Cream of Broccoli Soup

 Healthy keto cream of broccoli soup is made with heavy cream and Parmesan cheese and without flour. It is wonderfully creamy and flavorful!

Creamy, delicate and incredibly flavorful, cream of broccoli soup turns the healthy yet humble broccoli into a delicacy. It’s a delicious soup, very satiating. and very easy to make.

Soup memories

Many years ago, I used to frequent a local coffee shop with a close friend. We had a standing order there. The waitstaff knew us and would ask if we wanted “the usual.” We always ordered a bowl of soup, with bread and butter.

I have since moved far away and only “see” my dear friend on Facebook, and I no longer eat bread. But this homemade soup always makes me think of her and of our lovely lunches.

The ingredients needed to make this recipe

You only need a few simple ingredients to make this soup (exact measurements are in the recipe card below):

1. Chicken stock
2. Salt and pepper
3. Spices: onion powder, garlic powder, and dried thyme
4. Fresh broccoli
5. Heavy cream
6. Grated Parmesan

How to make cream of broccoli soup?

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. In a large saucepan, add the chicken stock, salt and pepper, and spices.
2. Add the broccoli. Bring to a boil, then simmer until very tender, about 15 minutes.
3. Turn the heat off. Using an immersion blender, blend the soup until very creamy.
4. Return the soup to the saucepan. Stir in the heavy cream and the Parmesan. Cook just until heated through, and serve.

Does cream of broccoli soup have carbs?

Of course it does. But with 7g carbs and 3g fiber in each serving, this soup is keto and low carb.

How to serve this soup

It makes a wonderful first course. But you can also make it into an entree. Simply serve it to two instead of four, with these tasty keto cheese muffins to round out the meal.

How do you thicken cream of broccoli soup?

I’m not sure why some recipes tell you to add flour. Any pureed soup is inherently thick (this butternut squash soup is a good example although higher in carbs).

And when you add heavy cream and Parmesan, there’s absolutely no need for starches in this soup. So I make this recipe without flour.

As for the heavy cream, I only add 1/4 cup of it to this soup. I find that this is just the amount needed to make it wonderfully creamy without detracting from the broccoli flavor and making it too milky.

But you can add more if you wish. Full-fat dairy, as it turns out, is harmless for healthy people.

How to store the leftovers?

If you happen to have leftovers of this cream of broccoli soup, they keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, on 50% power.

You can also freeze this soup in covered mugs, in individual portions. To prevent the frozen soup from curdling when I reheat it, I reheat very gently in the microwave, on 50% power, in 30-second increments, stirring often.

More tasty keto soups

Another creamy low carb soup that I highly recommend is this cream of mushroom soup. It’s wonderfully flavorful. And this easy egg drop soup is tasty and nutritious. 

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4.97 from 60 votes

Cream of Broccoli Soup

Healthy keto cream of broccoli soup is made with heavy cream and Parmesan cheese and without flour. It is wonderfully creamy and flavorful!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: American

Keyword: broccoli, soup

Servings: 4 servings

Calories: 117kcal

Author: Vered DeLeeuw

INGREDIENTS

• 3 cups reduced-sodium chicken stock
• 1 teaspoon coarse kosher salt (not fine table salt)
• ½ teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 lb. fresh broccoli florets, roughly chopped
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS

• In a large saucepan, add the chicken stock, kosher salt, black pepper, onion powder, garlic powder and thyme. Whisk to combine.
• Add the broccoli. Bring to a boil over high heat. Reduce heat to medium, cover, and cook until broccoli is very tender, about 15 minutes.
• Turn heat off. In batches in a blender or in a food processor, or using an immersion blender, blend the soup until very creamy.
• Return the cream of broccoli soup to the saucepan. Turn the heat up to medium. Stir in the heavy cream and the Parmesan. Cook just until heated through, 2-3 minutes. Serve immediately. 

NUTRITION INFO Nutrition info is approximate and may contain errors. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please feel free to make your own calculations. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Cream of Broccoli Soup

Amount Per Serving

Calories 117 Calories from Fat 63

% Daily Value*

Fat 7g11%

Sodium 461mg20%

Carbohydrates 7g2%

Fiber 3g13%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

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