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.
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Creamy Keto Broccoli Cheese Soup
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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 )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published on January 21, 2011... Last Updated on September 25, 2020, with new photos and an improved recipe with additional tips.
This looks so delicious! I have been looking for some really quick, but delicious, low carb/keto soup/stew recipes that the whole family would like. I really think this is going to be a game changer. I will let you know how it goes.
My kids like this soup with extra cheese.
Curious 353 grams is how many cups 1 1/4 please
The recipe makes about 8 cups so it's about a cup.
can this soup be frozen ??
It should be fine although I've never frozen this one.
Do the veggies have to be frozen? Will fresh work just as we?
No. I just use them for convenience as I usually have some in the freezer and it saves me a trip to the grocery store.
What volume of soup is 353g? 1/2 cup, 1 cup.
It's a little more that a cup.
Looks amazing and so comforting!
SO GOOD! I didn’t have tarragon so I added fresh rosemary. Deliscious. I love that it’s a bit spicy
It looks delish! I notice you have net carbs listed but not total carbs. Is there anyway you can provide this information too? I, unfortunately, am on a physician ordered diet that only takes into consideration total not net carbs.
If I have time, I'll calculate and add. I haven't had time to update all these older recipes. You can always use the recipe analyzer at Calorie Count if needed.
Looks good. Two questions: how much garlic? and what does tarragon do? I have never used that spice.
Oops. Forgot the garlic. Will update the recipe. I used 2 cloves chopped. The tarragon is popular in French dishes and compliments the creamy cheese base. If you can't find it, basil or marjoram could be used instead.
Meg (The Red Spoon)
I love broccoli soup! Usually I add cheese, but this looks like a more healthy alternative. I've seen Anne Burrell use potatoes to thicken soups, and she says they make it more creamy too. Perhaps that would work instead of xanthan or guar gum -- though I'm sure it tastes great without it!
That was the idea behind using the pureed cauliflower, to thicken up the soup without flour or starch.
La Phemme Phoodie
This soup looks like the perfect thing to eat in this cold weather. I'm in the Philadelphia area. Not as cold as where you are but certainly cold enough for me to want to hibernate.