Try this warm and cozy keto broccoli cheese soup if you like the one from Panera Bread. The big difference is that this low-carb version made with cheddar has fewer carbs without sacrificing taste.
Now that the cooler fall temperatures have been creeping in, I’ve been craving warm comfort foods. That means it’s the perfect time for soup!
When my daughter decided she wanted to have dinner at Panera Bread the other night, I opted for the soup and salad. I thought it would be a keto friendly choice.
The half chicken cobb salad that I ordered was certainly low in carbs. But, the cheddar broccoli soup I chose was very thick. It likely had more carbs than I would have liked.
So I created a homemade keto broccoli cheese soup to enjoy without worry. Not only is this version lower in carbs, it’s tastier than what I’ve tried in restaurants or from a can.
The soup has a creamy base that blends heavy cream and broth. It’s lightly seasoned with butter, garlic, salt, mustard, and tarragon.
For vegetables, I included a little celery along with the broccoli. Then finished things off with plenty of cheddar cheese.
You’ll find all the amounts used in the recipe card at the end of this post.
How to Make Broccoli Cheddar Soup
- Cook garlic in melted butter until golden brown.
- Add heavy cream, broth, and seasonings.
- Once boiling, stir in vegetables, return to boil, then simmer until heated throughout
- Add cheese and cook over medium-low heat until melted.
Plan to consume the soup within four days if stored in the refrigerator. I like to reheat leftovers in a lunch crock at my desk for a cozy meal at work.
You can freeze it for up to 3 months, but the broccoli won’t be as crisp. Therefore, I like to puree the soup with a stick blender after reheating from frozen.
Frequently Asked Questions
Because it’s such a rich soup, it’s best served with a light salad. But you can also sprinkle in some bacon or ham for a heartier soup.
A cup of Panera Broccoli Cheddar Soup has 17g carbs per cup. That’s why it’s much better to make this keto version which only has about 7g per cup.
You can thicken the soup with xanthan or guar gum. Adding in some puréed cauliflower or more cheese will also make it thicker.
Cream can curdle under pressure so it’s not recommended to cook the soup in a pressure cooker. However, you can use the same cooking steps with the Instant Pot on the sauté setting.
You could add the all the ingredients except the cheese into the slow cooker and cook on low for about four hours. The cheese would need to be added at the end and may not melt completely. So you may want to melt the cheese in the microwave before adding.
Other Recipes to Try
Want some more ideas to warm you up on a cool day? Here’s a few popular low-carb soup recipes and stews you may like:
- No Bean Chili is a chunky stew that blends ground beef and tomatoes with a kick of seasonings.
- Keto Taco Soup has all the flavor you love in soup form for a warm and cozy meal any tie.
- Broccoli Cauliflower Soup adds sausage and bacon for a hearty cheese soup packed with flavor.
- Hamburger Stew is not only low-carb but paleo too. It’s a family favorite in fall and winter.
- Mexican Chicken Soup only needs four ingredients for a delicious slow cooked meal on busy days.
Creamy Keto Broccoli Cheese Soup
Recipe Video (Click on Image to Play)
- 2 cloves garlic chopped
- 1 tablespoons butter
- 2 cups heavy cream
- 3 cups chicken broth or beef or vegetable broth
- ¼ teaspoon salt
- 1 ½ tablespoons dijon mustard
- 1 teaspoon fresh tarragon leaves finely chopped
- 20 ounces broccoli chopped
- 1 stalk celery thinly sliced
- 12 ounces cheddar cheese shredded (about 3 cups)
- Cook garlic in melted butter in large pot over medium heat until golden.
- Add cream, chicken stock, salt, mustard, and tarragon. Bring to a boil.
- Stir in chopped broccoli and celery. Return to boil. Reduce heat to low and simmer for about 5-10 minutes; stirring occasionally.
- Add cheese and stir over medium-low heat until cheese is melted.
Array ( [serving_size] => 1 [calories] => 242 [carbohydrates] => 9 [protein] => 15 [fat] => 17 [saturated_fat] => 10 [cholesterol] => 51 [sodium] => 757 [potassium] => 445 [fiber] => 2 [sugar] => 5 [vitamin_a] => 1060 [vitamin_c] => 70 [calcium] => 427 [iron] => 1 [serving_unit] => cup )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published on January 21, 2011… Last Updated on September 25, 2020, with new photos and an improved recipe with additional tips.