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Low Carb Creamy Broccoli Soup with Cheese Crisps

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    30 min

Low Carb Creamy Broccoli Soup with Cheese Crisps

7 ratings

On a cold day, warm up with this hot and creamy broccoli soup! This recipe uses fresh broccoli, but you can also use frozen broccoli florets if you have them on hand. The star of this dish is the cheese crisp. It’s so simple and easy - simply shred your favorite cheddar cheese and bake it! Grate a block of cheese instead of pre-shredded cheese to avoid the potato starch and cellulose that’s in most packaged shredded cheese. This soup is great the next day too, so consider making a double batch!

  • Net Carbs

    12.1 g

  • Fiber

    4.6 g

  • Total Carbs

    16.7 g

  • Protein

    17.8 g

  • Fats

    44.7 g

526 cals

Low Carb Creamy Broccoli Soup with Cheese Crisps

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Olive Oil

    Olive Oil

    3 tablespoon

  • Onions Raw

    Onions Raw

    ⅓ cup, chopped

  • Garlic

    Garlic

    2 clove

  • Broccoli

    Broccoli

    3-½ cup

  • Coconut Milk Unsweetened by Thai Kitchen

    Coconut Milk Unsweetened by Thai Kitchen

    ¾ cup

  • Broth

    Broth

    3-½ cup

  • Salt

    Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ¼ tsp

  • Cheddar Cheese

    Cheddar Cheese

    2 ounce

Recipe Steps

steps 8

30 min

  • Step 1

    Heat 3 tablespoons of olive oil over medium heat with the chopped. Stir occasionally for 2-3 minutes, or until the onions begin to softened, then add in the chopped garlic and stir occasionally for 30 seconds.
    Step 1

  • Step 2

    Add in the broccoli florets. Add the salt and give the broccoli a stir.
    Step 2

  • Step 3

    After the broccoli has been cooking for 2-3 minutes, add in the water or broth. Bring the pot to a boil and then reduce to a simmer. Cover and cook for about 5 minutes. Uncover the pot and give the broccoli a stir.
    Step 3

  • Step 4

    Continue cooking until the broccoli is tender, then add in the coconut milk. Remove the soup from the heat and blend with an immersion blender or blender until smooth.
    Step 4

  • Step 5

    While the soup is cooking, shred the cheddar cheese and preheat the oven to 375 degrees Fahrenheit. Lay the cheese out on a piece of parchment so the shreds are just touching.
    Step 5

  • Step 6

    Bake the cheese for about 7 minutes, or until it has melted and started to brown on the edges.
    Step 6

  • Step 7

    Rip the cheese into large pieces and separate them on the parchment. Place the cheese back in the oven for another 5 minutes, or until all of the pieces have browned edges. Allow the cheese to cool.
    Step 7

  • Step 8

    Ladle the soup into bowls and top with cheese crisps. Enjoy!
    Step 8

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Comments 16

  • monherbert

    monherbert 3 years ago

    Good flavor but it's not creamy, more runny. Maybe nwxt time I'll just add some cheese in there, or maybe 1/2 cup cream to thicken it up.

    • IneffableAvocado320770

      IneffableAvocado320770 3 years ago

      This is good, but i doubled the recipe and it came out quite thin. I will try again without doubling the recipe. The carb count also seems incorrect. I figured for a double recipe, the entire pot of soup was 64 carbs so a single recipe would be 32 for the entire thing. The cheese crisps are wonderful with it.

      • ibevamp

        ibevamp 3 years ago

        tasty 😋

        • CarAnder

          CarAnder 3 years ago

          I just made this soup for lunch, mainly because it says 2 servings. But it actually made 8 cups of soup. Something isn’t calculated right🤷🏻‍♀️

          • Connie

            Connie 4 years ago

            The sugar content comes from where?

            • Sunshine1121

              Sunshine1121 2 years ago

              Caramelized onions

          • Pametz

            Pametz 4 years ago

            I blended cheese into soup rather than fire up the oven and dirty another pan. Added a tablespoon or so of curry and a little cumin to bump things up a bit.

            • Brenda

              Brenda 5 years ago

              Very good though I'm not sure of the exact serving size.

              • Cupidslot

                Cupidslot 5 years ago

                Could always add the cheese to the soup instead of making cheese crisps. Let the cheese melt into the other ingredients then blitz with a hand blender until smooth tastes just as nice

                • Nafi

                  Nafi 6 years ago

                  Is 15.5g carbs low carb??🤔

                  • Valenomiya

                    Valenomiya 3 years ago

                    Yes, keto is 20g carbs a day and low carb is less than 50 g carbs a day so the soup still low carb.

                  • Elaine1029

                    Elaine1029 3 years ago

                    I feel like 10 net carbs is still a lot for a serving of soup :(

                  • Lynsey

                    Lynsey 4 years ago

                    That's total carbs you look at net carbs which is 10.9g

                • CoCoinBonita

                  CoCoinBonita 6 years ago

                  I added pasilla chile and spinach to my soup. It came out delicious! This is the first recipe I have tried and I can’t wait to try more.

                  • Chloe

                    Chloe 6 years ago

                    Delicious even without the cheese crisps

                    • Barbi

                      Barbi 6 years ago

                      Why is this so high in carbs the ones on Pinterest say like four carbs? Just wondering thank you 😁