Cheesy Broccoli Soup

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Yes, I know it’s August. Yes, I know this is soup. Yes, I know you’re sweating over there, cursing the hellish wrath of summertime, but I just couldn’t help myself: I was craving soup. Badly.

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It’s not hard to whip up a batch of soup– especially when it’s a variety that uses frozen broccoli florets. I actually recommend using frozen broccoli in this recipe. You can use fresh, but fresh broccoli tends to be a bit chewier in texture. If you do opt for fresh, steam it or boil it first.

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This low carb broccoli cheddar soup features both cheddar cheese and real American cheese (not the processed cheese slices, but deli American cheese). The American lends a super creamy texture while the sharp cheddar gives the soup a little bite. You can choose whether or not you want to puree the low carb soup with an immersion blender. I did mine about halfway so that there would be broccoli mixed throughout, but also chunks of broccoli here and there as well.
I thickened the soup with just a pinch– less than 1/8 tsp.– of xanthan gum. You can choose to leave it out or use your choice of thickener if you do not use xanthan. Guar or glucomannan should work well.

Cheesy Broccoli Soup


Cheesy Broccoli Soup

Makes 6 servings. 4g net carbs each.


  • 1 1/2 C heavy cream
  • 2 1/4 C almond milk (unflavored, unsweetened-- water will also work)
  • 4 T butter
  • 2 T sour cream
  • 1/4 tsp. garlic powder
  • 1 1/2 tsp. seasoned salt (or to taste)
  • 3/4 tsp. black pepper
  • Dash of cayenne pepper
  • 1 tsp. dried parsley flakes
  • 2 C shredded cheddar cheese
  • 4-5 slices REAL American cheese (I used Land O Lakes Sharp American deli cheese)
  • 1 bag (14 oz.-- approx.) frozen chopped broccoli florets (I used Birds Eye baby broccoli)


  1. In a large saucepan, melt butter over medium high heat. Add in cream, almond milk and sour cream, then whisk together.
  2. Add in garlic powder, seasoned salt, pepper, cayenne pepper, and parsley flakes and whisk again. Reduce heat to medium and bring to a simmer.
  3. Reduce heat to low-medium and add in American cheese first, ripping each slice into small pieces. Whisk until cheese is melted.
  4. Add in cheddar cheese and continuously whisk over low-merium heat until the cheese is fully dissolved and no longer sticks to the whisk.
  5. Sprinkle xanthan gum lightly over the top of the soup and whisk again for 2-3 minutes.
  6. Add in frozen broccoli florets and stir well. Bring to a simmer again and allow soup to do so for about 15 minutes, or until broccoli is tender and hot.
  7. If you desire, use an immersion blender to puree some of the broccoli, then serve. Top with shredded cheddar cheese.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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