Low-Carb Cream of Broccoli Soup

  • Recipe By
  • Published Mar 16th
  • Ready In4h 31m
  • Servings16
  • Calories258
While this recipe is high in fat it works great for people on the Atkins diet. Even after eating two bowls per day I was still in ketosis. Heavy cream has no carbs which is why this works so well for folks on low-carb diets. Also fat is more filling, leading you to eat less and feel more full. Leftovers can be stored in the refrigerator. It's even better the second day. However, I've found if it sits longer than that the broccoli can become too strong.

Low-Carb Cream of Broccoli Soup Ingredients

The following are the ingredients needed to make delicious Low-Carb Cream of Broccoli Soup for 16 servings:

  • 2 (14 ounce) cans chicken broth
  • 1 (8 ounce) package cream cheese
  • 1 cup shredded Cheddar cheese
  • 1/4 cup butter
  • 1 tablespoon minced onion flakes
  • 1 pint heavy whipping cream
  • 1 (10 ounce) can chicken chunks, or more to taste
  • 3 heads broccoli, broken into florets

Low-Carb Cream of Broccoli Soup Cooking Instructions

  • Prep15m
  • Cook4h 16m
  • Ready In4h 31m

To cook Low-Carb Cream of Broccoli Soup, you need about 15 minutes of preparation time. The time needed to cook this Low-Carb Cream of Broccoli Soup is about 4 hours 16 minutes , and you can serve your Low-Carb Cream of Broccoli Soup within 4 hours 31 minutes . The following are the steps to cook Low-Carb Cream of Broccoli Soup easily:

  1. 1 Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
  3. 3 Pour chicken broth mixture into a slow cooker; add broccoli.
  4. 4 Cook on Low until flavors combine, about 4 hours.


  • Cook's Notes:
  • Frozen broccoli can be used but I find it too strong.
  • This soup can be eaten right away but it's much better if it's cooked in the slow cooker for several hours to allow the flavors to blend.

Nutrition Facts

Per Serving: 258 calories; 22.8 grams of fat; 5.5 grams of carbohydrates; 9.1 grams of protein; 83 milligrams of cholesterol; 458 milligrams of sodium.

  1. Jul 22nd 2018

    SO delicious! My whole family loves this soup. It’s one of my most requested recipes. I don’t use the crock pot, I just simmer it on low for an hour or 2.

  2. Sep 28th 2017

    Thank you so much for such an wonderful recipe! I made it just the way the recipe said, and it turned out AMAZING!

  3. May 16th 2017

    Just started a keto diet and looking for new recipes to try. This was such a good soup. I didn't have canned chicken but did have precooked chicken meatballs. I quartered them and added th ...

  4. May 12th 2017

    One of my favorite low carb recipes. I normally add a little velveeta to make it creamier but with or without that it is very good. A satisfying meal!!

  5. Apr 6th 2017

    Delicious!!! I started eating keto last month and am always looking for new recipes to try. I was a little hesitant about the canned chicken, but it really works well and doesn't end up tast ...

  6. Mar 30th 2017

    My son was on the Ketogenic diet for a while for health reasons and since I do the cooking ;) we all were. We lost a TON of weight and now we are doing a modified Atkins diet, this is an AM ...

  7. Feb 6th 2017

    This was absolutely amazing! I would DEFINITELY make it again. I did puree the broccoli (texture preference for me) and I added some cayenne pepper and I used sharp velveeta and sharp shred ...

  8. Jan 7th 2017

    Made this as part of a ketogenic diet, and loved it! Puréed half of the broccoli to infuse flavor and give it more bulk.

  9. Jan 3rd 2017

    This is a delicious low-carb soup. Next time, I might use my immersion blender to make it drinkable. Or use it for half the broccoli. Definitely would make it again.