Keto Panera Broccoli Cheese Soup is a creamy, comforting, and low-carb version of the famous Panera Bread classic. Made with fresh broccoli, sharp cheddar cheese, and a rich, velvety broth, this soup is perfect for those following a keto diet. It’s easy to prepare and a great meal for lunch or dinner, keeping you full and satisfied without the extra carbs.

Ingredients:

  • 4 cups broccoli florets (chopped)
  • 1 cup carrots (julienned or thinly sliced)
  • 2 cups chicken broth (low-sodium)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese (shredded)
  • 1/2 cup cream cheese (cubed)
  • 1/2 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp butter
  • Salt and pepper (to taste)
  • 1/2 tsp paprika (optional for extra flavor)

Instructions:

1. Sauté the Vegetables:

In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until the onion is soft and translucent (about 3-4 minutes).

2. Cook the Broccoli and Carrots:

Add the chopped broccoli and carrots to the pot. Pour in the chicken broth and bring the mixture to a simmer. Cook for about 10-15 minutes, or until the vegetables are tender.

3. Blend (Optional):

For a smoother texture, you can use an immersion blender to blend some of the vegetables. Blend until you reach your desired consistency—leave it chunky for a hearty soup or make it smooth for a creamy texture.

4. Add the Cream and Cheese:

Lower the heat to medium-low and stir in the heavy cream and cream cheese. Stir continuously until the cream cheese is fully melted and incorporated into the soup.

5. Add the Cheddar:

Slowly stir in the shredded cheddar cheese, one handful at a time, allowing each addition to melt before adding more. Continue stirring until the cheese is fully melted and the soup becomes thick and creamy.

6. Season and Serve:

Season the soup with salt, pepper, and paprika (if using) to taste. Serve hot, topped with extra shredded cheddar cheese if desired.

Nutrition Information (Per Serving):

  • Calories: 350
  • Fat: 30g
  • Protein: 15g
  • Net Carbs: 5g (Total Carbs: 7g, Fiber: 2g)

Tips for Success:

  • Fresh Ingredients: Use fresh broccoli and sharp cheddar for the best flavor. Frozen broccoli can be used in a pinch, but fresh broccoli gives the soup a better texture.
  • Cheese Selection: Opt for sharp cheddar cheese for a bold flavor. You can also mix in other cheeses like gouda or mozzarella for variation.
  • Avoid Overcooking: Be careful not to overcook the vegetables, especially the broccoli, as it can turn mushy. You want them tender but still slightly firm.
  • Blend to Taste: Depending on your preference, you can blend the soup until completely smooth or leave some chunks of broccoli and carrots for a heartier texture.

Variations:

  • Add Bacon: For extra flavor and texture, top the soup with crispy bacon bits.
  • Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
  • Use Different Vegetables: Swap out some of the broccoli for cauliflower for a twist on the classic recipe.

Storage:

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, stirring frequently to prevent the cheese from separating.

Freezing:

You can freeze the soup for up to 2 months. To freeze, let the soup cool completely and then transfer it to a freezer-safe container. Thaw in the fridge overnight and reheat gently, stirring to recombine the ingredients.

Conclusion:

This Keto Panera Broccoli Cheese Soup is a rich, cheesy, and satisfying low-carb meal that replicates the beloved Panera version but keeps it keto-friendly. It’s a perfect choice for meal prep or a comforting family dinner, and it’s packed with flavor while staying low in carbs!