Best Low Carb Broccoli Cheese Soup That’s Creamy, Cozy & Cooked for One

Low carb broccoli cheese soup is how I survived winter in a tiny apartment with terrible heating and zero freezer space. One pot. One spoon. Warm, cheesy bliss in a bowl. No need to beg the grocery store for a family-size bag of shredded cheddar—it’s just you, your stovetop, and this creamy, green miracle. It’s thick enough to stand your spoon in, but still light on the carbs (and dishes). Let’s talk about making this soup sing—without leftovers haunting your fridge for days.

A Cozy Bowl Just for You (low carb broccoli cheese soup)

My first soup obsession

I remember the first time I tried to recreate a broccoli cheese soup at home. I’d just come back from a not-so-keto-friendly lunch out—you know the kind, where the bread bowl’s the main event and the soup’s just an afterthought. Determined to make a version that actually filled me up without filling me out, I pulled together what I had: broccoli florets, some cream, and the last hunk of cheddar in the fridge. A few tweaks later, and voilà—a thick, cheesy low carb broccoli cheese soup that didn’t need a roll on the side.

What made it better? Cooking it in a single pot meant fewer dishes, and adjusting the cheese level meant it didn’t overpower the broccoli. And trust me, this soup respects your solo dinner energy. You don’t need an immersion blender unless you’re feeling fancy—just mash with a fork if you want a chunkier texture.

How it became my favorite one-bowl wonder

The best part of low carb broccoli cheese soup is that it tastes like you worked way harder than you did. Toss in fresh or frozen broccoli. Shred your own cheese if you’ve got time—it melts better. But let’s be honest: bagged cheese will do fine. I like mine with a hint of garlic and a dash of paprika, but you can adjust seasoning to taste.

Also? You can eat the whole batch without wondering if you’ve just blown your macros. That’s a solo cook win.

Low Carb Broccoli Cheese Soup Recipe

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• Author: Meals For One
• Total Time: 20 minutes
• Yield: 1 serving

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Description

Creamy, cheesy, and keto-friendly—this low carb broccoli cheese soup is made for one. It’s quick, rich, and perfect for cozy nights.

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Ingredients

1 cup broccoli florets (fresh or frozen)

1/2 cup heavy cream

1/2 cup shredded cheddar cheese

1 clove garlic, minced

1 tbsp butter

Salt, to taste

Optional: 1 tbsp cream cheese or pinch of paprika

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Instructions

1. Melt butter in a small pot over medium heat.

2. Add garlic and sauté for 30 seconds.

3. Add broccoli and cook for 3–4 minutes until tender.

4. Pour in cream and simmer for 5 minutes.

5. Reduce heat to low and slowly stir in shredded cheese.

6. Season with salt. Optional: add cream cheese or paprika.

7. Simmer for 2 more minutes and serve warm.

Notes

• To thicken without flour, mash some broccoli or add cream cheese.
• Avoid boiling after cheese is added—low heat only.
• Use freshly grated cheese for best melting results.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 3g
• Sodium: 600mg
• Fat: 38g
• Saturated Fat: 22g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 110mg

Keywords: low carb broccoli cheese soup, keto soup for one

Making It Thick & Creamy Without Carbs (low carb broccoli cheese soup variation)

What thickens low carb broccoli cheese soup?

No flour. No cornstarch. Yet your spoon still stands up straight. The secret? Simmered broccoli and heavy cream do the heavy lifting. As the broccoli softens, it naturally breaks down and adds body. Heavy cream adds richness and helps the cheese melt smoothly.

Want it chunkier? Mash half the broccoli with a fork and leave the rest whole. Want it smoother? Blend the whole pot—but don’t overdo it. Over-blended broccoli turns grainy fast.

Use full-fat cheese. Pre-shredded is fine, but avoid “low moisture” types—they don’t melt well and can clump. A small scoop of cream cheese also helps smooth things out and adds a velvety finish.

With just broccoli, cheese, and cream, this low carb broccoli cheese soup stays thick and flavorful without fillers.

Simple swaps that keep it low carb

Skip the roux. Forget the flour. And absolutely no potatoes needed. Here’s what works instead:

• Use cauliflower along with broccoli for added texture and creaminess.
• Add cream cheese or a touch of sour cream for tang.
• A beaten egg yolk stirred in slowly at the end thickens the soup without separating.

And here’s a quick skim-through table you’ll appreciate:

If you’re looking for a thicker, more veggie-loaded version, this low carb broccoli cauliflower cheese soup adds roasted cauliflower for even more texture without the carbs.

Big Flavor in Small Batches (low carb broccoli cheese soup for one)

How to make broccoli cheese soup taste better?

When you’re cooking for one, flavor matters even more. There’s no hiding behind leftovers or bulk seasoning. The biggest mistake? Skimping on salt. Broccoli needs it. Cheese craves it. Add a pinch early, taste often, and adjust before serving.

Layer flavors as you go:

• Sauté a little onion or garlic at the start.
• Add a pinch of smoked paprika or ground mustard with your cheese.
• A splash of lemon juice at the end brightens everything—especially if you’ve gone heavy on cream.

Want to switch it up? Sub half the broccoli with roasted cauliflower or stir in chopped spinach right at the end. Think small upgrades, not overhauls.

Best tips for solo-sized soup

Most recipes make a gallon. You need a bowl. Here’s how to size it down without sacrificing anything:

• Use 1 cup broccoli, ½ cup cream, and ½ cup shredded cheese.
• Cook it in a small saucepan or mini dutch oven.
• Store any leftovers in a jar or mug—yes, really. It reheats beautifully in the microwave the next day.

This soup stays thick, even after a night in the fridge. And if you do double the batch, it won’t taste like it came from the freezer.

Mistakes to Avoid When Making Low Carb Broccoli Cheese Soup

Why did my broccoli cheese soup turn grainy?

The #1 issue? Overheating the cheese. High heat breaks the proteins and causes it to separate—leaving you with a gritty mess instead of smooth, creamy soup. Always reduce the heat to low before stirring in the cheese, and add it slowly while whisking.

Use freshly shredded cheese when you can. Bagged cheese has anti-caking agents that don’t melt well and can create a weird texture.

Why does my soup taste bland?

It probably needs more salt—or acid. Low carb soups with lots of cream and cheese can taste flat without balance. Here’s what helps:

• Salt in layers (early and at the end)
• Add a dash of lemon juice or white vinegar just before serving
• Use flavorful broth instead of water

Also, don’t skip seasoning basics like garlic, onion, or even a tiny sprinkle of nutmeg. Yes—nutmeg. It brings out the creaminess.

Can I fix watery soup?

Yes. If your soup turns out too thin:

• Let it simmer uncovered for 5–10 minutes to reduce
• Mash more broccoli directly in the pot
• Stir in a spoonful of cream cheese for instant thickness

Don’t use xanthan gum or thickeners unless you’re used to working with them. It’s easy to overdo and ruin the texture.

Bonus tip: soups that are too thick after chilling can be thinned with a splash of cream or broth during reheating—no flavor lost.

Want something just as creamy but more filling? Try this low carb high protein broccoli cheddar soup for a satisfying solo meal that keeps you full longer.

One Last Spoonful

You don’t need a giant pot or a restaurant kitchen to make low carb broccoli cheese soup that tastes like a hug. With just a few fresh ingredients, one burner, and about 20 minutes, you’ve got a cheesy, cozy meal made just for you. It’s warm, rich, and doesn’t mess with your macros.

If you’re into cozy solo meals and crave more small-batch cooking inspo, come hang out with me on Pinterest where I pin all my favorite one-pot wonders.