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Get It Now- Why You’ll Love My Easy Broccoli Cheese Soup Recipe
- Ingredients & Substitutions
- How To Make Broccoli Cheese Soup
- My Top Recipe Tips
- Ways To Thicken The Soup
- Recipe Variations
- Storage Instructions
- More Creamy Soup Recipes
- My Tools For This Recipe
- Broccoli Cheese Soup (5 Ingredients!) Recipe card
- Recipe Reviews
I’ve been making this easy broccoli cheese soup recipe since 2016. It was one of the first recipes I developed! And it’s more than just a staple at our house — it’s gone from my kids eating it pureed as toddlers to enjoying it now in school — but has also been one of my most popular soup recipes with readers. You’ll even find it in my first cookbook!
After making it dozens of times, I still keep coming back to this broccoli cheese soup again and again (and again), because it’s just so simple. There’s no long list of ingredients. There are no added thickeners. And did I mention easy? Yes. Yes, I did.
Why You’ll Love My Easy Broccoli Cheese Soup Recipe
- All the right flavors and textures – The thick, creamy, cheesy base. The tender broccoli. Oh my goodness, these are my weakness. It’s just comfort food in a bowl… and it reminds me of the one I love from Panera!
- Thick and creamy without any thickeners – You don’t need to fuss with a roux. The broccoli and cheese are here to thicken! This also makes it naturally low carb and gluten-free. (And this happens to be a keto broccoli cheese soup, too, but is just as delicious if none of that matters to you. I get it.)
- 5 simple, clean ingredients – I’m a big fan of creating recipes that only need a handful of ingredients, and this broccoli cheese soup recipe is just that! These are common staples I always have in my fridge.
- Super fast – I can whip this up in 20 minutes, so it’s a lifesaver for busy weeknights!
Ingredients & Substitutions
This section explains how to choose the best ingredients for homemade broccoli cheese soup, 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 cheesy cauliflower soup using similar ingredients as well. I prefer the texture of mainly florets, but broccoli stems or even broccolini work just fine. Use fresh broccoli for the best texture (chop it into bite-size pieces), though frozen works, too. 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’m all for shortcuts! 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. (Okay, I admit, it’s also because I created this recipe a long time ago and didn’t have the experience I have now with writing recipes — but I’m keeping it the same since this is such an OG Wholesome Yum recipe.)
- Cream – I use heavy whipping cream because it gives the richest taste and makes the thickest broccoli and cheese soup, since it reduces well when you simmer it. 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 my homemade chicken broth when I have it on hand, but you can also use reduced sodium store-bought (I’ve used this one many times) or bone broth (for extra nutrition), chicken stock, or vegetable broth (to keep it vegetarian). Whatever kind you use, I recommend a reduced-sodium broth, because otherwise the soup turns out too salty — and this is coming from a person who loves salt!
- Shredded Cheddar Cheese – I prefer sharp cheddar cheese, but technically other cheeses that melt well also work. The recipe works best with pre-shredded cheese that comes in a bag, because those are less prone to clumping. No flour, starches, or artificial thickeners are necessary — which I am just so pleased with, in case you can’t tell yet. 😉
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 you can add.
How To Make Broccoli Cheese Soup
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
Saute Garlic
Cook it in a large pot or my favorite Dutch oven, 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. Simmer until the broccoli is tender. This part starts to smell so good!
Make It Thick & Cheesy
Now you have a decision to make! Do you like your broccoli soup super smooth or with chunks of broccoli? You actually have 3 options here to finish it off. I’ve made it all 3 ways, but love the combination version the most!
- Pieces – Leave all the broccoli florets whole. To do this, add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. This will help thicken the broccoli cheese soup. (See tips below to avoid clumping.)
- Pureed – Pureeing is an excellent way to get a thicker soup, because the broccoli thickens it. Transfer to a blender and blend until smooth, or use an immersion blender (I have this one).
- Combination (recommended) – Puree the soup, but reserve 1/3 as florets. Thank you to a reader for suggesting this — it’s the best of both worlds and the only way I make it now! 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.)
My Top Recipe Tips
Stay with me here! I promise this is an easy broccoli cheese soup recipe. But because I’ve gathered a lot of feedback from readers over the years and made it so many times, I’ve compiled this list of tips to avoid clumping and get the proper thickness:
- Keep the heat low when adding the cheese. This is super important! If it’s too hot, the cheese can seize and clump.
- Cut the broccoli florets small. First of all, smaller florets = faster simmer time. Second, the cheese tends to stick to larger pieces more. And finally, it’s easier to eat with smaller pieces!
- Use pre-shredded cheese OR add a de-clumping agent. This recipe for broccoli cheese 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 (my go-to cornstarch substitute), before adding to the soup.
- Add cheese a little at a time and stir constantly. If you dump it in at once, it will clump more. Don’t forget to stir, stir, stir!
Ways To Thicken The Soup
The cheese thickens this broccoli cheese soup well enough for me, but I know that some people like a really, really thick broccoli cheddar soup. Here are some options I tested for you:
- 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 – Blending the soup partially is my preferred method. See above!
- Use a thickener – Arrowroot powder or cornstarch are the best options if you want to go this route. Tossing the shredded cheese in one of these before adding to the soup will help it melt better and thicken better. If you need a low carb option, whisk 1/4 to 1/2 teaspoon of xanthan gum with some water (or broth from the soup), then whisk the mixture into the soup at the end.
- Simmer it – You’ll notice this broccoli and cheese soup recipe contains heavy cream, which reduces when you simmer it enough. (This is also the way I thicken Alfredo sauce!) So, sometimes all the soup needs is to simmer for longer.
Recipe 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 healthy vegetable soup, you can add just about any veggie you like. One of my personal favorites to add is sun-dried tomatoes.
- Proteins – Make it a complete meal with some shredded chicken or ground sausage. Cooked bacon is also a popular option!
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. Keep it in an airtight container in the refrigerator for up to 5 days. I love making this ahead for the week, because it tastes just as good for days! I often enjoy it for lunch with a Caprese salad, or a Big Mac salad when I want something more hearty.
- 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 to bring it back together.
- Freeze: I often have individual portions of this soup stashed in my freezer for lunch. Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container for up to 3 months.
More Creamy Soup Recipes
Love creamy soups as much as I do? Here are some of my other go-to types:
My Tools For This Recipe
- Dutch Oven – This is my fave because it maintains even heat and looks pretty going straight to the dinner table. 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.
Broccoli Cheese Soup (5 Ingredients!)
This easy broccoli cheese soup recipe is rich, creamy, and so simple. You need just 5 ingredients and 20 minutes to make it!
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.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
875 Comments
Erika
0When I made this all the cheese clumped onto the broccoli and it was very thin. I added the cheese per instructions, so what could I have done wrong?
Maya | Wholesome Yum
0Hi Erika, it’s hard to say what exactly went wrong without being in the kitchen with you. If you want to try again I would remove the broccoli before adding the cheese, blend it after melting, then add the broccoli back in after. Hope this helps!
Sharon
0Absolutely delicious! Will make again!
Maya | Wholesome Yum
0Thank you, Sharon!
Pat Cooke
0Guess I missed it in the recipe, but need to know how much chicken broth you use.
Maya | Wholesome Yum
0Hi Pat, there is 3 1/2 cups of chicken broth in this recipe.
Wholesome Yum A
0I have tried to make this twice. I am an experienced cook and followed the recipe exactly. No problem with my cheese clumping. The broth did not thicken at all. There is none of the creaminess that makes broccoli cheese soup so good. Wish I’d boiled the broccoli and used the cheese on top of it rather than watering it down this way.
Maya | Wholesome Yum
0Hi Amanda, Sorry that it wasn’t what you expected. It can help to boil down the broth more before adding the cheese. Otherwise, if you still prefer it thicker, you can also puree some of the broccoli together with the liquid to thicken it, then add that back in with the rest of the pieces.
Laura
0Absolutely stunning recipe. Even my hubby loved it. I followed your instructions exactly and it turned out perfect. Thank you <3
Greetings from Bavaria.
Maya | Wholesome Yum
0Thank you, Laura!
D Crandall
0I made this tonight – followed the recipe (using frozen broccoli and removing it before adding shredded cheese on low heat) and it was delicious! It sounded too easy to actually work; but it worked and was great! Thank you!
Maya | Wholesome Yum
0Thank you! I’m glad you liked it!
Danielle
0Just found this recipe, as Im starting my keto journey. It was perfect on a cold day like today. I’m curious about the recipe making (8) 1-cup servings. I measured out my soup using a measuring cup and the entire batch came to 5 cups. I found it hard to believe that mine was so off from yours. I want to be able to track my macros accurately, which is why I’m questioning this. Thank you for sharing all of your hard work!
Maya | Wholesome Yum
0Hi Danielle, I’m guessing the different might have to do with how tightly packed the broccoli was into the measuring cup (mine was pretty packed), and also how much the liquid “boiled down”. The more the liquid reduces, the fewer servings you will get. I measured 8 cups when I made it.
Gina
0Absolutely delicious. I followed the instructions exactly as stated with adding the cheese to the pan. I did add a small chopped onion and sauted it with the garlic in about 1 tablespoon of butter. AMAZING! Cannot wait to see if the leftovers reheat well.
Maya | Wholesome Yum
0Thank you, Gina!
Pat marino
0A good way to thicken soup is to use frozen avocado.
Maya | Wholesome Yum
0Great idea, Pat!
Danielle
0I made this and it wasn’t as thick as I’d hoped for. It also separated overnight, does it come back together when it’s reheated?
Maya | Wholesome Yum
0Hi Danielle, Next time you make it, I would recommend simmering the chicken broth and heavy cream for longer, so that more of the liquid evaporates. That should make it thicker. It should come back together, just make sure to reheat slowly and stirring frequently so the cheese doesn’t seize. If that does happen, you can also try pureeing it.
Candice Conway
0I just made this and it came out perfectly! Creamy and yummy. I added 1/4 tsp smoked paprika for my personal touch, then crumbled bacon on top as a garnish. Yet another recipe that I’ll make again and again. One note, for most things, I find the store brand is just fine. For preshredded cheese, I’ve found that the generic cheeses don’t melt as well. Again, thank you for the wonderful recipe!
Maya | Wholesome Yum
0Thank you, Candice!
Sabrina Silvernale
0My soup turned out creamy, so I’ll share my technique. I first fried up some chopped bacon and set aside, then sauteed the garlic in some of the renderings. I used frozen broccoli that I steamed in the microwave and added to the garlic along with two cups of broth to simmer. Meanwhile I used the microwave to heat the cream cheese 30 seconds and stirred. Added fresh grated cheddar a cup at a time and heated 1 minute at a time and stirred each time, also adding cream and one cup of broth to thin it. Ended up with a smooth cheese sauce that I added to the simmering pot while whisking. Heated slowly and never fully boiled it. I also added two cups of leftover cubed chicken and garnished with the bacon. Hope that made sense. It was really good. Thanks.
Maya | Wholesome Yum
0Thank you, Sabrina! Those are great tips!
Mayme
0Is it possible to make this on the stove and then reheat in the crockpot? I want to take it to a potluck, but don’t want it to get ruined by putting it in the crockpot to reheat.
Maya | Wholesome Yum
0I haven’t tried reheating it in a crock pot yet but somebody else said they were able to make the recipe in the crockpot so that might work. They said they added the broccoli and vegetable broth only and cooked on high for 4 hrs. When that time was up they added the cream and cheese. I would maybe give it a test run first to make sure it works for you though. Hope this helps!
Vanessa
0I didn’t read through all the comments but I used pre-shredded organic cheddar cheese. I added while at low heat in small amounts. It seemed to be melting but in the end it was all in clumps around broccoli pieces. I guess I should have removed the broccoli and then put it back in? It’s still delicious but it is very thin and with each bite of broccoli it is clumped with cheese and chewy. Did I not let the cheese melt all the way?
Maya | Wholesome Yum
0Hi Vanessa, sorry you had issues with the cheese clumping! Next time I would definitely recommend taking the broccoli out while you’re melting the cheese in then adding it back in. If it starts clumping again before you add the broccoli in, try blending it. Hope this helps!
Andrea
0This was delicious. I added a little bit of cheese at a time while stirring, and it did manage to melt well. I then blended the entire soup, and added tiny florettes later. Will definitely make again!
Maya | Wholesome Yum
0Thank you, Andrea!
Stacey Blanton
0I fixed this recipe tonight and I don’t know what I did wrong, but it wasn’t soup. I cooked the garlic, added the chicken broth, heavy cream and broccoli. I let it simmer about 20 minutes. I then started adding the cheese, a handful at a time and stirring constantly until the cheese melted before adding another handful. When the cheese was put in, it was still like water, only it was yellow water. I added more cheese and more cheese. It was get darker yellow, but not thicker. I finally had to add corn starch, which defeated the purpose of going low carb, What did I do wrong? Was the cream supposed to be thick before adding the cheese? Mine was not.
Maya | Wholesome Yum
0Hi Stacey, I’m sorry the soup didn’t thicken up as much as you wanted. Some people have mentioned that after melting the cheese in they took it off of the heat and blended it with an immersion blender which helped thicken it up. If you don’t want the broccoli blended in you can remove the broccoli before melting the cheese in then put it back in after blending.
Rebecca
0Just made this soup and it was awesome! I had zero problems with the cheese clumping and it turned out perfect. I’m not a very experienced cook but I’m looking to try more (low carb!) recipes. This was easy and delicious and I’ll definitely be making it again.
Maya | Wholesome Yum
0Thank you, Rebecca! I’ve got lots of low carb recipes to try! 🙂
Dana
0I just made this, added shredded chicken and used Kraft fine shredded cheddar had no problems with clumping and didn’t puree. Taste great! I will use this again.
Maya | Wholesome Yum
0Thank you, Dana! Adding chicken is a great idea, too!
Catherine
0Hi! I just made this tonight and and it turned out great! I just sprinkled a pinch of corn starch over the cheese and mixed it in…no problems clumping at all! Thanks for sharing a great, easy, and quick soup!
Maya | Wholesome Yum
0Thank you, Catherine! I’m glad you liked it!
Maria Mendez
0My husband is diabetic and he kept insisting that broccoli cheese soup MUST be thickened with flour, so we eliminated it from our cooking. Well, I tried this and proved him happily wrong. Thanks!
Maya | Wholesome Yum
0Thank you, Maria! This is one of my favorite soups. 🙂
Scott
0Any ideas on how to store and re-heat the left overs? Thanks! Scott
Maya | Wholesome Yum
0Hi Scott, You can store them in the fridge. The soup may separate a bit, but comes back together if you stir as you reheat on the stove.
Brittany
0Will this reheat well?
Maya | Wholesome Yum
0Hi Brittany, Yes, I’ve reheated it without a problem. It tends to separate a bit in the fridge, but just stir it as you reheat.
Jonnelleoh
0Convinced your followers can’t cook. I followed the directions exactly as you wrote them and it came out perfectly! I even used more cheese to get rid of the entire bag. No clumps at all. But thanks this was my first soup I ever made and will make again. Might add some meat next time.
Maya | Wholesome Yum
0Thank you! I’m glad the recipe worked for you. 🙂
Joy
0My soup didn’t thicken up at all. Although, the taste was great. I added black pepper and a little onion powder. Next time I think I’ll cut back on the chicken broth to see if it’ll thicken up a bit.
Maya | Wholesome Yum
0Hi Joy, It might depend on how tightly packed your shredded cheese is. You can also add more cheese to thicken it more.
Bonita
0Hi, Hubby and I are new to low carb and low sugar, love soup and this sounded perfect for a rainy fall evening. Followed the recipe to a t with all the ingredients, measurements and updates on adding the shredded cheese. It smelled wonderful, cheese melted easily using a whisk, but that’s where it all went south. It was considerably thin and watery although it did have a good flavor. As it cooled in my bowl it began to set up in clumps on the bottom of my bowl, coating my spoon and most annoyingly on my teeth and mouth. Second helping found big clumps of cheese had separated and settled at the bottom of pot basically rendering the rest inedible. I usually read comments left by others first and wouldn’t have wasted a bit of money on these ingredients. Maybe it’s the brand of cheese? It didn’t ever get thick and as soon as it started cooking down began separating. Bummer, I was hoping for an easy go-to low carb soup!
Maya | Wholesome Yum
0I’m sorry it didn’t work for you this time! It sounds like the cheese seized. You may want to check out my tips for preventing that above the recipe card.
Sue
0I had the same problem. Everyone is saying that the cheese seized because the heat was too high but I cooked the broccoli in half the stock in one pan and tried to slowly melt the cheese in the other half, in a different pan. It just wouldn’t mix with the stock. I used a immersion blender and that seemed to work. I added my cream to the broccoli and then the cheese then took the pan off the heat and stirred it. I ended up with thin soup and the cheese on the bottom and chunks stuck to the broccoli. I’m thinking maybe the brand of shredded cheese was the problem?
Sue
0I just put it in my Blendtec and puréed it. Tastes great now!
Peyton
0Look forward to trying this recipe out. Do you know if it would work in the Instant Pot?
Maya | Wholesome Yum
0Hi Peyton, I haven’t tried that. It might work but you’d have to melt in the cheese separately at the end. Let me know how it goes if you try!
Tracee
0Is this really 25g fat for a one cup serving? Just checking as that seems really high.
Maya | Wholesome Yum
0Hi Tracee, Yes, the nutrition info is on the recipe card. This recipe is low carb but not low fat – it’s pretty rare to have both. If fat content is an issue, you could lower it by using less cheese or possibly a low fat cheese. You could also replace some of the heavy cream with milk (or almond milk), but the soup would be thinner and less creamy.
Dawn
0Do you think I could use bone broth instead? Thank you.
Maya | Wholesome Yum
0Hi Dawn, Yes, absolutely! Any kind of broth will work.
Danielle
0How did it work?
Jacky
0Hi, Can you make a video? Thanks.
Maya | Wholesome Yum
0Hi Jacky, Yes, absolutely! It’s on my list for this fall.
Lily
0Hello. I just made this and it poured out to 8 cups.
Maya | Wholesome Yum
0Thank you, Lily! I’ve been meaning to update the serving size – that’s what I thought it was but needed to re-measure. I’ll update it now!
Debbie Bailey
0Thank you for the recipe!! I made this last night. I made two changes – I diced a medium onion and sautéed with the garlic. And I added two dashes of nutmeg. I also chopped the broccoli really small, but didn’t put through blender. It was wonderful!!! Definitely making again.
Maya | Wholesome Yum
0Thank you, Debbie! The onion, garlic, and nutmeg are great additions.
Rachel
0Delicious!! I made it with finely shredded (or fancy) cheddar cheese from a bag , and it worked well. I also added ham. So delicious! With and without ham! Thank you.
Maya | Wholesome Yum
0Thank you, Rachel!
Isabella
0Hi!! I am wondering how much is a serving size? Is it calculated with 1 cup of the soup? Looking forward to try this tonight.
Maya | Wholesome Yum
0Hi Isabella, One serving is 1/8 of the recipe, which should be approximately a cup, maybe even a little more. It’s on my list to measure exactly when I make it again. Thank you!
Angel
0I couldn’t get it to thicken… it was super runny. Any suggestions?
Maya | Wholesome Yum
0Hi Angel, I haven’t had that happen before, but if it’s not thick enough you can just melt in more cheese.
Bridget
0I am so new at counting carbs. Per my doc… I am diabetic. MUST count carbs. I am LOST! Searching for low carb recipes. Help! Your soup sounds delicious! Any breakfast recipes?
Maya | Wholesome Yum
0Hi Bridget,
You’ve come to the right place then – all the recipes on my site are low carb, and the nutrition info is listed for each recipe to help you count carbs. (Most people can count net carbs, meaning total carbs minus fiber and sweetener, but you can check with your doctor to be sure.)
I hope you enjoy the soup.
I do have lots of breakfast recipes. The recipe index here has a breakfast section. A few reader favorites are low carb granola, low carb pancakes, and low carb bagels.
Daniel
0That happened to me and I took out the broccoli then put everything else into my blendtec and it came out perfectly! Most amazing soup ever! All of my kids loved it too.
Maya | Wholesome Yum
0Thank you, Daniel! I’ve done it that way, too. I even included this method in my recommendations above the recipe card. 🙂
Lynn
0Not as thick as I’d like, but DELICIOUS!
Maya | Wholesome Yum
0Thank you, Lynn! To make it thicker, you can always add more cheese, OR puree some (or all) of it.
Jessica
0Oh my that sounds like delicious add ins! I was planning on making that tonight. Thanks for the suggestions!
Melanie
0This was delicious!! I made a couple additions (onions with the garlic, sautéed in butter), some chopped leftover rotisserie chicken (So I don’t have to hear “where’s the meat”) and I garnished with bacon and green onions. It was a HUGE hit. I scooped the broccoli out of the broth into a bowl, added the cream and the cheese a little at a time while whisking, then added the broccoli back once it was smooth. Worked really well.
Maya | Wholesome Yum
0Thank you, Melanie! I love those additions!
Sheryl Honeycutt
0While I am currently seriously counting carbs I am grateful for these recipes, however, my only complaint is that most of them don’t tell you how many servings are in the recipe and the size of the serving. This recipe looks delicious and I see there are 8 servings, but how big are the servings? It is easier on casseroles and pizzas as you can visually divide it equally, but in skillet dinners and soups, it is hard to know what one serving is. A cup? Half cup?
Maya | Wholesome Yum
0Hi Sheryl, All the recipes do list the number of servings at the top of the recipe card. I try to list a specific serving size for most of them, but some of the older recipes don’t have a precise amount listed – I need to go back and re-measure when I make them again. For newer recipes I aim to be more specific. This soup made approximately 8 cups, so a serving is about a cup.
Folwart
0Too much heat is likely the culprit of the cheese clumping. You don’t want to get it too hot, it can cause the cheese to seize. A light simmer should be sufficient, not a full boil.
Maya | Wholesome Yum
0Thank you, Folwart!! I hadn’t run into this problem so it was difficult to troubleshoot the clumping issues that some others were having. I’ll add this tip to the recipe card.
Coco
0Yummy recipe! I prepared mine a little bit differently, but it turned out great. I started by preparing the broccoli separately – cooking it with water for about 15 minutes and then draining in a colander and kept to the side. I then sautéed then garlic with a tiny bit of oil and then added chicken stock, heavy cream and cheese. I then took about half of the broccoli and pureed it in my blender with a couple of ladles of the soup liquid. Once the cheese melted a bit I mixed in the pureed broccoli. I added in onion powder, garlic powder, salt and pepper, to taste. I added a couple of sprinkles of powdered parmesan cheese too. When the cheese completely melted I added in the broccoli florets. I let it simmer for a bit longer and then took it off the heat. I garnished my bowl of soup with some shredded cheese. So good for a low carb option!
Maya | Wholesome Yum
0Thank you, Coco! This sounds like a great variation for a more pureed soup, and also a great option for anyone struggling with the cheese melting.
P.J.
0Can you use plain yogurt (not the sour Greek kind) instead of the heavy cream?
Can you use a can of coconut milk that has coconut cream in it since that’s thick?
Maya | Wholesome Yum
0Hi P.J., Coconut cream or canned coconut milk would work great. (The thicker, the better!) I wouldn’t recommend using yogurt, because even regular plain yogurt has some sourness to it, and also because yogurt is prone to curdling more than heavy cream is.
Anna
0The recipe clearly says pre shredded cheese works because of the cellulose….and if you have to shred the cheese yourself to add arrowroot powder or cornstarch to the cheese before adding it to the soup…to prevent clumping
hollybowan
0Hi! I just made this and I was licking the spoon! 🙂 I used my immersion blender to smooth things out. Also, I threw in a little nutritional yeast. It all came out very thick and flavorful. If you use pre-shredded (fine) cheese, it melts very easily.
Maya | Wholesome Yum
0Thank you! An immersion blender is a great option for a smoother, thicker soup.
Tessa Hack
0I just made this for my dinner, and the flavor is SO good. However, the cheese ended up in little bitty chewy chunks… it coated my spoon and made the overall texture very unappetizing. I’m not sure what I did wrong. I used pre-shredded cheddar cheese, added it in several small batches while stirring constantly. I removed it from the heat when it looked melted. As the soup cooled it clumped even more. Any idea what happened?
Maya | Wholesome Yum
0Hi Tessa, I’m glad you liked the flavor. It sounds like the cheese didn’t melt fully (since you still had chunks of cheese left). I’d suggest cooking it for longer until it melts completely.
Abby
0I had the same kind of gritty texture issue as you Tessa, I don’t think its a melting issue, I thought maybe I should have added a cheese that melts to a smoother texture but didn’t know what kind.
Maya | Wholesome Yum
0Hi Abby, Sorry you had issues with the texture. It sounds like either the cheese didn’t melt fully, or the heat was too high and it seized. You’ll want to check my tips above the recipe card! 🙂
Kelleigh
0This is seriously the best cheddar broccoli soup I’ve ever had. I’m currently pregnant and have gestational diabetes so I have to be so careful about my carb intake! I’ve already make 2 double batches. My husband and I both thank you for the recipe! 🙂
PS. The only seasonings I added is white pepper, salt and garlic powder in addition to the recipe. SO good! thanks again.
🙂
Maya | Wholesome Yum
0Thank you so much, Kelleigh! And congratulations!
Sarah
0Yum! I dislike when people rate a recipe but alter the crap out of it, but I definitely used this has a base recipe. I sautéed onions and mushrooms with the garlic in a little bit of butter and added salt and pepper. I also cut the recipe in half since it’s just hubby, me, and our fur baby.
Maya | Wholesome Yum
0Hi Sarah, I’m glad you liked it and am always happy to hear about how variations turn out for people. Sauteed onions and mushrooms sound like delicious additions!
Amy E.
0Made this for dinner tonight. It was delicious!! Had no issues w/the cheese clumping. I added a half of a shallot as well. Only issue is that I’ll have to double the recipe next time or make something else to have with it. Other than that it was DELICIOUS!!! Thanks for posting!!
Maya | Wholesome Yum
0You’re welcome, Amy! I’ll have to try adding the shallot next time, too.