This thick, creamy low carb broccoli cheese soup is not for the faint of heart. But if you are a quesophile like myself, then you have come to the right place. It is warm and comforting. Everything a good soup should be. This broccoli cheese soup is really easy to modify to the ingredients you have on hand. Mix things up a bit and try substituting different cheeses. Smoked cheddar and gouda are two of my favorites to add in. I also like to add more vegetable when I can – red peppers, mushrooms, asparagus. You name it! You can’t go wrong with a delectably, cheesy vegetable soup. This soup is also one of my favorite ways to sneaks extra vegetables into kids diets. With all the cheese and cream, they won’t even know that they are getting an extra dose of vitamins. Low Carb Soups are my favorite things to make in my slow cooker. Here is the slow cooker that I recommend.
Check out some of my other favorite low carb soup recipes:
- Slow Cooker Chicken Bacon Chowder
- Paleo Cabbage Roll Soup
- Slow Cooker Clam Chowder
- Buffalo Chicken Soup
- Easy Peasy Wonton-less Soup
Also, don’t forget to check out my Slow Cooker Soups and Stews Ebook:
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PrintLow Carb Cauliflower and Broccoli Cheese Soup
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: Makes 16 Servings 1x
Print Recipe
Pin RecipeDescription
Thick and hearty! Everything a warm and comforting soup should be!
Ingredients
- 2 tbsp butter
- 1 medium onion, chopped
- 5 cloves garlic, minced
- sea salt and black pepper, to taste
- 1 medium head cauliflower, cut into small florets
- 1 1/2 lbs broccoli, cut into small florets
- 1 leek, cleaned and trimmed
- 4 cups chicken stock
- 2 cups heavy cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Parmesan cheese, grated
Instructions
- Heat a large sauté pan over medium heat. Add the butter, onion, garlic, sea salt and black pepper to the pan. Saute until the onions are nice and caramelized. About 20 minutes.
- Heat slow cooker on high setting. Add caramelized onions, cauliflower, broccoli, leek, chicken stock, heavy cream and a little sea salt and black pepper.
- Mix all ingredients together. Cover and cook on high for 5-6 hours.
- After 5-6 hours the vegetables will be nice and tender. Using a potato masher, mash up the vegetables. Alternately, you can use an immersion blender for this. (I found that the vegetables were soft enough that I just gave them a quick mash and the soup was the exact texture I was looking for.)
- Mix in cheddar and Parmesan cheeses, more salt and pepper (if desired) and allow to cook 1 additional hour.
Notes
Per Serving – Calories: 235 | Fat: 18g | Protein: 13g | Net Carbs: 5g
Nutrition
- Serving Size: 1 Cup
- Calories: 235
- Fat: 18g
Nancy Aldred says
This looks amazing. Can’t wait to try. I was unable to copy and paste recipe. But will handtype so I can have it.
Stacy says
This looks like the perfect soup for fall. Sharing on my Facebook page.
Julie Marka says
Is a serving 1 cup?
Patti says
I made this it was so full of flavor! It makes a lot of soup do you think it is ok to freeze it?
Jema McCardell says
Do you use pre-shredded cheese? I find that it tends to glop up in the soup & not melt so well, maybe because of the cornstarch that’s usually added so it doesn’t clump in the bag. Anyway, I’m planning on trying this to replace my current Velveeta-laden fall standby.
Kyndra Holley says
I shredded it myself before adding it in. Thanks.
Each serving is about 10oz.
Not sure about freezing it. I think it would probably freeze fine and then when you reheat it, you may need to add a little cream.
Cheryl WhiteHamrick says
This is awesome, for a bit more flavor and protein, I add a lb or so of black forest hame (I buy a 1 – 1/2 inch slab from the deli and chop into 1/4 in or so pieces).
Kids love this!!
Doreen Gamache says
This soup is absolutely phenomenal! Definitely fall here in Mass, and on some of these colder nights, this soup just hits the spot like nothing else can.
kathi says
Hi,
Love your recipes. Wondering why there isn’t a print button? When I just hit print it prints 12 pages, comments and advertisments and all. Also I can’t copy and paste into a word doc either.
Kyndra H says
There is a print friendly button also that wont print all that stuff. The right click “copy and paste” option is disabled because people were stealing my content and claiming it as their own
Kizzo923 says
Just made this and it is delicious and so easy to make. I don’t have a crock pot so I just used my regular pot and stove but it still came out just as good. When my veggies were soft enough I put half of my soup in the blender and left the other chunky stuff in the pot to keep the chunky texture. This is great to make for the week.
Cassie says
You call for 4 cups of “cheddar cheese – shredded.” Since this is by volume rather than weight, do you count 4 cups’ worth before or after you shred it?
Peace Love and Low Carb says
It is 4 cups of shredded cheddar.
Bellefemme says
This was wonderful!
I was wondering what are the fiber count and serving size of the soup.
Tacoma Wilson-Scott says
I’m a type 1 diabetic and I so love Subway’s broccoli and cheddar soup but find that it spikes my blood sugar. Is there any alterations to make this diabetic friendly? Any suggestions would be awesome.
Peace Love and Low Carb says
I’m not sure what is in Subways soup. This soup is diabetic friendly. There isn’t anything in it that should cause blood sugar spikes
Seema says
How could I add chicken to this for more protein? I’m new to crockpot cooking. Could I just add the chicken breasts to the crockpot at the beginning and shred the chicken at the end? Is cooking the chicken on high for 6-7 hours too long?
Peace Love and Low Carb says
Yes, you can just add it in the beginning with the rest of the ingredients. I’m sure it would be delicious
Cynthia Kaler says
This is next on my list to try this week. We have just hit the cooler weather and I’m certain that these soups with a salad will be perfect for lunch at work or for an easy week day meal. I plan on adding diced up bacon or diced leftover chicken if I’m eating it for dinner for a more “filling meal”.
Rebecca Skaggs says
Is there a way to cook this on low so i can leave it to cook whileI am at work?
Peace Love and Low Carb says
Sure. That would work out just fine.
Cheryl says
My husband can’t have parmesan (aged cheese – gives him migraines). Is there another cheese you would suggest as a substitute?
Peace Love and Low Carb says
Honestly, you can really just throw in any combination of soups that you like
Donna says
I just made this soup today. 6 degrees outside. I used my nutribullet to emulsify my veggies & cream cheese using hot liquid. Then into crockpot to cook on low for 4 hours to blend flavors and cheddar cheese along with parmesan. Excellent Kyndra.
B says
Made this today and it was very flavorful. However, it is extremely salty due to 2 cups of Parmesan cheese. Keep this in mind, as you don’t need to add any additional salt in my opinion. Next time I’d use low sodium chicken stock to counter this.
★★★★
queenfisher says
This soup is ridiculously good—I generally double it and freeze some, and I’ve made it over and over. I never review recipes, but I saw that someone gave it 4 stars and that simply cannot be borne. As an old-school Catholic who doesn’t eat meat on Wednesdays or Fridays, I just make this soup and eat up on my “abstinence” days. It’s questionable whether I’m really undergoing penance at all!
Some variations: I use frozen cauliflower (a little more, proportionally, than what Kendra suggests) and frozen broccoli, since I always have those on hand. Usually about 2 lbs cauli to 1 lb broccoli ratio. I also sub chicken stock for half of the heavy cream and halve the sharp cheddar and parm (I made it this way when I discovered, to my chagrin, that I didn’t have nearly as much cheese or cream on hand as I thought…but it was so delicious I’ve just been making it this way since). I also add nutmeg (a couple teaspoons fresh grated) because that’s what Pioneer Woman does in her broccoli cheese soup and it’s mind-blowing!
★★★★★