Low Carb Broccoli Cheese Soup Recipe (Better Than Quiznos) Recipe
Introduction
This Low Carb Broccoli Cheese Soup is a creamy, comforting bowl of goodness that’s even better than what you find at Quiznos. Packed with fresh broccoli, sharp cheddar, and flavorful spices, it’s a perfect warming meal that’s easy to make at home.
Ingredients
- 2 tbsp butter
- 1 medium yellow onion, chopped
- 2-3 garlic cloves, chopped
- ⅓ cup butter
- 2 cups carrots, grated
- 1.5 lbs broccoli (about 1.5 bunches), washed and cut (stems finely chopped)
- ⅓ cup white flour
- 4 cups half and half
- 4 cups chicken broth
- Salt & pepper, to taste
- 1 ¼ cups grated cheddar cheese
- ¼ tsp nutmeg
Instructions
- Step 1: Dice the onion and garlic very finely. Chop the broccoli into small florets and finely chop the stems.
- Step 2: Melt 2 tbsp butter in a small saucepan over medium heat. Sauté the onion until golden, then add the garlic and broccoli. Cook for 3-4 minutes, then remove from heat and set aside.
- Step 3: In a large pot, melt the remaining ⅓ cup butter over medium heat. Stir in the flour and cook for 4-5 minutes, whisking constantly to form a roux.
- Step 4: Gradually whisk in the half and half and chicken broth. Bring to a simmer and cook for 15-20 minutes until the mixture thickens.
- Step 5: Add the sautéed onion, garlic, and broccoli mixture, along with the grated carrots. Cook over low heat for 25-30 minutes until all vegetables are tender.
- Step 6: Season with salt and pepper. Carefully pour half the soup into a blender and puree until smooth. Return the pureed soup to the pot.
- Step 7: Stir in the grated cheddar cheese and continue to cook on low heat until the cheese melts. Add the nutmeg, mix well, and serve warm.
Tips & Variations
- For a richer flavor, use full-fat half and half or substitute some half and half with heavy cream.
- To keep it vegetarian, swap chicken broth for vegetable broth.
- Blend more or less of the soup depending on your preferred texture—completely smooth or chunky.
- Adding a pinch of cayenne pepper can give the soup a subtle spicy kick.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat while stirring occasionally to prevent curdling. This soup also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup dairy-free?
Yes, substitute the half and half with coconut milk or a dairy-free cream alternative and use a dairy-free cheese or nutritional yeast for a similar cheesy flavor.
How do I prevent the soup from curdling when reheating?
Reheat the soup slowly over low heat, stirring frequently. Avoid boiling, as high heat can cause the dairy to separate.
PrintLow Carb Broccoli Cheese Soup Recipe (Better Than Quiznos) Recipe
This Low Carb Broccoli Cheese Soup is a deliciously creamy, hearty soup that rivals popular chain recipes like Quiznos. Made with fresh broccoli, grated carrots, cheddar cheese, and a rich blend of butter, half and half, and chicken broth, it’s perfect for a comforting low-carb meal. The soup is partially pureed for a smooth yet chunky texture and is seasoned with nutmeg, salt, and pepper to bring out the flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Vegetables
- 1 medium yellow onion, chopped
- 2–3 garlic cloves, chopped
- 2 cups grated carrots
- 1.5 lbs broccoli (approx. 1.5 bunches, washed and cut, florets small, stems cut finely)
Dairy & Fats
- 2 tbsp butter
- ⅓ cup butter
- 4 cups half and half
- 1 ¼ cups grated cheddar cheese
Pantry & Seasonings
- ⅓ cup white flour
- 4 cups chicken broth
- Salt & pepper, to taste
- ¼ tsp nutmeg
Instructions
- Prepare Vegetables: Dice the yellow onion and garlic cloves into very small pieces. Chop the broccoli so that the florets are small and the stems are finely chopped to ensure even cooking and texture in the soup.
- Sauté Aromatics and Broccoli: Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the chopped onion and sauté until they turn golden brown, about 5 minutes. Stir in the garlic and broccoli, cooking for an additional 3-4 minutes to slightly soften the broccoli. Remove from heat and set aside.
- Create Roux: In a large pot, melt the remaining ⅓ cup of butter over medium heat. Sprinkle in the white flour and whisk constantly for 4-5 minutes to cook out the raw flour taste and form a smooth roux, which will serve as the thickening base for the soup.
- Add Liquids and Simmer: Gradually pour in the half and half and chicken broth, whisking to incorporate the roux smoothly. Bring the mixture to a simmer and cook for 15-20 minutes until the soup thickens slightly.
- Combine Vegetables and Cook: Add the sautéed onion, garlic, broccoli mixture, as well as the grated carrots, into the large pot. Reduce heat to low and cook for another 25-30 minutes until all the vegetables are tender and the flavors meld together.
- Season and Puree: Season the soup generously with salt and pepper. Carefully ladle about half of the soup mixture into a blender and puree until smooth. Return the pureed soup back into the pot and stir well to combine with the remaining chunky soup.
- Add Cheese and Final Seasoning: Stir in the grated cheddar cheese, allowing it to melt completely into the soup over low heat. Sprinkle in ¼ teaspoon of nutmeg and stir once more. Keep the soup warm until ready to serve.
Notes
- For a completely smooth soup, puree the entire mixture instead of half.
- Adjust the thickness by adding more broth or half and half if the soup is too thick.
- Use sharp cheddar cheese for bolder flavor.
- Be careful when blending hot soup; blend in batches and vent the blender lid slightly to avoid pressure buildup.
- Optional: Garnish with additional grated cheese or chopped fresh herbs like parsley or chives.
- This soup freezes well; reheat gently on the stovetop and stir before serving.
Keywords: broccoli cheese soup, low carb soup, creamy broccoli soup, homemade soup, low carb comfort food, broccoli and cheese, healthy soup recipe
