I'm always looking for new recipes as my hubby's on a low carb diet. This soup is a total winner!

Jacqueline Paumier

Contributing Writer

I have vivid childhood memories of my mom's creamy broccoli and cheese soup. It was a personal favorite, and now that I'm a parent myself I realize it was probably one of the few ways she could sneak veggies into my meal without me throwing a fit. Fast forward decades later and I still pick up a batch from our local deli every now and then. However, it's safe to say traditional broccoli and cheese soup typically isn't low-carb friendly, thanks to the flour and potatoes that are commonly thrown in. Which is why I love my guilt-free low-carb rendition.

This low-carb broccoli and cheese soup has become a regular in our meal plan, especially when the weather turns a bit chilly. Not only is it delicious, but it's also fast, easy to prepare, and only requires a handful of ingredients. It's also something I know my kids will always eat without complaint.

Cooktop Cove

low carb broccoli cheese soup

1 bag (About 4 Cups) of Frozen Broccoli, thawed

1 cup onion (finely diced)

2 cup chicken or vegetable stock

1 tablespoon minced garlic

2 cups shredded cheddar cheese

1/2 cup half and half

1/2 cup heavy cream

salt and pepper to taste

Heat a large saucepan over medium-high heat, add in broccoli, onion, stock, and garlic and bring to a boil.

Once the mixture has reached a boil reduce heat to medium-low, cover the saucepan and allow it to simmer for 10 minutes.

Keeping heat at medium-low, add in half and half and heavy cream. Continue to cook for another 5 minutes, uncovered.

Remove from heat and carefully stir in cheese until the soup becomes smooth.

Season with Salt and Pepper to taste.

Pro Tip: Not a big veggie fan? Amp up the protein in your soup by substituting the broccoli with shredded chicken or shrimp!

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