Gluten Free/ Low Carb/ Soups/ Vegetarian

Broccoli, Red Pepper & Cheddar Soup

A great way to eat broccoli.  In a soup with cheese!


When I tasted this soup after cooking it, I almost ate a whole bowl of it in one go.  It was one of those scenes where you take a spoon, taste, repeat and repeat, then reach for a larger spoon.  Then my low carb bread roll came out for dipping with a small bowl of the soup.  I recommend you eat it after you cook it.   I re-heated it the next day and it lost some of the thick consistency it had freshly made.  I would not recommend freezing this either.  Eat it with justo once you have made it!   It’s lovely and creamy, with a slight pink colour due to the red pepper but the slight hint of the cayenne pepper makes this a perfect comfort soup!   Just typing this recipe up makes me realize I need to make another batch as I enjoyed the first one so much!




1 medium head of broccoli, cut into small florets

1 onion, peeled and chopped

1 red pepper

3 cloves garlic, peeled and chopped

2 tblspn butter

1/2 tspn cayenne pepper

1 tspn salt

1/4 tspn pepper

1/2 tspn mustard

3/4 cup double cream

1 1/2 cups Cheddar cheese, shredded



  • Place the broccoli florets in a saucepan, cover with water and bring to the boil. Cover and simmer for 5 minutes until tender.
  • Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for the soup.
  • Heat the butter on a medium heat in a saucepan.  Add the onion, garlic and red pepper for 10 minutes.
  • Add the cayenne pepper and mustard and cook for a further 2 minutes.
  • Add the reserved broccoli water and simmer for 5 minutes.
  • Add the cream and the cheese, stir until the cheese has melted and season with the salt and pepper.
  • Place the soup in a blender (or use a hand held blender) and puree until smooth.
  • Return to the pot and add the broccoli florets.
  • Eat, slurp and enjoy!

Serves 2 – 4


 Nutrition: Per Serving: 340 Calories; 28g Fat; 13g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carb 

You Might Also Like


  • Reply
    August 29, 2018 at 3:52 pm

    Don’t see the nutrition info. Help pls.

    • Reply
      Angela Coleby
      August 29, 2018 at 4:02 pm

      It’s an old recipe so am updating it now. Nutritional Info per serving: 335 Calories, 28.4g Fat, 12.9g Protein, 8.8g Total Carbs, 2.6g Fibre, 6.2g Net Carbs

  • Reply
    December 30, 2014 at 5:09 pm

    I made your tasty soup & loved every spoonfull! MMMMMM! Happy 2015! ?

    • Reply
      December 30, 2014 at 6:28 pm

      It is very moreish isn’t it! Have a wonderful 2015 Sophie!

  • Reply
    December 1, 2014 at 4:35 pm

    Love that you always include the macronutrients. Thanks. Will try this! Winter in Pennsylvania is soup time!

  • Leave a Reply

    By continuing to use the site, you agree to the use of cookies. more information

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.