If you're looking for a cozy dish that’s both delicious and easy to make, this Low Carb Broccoli Cheese Soup with Just 5 Ingredients is perfect for you. I remember the first time I made this soup for my son, Alex. He was a bit skeptical at first, but as soon as he took a spoonful, his eyes lit up, and he asked for seconds!
Why You’ll Love It
- It's super simple with just five ingredients.
- Perfect for a quick weeknight dinner.
- Low carb and packed with flavor.
- Great for meal prep or leftovers.
Pure Comfort
This soup is pure comfort in a bowl. The creamy texture and cheesy goodness make it feel indulgent, while the low carb aspect keeps it light. Plus, it’s so easy to whip up that you’ll want to make it again and again.
What You Need
- 4 cups 4 cups broccoli florets – Fresh or frozen works well.
- 4 cups 4 cups chicken broth – Use low-sodium for a healthier option.
- 8 oz 8 oz cream cheese – Softened for easy blending.
- 8 oz 8 oz cheddar cheese – Shredded; can substitute with mozzarella.
- to taste Salt and pepper to taste – Feel free to add garlic powder for extra flavor.
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.
Steps to Make It
- Start by bringing the chicken broth to a simmer in a large pot over medium heat. You want it to be hot but not boiling, which helps the broccoli cook evenly. This will take about 5 minutes.
- Next, add the broccoli florets to the simmering broth. Cook them for about 10 minutes, until they are tender and bright green. You’ll know they’re ready when you can easily pierce them with a fork.
- Once the broccoli is tender, reduce the heat to low. Add the softened cream cheese to the pot, stirring gently until it melts and combines with the broth. The mixture will become creamy and smooth.
- After the cream cheese is fully incorporated, use an immersion blender to puree the soup until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer it to a regular blender in batches.
- Now, stir in the shredded cheddar cheese, mixing until it melts completely into the soup. The cheese will give the soup a rich, velvety texture that’s simply irresistible.
- Finally, season with salt and pepper to taste. Give it a good stir and let it simmer for another 2-3 minutes. This allows the flavors to meld beautifully. Serve hot with a sprinkle of extra cheese on top if desired.
Make It Perfect
- For a thicker soup, blend more of the broccoli until smooth.
- You can add cooked chicken for extra protein.
- If you like a little spice, add a pinch of cayenne pepper.
- Serve with a side salad for a complete meal.
Mix It Up
- Swap out the cheddar for a spicy pepper jack for a kick.
- Add sautéed onions and garlic for more depth of flavor.
- Use vegetable broth to make it vegetarian.
Perfect Partners
- Crusty low carb bread for dipping.
- A fresh garden salad on the side.
- Garlic knots for a tasty accompaniment.
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FAQs
Can I make this soup ahead of time?
Yes, you can make it a day in advance and reheat it on the stove.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this soup?
Yes, it freezes well! Just let it cool completely before transferring to a freezer-safe container.
What can I substitute for cream cheese?
You can use mascarpone or a dairy-free cream cheese alternative.
Is this soup suitable for meal prep?
Absolutely! It’s perfect for meal prep and reheats beautifully.
Conclusion
In just 30 minutes, you can enjoy a warm bowl of Low Carb Broccoli Cheese Soup that the whole family will love. With only five ingredients, it’s a breeze to make and a delight to eat. Give it a try, and I bet it will become a regular in your dinner rotation!
Low Carb Broccoli Cheese Soup with Just 5 Ingredients
Equipment
- Large Pot
- immersion blender
Ingredients
Main
- 4 cups broccoli florets Fresh or frozen works well
- 4 cups chicken broth Use low-sodium for a healthier option
- 8 oz cream cheese Softened for easy blending
- 8 oz cheddar cheese Shredded; can substitute with mozzarella
- to taste salt and pepper Feel free to add garlic powder for extra flavor
Instructions
- Bring the chicken broth to a simmer in a large pot over medium heat; heat until hot but not boiling.
- Add broccoli florets to the simmering broth and cook for about 10 minutes until tender and bright green.
- Reduce heat to low, add softened cream cheese, and stir gently until it melts and combines with the broth.
- Use an immersion blender to puree the soup until smooth; alternatively, blend in batches in a regular blender.
- Stir in shredded cheddar cheese until it melts completely into the soup.
- Season with salt and pepper to taste, stir well, and let simmer for another 2-3 minutes before serving hot.