Simply one of the best low carb broccoli cheese soup recipes around. And it’s easy to make too!
I will be the first to admit that there is nothing sexy or elegant about this recipe. Broccoli Cheese is the workhorse among soups. It’s warming, nutritious, you get your greens into you, and if you are lucky, it also tastes good. Not all of them do, I’ve had some pretty blah broccoli soups in my day. Most notably at my first-year dorm in university, where the kitchen staff had no business messing with heavy, creamy soups. I myself have never tried my hand at it, so when I saw that the most recent issue of Cook’s Illustrated had a recipe, I wanted to give it a try.
Cook’s Illustrated is the only cooking periodical that we get right now. We’ve had other subscriptions in the past but we’ve let most of them lapse as we have a pretty large collection of back issues. Cook’s comes every year courtesy of my parents-in-law and we always enjoy it. I like the way they test different methods of making a dish to arrive at what they consider “the best” way. But I have to confess, I don’t always follow the extra steps involved to get “the best” out of the recipes. As a busy mother of three, who is impatient at the best of times, the extra steps often just feel like extra work.
But for broccoli soup, I thought it worth my while to follow their recipe almost to the letter, with a few small changes to make it lower in carbs and higher in fat. In their investigations, they found something completely counterintuitive that really worked – cook the broccoli beyond all recognition. It sounds awful because there is nothing worse than overcooked broccoli, but in this case, it works. The point is to break down the sulfurous compounds to the point that the broccoli actually tastes like broccoli again. And to speed up this process, they added a touch of baking soda. Weird, definitely, but does it work
The Results: I haven’t had broccoli soup in quite some time, so I don’t really have anything to measure it against, but I will give this a thumbs up. The flavour was definitely of broccoli, but without a trace of that overcooked, college-dorm-style broccoli. It was creamy without being heavy. And my picky eater, who actually loves broccoli and soup separately, loved it together too. It was a great starter to our dinner and a great way to get a serving of veggies into everyone. This recipe is a keeper, for certain.
Broccoli Cheese Soup (Low Carb and Gluten Free)
Ingredients
- 2 tbsp unsalted butter
- 2 pounds broccoli chopped into 1 inch pieces (include the stems)
- 1/2 cup onion chopped
- 2 garlic cloves minced
- 1 1/2 tsp dry mustard powder
- pinch cayenne
- salt
- 3-4 cups water
- 1/4 tsp baking soda
- 2 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 2 oz parmesan grated
- pepper to taste
Instructions
- In a large pot or dutch oven, heat butter over medium high heat. Add broccoli, onion, garlic, mustard, cayenne and 1 tsp salt. Stir frequently and cook until fragrant, about 6 minutes.
- Add 1 cup water and baking soda and bring to a simmer. Cook until broccoli is very soft, about 20 minutes.
- Add broth and 2 cups water and increase heat to medium high. Bring to a simmer and cook another 5 minutes. Add cheeses and blend soup with an immersion blender (alternatively, you can transfer soup to a blender and blend in two batches).
- Adjust consistency of soup to your liking with remaining water (I found it didn’t need any more). Season to taste with salt and pepper.
Notes
Total fat: 12.88g
Calories from fat: 115
Cholesterol: 41mg
Carbohydrate: 9.68g
Total dietary fiber: 3.20g
Protein: 13.63g
Nutrition
Chef Dennis says
what a perfectly beautiful soup!! I love the colour and I am sure the texture was just right! My girls love broccoli soup I will have to try your method next time I make it for them!
Cheers
Dennis
Stephanie says
Looks pretty lovely to me! Broccoli is so darn good for you, too. I actually just made a baked potato soup a few days ago with broccoli, and yesterday I had some more broccoli with a black bean garlic sauce. I can't get enough! Now you got me craving more! LOL…is it possible to overdose on it?! :-p
Grace says
Broccoli soup is one of my favourites yet I have never made it at home. When I was working it was a treat I had at least once a week at a restaurant called Kelsey's. They made the best. I must try this and try to replicate the taste at home now that I am not working.
[email protected] says
The addition of spinach is a fantastic idea. I've never heard of the baking soda addition. Crazy but if it makes the broccoli taste more flavorful, I will do it. Thanks Carolyn!
Sommer J says
I've never had homemade broccoli soup. I don't think I've ever had it period! But I can imagine the kitchen cooks messing up the soup.
I love Cook's Illustrated. I've learned so much from the magazines! I use their techniques all the time.
NOW on to this soup hehe. It looks soo delicious! The photos are stunning!! I want to gulp it down. MY children looooves broccoli, I wonder if I can get them to try this! I will have them help me so they believe that broccoli was actually used. Hahaha! Also love the addition of spinach- super duper healthy and delicious!!
Jill Colonna says
You have definitely revived an interest in this classic and love your tips! Thanks for the inspiration and I now take it back anything I've said about this soup before. Yours looks just perfect!
Sandra says
This soup sound amazing. I taste some just like you that make me *** just by smelling, but your looks and sounds fantastic!Thanks for sharing will try this soon!
Lindsey says
Oh how I love a nice warm bowl of broccoli cheese soup. Looks tasty!
Fresh and Foodie says
Cook's Illustrated always has really solid recipes — I love that magazine. This looks really great. I haven't had broccoli soup in a long time either, but now I've got a craving.
Becky says
I've never made broccoli soup before, but this one is calling my name. I have to make this one soon and I like that they put less cheese in for my hubby.
Carina says
This looks wonderful! I love broc and cheese soup – and anything off the pages of Cooks Illustrated is bound to be nothing short of amazing!!
Angie's Recipes says
I think this looks very beautiful and I smell the spring :-)) Very delicious too.
Feast on the Cheap says
Mmmm, broccoli soup is one of my favorite cold-weather meals. This looks fabulous!
Susi says
So this soup might not be sexy, but it is pretty darn good looking. The color is fantastic. I've never made broccoli soup myself since most recipes never appealed to me, but I think I will have to make an exception with yours :o)
Jennifurla says
Love the texture it looks so wonderful
Steph says
This soup looks absolutely delish!! You've got me craving a big ole bowl of it now 🙂
Suchi says
I love broccoli soup- really nice and I loved the touch of the spinach in your soup
Lemons and Anchovies says
That's worth trying, for sure. I'm intrigued by the cooking method for the broccoli but I trust Cook's Illustrated. Thanks for sharing. 🙂
[email protected] says
I love broccoli and cheese soup, it's one of my favorites. But, I agree, so often the cheese is overwhelming and the broccoli gets lost!
I'll have to try the baking soda trick, thanks. 🙂
Hester aka The Chef Doc says
Yum! I love broccoli soup when it's done right! As for the baking soda, adding it to the mix raises the pH to a more basic level. And when cooking in alkaline/basic water (greater than pH 7), your hemicelluloses are more soluble therefore, the veggies soften much quicker and become mushy. So, I guess it's more of a time thing 🙂 Thanks so much for sharing this recipe!
Charlie @ SweetSaltySpicy says
I love broccoli soup! Yours looks amazing! Love the added spinach :).
Pretend Chef says
This is a bowl of soup I would love to eat. The color is fantastic. I love that broccoli isn't the only veggie in there. This is definitely worth giving a shot.
Melissa @IWasBornToCook says
It does look good. Easy too.
Brewed Coffee says
This looks like what I need early this morning. 🙂 I could already smell it.
A Touch RoJo says
Simple and easy. That's how I like my food. I make an awesome broccoli soup but this is a little more detailed and spicy. I LIKE IT. There are 50 million ways to make one thing and I salute everyone who can find a tasty variation on a classic. Salute!!!!
Jeanette says
This came out beautifully. It is interesting that the instructions say to cook the broccoli for a long time. I also wonder what the baking soda is for.
Cake Duchess says
You just gave me a brilliant recipe and idea. My kids love broccoli. This soup is perfect for chilly afternoon:)
Island Vittles says
I'm a fan of CI too — but I also admit to skipping some of those extra steps! this soup looks great — so if you say cooking the broccoli to death was the secret, I guess we'll have to believe you! Theresa
marla says
This soup looks healthy & so tasty!
Medeja says
It's a nice dish.. I used to order such soup every time I was visiting one restaurant 🙂
Elle says
So many great flavors working together-how could it not be good?
The Mom Chef says
I love cream of broccoli soup. I can't imagine the depth of flavor that develops with the broccoli cooked the way it is. Wow. It looks absolutely gorgeous.
ravienomnoms says
Wow this soup looks so good, I really enjoy broccoli soup. I really like that yours keeps that green color. Delicious!
Carrie says
I've tried about a million recipes for broccoli cheese soup and have never been satisfied with any of them. I've been looking for a low carb version, so this one is going next on my list to try! The ingredient list sounds wonderful, and it looks great!
Amy Bakes Everything says
I love broccoli soup! That color is amazing, I seriously think I should paint my bathroom that color! Great job!
gluten-free-foodie says
it looks sexy and elegant the way you photographed it! 🙂
Katherine says
February is the perfect time for comfort food, and this definitely looks like delicious comfort food!
Kate @ Diethood.com says
Your soup looks really good… the color is beautiful, the texture seems to be perfect and that bowl is gorgeous!
raptortoe.com says
I think the last time I ate broccoli soup was at Quiznos. This is definitely a step up! Great recipe!
UrMomCooks says
Sooo appreciate the tips on this soup! That icky cooked broccoli taste is exactly why I always choose other veggies over broccoli for soup! I will absolutely give this a try – would love to have leftovers for lunch!
She's Cookin' says
It seems that broccoli cheese soups are either blah or over-the-top cheesy. This looks perfect! Thanks for sharing. I've want to add Cooks Illustrated but first I have to let some of my other subscriptions lapse – too many magazines! P.S. Great job today on our online cooking class chat 🙂
She's Cookin' says
It seems that broccoli cheese soups are either too blah or over-the-top cheesy! This one looks perfect! I've been thinking about subscribing to Cooks Illustrated, but I have to let some of my other subscriptions lapse first – too many magazines! P.S. Great job on our online cooking class chat today 🙂
Cakewhiz says
How can you say that soup is not elegant or sexy?!? I think it's gorgeous. I love the color 🙂
Lo-mo says
Broccoli cheddar soup is on of my favourites!! Wonderful soup!
Congratulations! You have an award waiting for you! You can pick up your award at:
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Lori
Lynn @ I'll Have What She's Having says
Gorgeous soup. The method is really interesting, I'll have to try this.
I have an online subscription to Cooks, but I almost never use it. Maybe I should get the magazines instead of the online version..
A Little Yumminess says
Beautiful, healthy and delicious…doubles up as baby food
MegSmith @ Cooking.In.College says
Mmmm broccoli and cheese soup, this is my favorite soup to have in a bread bowl!
Adelina says
My kids love broccoli, but never dared serving them in a soup form. I need to get up to the challenge. Thanks for the inspiration. I love the list of ingredients.
Emma says
Lovely fresh looking soup, I like how the soup has stayed nice and green.
foodblogandthedog says
I love it when the classics are reinvented and this is a perfect candidate. I've had too many sludgey, smelly broccoli soups but this looks fresh & bright green I'm going to revisit it for sure, thanks!!
Lauren at KeepItSweet says
I've actually never had broccoli cheese soup! Usually it looks so heavy and kind of grosses me out. Your version looks light and tasty!
Boulder Locavore says
A healthy and tasty relief from unending chocolate. Thank you Carolyn!
The Mistress of Spices says
I adore broccoli soup, and your version looks wonderful! I posted one with a very subtle pop of chili in it some time ago which was also wonderful. Great photos!
Julian says
Your blog looks great. I love the idea of the soup. Yum.
Torviewtoronto says
congrats on the top 9
delicious colourful soup
sophiesfoodiefiles says
Your broccoli cheese soup looks splendid!
MMMMMMM,..I love cheese in my broccoli soup!
Lisa @ Tarte du Jour says
Your soup looks heavenly! I also adore Cook's Illustrated…. it's our go to magazine for "how to" do things best. Well done on the top 9! This classic soup deserves a second look from us all!
alyce says
I feel like broccoli cheese soup is an oldie but goodie. Thanks for reminding me of it.
Lizzy says
Perfection! Color, texture…and I'm sure taste. Excellent soup, Carolyn!
Trish says
Such a great, healthy soup to get us through these lingering cold winter nights. It may not be sexy as you say but I find the pale green color beautiful 🙂
Kim - Liv Life says
I love a good broccoli soup! Maybe this will be the way to get it into the kids… or my husband!! Excellent!
Magic of Spice says
I love broccoli and cheese soups when they are done well and this one looks delicious 🙂
Karen S says
I just made this and it is FABULOUS
Andi says
This soup was delicious! I send the recipe to my mom, and recommended it to my Facebook friends.
I admit to making a couple changes:
– a small amount of olive oil added to the butter to prevent it from browning too quickly (I used a butter substitute because I'm on SB Phase 1, and those are tricky sometimes)
– 2 cups of water, divided
– 1 tsp dijon mustard (instead of using dry mustard, because it's kind of pricey)
– reduced-fat cheddar
– I slowly mixed the cheese in after blending the soup
Anonymous says
Made the soup today (with less fluid) and it is a very creamy broccoli soup.. Added more spinach to bring up the color..
Had planned to add watercress for a second day, but had so many visitors today who wanted soup that there is not enough to make the same creamy soup, so tomorrow it will be become more soupy and sharper with the watercress..
Cooking Rookie says
I made this soup for the SRC this month, and it was really really delicious! And pretty too :-). It was a great pick, but a very hard decision, you have way too many wonderful recipes to choose from. I also made your Adobo chicken, which turned out great. But I will have to come back for more, especially that avocado soup :-). Thanks!
jbz says
It is a delicious soup – I recommend considerably less salt than 1 tsp!!
Food Frenzy says
Congratulations! We wanted to inform you that this post has been selected as one of our Featured Archive Posts for the last two weeks of February 2013.
Carolyn says
Thanks!
Jenn, Pint-sized says
I made this soup for dinner last night and we loved it. Mmm mmmm. Delish.
Chris says
Just made this soup this afternoon and served it for supper. It is a winner! Light with good broccoli flavor and a nice amount of cheese. Sooooo much better than the glue-like broccoli soup served in some restaurants.
Holly says
Today is Feb. 3rd, 2014, I made this soup and it is wonderful, so delicious. I ended up using the extra water because once I blended everything up it was fairly thick. I can’t wait to give my hubby a bowl tonight.
Megan says
I made this soup today, and I’m sharing a link to your site on Facebook because the soup came out FABULOUS. A nice, clean flavor. It’s meant to be for dinner, but I’m sitting here with a steaming mug of it because I couldn’t wait once I had my ‘chef’s sample taste.’ SO GOOD!
Megan says
Made this soup today, and it came out *FABULOUS*…so tasty, in fact, that I’m sitting here with a steaming mug of it at 3:30pm, even though it’s supposed to be for dinner later. I just couldn’t resist. Excellent flavor! I didn’t need the 4th cup of water – it came out just right using only 3.
Carolyn says
It’s a good one. I’ve made it many times!
Sandy says
Loved this soup! I didn’t have any spinach but I had fresh kale from the garden that I substituted. Turned out awesome! You are the bomb!
Julie says
My kids are nuts over this and I can’t keep it in the fridge even after doubling the batch. I confess, I’ve stooped to using the big bag of frozen broccoli from Costco. It’s often cheaper than fresh and super easy to use, being already clean and trimmed. I just sautee up the onions and garlic with the spices then dump the frozen broccoli in to heat with the added water.
Carolyn says
Goodness, no apologies needed for the frozen broccoli. We buy the big bag of the organic from Bjs specifically for this recipe!
Eileen says
Just made this tonight at the end of a frosty 15 F day. Wanted an easy, meatless, low carb, warm-me-to-the-toes dinner (yikes, what an order!) 🙂 No problem, I knew where to come. This was awesome. Husband and kids all loved it (even my tough 9 yo son said, “Wow!”) Beautiful, rich, creamy soup … and no cream! You have such an eye for a good recipe. Well; I guess I have an eye for a good food blogger. We all have our talents. 🙂 I have yet to be disappointed with any recipe I’ve tried here. Thanks again!
P says
Excellent, Thank you!
JL says
I don’t even like broccoli but I liked this soup! My family did too. Thanks for all you do.
Abby says
HI, THIS LOOKS SO GOOD…I KEEP READING ABOUT THE ADDED SPINACH…. I MUST HAVE MISSED IT ….. WHERE DOES IT SAY ADD SPINACH AND HOW MUCH WOULD I ADD ???
THANKS
CI Maven says
Look up the original Cooks Illustrated Recipe – it calls for 2 oz (approx 2 cups) baby spinach leaves, and a heck of a lot less cheese: 3/4 C shredded cheddar and 1 1/2 C grated Parmesan which is about 3/4 C.
Poul Christiansen says
I made this last night and it was delicious! I had a little heavy cream in the fridge (maybe 1/2 cup) so I added that and a little more cheddar than the recipe called for. I always have spinach around so I’ll add some of that next time. Great recipe. Thank you!
Betsy says
This soup is outstanding! I made it exactly as instructed plus a few spinach leaves thrown in during the last 5 minutes of cooking. I like how adding the cheese to the hot soup and then blending makes it seem creamy without adding cream! I sprinkled at little extra cheddar in my soup bowl and it was delicious. Thank you for sharing this!
Valeria Dombiak Woelfel says
I loved it thanks. doe sit freeze? I made a ton and I am the only one that eats it
Carolyn says
Yes, it should freeze just fine.
Christa says
Absolutely delicious!
Linda Kistner says
I made this tonight and it was perfect for a raw March day. I used frozen broccoli and pulsed the first batch in a cup of broth ; then blended the second batch of cooked broccoli in the second cup of broth till completely smooth. I sautéed the garlic and onion in butter. Then added the dry mustard, the cayennne, all the broccoli mixture and added the salt and pepper to taste. Lastly I stirred in the cheeses and simmered a while. My husband declared this a winner. It’s the best broccoli soup I’ve ever made and I’ve been cooking for 45 years!
Brenda says
You had me convinced when you mentioned Cook’s Illustrated – I’ve been following them for years. So I had to give this a try and was not disappointed! I love that you’ve made it LCHF, it’s quick and easy to make, and super delicious. You’re not exaggerating – absolutely THE best broccoli soup ever. And I’ve tasted a lot of watery not-so-reasonable facsimiles over the years! And it fits in with my LCHF lifestyle!! Thank you so much!
Because I live alone, I halved the recipe and “eye-balled” everything. Brought it for lunch today and froze the remainder for another day.
Brenda says
Just finished the last serving of this wonderful soup! Freezes so well & still tastes fresh as the day I made it.
Love the site!