The Absolute Best Broccoli Cheddar Soup — Low Carb | High-Protein
Low carb, high protein, and gluten free – This hearty soup eats like a meal, filled with crumbled sausage, chicken, broccoli, cauliflower, red pepper, and mozzarella and cheddar. This healthy and satisfying low carb soup is the perfect companion for cool winter days.
This satisfying low carb high protein soup only has 7 g of net carbs per serving and a whopping 29 g of protein! A perfect keto broccoli cheddar soup recipe.
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It’s hard to think of something more comforting than a steaming bowl of creamy broccoli cheddar soup. The thick broth just coats the spoon and umptious gooey cheese just warms you to the soul. My version uses no flour, making it completely low carb and gluten free and is high in protein thanks to the meaty addition of crumbled sausage and chicken.
Why You'll Love This Soup
- The thick, creamy broth is made with blended cauliflower and broccoli instead of flour, making this healthy soup low carb and gluten free
- Less than 10 g net carbs, great for low carb and keto diets
- High in protein thanks to a meaty chicken broth and browned sausage
- Both mozzarella and cheddar cheese added at the end make this soup extra rich and luscious
- Excellent as a make ahead meal or low carb meal prep this soup is freezer friendly!
Tips and Tricks for Low Carb Broccoli Cheddar Soup
A Meaty Flavourful Chicken Stock
The real secret though is to start with a flavourful and meaty homemade bone broth. While store bought can be used, there is nothing as delicious and nutritious as a homemade broth. Even better if it’s full of meaty chicken for the soup.
- Simply add all the bones from leftover roast chicken, or your prepared meals from the week (make sure they are still fresh) to a large pot, fill with water, add a dash of vinegar, and a liberal dose of salt and bring to a boil.
- Reduce to a rapid simmer and just let it go. At least an hour but the longer you simmer the better. If the broth gets too low, add more water and keep going.
- Once cooked, give it a taste, adjust the seasoning and strain out the bones leaving the meat behind for the soup.
I like to make bone broth with the weeks leftovers. I save the bones in the freezer until I have enough for a broth, and if there is not enough meat in there, I toss in a few skinless chicken thighs to simmer with the broth.
How to get a thick and creamy low carb broth
While low carb soup recipes are plentiful there is a certain kind of soup that’s often missing. Its that thick, rich, creamy soup that usually starts with a flour based roux that really hits the mark during soup season. This low carb and gluten free version does away with the flour and instead gets its thick rich luscious broth from a healthy addition of blended cauliflower and broccoli.
How to make the broth nice and smooth
To make sure the creamy cauliflower broth is nice and smooth instead of chunky and gritty, there is no better tool than an immersion blender. Its also the most convenient for blending hot soup since you can do it right in the pot and avoid the risk of a hot explosion of soup across your kitchen trying to add it to a normal blender.
Ingredients and Substitutions
- Bone Broth – Homemade is best, but store bought chicken stock can be used as well. If using homemade, try to make it as meaty as possible, or you can add cooked chicken to the soup separately. A turkey broth from thanksgiving or Christmas leftovers would be perfect.
- Chicken – I add whatever is in the broth, if the bones don’t have enough meat on them, toss in a few skinless chicken thighs to simmer while making the broth, then remove the meat and discard the bones. Or add some boneless skinless chicken to cook fully along with the sausage.
- Crumbled Sausage – Adds some extra protein and flavour to the soup. Any mild pork sausage will do. Remove it from the casing before cooking.
- Broccoli – Fresh or frozen, I prefer fresh, stems and all.
- Cauliflower – Again I prefer fresh but frozen will do. The cauliflower is what makes the broth thick and creamy.
- Onion – Just a bit of diced onion adds some extra flavour, any type of onion will do.
- Garlic – A few cloves give a nice subtle flavour to the soup.
- Red pepper – Pepper makes this recipe stand out from the rest, and a nice addition for lots of flavour.
- Cherry tomatoes – Completely optional but I love to toss in a handful of cherry tomatoes
- White or black pepper – Use white if you have it, it’s just better in the recipe but black pepper is great as well.
- Heavy cream/Milk/Sour cream – I’ve used all three and all three work great. Milk will be a bit higher in carbs, so if you’re keto or trying to keep them lower go for the heavy cream, sour cream, or a combination of both.
- Cream cheese – Gets blended into the broth making it extra luscious
- Cheddar and mozzarella cheese – You can use any cheese you like, it’s hard to go wrong, I just love how gooey mozzarella is and how salty and flavourful cheddar is.
- Italian seasoning and dill – Fresh or dried herbs are fine, Fresh can sometimes become a bit muted in soup so I used dried. Italian seasoning is a simple yet flavourful mix and a sprinkle of dill is a welcome addition.
Low Carb Sides to Serve with Broccoli Cheddar Soup
This soup is so incredibly filling and hearty it really doesn’t need a side, but if you are looking for one try my easy muffin tin keto cheese biscuits, or a few of your favourite low carb crackers.
Soup and salad is another great combo, something bright and crunchy like a homemade coleslaw pairs well with a rice creamy soup.
Check out these easy keto coleslaw recipes!
Leftovers, Reheating, and Meal Prep
This low carb soup recipe makes great leftovers and meal prep.
To store leftovers – Allow the soup to cool and place in a sealed airtight container. Store in the fridge for up to 5 days.
To Freeze – This low carb soup is freezer friendly! Place the cooled soup in a large freezer bag, or freezer safe container. Freezing the soup in a freezer bag flat on a baking tray makes for super easy storage. Soup will stay fresh in the freezer for 2-3 months and can be thawed in the fridge overnight, or quickly in the microwave or in a pot on the stove top.
To reheat – Heat in a microwave safe bowl on HIGH until warmed though or in a pot on the stove over medium-low heat.
Recipe Card
High Protein Broccoli Cheddar Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 1 pound chicken boneless, skinless, cubed
- 1 pound sausage ground, casings removed
- 4 tbsp butter/olive oil
- 1 large cauliflower roughly chopped
- 4 cups broccoli 2-3 crowns roughly chopped
- 1 small onion chopped
- 2 cloves garlic chopped
- 1 large red pepper chopped
- ½ cup cherry tomatoes chopped
- ⅓ cup cream cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 6 cups chicken stock homemade or store-bought
- 1 cup heavy cream or whole milk or 1/2 cup sour cream
- 1 cup cheddar cheese grated
- 1 cup mozzarella grated
- salt to taste
Instructions
- Cook the sausage and set aside - Add the ground sausage to a large Dutch oven or soup pot over medium heat and cook until browned. If starting with raw chicken add to the pot to cook along with the sausage. Add olive oil or butter to the pot as needed. Remove the meat from the pot leaving the drippings behind and set aside.1 pound chicken, 1 pound sausage, 4 tbsp butter/olive oil
- Brown the vegetables - Add the butter/olive oil, cauliflower, broccoli, onion, garlic, red pepper, Italian seasoning, black pepper, and cherry tomatoes to the pot. Season with salt and sauté over medium heat for 10-12 minutes, stirring occasionally until fork tender. Add the cream cheese, and milk/heavy cream/sour cream. Stir to combine and cook until the cream cheese is fully melted.1 large cauliflower, 4 cups broccoli, 1 small onion, 2 cloves garlic, 1 large red pepper, 1/2 cup cherry tomatoes, ⅓ cup cream cheese, 1 tablespoon Italian seasoning, 1 teaspoon black pepper, 1 cup heavy cream or whole milk
- Puree the vegetables until smooth - Turn down the heat to medium-low. Add half the chicken stock to the pot and using an immersion blender, carefully blend everything in the pot. You can leave it slightly chunky or make it completely smooth. Add the remaining broth and simmer on low for a few minutes. Season to taste.6 cups chicken stock
- Add the meat and cheese - Return the chicken and sausage to the pot along with any juices and stir in the grated cheese until melted. Season to taste with salt and pepper, add garnish with fresh parsley and/or dill if desired before serving.1 cup cheddar cheese, 1 cup mozzarella, salt
Notes
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer
Enjoy!
