Free: Healthy 5-Ingredient Meals Ebook
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.
-
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.)
-
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):
-
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):
-
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.)
-
Use an immersion blender to puree the remaining broccoli.
-
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.
-
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
Jamie E Adams
0Can I add some cream cheese too?
Maya | Wholesome Yum
0Hi Jamie, Sure, you can!
Myndi Y Chinn
0The only thing I added was an onion.
Maya | Wholesome Yum
0Thanks for stopping by, Myndi!
Joel
0Wow – So good! My 10-year-old son summed it up best when he said “Dad, this soup even makes broccoli taste good” – he normally doesn’t like broccoli. Thanks for the recipe.
Maya | Wholesome Yum
0I love to hear that, Joel! Thanks for stopping by!
Sarah W
0This was exactly what I needed for this chilly fall day. I had some problems with my cheese clumping but I also did not follow the tip to remove the broccoli first. Still, I have no regrets. What am amazing find. Thank you
Maya | Wholesome Yum
0I am so happy you liked the soup, Sarah! Thanks for stopping by!
Julie Banerjee
0Delicious! Really well explained and I appreciated the different customizations offered.
Maya | Wholesome Yum
0I am so happy you liked the soup, Julie! Thanks for stopping by!
Cameron
0Quick tip: don’t use generic cheddar cheese for this recipe. It doesn’t melt properly and sticks to the broccoli.
Maya | Wholesome Yum
0Hi Cameron, You can check the post above for tips on saving it.
Angela
0Hi Maya, I hope you are well.
My query is, can I use frozen cauliflower and broccoli? Preferably thawed.
I have a lot of frozen veg in my freezer which I need to use up.
Thank you, and keep up your good work.
Maya | Wholesome Yum
0Hi Angela, Yes, you can, but it’s better not to thaw it first.
Colette
0How can I make this a single serve recipe? Thank you!!!
Maya | Wholesome Yum
0Hi Colette, You can change the number of servings right on the recipe card – just enter the number you want and the amounts of other ingredients will adjust.
Melanie
0Can someone please help me? I’m not sure what they mean by heavy cream. Can’t you given me brands or exact name of one? Please and thank you!
Maya | Wholesome Yum
0Hi Melanie, You’ll find heavy cream at the grocery store next to the milk, especially close to the half & half. Often times the carton says “heavy whipping cream” (not to be confused with “whipped cream” in a can). Any brand is fine.
LynnM
0Every single time I make this soup, my mouth does a happy dance! The only broccoli cheese soup I make any more. Thank you for a delicious recipe!!
Maya | Wholesome Yum
0I am so happy you liked the soup, Lynn! Please come back soon!
Lori Dee
0Definitely a five star soup!
This was incredibly easy and quite a forgiving recipe! My cheese mixed in super easily. I just turned off the heat and whisked the cheese in half a cup at a time as you recommended. I had a hunk of sharp cheddar left over so I shredded it and it mixed in as easily as the bagged cheese! I haven’t enjoyed making anything as much as I enjoyed making your healthy Keto soup. I am so sorry people had trouble with it seizing because it was so easy, but maybe I didn’t heat it as high. All I did differently was to use more garlic (I had extra to use up) and saute it in 2 Tb. Kerrygold butter before adding bone broth and cream, and it was super easy from there!
Thanks again! You have a loyal follower now!
Maya | Wholesome Yum
0I am so happy you liked the soup, Lori! Please come back again soon!
Rhonda
0I love this site and all the wonderful recipes and info! But the site is so hard to navigate. I can’t even get to where I’m going and when I search for something, nothing happens at all. The content is amazing, and I wish it was easier to get to. As it is, I just sit and wait on it to keep moving. Thank you for all the awesome keto recipes and all your knowledge!
Maya | Wholesome Yum
0Hi Rhonda, I’m so sorry you’re having issues navigating. Please contact me at the form here and I’d be happy to try to help identify what the issue is.
Rita Morrow
0I made a few adjustments, I added 1/2 tsp salt, a good shake of red pepper flakes, and a few grinds of black pepper. Delicious! My son asked for bacon to crumble on top which worked very well.
Very easy and pretty quick.
Maya | Wholesome Yum
0I love that you added bacon, Rita!
Andrea Parkman
0Hot in Atlanta! Just made it for lunch for the week and it was spot on! I used 4 cups of pre-shredded cheese to thicken it and I added parsley and fresh black pepper! Panera bread I still love you but I can save time and money by doing it myself. It taste great and I definitely will make this again.
Maya | Wholesome Yum
0I am so happy you liked it, Andrea! Thanks for stopping by!
Janine Wu
0I signed up for your ebook and subscribed to your emails so that i could get the crockpot broccoli and cheese soup recipe as it was the only way to get the recipe. After having to jump through hoops and follow links I still can’t find the recipe. Why make it so difficult? Where is the recipe? I tried to search for it and was linked to 100 lunch recipes! I scrolled through them all and didn’t see what i was searching for. I enjoy your recipes but this is ridiculous!
Maya | Wholesome Yum
0Hi Janine, I provide hundreds of recipes for free on my website without any subscription. A few of my recipes are exclusives for my subscribers – which is also free. If you signed up, you’ll find these in the Members Area. Hope this helps!
Stephany
0I felt like it was a little too much cheese, but it was still amazing! Was just as good as soup at a bakery here! Thank you for the recipe.
Maya | Wholesome Yum
0I am happy you liked it, Stephany! Thanks for stopping by!
Jenny
0Mine turned into a clump of cheese in the bottom of the pan with juice on top. Sorely disappointed.
Maya | Wholesome Yum
0Hi Jenny, I have lots of tips to address this in the post above.
Michelle
0This soup is very good tasting. I did have issues with the cheese clumping so ended up pureeing it all. I’m wondering how to store the soup and if the cheese will clump once cooled off?
Maya | Wholesome Yum
0Hi Michelle, I’m glad you liked the pureed version. You can store it in the fridge or freezer. It does separate but you can reheat it while stirring frequently until smooth again.
Charlene Bennett
0Just tried this recipe tonight……OMG it was great! I did substitute flake garlic for the cloves and I added a 1/2 teaspoon of flour to thicken it just a little. Thanks for sharing!
Maya | Wholesome Yum
0I am so happy to hear that, Charlene! Please come back again soon! Have a nice day!
Kate
0I tried saving the Crock Pot recipe but it never showed up. Is there any way it could just be emailed to me another way? I’d love to try this!!
Maya | Wholesome Yum
0Hi Kate, The Crock Pot recipe is an exclusive for subscribers and can be found in the Members Area. The link to sign up or access the Members Area is at the bottom of every subscriber email. Hope that helps!
Cynthia
0I read every comment and the tips before even watching the video. Followed everything to the letter and ended up with clumps of cheese around the broccoli and basically all over the bottom of the pan. It wasn’t stuck to the bottom of the pan, it just never blended in all that well to the soup itself. Additionally, I think the recipe is a little bit bland, although very salty. Sorry, this particular recipe is just not for me.
Maya | Wholesome Yum
0Hi Cynthia, Try blending the soup, that should help!
Megan
0I am new to Keto and I just made this recipe for the first time last night. It’s SO GOOD. Thank you for sharing it!
Maya | Wholesome Yum
0I am so happy you liked it, Megan! Thanks for stopping by!
Nancy Cooley
0This soup is super delicious and simple. I used frozen broccoli since that’s all I had. It’s a bonus that it’s keto friendly. It comes out just like the picture above.
Maya | Wholesome Yum
0I am so happy to hear that, Nancy!
Sandi Bosanquet
0Is this broccoli and cheese soup recipe for one serving? Does it keep in the fridge to reheat? Do you have the carb amount for this recipe?
Maya | Wholesome Yum
0Hi Sandi, The recipe makes 8 servings (8 cups). You can keep it in the fridge, and stir well when reheating to make sure it doesn’t separate. The nutrition info, including carb count, is on the recipe card above as well.
Andrea Stevens
0Any ideas on how I could make this in the Instant Pot or pressure cooker?
Maya | Wholesome Yum
0Hi Andrea, Sorry, I haven’t tested that yet. If you do, you’ll need to add the cheese only afterward. Let me know how it goes if you try.
Alli
0Just made it, SUPER yummy, and your tips for melting the cheese worked perfectly.
Maya | Wholesome Yum
0I love to hear that, Alli! Thanks for stopping by!
Sandra
0Can I freeze this soup to so it is basically ready for next time?
Maya | Wholesome Yum
0Hi Sandra, Yes, you can! Afterward, heat it slowly and stir frequently so that it doesn’t separate.
AJ
0Loved it!! Will purée it to make it thicker!
Maya | Wholesome Yum
0Great idea, AJ! Thanks for stopping by!
Ellen V Crockett
0I made this today and it is very good!
Modifications:
I sauteed the garlic and about 2 TB of finely chopped onion in about 2TB butter.
Added 4 c chicken broth (one box).
Added about 1 c of broccoli stems cut in small pieces – bring to boil and cook 10 minutes.
Use imersion blender to blend almost smooth.
Add 4 c florets and simmer about 10-12 minutes.
Remove florets and stir in the cheese in small increments until all melted.
Put florets back into soup and season to taste with salt and pepper.
Maya | Wholesome Yum
0Thank you for sharing with us, Ellen!
Carolyn Lucas
0This soup was excellent! I added salt, pepper and one half stick of butter to the recipe. I also cut the broccoli into smaller pieces and used 4 cups of pre-shredded cheddar. Easy and delicious!!
Maya | Wholesome Yum
0I am so happy you liked it, Carolyn! Have a great day!
Tiffiney
0Can I use frozen broccoli cooked in microwave first, or only fresh broccoli?
Maya | Wholesome Yum
0Hi Tiffiney, You can use frozen broccoli, but don’t cook it in the microwave first. You can just add it frozen and cook until done that way.
Sam
0I can honestly say I’ve tried many low carb recipes and never left reviews for any of them, whether I liked it or not. But I just have to recognize this recipe! I LOVE Panera’s broccoli cheddar, and I turn a blind eye to the high amount of flour used and have been on a hunt for low carb ever since. After several failed attempts at other sites…this was PERFECT and tasted even better to me than Panera! I sautéed onions, garlic and grated carrots in butter before adding the cream, chicken broth and broccoli (which i chopped all traces of stem off). I removed everything but the liquid and added 2 cups of sharp with one cup of mild shredded cheese and about a teaspoon of pepper. Added the veggies back in and my goodness it was good! I have used several recipes from this website and I have NEVER been disappointed.. but you have no idea how much this has saved my life with Panera cravings!! Thanks so much. Keep doing what you do so well!!
Maya | Wholesome Yum
0I am so happy to hear that, Sam! Thanks for stopping by!
Brandi
0This is one of my go to constants!! Its amazing, delicious, simple and FILLING!!!! I highly recommend!
Maya | Wholesome Yum
0Yay! Thanks so much, Brandi!
Stephanie
0I just made this tonight for dinner, and I love it!! So delicious. Thanks for the great recipe! I’m fairly new to the keto diet, and am still searching for meal ideas. This one’s a keeper!
Maya | Wholesome Yum
0I love to hear that, thank you Stephanie!
ROSE V DARMANIN
0It is a low carb soup but I don’t see the carb count in the recipe. Did I miss it? Please let me know what the full nutritional info is. Fat, Fiber, and carb count. thanks.
Maya | Wholesome Yum
0Hi Rose! All of the nutrition information are underneath the recipe, right below the recipe notes. Here you go:
NUTRITION INFORMATION PER SERVING
Calories: 291 | Fat: 25g | Total Carbs: 5g | Net Carbs: 4g | Fiber: 1g | Sugar: 1g | Protein: 13g
Have a great day!
Samantha
0It was so good! I steamed some broccoli in the microwave, then pulsed it in the food processor with the chicken broth. It was the best cheddar broccoli soup I’ve ever had, perfect blend of flavors. This will be my go-to for winter. Thank you!
Maya | Wholesome Yum
0Thank you so much, Samantha! I’m glad you liked it.
Madison
0This soup was great! I took the broccoli out before adding in the cheese and had no clumping issues. I also pureed half of the soup and kept half as is to increase the creaminess and it worked perfectly. Also added a pinch of nutmeg to bring out the earthiness of the broccoli. Delish!
Maya | Wholesome Yum
0Thank you, Madison! I’m glad you liked it!
April
0I used bacon fat to cook the garlic, and added some onion. I blended the soup to avoid the texture of mushy broccoli. I added salt, pepper, and curry. It was in desperate need of flavor. Very good
Maya | Wholesome Yum
0That sounds delicious, April! Have a great day!
Brandy
0Can I use frozen broc in this? if so how should I do it? Trying to go more with frozen bc I seem to waste to much fresh… Thank u!
Maya | Wholesome Yum
0Hi Brandy! You can use frozen broccoli. You may need to cook a little longer in the part where you add the broccoli, so that it defrosts, and the end result will probably be softer broccoli in the soup. I hope you like it!
Beth
0I had to have all my teeth pulled last week and have been craving broccoli soup. Found it in a supermarket for 8.99 and it wasn’t even a quart. I decided to make it myself and found your recipe. I made it this morning and doubled the recipe. OMG it was amazing!!!!! Thank you so much.
Maya | Wholesome Yum
0Thank you, Beth! I’m so glad you liked the soup and that it was helpful in this difficult time. Hope you are feeling better soon!
Linda
0Thank you so much for this recipe. It was awesome. I have been switching over my diet to low carb and having a real problem since I hate most vegetables, but this soup was so good I didn’t even notice the broccoli…. lol I will be making this a regular in my house. Had no problems with the recipe and it came out perfect, looked just like your pictures. Love your website too.
Maya | Wholesome Yum
0Thank you so much, Linda! I’m glad you liked the soup and that it’s helping you eat more veggies.
Melissa Dougherty
0Just an FYI: many of the pre-shredded cheeses have a coating of starch to prevent clumping in the bag.
Maya | Wholesome Yum
0Hi Melissa, Most shredded cheeses use cellulose to prevent clumping, which is just fiber and doesn’t change net carb count. Even for total carbs, it’s a teeny tiny amount that is negligible. You can try shredding a block of cheese yourself, but for me the pre-shredded works better in this recipe.
Michelle
0If I make chicken broth from scratch can I leave chicken pieces in it?
Maya | Wholesome Yum
0Hi Michelle, You can try, but sometimes the cheese can stick to the chicken. Other times it works fine. If you want to be on the safe side in avoiding this, remove the pieces using a slotted spoon, and only add the chicken back in after melting in the cheese.
Lori
0This is a great, cheesy broccoli soup. It turned out perfect, didn’t have any issues with it. I used a thicker grated cheese as opposed to a finely grated cheese. At first I thought maybe there wouldn’t be enough of the cheesy broth when all was said and done but there wasn’t an issue with that. Hubby, myself and our son all ate some and then a couple hours later I look over and our son is eating the rest right out of the bowl we put it into for the fridge. Great recipe!
Maya | Wholesome Yum
0Thank you, Lori! I’m so glad you and your family enjoyed the soup.
Morgan
0I enjoyed the soup and thank you so much for the recipe but I find it still tastes very chicken brothy if that makes sense? Like I taste more of the broth than the cheese. What should I try next time?
Maya | Wholesome Yum
0Hi Morgan, I’m glad you enjoyed the soup! If the taste of the broth is stronger than you like, you can use less broth and more cream.
Taylor
0Can you use coconut flour to thicken the soup?
Maya | Wholesome Yum
0Hi Taylor, Unfortunately coconut flour does not act as a thickener for soup. I have some ideas for ways to thicken in the post above the recipe card.
Sally A. Haskett
0You can use glucomannan..to thicken it with. You can purchase it on Amazon.
Natalie
0aww, just happened to jump in this amazing recipe.
It’s made from exactly my favourite ingredients!!!!
Now I know what to try at this weekend <3
Maya | Wholesome Yum
0Hi Natalie! I hope you like it! Thanks for stopping by!
JACKIE
0Do you, or anyone know…..could the ingredients be put into a vitamin that makes soup?
Maya | Wholesome Yum
0Hi Jackie! Yes, you can easily use a Vitamix! I hope you like the soup!
Alex
0How can I reduce the saltiness of the soup? Should I use a different broth?
Maya | Wholesome Yum
0Hi Alex! You can use a reduced sodium broth if you’d like. Have a good day!
Virginia
0Wish I had whisked in the cheese to liquid BEFORE adding steamed broccoli! I followed directions, but the cheese clumped terribly.
Maya | Wholesome Yum
0Hi Virginia, You can do that if you are steaming your broccoli ahead of time. I did not want to create separate steps for that. But, there are some tips above the recipe card that can help with the issue you experienced. I hope you were able to save the soup by pureeing it, or if not, that you’ll try it again.