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



  • 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.


Serving: 1cup | Calories: 526kcal | Carbohydrates: 9g | Protein: 13g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 162mg | Sodium: 1069mg | Potassium: 405mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5565IU | Vitamin C: 50mg | Calcium: 365mg | Iron: 1mg