Keto Copycat Panera Broccoli Cheddar Soup
NET CARBS 6g
Ingredients
- 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.
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Nutrition
Serving: 1/4 recipeFiber: 3.2gCalories: 600kcalFat: 50gProtein: 22gCarbohydrates: 9.4g
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