This Broccoli Cheese Vegetable Soup Recipe is a kid-pleasing, hearty and comforting soup that is sure to warm your family on even the coldest Ohio Winter nights. The base of chicken broth combined with creamy cheese makes this soup a little lighter than traditional broccoli cheese soup. Adding a few extra vegetables turns this soup into a win-win for everyone. Trust me, you won’t have to beg your kids to eat their vegetables when you serve my Broccoli Cheese Vegetable Soup! This recipe is naturally low carb but can easily be vegetarian and gluten-free with a simple modification.
I haven’t timed this recipe exactly but with the chopping, cooking bacon, and main soup, I’d say it is well under 1 hour from start to clean-up! This has been my kid’s favorite soup since they were 7 and 9 and continues to be their favorite at 12 and 14 years old. It is a really comforting bowl of soup that isn’t too heavy like some broccoli cheese soups can be.
It is full of delicious flavors that kids and adults love including bacon although you could skip that to make it a vegetarian dish. Likewise, you could most likely use corn starch or other flour substitute to make this gluten free.
It is a low carb recipe (that doesn’t taste low carb) too with only 1/2 cup of flour for the entire pot. If you divide this recipe into 10 hearty bowls, each bowl is about 17.5 carbs. Those are for large bowls. The above serving size is closer to 10 carbs. There are approximately 175 carbs in the entire recipe with 60 of that broccoli! That is a hearty and filling 17 carbs for sure, perfect for type one diabetics or people eating low-carb diets.
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This soup reheats for lunch the next day (I pack it in Thermos for my kids!) or dinner the next day. Serve with a crunchy bread or toast and salad for a complete meal. I hope your family enjoys this hearty Broccoli Cheese Vegetable Soup as much as mine!