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Low Carb Broccoli With Cheese Soup

Quick and easy Broccoli with Cheese Soup recipe. This soup recipe is low carb and ready in under 30 minutes. Grab a bowl and top with bacon and cheddar cheese. If you're looking for an easy low carb soup recipe this is it.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Soup
Cuisine: American
Keyword: Broccoli Recipes, Soup
Servings: 6 people
Calories: 371kcal
Author: Lighter Kitchen
Cost: $11.00


  • 2 Tbsp Butter
  • 1/2 Small Yellow or White Onion, Diced
  • 2 tsp Minced Garlic
  • 4 Cups Chicken Broth (*Note 1)
  • 2 Cups Roughly Chopped Broccoli
  • Sea Salt (To Taste)
  • Freshly Cracked Black Pepper (To Taste)
  • 4 Tbsp Full Fat Cream Cheese
  • 1/2 Cup Heavy Whipping Cream
  • 2 Cups Shredded Cheddar Cheese (*Note 2)
  • 4 Slices Cooked Bacon, Crumbled


  • 1 tsp Xanthan Gum (*Note 3)


  • Add the butter to a large soup pot and heat over medium heat. Add the onions and saute until soft and translucent (about 4-5 minutes). Add the garlic and cook until fragrant (about 30 seconds)
  • Turn the heat up to medium high and add the broth and broccoli. Bring to a boil, then reduce heat and simmer until the broccoli is tender (about 15-20 minutes). Add salt and pepper, to taste.
  • Stir in the cream cheese and heavy whipping cream and cook until the cream cheese is melted and fully incorporated.
  • Reduce heat to low. Add the cheese, 1/2 cup at a time, stirring constantly, until melted.
  • Turn off the heat and let cool slightly before using an immersion blender to puree the soup (*Note 3 & 4)
  • Stir in Xanthan gum, if desired, and let sit a few minutes to thicken.
  • Transfer into individual soup bowls, and top with bacon crumbles and extra cheese. Enjoy immediately.


Note 1: Feel free to use vegetable broth if you want to stay vegetarian. 
Note 2: Do not use pre-shredded cheese. Its coating prevents it from melting in a "normal" manner. You will not get good results.
Note 3: Use only if you like/want thicker soup. It's not required.
Note 4: Don’t have an immersion blender? No worries- just use a regular blender. No matter what blender you use, proceed with caution as soup will be hot. It will BURN. Take caution by letting it cool down before blending.
Note 5: Recipe adapted from food.com