Smoky Broccoli Cheese Soup {low-carb; primal}

Smoky Broccoli Cheddar Soup {low carb; grain-free}

Course Main Course
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 cups
Calories 526kcal
Author Kendra Benson


  • 5 Tbsp Butter divided
  • 1 small Yellow Onion diced small
  • 1 clove Garlic minced
  • 3 oz Cream Cheese
  • 2 1/2 cups Vegetable or Chicken Broth homemade is best (use vegetable broth for vegetarian)
  • 1 1/2 cups Heavy Whipping Cream
  • 3-4 cups Broccoli Florets and Stems chopped small
  • 2 Carrots shredded
  • 3/4 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Smoked Paprika
  • 1 tsp Ground Mustard
  • 1/4 tsp Chipotle Pepper Powder or to taste
  • 8 oz Smoked Cheddar Cheese grated (see notes)


  • In a stockpot, melt 1 Tbsp of the butter over medium heat. Once melted, add the diced onions and saute until soft and fragrant, about 4-5 minutes, stirring frequently. Add the minced garlic and stir to cook about 1 minute.
  • Add the remaining 4 Tbsp butter and the cream cheese to the pot. Stir until it's all melted and thickened, 1-2 minutes.
  • Add the broth and cream to the pot and stir to combine. Reduce heat to medium-low and let simmer for about 10-15 minutes, stirring occasionally as it thickens.
  • Add the broccoli, carrots, salt, pepper, paprika, ground mustard and chipotle pepper powder. Stir to combine everything and continue to simmer an additional 20 minutes.
  • Remove the soup from the burner. Add almost all of the shredded cheddar to the pot (reserving some for topping later) and stir to combine. Let it sit for a minute or two to let the cheese melt then stir it again.
  • Ladle the soup into individual serving bowls and garnish with extra shredded cheese. Leftovers can be stored in the fridge in an airtight container for up to 1 week.


  • If you can't find smoked cheddar cheese, use sharp cheddar instead. It will still taste great, just less smoky. Double the smoked paprika if you are using regular sharp cheddar.