Creamy Broccoli Cheddar Soup | Kevin Wagonfoot
Look, I used to think creamy broccoli soup was either loaded with cream and butter I couldn’t justify, or tasted like hot vegetable water. Then I made this version from the 5-Ingredient Low-Carb High-Protein Cookbook, and something clicked. It’s genuinely comforting—the kind of thing I actually crave now instead of just tolerating.
What sold me is how simple it is. Five ingredients, and somehow it tastes like I spent way more time than I actually did. That’s the kind of cooking I can get behind.
Why This Works for Low-Carb High-Protein
This soup works beautifully for low-carb, high-protein eating because broccoli gives you actual substance and fiber without carb overload, while the sharp cheddar and cream make your body feel satisfied. I’m not left hunting for a snack an hour later, which was always my problem before. The protein keeps me steady, and the fat keeps it interesting.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Creamy Broccoli Cheddar Soup
This Creamy Broccoli Cheddar Soup is a comforting, low-carb delight packed with protein. The combination of fresh broccoli and sharp cheddar creates a rich, creamy texture that will warm your soul.
Ingredients
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 2 cups chicken broth
- 1 cup heavy cream
- 1 lb shredded cooked chicken breast
Instructions
- Begin by chopping the broccoli florets into smaller pieces for even cooking. It's important to have uniform sizes for consistent texture in your soup.
- In a pot, combine the chicken broth and heavy cream. Heat this mixture over medium-low heat until just simmering, ensuring it does not boil to avoid curdling the cream.
- Once the cream and broth are warmed, add the broccoli florets. Cook until the broccoli is tender, about 5 minutes. You'll know it's done when the broccoli turns a vibrant green and is easily pierced with a fork.
- Stir in the shredded cooked chicken breast and shredded cheddar cheese. Cook until the cheese melts completely, transforming the soup into a creamy delight.
- Taste the soup and adjust seasoning if necessary. A little salt and pepper can enhance the flavors nicely, making the soup as savory as you like.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip the step of letting your broccoli cook until it's really tender—that's what makes the soup creamy when you blend it, not just mushy.
- Taste as you go with the cheese. Different blocks vary in sharpness, so add it gradually until it tastes like home to you.
- If your blender is small like mine, work in batches. I learned this the hard way with soup all over my stovetop.
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