetizing. Is there something I am doing wrong because I like the flavor bacon gives but cannot stand this texture in soup.
Maya | Wholesome Yum
0Hi Lorraine, I haven’t experienced that before. Are you making sure the bacon is crispy before you add it in?
Katesfan
0So I made this tonight! It tasted very good. I have some notes, but I should reiterate that it was awesome and I’ll be making it again.
The final product was a fairly thin soup. Thicker than a broth, for sure, but not a velvety, creamy cheese soup. I tried to thicken it up by adding more cheese, but next time I may add some xanthan gum or something(??). Despite adding quite a bit more cheese, this recipe made about 7 cups of soup (7 cups by the markers in my pan and ~56 oz by weight), which is less than I was anticipating, so be aware of that if you’re expecting 8 1-cup servings. I’m sure this varies by the person. All the cheese seemed to melt fine, no unwanted clumps, but as I ate it I noticed my spoon and mouth/teeth becoming coated with melted cheese, probably just a byproduct of being a low carb/minimal ingredient dish; there aren’t starches or a roux to homogenize everything.
As an entree, this served me and my partner with about 3 cups leftover. I know I sound down on this recipe, but I just ran into some issues making it. It was still very delicious and definitely a keeper. All the satisfaction of a restaurant broccoli cheese soup with way fewer carbs! Saved for future dinners.
Ticonderoga
0What’s the serving size? I want to add it to my calorie tracker. Thank you!!! 🙂
Maya | Wholesome Yum
0One serving is 1/8 of the recipe, which should be approximately a cup, maybe even a little more. Another reader asks this above and I will measure the serving size more precisely next time I make the soup.
Helena Zielinski
0You say to saute the garlic for one minute, but the recipe does not include any butter or oil. Did you just put minced garlic into a dry pan, and if so, how did you keep it from burning? If you used butter, could you please update the recipe and nutritional information?
Maya | Wholesome Yum
0Hi Helena, I just used a light spray from my olive oil mister (I use this one because it avoids chemicals of store bought ones and still sprays really well). The amount wasn’t really enough to add as an ingredient, but you can use more if you like. If you pour oil or use butter instead, the nutrition impact would depend on how much you use. Any online calorie/nutrition calculator would be able to calculate the amount based on how much you used.
Kelsey
0I am going to make this tonight, but I am going to used cottage cheese instead of cream, and add hamburger to it. Do you know how many people this feeds. I would be interested if it feeds 4 with leftovers?
Maya | Wholesome Yum
0It makes about 8 servings (1 cup each), so there would probably be leftovers if each person has a serving. Just a note – cottage cheese will result in a less creamy soup since it probably wouldn’t smoothly melt into the broth. Adding hamburger sounds like a good way to make it a full meal!
Amy
0Going to try it in a Crock Pot.
Flap
0Not a great idea. I found the crock heat and time issue made a huge mess. The broccoli was too crunchy for my taste, the cheese separated into a huge blob, edged with greasy residue. Cooking it too long took most of the flavor from the broth. Next time, I’m giving the crockpot a rest and doing it the old fashioned way. One side note: The cheese grated from a solid piece wasn’t worth the effort. Disappointed. Glad it wasn’t a “company” plan.
Maya | Wholesome Yum
0Hi there, Thanks for the info – the original recipe was on the stove and I haven’t tried the Crock Pot yet. If you wanted to try the Crock Pot, I don’t think you can just dump everrything in and cook. You’d have to cook it without cheese first, and then melt in the cheese at the end. That would be how I would try doing it if using a Crock Pot, but haven’t done that yet. It does work well on the stove as written.
Ashley
0Delicious!!!
Wondering what are the nutritional facts?
Maya | Wholesome Yum
0Hi Ashley, The nutrition facts are at the bottom of the recipe card (above the comments).
Jean Gunter
0What is the sodium count per serving?
Maya | Wholesome Yum
0Hi Jean, unfortunately, I don’t have that information available. If you put the ingredients into an online nutritional calculator that should help you.
Kellie
0I love this soup! I have made it twice and use frozen organic broccoli from Costco and it is awesome!! I also put it in the blender on blend for like ten seconds…YUM!!!
Taylor
0Can I use milk instead of heavy cream?
Maya | Wholesome Yum
0Yes, you can. Of course the nutrition info will be different (lower calorie but higher carb count). The only thing to watch out for is be careful simmering (don’t get the temperature too hot), to avoid the milk curdling. You may want to add the milk in the last few minutes instead, as milk will curdle more easily than heavy cream. Otherwise, the main difference is the soup will be a little thinner. Hope this helps!
Ashley
0Just made this for lunch and it’s absolutely stellar! I’m new to keto so simple recipes like this are a huge help.
Marilyn
0This recipe is great, replaced some of the garlic with shallots and some of the cheddar with provolone and some of the broth with Pilsner. Still had some clumping, maybe use cornstarch slurry or something, but an awesome simple recipe with lots of room to deviate!
Sandi Waller
0Can the broccoli be frozen?
Maya | Wholesome Yum
0I haven’t tried it with frozen broccoli but it should work. You may have to adjust the cook time in step 2 – just simmer until the broccoli is tender. Let me know how it goes if you try it!
Becky Ellis
0I made this soup for a party with some of my gluten free friends using frozen chopped broccoli and adding frozen broccoli cuts close to the end. I thawed the broccoli overnight in the fridge so it was just cold when I put it in the soup. I also used half and half instead of the cream. It got rave reviews and several people asked for the recipe. I used pre-shredded extra sharp cheddar cheese and it melted perfectly. I added it in batches and stirred constantly. The soup was every bit as good if not better than recipes I’ve made that took more ingredients and a lot more time.
Maya | Wholesome Yum
0That’s awesome, Becky! I’m glad everyone liked it!
Dee
0I had the same issue with the cheese as Shannon did – with the cheese clumping at the bottom of the pot. I shredded it really fine and stirred it in a bit at a time, even tried putting back on the warm burner, but it still clumped. It’s still delicious this way, but it would better if I could figure out the issue. I used a just purchased block of cheese that was very fresh. Could it be that it was too fresh?
Maya | Wholesome Yum
0Thank you for the feedback! I didn’t have this issue, but since a couple of people mentioned it, I updated the recipe to instead keep heating until the cheese melts. Just remove from heat as soon as it melts. Hope this helps!
Michelle Ochs
0Mine was on the heat the whole time and still didn’t melt all the way. Will add it next time while the cream and broth are heating.
Maya | Wholesome Yum
0Hi Michelle, There are tips above the recipe card for melting the cheese. I don’t recommend adding the cheese with the cream and broth, because the cheese will likely overheat and seize.
Paula j Anderson
0I used finely shredded and it turned out great!
Valerie V
0I used cheese I shredded and had in the freezer, however what I did when I read the comment and tips on melting the cheese, I put the HWC (heavy whipping cream) in a sauce pan and heated it up on medium heat, then when it was hot I put all the cheese in at once and kept stirring and it came out creamy and wonderful, almost like a cheese rue, but without the flour, turned out beautifully, then I added it to the broccoli, garlic and broth, turned out excellent.
Maya | Wholesome Yum
0Thank you, Valerie! That’s a great idea!
Sukhi
0This was awesome! So I used frozen broccoli because that’s what I have on hand. I partly steamed the broccoli because I was short on time… took it out and then added the pre-shredded cheese. It clumped like people have said theirs did. I took it off the heat and used my immersion blender and the clumps melted. It was thin. So I added the broccoli back it and simmered again… I did blend a few times to thicken it up. And then I added a handful of cheese and stirred it off the heat… thickened right up! Almost like Panera Bread’s!
Maya | Wholesome Yum
0Thank you, Sukhi! Great tips!
Stephanie
0Substitute Velveeta for the Cheddar cheese. Makes a big difference.
Wholesome Yum A
0Velveeta is not keto compliant.
Patricia Polster
0I just made this soup tonight, and it was delicious. I do recommend adding the cheddar cheese while the heavy cream and broth are still simmering. The cheese melts really well that way.
Maya | Wholesome Yum
0Thanks for the suggestion! I originally didn’t have any issues with the cheese melting right after removing from heat, but a couple of people mentioned they had a hard time with it. I updated the recipe to remove from heat after the cheese melts instead.
Donna Walker
0So I was wonder if this can be frozen? Any ideas?
Maya | Wholesome Yum
0I haven’t tried it. Dairy tends to change texture when frozen, but sometimes it works for recipes that are reheated (like soup). Let me know how it goes if you try it!
Linda Nielsen-Haynes
0I have frozen this soup with no problem. Just heat slowly and defrost in refrigerator.
Cindy Barnett
0If you have a Seal-A-Meal or similar unit you can put the soup in their (simmer-able) bags and freeze. When ready to eat, throw the whole SEALED bag into hot water and simmer until hot. I do this with lots of stuff like creamy soups, chicken & noodles, mac & cheese – things that are kinda gross in texture when reheated in the microwave or on top of the stove. I bought my first Seal-A-Meal in the 70’s and just received my 4th one in the mail today. Very seldom use the microwave anymore.
Maya | Wholesome Yum
0Great tip, Cindy! I’ll have to check that out!
Tillie
0Freezing will change the texture of the broccoli, so if you want to freeze it, I’d recommend to puree the soup before freezing. Try freezing a small amount first to test if you are comfortable with the texture before freezing the whole lot.
Amy
0Thanks so much, Maya! I’m new to the low carb thing and am measuring everything! 🙂
Amy
0How much is a serving size? 1 cup?
Maya | Wholesome Yum
0Hi Amy, One serving is 1/8 of the recipe, which should be approximately a cup, maybe even a little more. I’ll try to measure the exact amount next time I make it. Thanks for asking!
Shannon
0Made this last night. Was so excited because I love broccoli cheese soup! When I added the cheese it did not melt fully but ended up in a gooey glob on the bottom. Any suggestions? I grated the cheddar from a block. I pulled the glob out and it was still fairly good just not very cheesy.
Maya | Wholesome Yum
0Hi Shannon, I would recommend adding the cheese in batches a cup at a time and constantly stirring as you add it. Also, make sure you leave the soup in the pot after turning off the heat, so that you don’t let too much heat escape. If the soup cools off too much, the cheese won’t melt. You can heat it slightly to help it melt if it’s still not working, but I’ve never had to do that in the dozen or so times that I’ve made this. If you work quickly and in batches, stirring constantly, it should melt from the hot soup itself. Hope this helps!
Tillie
0If all you have is fresh cheese, try adding a small amount of cornstarch to the cheese and blend to eliminate the possibility of cheese clumps.
Jaycee
0Is Kraft cheese good enough for this soup? In my country, there are limited options for cheese, and I don’t really like Kraft.
Maya | Wholesome Yum
0Hi Jaycee, Yes, that will work fine.
Rebecca Martinez
0Mine came out clumpy too, very disappointed.
Maya | Wholesome Yum
0Hi Rebecca, There are some tips about this in the post above the recipe card.