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There are about a million and a half broccoli cheese soup recipes out there. You may be wondering why you need me to tell you how to make broccoli cheese soup. Well, the recipes I’ve seen tend to use flour as a thickener, have a long list of ingredients, or just take a while to prepare. Today I’m sharing my quick and simple version of easy broccoli cheese soup (also called homemade broccoli cheddar soup). You can make it in only 20 minutes — perfect for busy weeknights!
(It also happens to be a keto broccoli cheese soup with clean ingredients, too, but is just as delicious if none of that matters to you.)
I’ve had this easy broccoli cheese soup recipe on Wholesome Yum since 2016. It was one of the first recipes I created! It has not only became a staple at our house — it’s gone from my kids eating it pureed as babies to enjoying it now in school — but has also been one of the most popular with readers. After making it dozens of times, I’ve updated it and included lots of tips to help you make it the best broccoli cheese soup ever.
Why You’ll Love This Easy Broccoli Cheese Soup Recipe
- Rich, cheesy flavor
- Perfectly tender broccoli
- Thick and creamy without any thickeners or roux
- Just 5 simple (and clean!) ingredients
- Ready in 20 minutes
- Naturally low carb and gluten-free, with vegetarian option
- Tastes better than Panera!
Ingredients & Substitutions
This section explains how to choose the best broccoli cheese soup ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Broccoli – This is the obvious ingredient in all broccoli cheese soup recipes, though I’ve made a cauliflower cheese soup using similar ingredients as well. I recommend fresh broccoli for the best texture (chop it into bite-size pieces), but frozen works as well. Frozen broccoli is usually pre-blanched, so it might cook a little quicker once it thaws in the soup (go ahead and toss it in frozen!).
- Garlic – Fresh minced garlic gives the best flavor, but you can use the kind in a jar for convenience. I didn’t list oil or butter in the ingredients because everyone has it, but you may want to add some when sauteing the garlic.
- Cream – I used heavy whipping cream because it gives the richest flavor and makes the thickest broccoli cheese soup, because it reduces well when you simmer it. (It’s also less prone to curdling.) But you can also use half and half or even milk — the result will just be a bit thinner, and you’ll have to watch the heat to avoid curdling.
- Broth – I prefer the flavor of chicken broth in this broccoli cheddar soup recipe, but you can also use bone broth (for extra nutrition), chicken stock, or vegetable broth (to keep it vegetarian). I recommend a reduced-sodium broth, because otherwise the soup can turn out too salty.
- Shredded Cheddar Cheese – Of course you need cheddar for a broccoli cheddar soup recipe, but technically other cheeses that melt well would also work. I prefer sharp cheddar cheese for the best flavor. The recipe works best with pre-shredded cheese that comes in a bag, because those are less prone to clumping. Believe it or not, the thickener in this soup is simply cheese. No flour, starches, or artificial thickeners are necessary — and that makes this one top my list when it comes to broccoli and cheese soup recipes.
To be fair, this makes a very basic broccoli soup recipe. The ingredients and flavors are not complex. This is intentional! I wanted to keep it simple so that it’s very accessible to just about anyone. If you want to change it up, see my tips below on what to add to broccoli cheddar soup.
How To Make Broccoli Cheddar Soup
This section shows how to make broccoli cheese soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Saute Garlic
Cook it in a large pot or Dutch oven. It takes about 45-60 seconds, until fragrant. I typically add a little oil or butter here as needed.
Add Broth, Cream, And Broccoli
Add the chicken broth, heavy cream, and chopped broccoli, and simmer until the broccoli is tender, about 10-20 minutes.
TIP: The simmer time will vary depending on the size of your florets.
Smaller florets = faster simmer time.
Make It Thick & Cheesy
Do you like your broccoli soup super smooth or with chunks of broccoli? You actually have 3 options here to finish it off:
- Pieces – Leave all the broccoli florets whole in your broccoli cheese soup. To do this, add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. This will help thicken the broccoli and cheese soup. (See tips below to avoid clumping.)
- Pureed – Pureeing is an excellent way to get a thicker soup, if that’s what you like, because the broccoli thickens it. Transfer to a blender and blend until smooth, or use an immersion blender.
- Combination – Puree the soup, but reserve 1/3 as florets. It’s the best of both worlds! To do this, remove about 1/3 of the florets using a slotted spoon, blend using an immersion blender, then return the florets to the pot. (You can also adjust how much of the broccoli you want to puree — the more broccoli you puree, the thicker your broccoli soup will be.)
Tips For The Best Broccoli Cheese Soup
I’m thrilled that so many of you are making this easy broccoli cheese soup recipe! But to avoid clumping and get the proper thickness, read these tips for best results:
- Make sure the temperature is not too hot. This is super important! The heat should be very low when adding the cheese. If it’s too hot, the cheese can seize and clump.
- The broccoli florets should be small. The cheese tends to stick to larger pieces more.
- Use pre-shredded cheese OR add a de-clumping agent. This recipe for broccoli cheddar soup works best with pre-shredded cheese that comes in a bag. If you shred a block of cheese yourself, or if your shredded cheese already seems clumpy to begin with, toss it with a little cornstarch or arrowroot powder (which is a cornstarch substitute), before adding to the soup.
- Add only a little cheese at a time. If you dump all the cheese in at once, it will clump more.
- Stir, stir, stir! Keep stirring as you add the cheese.
- Backup plan #1: Puree it! If all else fails, just throw the soup in a blender (or use an immersion blender).
- The #1 recommended way: Remove the broccoli first and then puree! Thank you to a reader for suggesting this. If you’d like, you can scoop out the broccoli florets before adding the cheese and set them aside. A large slotted spoon works best for this. Melt in the cheese, then add the broccoli back in afterward. In fact, this is now my preferred method!
How To Make Broccoli Cheese Soup Thicker
The cheese does thicken this broccoli cheese soup well enough for me. And the flavor is just perfect. That being said, I know that some people like a really, really thick broccoli cheddar soup. Here are some options:
- Add more cheese. The more cheese you add, the thicker your broccoli and cheese soup will be! This is the easiest option, but keep in mind it still won’t be as thick as using an actual thickener.
- Add cream cheese. Melt in some cream cheese (in small chunks) to help it thicken.
- Puree it, as described above. This is my preferred method. Simply pour some or all of the cheesy broccoli soup into a blender or food processor after cooking. It will get thicker from the broccoli itself.
- Add a low carb thickener. These would be thickeners like xanthan gum or glucomannan. Start by whisking a bit of the powder (maybe just 1/4 tsp to 1/2 tsp) with some water (or broth from the soup before adding cheese), then whisk the mixture into the soup at the end.
- Use a starch thickener. These would be arrowroot powder, cornstarch, or a cornstarch substitute. These are gluten-free, but now low carb. That being said, just a little bit will not make the soup super high in carbs. If you are okay with it, tossing the shredded cheese in a little arrowroot or cornstarch before adding to the soup will help it melt better and thicken better.
- Simmer it. You’ll notice this broccoli and cheese soup recipe contains heavy cream, which reduces when you simmer it enough. (For example, this is the secret for making alfredo sauce.) So, sometimes all the soup needs is to simmer for longer.
Variations
Once you’ve mastered the basic process, it’s so easy to customize this easy broccoli cheese soup recipe. Try adding:
- Your favorite spices – My fave is Italian seasoning! Some fresh cracked black pepper is also delicious.
- Other veggies – Saute onions (yellow onion works well) together with the garlic, or add cauliflower, carrots, or bell peppers later on (see tips below). Like my vegetable soup, you can add just about any vegetable you prefer.
- Shredded chicken
- Cooked bacon
- Sun-dried tomatoes
Tips For Making Additions:
- Go easy on anything that has added salt, like bacon. This broccoli cheese soup is already salty to begin with, due to the cheese and broth.
- Add any other ingredients after the cheese melts first. Otherwise, the cheese might stick to the add-ins and have issues melting.
- If your other add-ins need to cook, temporarily remove them with a slotted spoon once they are cooked, melt in the cheese, and then return them to the pot.
Storage Instructions
- Store: Broccoli cheese soup stores well in the fridge for about 5 days.
- Reheat: Warm up the soup on the stove top over low heat, or in the microwave on medium to low power. Sometimes it separates a bit after a while, but usually comes back together after you reheat while stirring frequently. If that doesn’t help, you can also puree it in a blender – this will bring it back together.
Can You Freeze Broccoli Cheese Soup?
Yes, you can freeze this healthy broccoli cheese soup! Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container. Thaw it in the fridge completely the night before using. Then, you can cook it over low heat, stirring frequently to prevent curdling, or puree after heating if needed.
What To Serve With Broccoli Cheese Soup
There are many options, but I find that Italian flavors work very well in particular. Here are some recipes to add to your meal with broccoli and cheese soup:
- Proteins like baked chicken breast, sirloin steak, or pan seared salmon.
- Veggie side dishes like roasted asparagus, mashed cauliflower, or roasted brussels sprouts
- Healthy salads like Caprese salad, BLT salad, or Big Mac cheeseburger salad
- Keto garlic breadsticks from the Wholesome Yum Easy Keto Cookbook – you’ll also find a version of this easy broccoli cheese soup recipe in the book! Of course regular breadsticks work as well if that fits your lifestyle.
More Easy Soup Recipes
If you like this broccoli cheddar soup recipe, you’ll also love these other easy soup recipes:
Recommended Tools
- Dutch Oven – Also called a cocotte, this is my favorite vessel for making broccoli cheese soup recipes. You can also use a large pot.
- Immersion Blender – For pureeing the soup, if you choose to do that.
- Soup Bowls – Shown in my video below.
Easy Broccoli Cheddar Soup Recipe
Broccoli Cheese Soup Recipe (5 Ingredients!)
Learn how to make the best broccoli cheddar soup in 20 minutes! This easy broccoli cheese soup recipe is rich, creamy and just 5 ingredients.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
In a Dutch oven or large pot over medium heat, saute garlic for one minute, until fragrant. (You can add a little oil as needed.)
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Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
Option 1 (original recipe):
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Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
Option 2 (recommended):
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Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)
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Use an immersion blender to puree the remaining broccoli.
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Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
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Remove from heat. Add the reserved broccoli florets back to the soup.
Last Step: Leave A Rating!
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Related Easy Recipes
Recipe Notes
Serving size: 1 cup
IMPORTANT: See my tips in the post above for best results when melting the cheese!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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829 Comments
Cher Lindsey
0I never measured any ingredients that I used but used all of the ones in the recipe and added carrots & garlic I needed to use up. I had to use half and half so I cut up the veggies very small and lightly blended the cooked soup. When I was done, I removed soup from burner and stirred in a small amount of cream cheese into soup until it was completely blended. I sure hope I can duplicate this as it was the best I have ever made. Very tasty and colorful.
Jo Truan
0Made this for my husband, he was delighted! Making my own batch, he wanted all the broccoli pureed, I like chunks in mine!!
Kendall
0So I totally messed up with the temperature and the cheese all completely stuck together. I was quite upset because I really wanted the chunks of broccoli in there and I didn’t wanna have to purée the whole thing. I salvaged as many chunks of broccoli as I could ( that weren’t all completely stuck together by cheese), ran the rest through the blender, and it completely salvaged it! The cheese is creamy and I still have my chunks of broccoli. Absolutely delicious!
Torrie
0Such an easy and tasty recipe! Big hit with the hubby. We wanted a cheddar soup that wasn’t so cheesy. On a whim I had to use powder garlic and added some onion as well. Added carrots too. Yum!
Debbie
0This recipe is sooooo easy and satisfying! I used a bit more cheddar and found using a good blender worked even better. Have made this twice now!!
Rachel Alvarez
0what portion should i eat
Wholesome Yum M
0Hi Rachel, A serving size is 1 cup.
Kerry
0Your recipes are generally very good but I’m becoming discouraged from going to your website anymore to find them. Between all of the buttons for Facebook and pinterest all the ads on the sides in the top and the bottom and now pop up videos the actual ingredients and directions are so obscured that it’s almost impossible to even read the recipe. I understand it’s important to make money but I am very disappointed that this website has become so incredibly overloaded with money making opportunities that the recipes are almost unreadable. When entering this message I actually had less than 1″ of screen that was actually available for me to proofread my message so I apologise if there are any errors
Wholesome Yum M
0Hi Kerry, Thank you for your feedback. Yes, the ads on the site are used to keep the website running and new free recipes being added each week. That said, I do understand the frustration and have created a Plus membership that includes browsing without ads. You can read more about it here: Wholesome Yum Plus.
Cassie Porter
0I made Keto Broccoli Cheddar Soup for dinner. OMG YUM!
I can’t help experimenting, so I started with sautéed onion then added the garlic. And just before using the immersion blender, I added a cubed avocado for extra creaminess.
I garnished each bowl with a sprinkle of bacon bits, but the soup has so much flavor it didn’t need to be enhanced.
Everyone asked if there was enough for seconds. I’m glad I thought ahead and kept back a serving for my lunch the next day. (Ssshhhhh, don’t tell anyone.)
This recipe will definitely be used often.
Maggie
0Don’t do what I did and confuse garlic cloves for bulbs (college-aged wannabe chef here). Woo ~15x the garlic !! Otherwise, it seems to be very good. Mine is just very garlicy ha
Angela
0How much of each ingredient would have been nice
Wholesome Yum M
0Hi Angela, The recipe amounts are located in the recipe card. If you cannot see the recipe card, check with your browser settings that you aren’t viewing the website in ‘reader mode’ or in an RSS feed.
Rachel
0I’m a very seasoned cook and have made cream of broccoli soup many times. I had pre-shredded sharp cheddar on hand so I decided to try this recipe. I tripled it since I feed 10 people ages 6 to 76. I followed the directions to a T. I used an immersion blender and didn’t save any florets but chose to blend it all. Despite this, my soup wasn’t that thick. I would suggest simmering it at this point to reduce it and thicken it since it can be at a higher heat. However, I didn’t do so this time as I didn’t know. I added the shredded cheddar…all 9 cups and I did so VERY slowly. I pretended like I was making homemade mayo where you have to drizzle the olive oil into the blender at a painstakingly slow pace so it emulsifies. I did the same here by adding about 1/4 cup of cheese at a time while constantly stirring and it worked. My soup was simmering very low and the sharp cheddar melted right in. Once that happened, however, I had to keep it at a low heat so the cheese wouldn’t separate. I simmered it for 90 minutes but the soup didn’t reduce or thicken much. I’m not a fan of Xathan gum as I find that it turns liquids into the consistency of snot. So I didn’t want to risk that with the soup. Three of the 10 of us taste tested it and decided it didn’t have the bite that this soup usually has so I added 1.5 cups of Parmesan as well as 1/2 teaspoon of thyme and 1/2 teaspoon of onion powder. I also added 1/2 teaspoon Himalayan sea salt as I make my own broth and I thought the soup could use some salt. These additions were perfect. 9 out of the 10 of us scarfed it up. The 6 yo didn’t like the texture of the blended broccoli and opted for hot dogs. My in laws are low carb for health reasons and loved this soup. I would have liked it thicker, but that is the only negative I have. With the modifications, the taste was spot on. So three teens, four adults and two seniors enjoyed this soup. I’ll try it again with my modifications as discussed. Thanks for a good base recipe.
Brandon
0Soooo good and SO easy! I added salt and pepper to taste, otherwise I followed the directions to a tee. This is definitely going in my regular rotation of recipes!
Renee
0So. Much. Liquid.
I used an immersion blender and nearly 5 cups of cheddar cheese to try and thicken it to no avail. So many wasted ingredients used on this fail (I’m trying to leave one-star but it won’t let me)
Wholesome Yum M
0Hi Renee, Sorry this recipe didn’t turn out as expected. When the soup simmers for 20 minutes or so, it will lose some volume. Adding the dairy and cheese at the end should help thicken it.
Stefanie Williams
0The soup is really delicious, however the yield for this was about five cups, not eight, so your macros aren’t accurate. I entered the separate ingredients and calculated my own based on the yield, but thought I would mention it. Thanks for sharing the recipe. It hit the spot on this cold day.
Wholesome Yum M
0Hi Stefanie, Thanks for the feedback. Depending on how much your soup simmered, it may have lost some volume. Feel free to add water or broth to the pot to reach the correct volume.
Sherry
0Delicious! I had a bag of frozen riced broccoli and cauliflower which I microwaved and added to the soup. I also added about 3 tbsp of cream cheese which made it very creamy. Probably will only use half a bag of the broccoli cauliflower next time but it was still very tasty.
Stephanie
0Absolutely amazing and soooo way to make! Can’t wait to experiment and add other ingredients!
Teresa Stygles
0I followed instructions to a tee, OH MYLANTA!!! It was as decadent as you explained and because of your tips and guidance it turned out the way that it did!!! I added a few things here and there to my liking. Topped it with sour cream a few bacon bits, and green onions. Thanks again so much, this is a DEFINITE go to, make again recipe!!
Nancy
0I made the soup today my husband and I both enjoyed it.
Millie
0I made the recipe it tastes great. It Came out fantastic. I changed the directions. I melted all the cheese with the broth and stirred constantly until it melted. Then simmered to cook the broccoli. Very good.
Kara
0This was perfect in terms of flavor, but I followed directions and the cheese still clumped up. I feel like the method straining broccoli first would’ve helped make a better creamy cheese base. Or possibly the quality of the cheese could’ve been better? But super yummy anyway!
Wholesome Yum M
0Hi Kara, If the cheese gets clumpy it’s usually due to the temperature being too high. Try to incorporate the cheese at a med/low temp so it doesn’t seize.
Samantha Wallace
0I added celery and onion and omitted the garlic. I followed all of the recipe instructions after that. The cheese did clump, but at the end I emulsified it like she said And it worked! I also added the cream at the end with the cheese and slowly bought it to a very partial boil while constantly stirring. This was instead of at the beginning with the simmer of the broccoli. It turned out very good, but personally I like American cheese 🙂 But this recipe is still classic and yummy! I gave it 4 stars because it wasn’t thick enough at the end and I cooked more broccoli and mashed it into the soup along with a cooked frozen bag of florets.
Tracey Shafer
0Epic fail. Unhappily. Read the recipe several times, tried the cornstarch on the cheese, still seized. A shame, a lot of work for a not great result. The cheese was stilled congealed after a spin in the blender.
Wholesome Yum M
0Hi Tracey, The starch is used to help thicken the soup, it doesn’t prevent seizing. The cheese will seize and clump if it is added at too hot a temperature. Try melting the cheese at med/low heat. If you still have the soup, you can try heating at low heat with half an ounce of either white wine or lemon juice. The acid may help to break up the cheese and help your soup smooth out.
smalucch66
0Very easy n tasty. I love all your recipes. I joined your monthly special group for no ads. Have a merry Christmas
Wholesome Yum M
0Hi Smalucch66, Thank you so much! I hope you love the new browsing experience❤️
Debbie Thomas
0This soup is so tasty, and perfect alone or with different types of proteins… on the side or tossed into the soup. I am doing keto and this is great! The immersion blender works perfectly. I think next time I will try thickening it more. Thank you so much for sharing the recipe and the super helpful tips!
julie
0hi! this recipe was good but i didn’t use preshredded cheese. i tossed the grated cheese in cornstarch but it still clung to the broccoli pieces. 🙁 should i just blend all of it to save it??
Wholesome Yum M
0Hi Julie, I am sorry this working out this way for you. I would blend it together to get a uniform consistency.
jeannne mc
0Where are the measurements ?!?!??
Wholesome Yum M
0Hi Jeannne, The measurements are located in the recipe card about halfway down the page. If you can’t find it, then scroll to the top of the post and use the ‘Jump to Recipe’ button. Please note that you likely won’t be able to see it if you are browsing the website in ‘reader mode’ or in an RSS feed.
Anna Carducci
0This was very good. It is a creamy goodness. Thanks for sharing this recipe. I will totally make this again.
Kate
0Made a double batch. Thickened with xanthum gum, plus an extra 1/2 cup of grated cheddar for the pot. Consistency is great, but taste is too salty. I used Better Than Boullion chicken broth I did not add additional salt. What should I do to fix this bstch? Add lemon? Additional heavy cream and xanthum gum? And what do you suggest I do for future batches?
Wholesome Yum M
0Hi Kate, Additional heavy cream will help with the saltiness. If you used concentrated bullion, then it may turn out saltier than my version with liquid broth.
Kate
0Thank you for your kind advise. Is there a store-bought broth you would recommend for future use for those, like myself, that desire a low sodium alternative?
Btw, this first batch came out beautifully after it was cut with more cream, thank you.
Wholesome Yum M
0Hi Kate, Yes! I have a tapable link in the recipe card that will take you to the stock I use.
Jen
0The soup was great. Your site, however, is a complete nightmare to navigate.
Wholesome Yum M
0Hi Jen, I am thrilled you enjoyed the recipe. If you are interested in browsing the site without ads, I have a plus membership. You can read more about it here: Wholesome Yum Plus.
Sadie
0Fantastic! I’m doing keto/low carb so it’s hard to find something my 1yr old will eat with me…even my mom (who’s picky) gave this a 10! We all loved it! I added in shredded chicken to thicken it (that worked great ) and to add protein. So good will be adding this to my rotating menu!
BRITANY BLACK
0This recipe is awesome!!!!! I added pepper, salt, onion powder, and garlic powder. My hubby said it be really good with sautéed onion.
Karen Morris
0This was so delicious and helping me get through pregnancy symptoms. I have one question however, is this suitable to make batches and freeze?
Wholesome Yum M
0Hi Karen, Yes! This soup freezes great! Let it thaw in the fridge overnight before using, that way you can re-heat it at low heat to prevent curdling.
Ashley
0Mine has come out very thin and watery. Any tips?
Wholesome Yum M
0Hi Ashley, You have a couple of choices. 1. You can continue to simmer your soup until it thickens on it’s own, or 2. Add 1/8th of a teaspoon of Xanthan Gum while it simmers. Stir until your desired thickness is achieved. Enjoy!
Shelbie
0I really want to try this recipe because of how simple it is! However I am post op for gastric sleeve and I need to stick to low fat. I know you mentioned that the heavy cream is also a thickener but do you think I would be able to use 1% or almond milk then thicken with a little corn starch and water? Thanks In advance!
Wholesome Yum M
0Hi Shelbie, Yes, you can use almond milk if you prefer. I would not use corn starch, as it’s not keto-friendly. Instead, consider using xanthan gum which is much lower in carbs.
Deborah Whitt
0I was so confused until I watched your video. Missing ingredient #6 -oil for sautéing the garlic! Trying it tonight, it sounds delicious!
Jessica
0This was my first time making broccoli cheese soup and it was fantastic! My 17 & 18 year old sons devoured two big bowls each!
I used the same measurements for 12 servings, but decided I should probably throw in some extra protein for my boys so I started by cooking several slices of bacon in my Ninja Foodi Grill. Then I cooked a few small frozen chicken breasts in my Instant Pot with a cup of broth. When they were done I strained the broth, sautéed the garlic in the IP, added the broth (+extra) back to the pot and threw the broccoli in and cooked on high pressure for 2 minutes with a quick release. After the broccoli was done I took some out, added the cream and stirred in cheese. Blended a bit with my immersion blender and then added the diced chicken, bacon, and the rest of the broccoli back in. Ultimately I decided to use a little xanthum gum to thicken it up a bit. I should also also note that I switched between the “keep warm” function and the low sauté function a couple times during the finishing process.
Just thought I would share for anyone else who wanted to use a pressure cooker or other appliances instead of stove top.
Diana
0This was delicious!
I didn’t get 8 servings. I only got 5. Is the serving size on the recipe correct? Not sure what I am Doing wrong. Please help!
Wholesome Yum M
0Hi Diana, It’s likely you lost volume while the soup simmered. You can either add more chicken broth or water to get the servings back to the right number.
Beverly C. Rueb
0If using fresh broccoli, will parboiling it a little beforehand make the soup watery? Canpart of the stalks of the broccoli be pureed to help thicken the soup? Thank you!
Wholesome Yum M
0Hi Beverly, Yes you can use the stalks. I don’t really see any reason to parboil the broccoli before adding to the soup. It is easiest to add to recipe raw or frozen.
Dawn Coder
0I have made this several times and it is delicious! A great way to warm up on a cold day. Very tasty.
Lorice
0The best soup EVER! So easy, delicious and filling, nutritious and yet low carb, what could be better! Love all your recipes! All work great and tasty, none ever let me down! My favorite keto recipes are always yours! Keep the excellent work
K
0Didn’t you used to have a crockpot recipe for this with a whole block of cream cheese? I can’t find it anywhere.
Wholesome Yum M
0Hi K, I do have a crockpot version of this recipe. If you are a subscriber, you can find it in the Member’s Area Freebie Library! It does not contain any cream cheese, but its a convenient way to make this yummy soup!
MARY DURANT
0So, maybe it was the Kroger brand cheese that I used, but my soup was good for the first bite or two…but when it started to cool a bit, the cheese clumped backed together and stuck hard core to everything. Did I do something wrong?
Wholesome Yum M
0Hi Mary, If your cheese started to clump, it’s probably because the soup got too hot and it lost too much moisture. You don’t want dairy heavy soups to boil but only reach a light simmer. You may be able to correct the issue by running it through a high powdered blender, but you will compromise your chunks of broccoli. I have additional tips about avoiding clumping in the post above. I hope this helps!
Wholesome Yum A
0Can you substitute with vegetable broth?
Wholesome Yum M
0Hi Amanda, Yes, vegetable broth will work great.
Jenniffer LaCroix
0I loved the soup. I unfortunately left the garlic to saute too long, so it was a little burnt, but it still tasted great. Wasn’t as thick as I thought it would be, but still had a nice flavor and texture. I will make this soup again.
Mary
0Excellent creamy and just delicious. I loved it getting prepared to make it again
Lisa
0This soup is delicious and so easy to make!! I add bacon bits to mine. It’s a cold weather staple for me!!
Megan
0I used Option 2 and this soup is delicious! I made if for my mother and she loves it 😉 As you can see, there is no salt or pepper in the ingredients. Be sure to taste this before you add any. Between the chicken broth and cheese, there is plenty of salt. This is really easy and very delicious!
Latoyia
0So easy and so delicious! This recipe will be in my winter soup rotation for sure!
Natasha
0This recipe looks so good but is there anyway to make it a tad lighter on calories without really sacrificing all appeal?
I am on a low calorie, keto diet and nearly 300 for one cup seems to high for me =[
Wholesome Yum M
0Hi Natasha, Your soup will be less creamy, but you can use half the amount of heavy cream (sub with more 1/2 cup chicken broth) and adjust the amount of cheese to taste. If you would prefer a thicker soup, you can sprinkle 1/8th tsp of xanthan gum to the soup. Let it simmer for about 5 minutes before turning off the heat and serving. Enjoy!
TrisKit
0Great recipe! I added an 8-oz. block of cream cheese hoping it would make it thicker… it didn’t really work that way, but I ended up with a rich and filling soup I can serve to my family (in a small cup, not a big bowl) with a generous salad. Also added 1-1/2 tsp. ground dill seed (goes well with the cheddar!), a sprinkle of red pepper flakes, and 3 Tbsp. lemon juice for a touch of brightness.
Sharon
0Lovely easy soup. I grated and dusted cheese in coconut flour to thicken and keep it keto, worked fine and no coconut taste. Also added yeast flakes and seasonings, thank you.
Destiny
0Hello, I was just wondering how many this will feed?
Wholesome Yum M
0Hi Destiny, This recipe makes 8 servings. A serving is 1 cup.
Brittany
0Good