Broccoli Cheese Soup Low Carb

This 20 minute low-carb broccoli & stilton cheese soup is creamy and delicious. It is wonderfully comforting for winter, perfect as a starter or an easy weeknight meal.

This broccoli cheese soup is rich and nutty (due to the stilton – no nuts are used in this recipe). It is hearty, super comforting and absolutely perfect for a cold, chilly evening.

Impress your guests with this delicious soup as an easy starter and if you have any leftover, heat it up the next day for an easy quick dinner!

Cheese

Stilton is the perfect cheese for this soup with its rich and mellow flavour and creamy smooth texture.

However, if you do not have it to hand, you could use another blue cheese such as dolce gorgonzola or roquefort, but use half the amount of cheese (225 grams, 8 ounces, or 1 cup of crumbled cheese), as these other cheeses are stronger in flavour than stilton.

Broccoli

Frozen broccoli is an easy option for this soup but you could also justa as easily use fresh broccoli.

Keeping some broccoli in the freezer is a cheap and convenient way of making sure that you can make this soup anytime!

How its made

• In a medium saucepan, sauté the onions in oil till soft.
• Add the garlic and thyme and sauté for 1 minute, then add the frozen broccoli.
• Pour in the water and crumble in the cheese and bring to a boil.
• Cover and simmer on a low flame for 5 minutes.
• Blend using a hand blender, add freshly milled black pepper and serve with warm bread.

Note: There is no need to add salt to the recipe as the salt in the cheese is sufficient for this soup.

Storing

Broccoli cheese soup can be stored in the fridge in an airtight container for up to 4 days.

It also freezes well so pour into into a container that seals well or a freezer bag, label and seal securely.

To reheat, defrost in the fridge over night or on the counter then warm in a saucepan on low heat.

More Soup recipes

⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

⚜

📋 Recipe

Broccoli Cheese Soup

Nicole Shroff

This 20 minute low-carb broccoli & stilton cheese soup is creamy and delicious. It is wonderfully comforting for winter, perfect as a starter or an easy weeknight meal.

5 from 4 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save RecipeSaved!

Cook Time 20 mins

Total Time 20 mins

Course Soup

Cuisine British

Servings 8 people

Calories 270 kcal

Ingredients

Metric | US Customary

• ▢ 1 tablespoon olive oil
• ▢ 1 medium onion diced
• ▢ 3 cloves garlic minced
• ▢ 1 kilo frozen broccoli 2 pounds
• ▢ 1 teaspoon dried thyme
• ▢ 1 litre warm water 4 cups
• ▢ 450 grams stilton cheese 16 ounces or 2 cups, crumbled
• ▢ freshly ground black pepper to taste

MetricUS Customary

Instructions

 

• 1 tablespoon olive oil, 1 medium onion
  ▢
  In a medium saucepan, add the oil and sauté the onions on medium heat for a few minutes till softened.
• 3 cloves garlic, 1 teaspoon dried thyme, 1 kilo frozen broccoli
  ▢
  Add the garlic and thyme and sauté for a minute before adding the broccoli.
• 1 litre warm water, 450 grams stilton cheese
  ▢
  Pour in the water, add the cheese and bring to a boil.
• ▢
  Cover and simmer on a low flame for 5 minutes.
• freshly ground black pepper
  ▢
  Blend using a hand blender, adding freshly crushed black pepper to taste, then serve with warm bread.

Notes

• Stilton is the perfect cheese for this soup with its rich and mellow flavour and creamy smooth texture. However, if you do not have it to hand, you could use another blue cheese such as dolce gorgonzola or roquefort, but use half the amount of cheese (1 cup), as these cheeses are stronger than stilton.
• There is no need to add salt to the recipe as the salt in the cheese is sufficient for this soup.
• Broccoli cheese soup can be stored in the fridge in an airtight container for up to 4 days. It also freezes well so pour into into a container that seals well or a freezer bag, label and seal securely.
• To reheat, defrost in the fridge over night or on the counter then warm in a saucepan on low heat.

MEASUREMENT NOTES

The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

Nutrition

Calories: 270kcalCarbohydrates: 10gProtein: 16gFat: 19gSaturated Fat: 11gCholesterol: 44mgSodium: 869mgPotassium: 534mgFiber: 3gSugar: 2gVitamin A: 1160IUVitamin C: 102.5mgCalcium: 377mgIron: 1.2mg

Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.

SUBSCRIBE for new recipes

Facebook Pin Recipe Email

♥ If you try this recipe, I’d love to see it – on Instagram use #endofthefork and tag me @endofthefork.

For more recipes and latest updates, follow me @endofthefork on social media – see links in the sidebar.