Soups are an essential winter meal in my house. Nothing’s better than a hot bowl of soup to warm up your soul. Though there are many but when it comes to picking our most favorite soup, this keto version of broccoli cheddar soup is number 1. My kids love it because of it’s creamy texture and cheesy flavor, and I love the fact that it’s loaded with a ton of nutritious veggies.This creamy velvety soup is so much healthier than Panera’s broccoli cheddar soup and takes just 30 minutes to make for a fraction of the carbs.

This broccoli cheddar soup is sort of a copycat recipe from Panera Bread Though I haven’t had that soup from there in years, I can promise you this soup will surely please the pickiest critic. My keto version of broccoli cheddar soup is packed with broccoli, garlic, and cheese. Omitting the roux cuts the carbs way back and using bone broth adds ton of nutrition. It truly is a winner!

Keto Copycat Panera Broccoli Cheddar Soup

NET CARBS 6g

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Ingredients

  

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• 4 tablespoons butter
• ½ onion chopped
• 2-3 cloves garlic minced
• 3 cups low sodium bone broth or chicken stock
• 3 cups broccoli florets or 1 large head cut into small pieces
• 1 tsp mustard regular or spicy
• 1/2 tsp paprika
• ¼ tsp ground nutmeg optional
• ½ tsp black pepper
• 1 tsp Xanthan gum
• 1 cup heavy cream
• 8 oz block grated cheddar cheese or 2 cups mild, medium, or sharp
• Himalayan salt to taste

Instructions

 

• Add the butter to dutch oven and heat over MED heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add the minced garlic and saute for another 30 seconds.
• Slowly pour in the bone broth. Add the broccoli, mustard, paprika, nutmeg, and pepper, stir and cover with a lid.
• Reduce heat to LOW/MED LOW and simmer about 10 minutes or until broccoli is fork tender.
• Add one cup of cream.
• Sprinkle Xanthan gum and blend soup until desired texture is reached, using either immersion blender or by transferring soup to traditional blender.
• Turn the heat off.
• Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful. Taste soup and add salt if needed.
• If soup gets too thick for your liking, add a splash of chicken broth or cream to loosen it up.
• Serve hot with additional black pepper and shredded cheese on top if desired.
• Soup can be refrigerated for up to 3 days, Not good for freezing.

Video

Notes

To prevent a grainy soup, add the cheese one handful at a time, mixing well between handfuls, and have the heat turned off when you’re adding the cheese. I prefer that you shred your own cheese. Not only is it cheaper, it melts SO much better than the pre-shredded kind and there are no added starches to prevent caking.

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet

Nutrition

Serving: 1/4 recipeFiber: 3.2gCalories: 600kcalFat: 50gProtein: 22gCarbohydrates: 9.4g

Keyword Broccoli cheddar soup, Copycat Panera Broccoli Cheddar Soup, Keto broccoli cheddar soup

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