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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 (this also helps me continue to provide free recipes on my site), 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. 🙂
872 Comments
Whitney H.
0SO GOOD and so easy to make for a person who doesn’t enjoy cooking such as myself!
Susan Weaver
0Soup is very good! However, when I do a recipe build my carbs come out 6 net grams carbs. Idk how they are different. Most people would car but my carb allowance is 13 net grams so every net carb counts!
Wholesome Yum M
0Hi Susan, The chicken broth is most likely the culprit here. It can vary greatly in carb counts depending on the ingredients. Make sure to read your labels and avoid brands that include sugars.
Susan M Weaver
0My broth is 0 net carbs per 3.5 cups but my 4 cups raw broccoli is keto graded F (avoid) and 15 grams net carbs for 4 cups. Is that wrong?
Wholesome Yum M
0Hi Susan, Yes, that is accurate for broccoli. 4 cups of broccoli divided into 8 servings is approximately 1.8g net carbs. The rating you see may think you are making one serving which would be too high for keto.
Chantel
0Hi, could I make this in the crockpot? If so do I just add all ingredients together and let it simmer all day? Just wondering if you have made it that way.
Thank you,
Chanfel
Wholesome Yum M
0Hi Chantel, There is a crockpot version of this recipe in the Member’s Area! If you are a subscriber, just log in to the Member’s Area and it’s there in the freebie library. Enjoy!
Jane L Singleton
0I just made the soup. It was very easy and so good. I wish I had the carb count per cup. thx
Wholesome Yum M
0Hi Jane, Serving size is 1 cup which is 4g net carbs. This information is located in the recipe card. I hope you enjoy it!
tanya willis
0I had a couple of questions/issues.
Can you use half and half instead of heavy cream?
I tried making half recipe because I only had 1.5 cups of cheese. I didn’t think it looked like enough liquid so I started adding more half and half and broth.
Then when it was done it was too liquidity so I added a tablespoon of flour.
Now the soup looks like it is kind of curdled.
I think I blew this recipe.
It was tasty but not like creamy soup.
I
Wholesome Yum M
0Hi Tanya, Yes, you can use half and half in the recipe, but the soup will be less thick. It does sound like you added too much extra liquid though, or possibly didn’t let it reduce enough. The soup should be thick and cheesy. I hope you decide to give this recipe a try again.
KetoOB
0Really hit the spot. I was thinking it might need a thickener like xanthan gum but stuck with the original recipe and it turned out great! I don’t have an emersion blender but do see how that would help it even more. Thank you for the delicious recipe!
Barbara
0Hi! I don’t have chicken broth. Anything I can substitute?
Wholesome Yum M
0Hi Barbara, You can use whatever broth you have on hand – chicken, vegetable, or beef will all work fine. If you don’t have any kind of broth, you can use water, but your soup may need some additional seasoning to compensate for the flavors missing from the broth.
Judy
0This soup was excellent! I had just enough ingredients for half recipe. We split it, so that means we had two servings each.
I saw appreciate your telling me that I could substitute 12 to 16 ounces of frozen broccoli florets. Our friend said it’s really hard getting fresh produce right now. For example, she couldn’t get cauliflower today for the mashed cauliflower I wanted to make.
Thanks for a great pantry recipe and for alternative ingredients.
Jana
0Just made this recipe today and it was excellent! Even my husband who doesn’t like broccoli cheddar soup and isn’t on keto loved it. I made a few modifications, which led to a great final product. I used beef broth because that’s what I had on hand. I added half a chopped onion when I sautéed the garlic. When I added the broccoli (I used frozen), I also added about 3 or 4 stalks of celery and a few spices (smoked paprika, cayenne, mustard powder, and Italian seasoning). I just eyeballed the spices and added until I was pleased with the aroma. I puréed all the broccoli. I topped my bowl off with some freshly fried beef bacon (no pork for me). It was delicious and super easy to follow.
Barb
0Sounds like a great recipe. However, I’m not finding the amount for each ingredient. Where am I missing it? I can surmise, but I’d rather have the exact amount of each item. Thank You!!
Wholesome Yum M
0Hi Barb, The recipe with exact measurements is located in the recipe card approximately halfway down the page. If you cannot see a recipe card, you may need to turn off your browser’s ‘Reader Mode’ to be able to view it. I hope this helps!
David Nyman
0Best Broccoli soup ever. I used frozen broccoli. Very tasty.
n!
0Hi Maya,
Your free 7-day plan for us staying inside had this soup in it. I’m so glad because we now have a half-gallon of heavy cream! A friend went shopping for us yesterday. I asked for a pint or half-gallon of cream for my coffee.
She ended up going to Costco because “everything was picked over.” So now I’m trying to find recipes to use the heavy whipping cream! Can you help? We are vegetarians, so this is a great recipe.
Questions:
I have to tell her how much to buy. If she can get fresh broccoli, how much should she get? It’s frozen, how much frozen?
We don’t have cheddar, and I don’t know if she can get it. I do have 1/2 pound of jack (block) and bags of shredded mozzarella in the freezer. Can those be subbed with some spice changes? I’ve been low carb for a year, so have lots of dry ingredients!
Maya, this is humanitarian help that you are offering. We are both seniors in CA with heart conditions. We are on lockdown. and trying to stay alive. I don’t want to eat foods harmful to my blood sugar. Your help is so welcome.
Another question. Are your sweeteners certified kosher? I so appreciate your help and want to help your sales if I can.
Wholesome Yum M
0Hi N! There are many vegetarian recipes on the website. At the top bar, hover over ‘Recipes,’ under ‘Recipes by Diet’ tap on ‘Vegetarian.’ Many of these will include heavy cream, you will find quite a few great recipes for it there! As for the Broccoli Cheese Soup – A 12 – 16 oz bag of frozen broccoli will do just fine. Jack cheese is probably the best substitution if you can’t find cheddar. Any extra spices would be to your personal tastes. Besti sweeteners are not certified kosher at this time – they are kosher and able to be certified, but we have not had the chance to complete the certification process yet. I wish you both the very best. Stay healthy!
Charlie Elliott
0This didn’t create a soup, it was runny and watery. I’ve made other keto soups and did not encounter this problem.
Wholesome Yum M
0Hi Charlie, You have a couple of options to thicken your soup. 1. Puree some of the broccoli florets into the soup. 2. Add 1/8th teaspoon of xanthan gum to the hot soup and stir to thicken.
Heather T
0Made this tonight for dinner & it was SO GOOD! The only thing that I added was a little pepper, that was it! I have had my eye on this recipe for a while now & this will now be a staple in my house!
Kim W.
0This is a fabulous recipe. I made it with the option 2 and blended all the broccoli in and it turned out perfect thickness and absolutely delicious.
Luci Sosnowski
0I fried up a few slices of minced black pepper bacon & used the grease to sautee the garlic, a bit of onion & a little chopped celery. I added half the broccoli, chicken broth, heavy cream & pureed in the blender. I chopped up the rest of the broccoli & added that and the bacon bits back to the hot mixture. I didn’t have enough cheddar so I stretched it with swiss cheese. OMG, so good!
Maria
0Can I use heavy whipping cream instead of heavy cream?
Wholesome Yum M
0Hi Maria, Yes, that will work just fine.
Leslie
0Just made it this morning!!! So simple and very tasty. I used sharp cheddar the next batch I’ll try mild than I’m going to make it it with both just to change it up a bit. I love soups of all kinds can’t wait to try your others.
Sharri Rowell
0This is the easiest and most delicious broccoli/cheese soup I have ever made! I pureed it a bit much, but it was still fabulous!
Cecelia M
0I have made your broccoli cheddar soup 3 times now and the girls at work just love it as do I but neither of them is doing keto. My husband may try it tomorrow night. I do use colby/Jack cheese so my soup isn’t as yellow-orange as yours but we love this recipe and it’s so quick.
Shelli
0You mentioned a crockpot broccoli cheese soup for subscribers but I search for it and can’t find it. A little help please, thank you.
Shelli
Wholesome Yum M
0Hi Shelli, Here you go: Easy Broccoli Cheese Soup
Sedi
0I’m following the ketogenic diet. I made this quick dish at 1 am after forgetting to eat dinner. It was so quick and easy and was ready to go in 20 minutes. I didn’t have broth so I boiled chopped up bacon, and threw it in after. It was really good. Other broccoli cheddar soups I looked at had a list of 10 or so ingredients. This makes This is definitely one I will be making again.
ani mor
0I can’t see what the nutritional data is and how many servings this makes. Am I missing something! Grateful if someone could let me know the answer.
Looks good but then I love all the ingredients!
Thank you.
Wholesome Yum M
0Hi Ani, Nutrition facts and serving size are located under the recipe. In this Broccoli Cheese Soup, it makes 8 1-cup servings. 291 Calories and 4g Net Carbs. I hope this helps!
Ana
0Can this be done with frozen broccoli?
Wholesome Yum M
0Hi Ana! Yes, absolutely!
Roxie
0Thanks for the recipes! I actually added cauliflower to this as well & my husband loved it!!! It is a perfect keto recipe.
Julia
0This soup turned out really good. I added extra cheese and it thickened up quite well. I got a little lazy so I didn’t put the soup in my blender to puree. Today when I warmed it up the cheese stuck to the florets. Do you think it’s too late to puree it now? Thank you so much for all your delicious recipes.
Wholesome Yum M
0Hi Julia, you can re-heat the soup and puree it with no problem.
Luci
0Mmmmmmmmmmmmmm! I added a little chopped onion & had small bits of assorted cheeses in the fridge so I shredded those & added to the soup as well as sharp cheddar. I served with Moon Cheese as croutons. Amazing comfort dish on a snowy December day in the mountains of Utah.
Bonnie
0This is delicious! I shared some with my neighbor, and she definitely agreed. One questions – can this be frozen for later?
Lesli
0I used my Instant Pot like another reviewer “Lee” did. I used vegetable stock & added 1/2 a chopped onion, pinch of Italian seasoning, small pinch of red pepper flakes, salt and pepper. I cooked this for my husband and daughter to enjoy while I was out for the evening. I received texts from both them saying “holy YUM” and “please, please, PLEASE, be sure to save the recipe for this one.!” They loved it and luckily left some for me to try too. I concur- this recipe is a keeper and will go into our regular meal rotation. I used finely shredded sharp cheddar and had no difficulties with the cheese. I puréed to a fairly smooth texture and we garnished with roasted broccoli. Thanks for a great & simple recipe!
Terry
0This is a fabulous recipe! It was so good and so easy to make, a new favorite. Thank you!
Sandra Bodnar
0I made this yesterday. It was fabulous. I will definitely make this again. I added a can of beer as some of the liquid and cooked some extra broccoli to add after pureeing. Delicious
Sandra Bodnar
0This recipe is excellent. I made it tonight. I added beer for some of the liquid. I thickened it with water and cornstarch. I also cooked extra broccoli to add. I will definitely make this again.
Margaret McKoin
0THis is a GREAT recipe that has endless possibilities…I added red pepper flakes for a hot kick…..delicious!!!!
Lee
0Just adapted this recipe for the instant pot and it was great, so I thought I’d share in case anyone else was looking for a tasty, simple, instant pot broccoli Cheddar recipe that doesn’t require any specialty ingredients. Use the sauté function to cook the garlic (also added some onion I needed to use up) then add broth, broccoli (frozen in my case, but fresh should work about the same), and spices and set to pressure cook on high for 5 mins. Quick release pressure and turn on sauté mode agin. Then add heavy cream and purée using immersion blender to desired consistency. At this stage, I transferred about a half cup to a bowl and mixed in about a tbsp of psyllium husk and added that back to soup to thicken, but this step is definitely not necessary. Lastly I stirred in shredded cheese 1/2 cup at a time, tasted and adjusted seasoning. It turned out amazing! Just what I wanted on a cold snowy day in Canada! Thanks for posting! P.S. highly recommend throwing in a dash of cayenne to add a bit of warmth!
Lesli
0I was looking for an Instant Pot version – Thanks!
Jennifer
0Thanks I was looking for an instant pot version! We are adding Chicken as well.
Sue
0Has anyone made the crockpot version?
Victoria
0This recipe is wonderful! It was very easy to make. I was so worried about the cheese ceasing up on me, but it turned out perfectly, and it is delicious! The only thing I found off and maybe there’s something I can do different next time? When I portioned it out I only had 5 one cup servings, and maybe a half cup extra. I had planned on making 6 servings of 1.5 cups, but I ended up not having enough, and I was curious how that would affect the overall net carbs if at all. I measured everything accordingly, any suggestions? Other than that, it was super easy to make and very delicious, and I will definitely be making it again!
Maya | Wholesome Yum
0Hi Victoria, I’m so glad you liked it! The total soup volume varies a bit depending on how much the soup “reduces” (how much liquid evaporates as you boil it) and how tightly packed the broccoli florets are when measuring them.
Emily
0Thank you so much for this easy recipe; it’s now my family’s go to broccoli cheese soup recipe. My picky 5 yr. old who claims she doesn’t like broccoli asks for this soup on a near weekly basis, so of course I sneak a little bit more broccoli in than the 4cups as this is her favorite part of the soup Thanks again from one appreciative mama for making something that can be so heavy & calorie laden into something so healthy and delicious that they like it better than the restaurant versions, keep up the great work!!!
Annette L. Venditti
0I love this recipe but do NOT want to use heavy cream, I am going to try to use greek yogurt instead as I don’t use cream very often ~ thanks for this wonderful fall soup idea for me and my family
Teresa
0I actually did not have a broccoli cheese soup recipe and hadn’t looked one up either. I happened to be ill and all I wanted was some soup that would fit into my Keto lifestyle. I made my soup the following way and it turned out good and even my 13 year old son liked it. Recipe: 2 cups water, 2 cups coconut cream, 16 oz package of frozen broccoli steamed, 3 cups shredded cheddar cheese, 8 oz container of Whipped cream cheese. Pour water and cream into bowl along with cream cheese (mix with electric mixer or puree in blender), pour the mixture from the bowl into a pot and turn heat to medium, add the steamed broccoli and shredded cheese, ;heat until desired temperature stirring frequently to avoid scalding the creamer. As far as seasoning, I merely ground a bit of pepper on top of the soup once I put it in my soup mug. I thought this was great soup. I am going to try yours as well. I don’t really like soup but do like: cheese and broccoli/cheese soups.
Susan Stewart
0I have made this soup twice now and both times it was really good. It’s very easy and makes enough for several days worth of lunch for me. I like to leave some of the broccoli pieces whole and puree the rest for a thicker soup. It doesn’t tastelike its low carb at all.
Kxcarney
0Great recipe but my serving size didn’t work out? I changed it to 10 and only got 7 cups. Any suggestions?
Wholesome Yum M
0Hi Kxcarney, It’s possible that the soup lost too much liquid during the cooking process. To alter the serving size back to 10, you can add additional broth or water to the soup. Let it all heat up together, stirring to incorporate, and then serve.
Linda Tutton
0Well I need help I have made this four times and the first three I guess I left it too hot still before I put the cheese and it did clumps bad. So the last time I took off the burner until it cooled and the put back on the simmer setting and then added the cheese very slowly and stirred all the time now the cheese never really melts and it never looks like yours. It tastes really good but I do not like the texture. Please help. Do you have a video to show how to do it correct? I am spending a lot of money to throw away to try and get this right. Thanks
Wholesome Yum M
0Hi Linda, Yes there is a video in the recipe card here. I hope this helps!
Peggy Sandow
0My husband has been on keto for almost two years and he’s really strict about it. Because of this, the only thing I’ve been able to contribute to his healthy welfare (besides making a mess) is making a huge salad every night and it has become a big drag and boring. I decided to get some low-carb soup recipes and voila – there you were! I tried with two other cookbooks last year, but there was always something I had to drop or substitute, even though though they claimed to be low-carb. I tried my first soup last night, the vegetable soup and it was scrumdiddly-umptious (my dad used to say that)! Thank you so much for being here for everyone. You really provide a great service and I intend to try tons of your recipes!
Thanks again from a newly-loyal fan.
Maria R
0Excellent soup and very quick and easy to make! It was very tasty just added some salt and fresh ground pepper that were not listed.
Michelle M Walker
0So as an avowed broccoli disliker I have to say this soup is AMAZING. I made it originally for my partner but after trying it I was seriously impressed. I made it again today for a second time and doubled the recipe with no issue. I found it even easier this time around and its probably the easiest soup I’ve ever made! Thanks!
Justine
0My soup came out very thin. Would blending it thicken it up?
Wholesome Yum M
0Hi Justine, Yes, blending would thicken your soup! If you would like to keep the texture and still thicken it, you can add a 1/8 tsp of xanthan gum to a small amount of the hot soup until it starts to thicken. Once the xanthan is incorporated in the small amount of soup, you can add it to the rest of the pot and stir until it noticeably starts to thicken.
Evie
0I found your recipe today on Google and after reading it, I discovered that I make it exactly the same way as you do. And it is so delicious! I prefer the thicker version, so I do puree some broccoli and add small bits at the end of cooking after the cheese has melted. If I find the soup is still too thin after I the cheese has melted, I add about 2 oz of microwave-melted cream cheese and whisk it in until it is thoroughly incorporated. And then I add the broccoli florets.
Bobi J Bamer
0This is a great recipe!! It was easy to make as, start to finish was about 25 minutes, all ingredients I usually have on hand. My to boys (ages 18 and 21) are always skeptical of my “healthy recipes” and often critique what I make in not so glowing terms. They loved this recipe and asked that I keep it and repeat often. Win Win for me! Thank you for a great site and great recipes.
Brooke
0I made this as directed because of all the 5 star reviews. I thought it was odd to add the cheese last, and lack of spices was concerning. The shredded cheese clumped even though I followed the instructions, low heat, pre-shredded cheese, small broccoli pieces. I had a watery soup with all the broccoli and cheese sunk to the bottom. The liquid above was bland.
To save it, i took some more garlic, butter, and heavy cream and melted cream cheese into it. Added red pepper flakes, salt, pepper, a little mustard powder, and then stirred that into the soup slowly. Much better, and I didn’t have to throw out the disaster. I used all organic, and free range broth so there was no way I was going to toss it.
Next time, I will start with butter, cream, garlic, spices, then add the cheese prior to adding the chicken stock. A longer simmer on a lower setting will still cook the broccoli, and it will have more flavor from cooking in all that goodness as well.
Rosa velez
0I am doing it now, looks good 🙂