Panera broccoli cheddar soup copycat recipe
This thick and creamy low carb broccoli cheese soup recipe is not for the faint of heart. But if you are a quesophile like myself, then you have come to the right place. It is warm and comforting - everything a good soup should be. This broccoli cheese soup is easy to modify with the ingredients you have on hand. Mix things up a bit and try substituting different cheeses. I also like to add more vegetables based on what I have on hand - red peppers, mushrooms, asparagus, cauliflower etc. You can't go wrong with a delectably, cheesy vegetable soup. This gluten free cheddar broccoli soup is one of my favorite ways to sneaks extra vegetables into kids diets. With all the cheese and cream, they won't even know that they are getting an extra dose of vitamins and minerals.
What you need to make this low carb Cheddar Broccoli Soup Recipe:
- butter
- ham steak
- onion
- carrot
- celery
- garlic
- sea salt
- black pepper
- broccoli
- chicken stock
- heavy cream
- sharp cheddar cheese
- parmesan cheese
Variations for this keto cheddar broccoli soup recipe
- Switch up the cheeses. Some of my favorites are smoked mozzarella or gouda
- Speaking of smoked - if you want to give this soup a smokey flavor, add a splash of liquid smoke
- Make it with half cauliflower and half broccoli
- For a vegetarian version, swap the chicken stock for veggie stock and omit the ham
- Use leek instead of celery and onion
- Use shallot in place of onion
- Add rotisserie chicken
Other low carb soup recipes you might enjoy:
- Creamy Jalapeno Popper Chicken Soup
- Creamy Roasted Mushroom and Garlic Soup with Bacon
- Philly Cheesesteak Soup
- Keto Chicken Pot Pie Soup
- Low Carb Zuppa Toscana Soup
- Creamy Cajun Sausage and Potato Soup
- Keto Bacon Cheeseburger Soup
- Slow Cooker Chicken Bacon Chowder
- Paleo Cabbage Roll Soup
- Slow Cooker Clam Chowder
- Buffalo Chicken Soup
- Easy Peasy Wonton-less Soup
Keto Cookbooks and Meal Plans
- Home for the Holidays – 25 Classic Holiday Recipes Made Low Carb
- Craveable Keto Cookbook
- Dairy Free Keto Cooking
- Keto Happy Hour
- 30 Minute Ketogenic Cooking
- Primal Low Carb Kitchen
- Keto Desserts
- Low Carb Slow Cooker Soups and Stews
- Keto Savory Side Dishes
- Keto Condiments Dressings and Sauces
- 14 Weeks of Low Carb and Gluten Free Meal Plans
Want more low carb soup and stew recipes?
Is there anything more comforting on a cold day than a hot bowl of soup? In this ebook, there are 30 creative and delicious soup recipes. They utilize common every day ingredients that you can easily find at your local grocery store -no weird specialty ingredients here. So break out your Dutch oven, stock pot, and slow cooker, because it is soup season! These recipes are hearty enough to make a full meal, and perfect for meal prep. I like to make each one in a double batch and freeze half for later - cook once, eat twice. CHECK IT OUT HERE!
Broccoli Cheese Soup - keto, low carb, gluten free
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Makes 16 Servings 1x
- Diet: Gluten Free
Ingredients
- 4 tablespoons salted butter, divided
- 12 ounces ham steak, cubed
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 1 teaspoons sea salt (this is the only brand I use) code PEACE for 15% off
- ¾ teaspoon black pepper
- 5 cups rough chopped broccoli florets
- 6 cups chicken stock
- 3 cups heavy cream
- 2 cup shredded sharp cheddar cheese
- 1 cup shredded parmesan cheese
Instructions
- Heat a large dutch oven or stock pot over medium-high heat. Add 2 tablespoons of the butter and the ham to the pot. Cook until the ham is browned all over. Using a slotted spoon, remove the fried ham from the pot, retaining the drippings.
- To the drippings, add the remaining 2 tablespoons of butter, onion, carrot, celery, garlic, salt, and pepper. Reduce the heat to medium and sauté until the vegetables are tender and the garlic is fragrant.
- Add the broccoli and sauté for an additional 5 minutes.
- Add a little bit of the chicken stock to the pot to deglaze. Scrape up and mix in any bits that are stuck to the bottom of the pot.
- Bring to a bowl and then reduce the heat to simmer. Simmer for 10 minutes.
- Mix in the heavy cream and simmer for 10 additional minutes.
- Stir in the cheddar and parmesan cheeses and stir until melted. Let simmer for an additional 20 to 30 minutes.
- Add the ham to the pot, retaining some for garnish.
- Use an immersion blender to puree the soup to your desired consistency. You can skip this step for a brothier soup, with larger chucks of vegetables.
- Garnish with cheddar and reserved ham before serving.
Notes
- If you are using unsalted butter, you will want to increase the amount of sea salt in this recipe.
- net carbs per serving: 3.5g
- Category: soups and stews
- Method: simmer
Nutrition
- Serving Size: 1 Cup
- Calories: 328
- Fat: 28.2g
- Carbohydrates: 4.6g
- Fiber: 1.1g
- Protein: 12.7g
Keywords: cheddar broccoli soup recipe, panera broccoli cheddar soup copycat, keto soup recipe, keto broccoli cheese soup, gluten free soup recipes
Nancy Aldred says
This looks amazing. Can't wait to try. I was unable to copy and paste recipe. But will handtype so I can have it.
Stacy says
This looks like the perfect soup for fall. Sharing on my Facebook page.
Julie Marka says
Is a serving 1 cup?
Patti says
I made this it was so full of flavor! It makes a lot of soup do you think it is ok to freeze it?
Jema McCardell says
Do you use pre-shredded cheese? I find that it tends to glop up in the soup & not melt so well, maybe because of the cornstarch that's usually added so it doesn't clump in the bag. Anyway, I'm planning on trying this to replace my current Velveeta-laden fall standby.
Kyndra Holley says
I shredded it myself before adding it in. Thanks.
Each serving is 1 cup.
Not sure about freezing it. I think it would probably freeze fine and then when you reheat it, you may need to add a little cream.
Cheryl WhiteHamrick says
This is awesome, for a bit more flavor and protein, I add a lb or so of black forest hame (I buy a 1 - 1/2 inch slab from the deli and chop into 1/4 in or so pieces).
Kids love this!!
Doreen Gamache says
This soup is absolutely phenomenal! Definitely fall here in Mass, and on some of these colder nights, this soup just hits the spot like nothing else can.
kathi says
Hi,
Love your recipes. Wondering why there isn't a print button? When I just hit print it prints 12 pages, comments and advertisments and all. Also I can't copy and paste into a word doc either.
Kyndra H says
There is a print friendly button also that wont print all that stuff. The right click "copy and paste" option is disabled because people were stealing my content and claiming it as their own
Kizzo923 says
Just made this and it is delicious and so easy to make.When my veggies were soft enough I put half of my soup in the blender and left the other chunky stuff in the pot to keep the chunky texture. This is great to make for the week.
Cassie says
You call for 2 cups of "cheddar cheese – shredded." Since this is by volume rather than weight, do you count 2 cups' worth before or after you shred it?
Peace Love and Low Carb says
It is 2 cups of shredded cheddar.
Bellefemme says
This was wonderful!
I was wondering what are the fiber count and serving size of the soup.
Kyndra Holley says
There are 1.1 grams of fiber per serving. The serving size is 1 cup
★★★★★
Tacoma Wilson-Scott says
I'm a type 1 diabetic and I so love Subway's broccoli and cheddar soup but find that it spikes my blood sugar. Is there any alterations to make this diabetic friendly? Any suggestions would be awesome.
Peace Love and Low Carb says
I'm not sure what is in Subways soup. This soup is diabetic friendly. There isn't anything in it that should cause blood sugar spikes
Seema says
How could I add chicken to this for more protein? Could I just add the chicken breasts at the beginning and shred the chicken at the end?
Peace Love and Low Carb says
Yes, you can cook it at the same time as the ham, or you can add it in after you puree it with the immersion blender. I add chicken from time to time and I just add shredded rotisserie chicken because its easy and has great flavor
Cynthia Kaler says
This is next on my list to try this week. We have just hit the cooler weather and I'm certain that these soups with a salad will be perfect for lunch at work or for an easy week day meal. I plan on adding diced up bacon or diced leftover chicken if I'm eating it for dinner for a more "filling meal".
Rebecca Skaggs says
Is there a way to cook this in the slow cooker so i can leave it to cook whileI am at work?
Peace Love and Low Carb says
Yes, you can just add all of the ingredients to the slow cooker and cook it on low for 6 hours or so. If you have the time, I recommend adding the cheese and cream in the final hour of cooking
Cheryl says
My husband can't have parmesan (aged cheese - gives him migraines). Is there another cheese you would suggest as a substitute?
Peace Love and Low Carb says
Honestly, you can really just throw in any combination of cheese that you like
Donna says
I just made this soup today. 6 degrees outside. I used my nutribullet to emulsify my veggies & cream cheese using hot liquid. Then into crockpot to cook on low for 4 hours to blend flavors and cheddar cheese along with parmesan. Excellent Kyndra.
B says
Made this today and it was very flavorful. However, it is extremely salty due to 2 cups of Parmesan cheese. Keep this in mind, as you don’t need to add any additional salt in my opinion. Next time I’d use low sodium chicken stock to counter this.
★★★★
queenfisher says
This soup is ridiculously good—I generally double it and freeze some, and I've made it over and over. I never review recipes, but I saw that someone gave it 4 stars and that simply cannot be borne. As an old-school Catholic who doesn't eat meat on Wednesdays or Fridays, I just make this soup and eat up on my "abstinence" days. It's questionable whether I'm really undergoing penance at all!
Some variations: I use frozen cauliflower (a little more, proportionally, than what Kendra suggests) and frozen broccoli, since I always have those on hand. Usually about 2 lbs cauli to 1 lb broccoli ratio. I also sub chicken stock for half of the heavy cream and halve the sharp cheddar and parm (I made it this way when I discovered, to my chagrin, that I didn't have nearly as much cheese or cream on hand as I thought...but it was so delicious I've just been making it this way since). I also add nutmeg (a couple teaspoons fresh grated) because that's what Pioneer Woman does in her broccoli cheese soup and it's mind-blowing!
★★★★★
Kyndra Holley says
Love the idea of adding a pinch of nutmeg. Nutmeg compliments cheese and cream so well.
★★★★★
Denise Kemp says
I put all my ingredients together and forgot the cheese goes in last. Do you think it will ruin the soup?
Kyndra Holley says
It won't ruin it, but I would cook it for longer and at a lower temperature
★★★★★
Susan H. says
This was delicious!
★★★★★
Sally says
Great recipe! I make it in the crockpot so it’s super easy. Sometimes I even put cauliflower in too, because why not?! Definitely add the cream and cheeses in the last hour.
★★★★★
Carly says
This was fantastic! I think I had to have made it at least every other week this winter. It's terribly easy and heats up perfectly!
★★★★★