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Low-carb broccoli cheese soup

Recipe for Low carb broccoli cheese soup

Creamy, cheesy, mildly savor broccoli cheese soup but without the extra carb? This is the perfect recipe for those who on low carb diet, or if you're not, this soup would still be thick enough for you.
Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Victoria


  • 1 stalk of Fresh broccoli
  • 1 cup of cauliflower
  • 1 cup chicken stock or vegetable stock
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 2 cloves garlic
  • 1/2 small onion
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp dijon mustard
  • 2 Tbsp butter
  • 1/2 medium carrot
  • 1 celery stalk
  • 2 mushroom


  • Cauliflower: throw in food processor/blender and grind them good.
  • Broccoli: wash, and chop into small chunks.
  • Mushroom, celery: slice thinly.
  • Carrot: jullienne.
  • In a small sauce pan with cover, add chicken/vegetable stock and broccoli, simmer for 10-15 minutes until broccoli is almost at desired tender.
  • With your soup pot on medium heat, add butter, wait for butter to be melted then add garlic.
  • When garlic is golden, add mushroom, celery, onion and carrot. Stir and season them a bit with 1/2 tsp salt and 1 tsp dijon. Stir well to mix.
  • Now add the cream, pureed cauliflower, chopped broccoli w/ broth.
  • Stir well and bring the pot to boil.
  • Then reduce heat to low and simmer for 5 minutes with stirring in between.
  • Add the shredded cheese and stir well over low heat until cheese is fully mixed in.
  • Keep stirring until thicken and remove from heat.
  • Serve hot