Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and quick enough for a weeknight.
Chopped broccoli, shredded vegetables and select seasonings simmered in a velvety smooth cheese sauce is how it’s described by the restaurant.
it’s creamy, has great texture, and is full of delicious flavor.
This soup is just so comforting and can make any winter night seem just a little warmer. It’s thick, velvety, and you can have it on the table in just about an hour.
Broth-based soups are great for those cold months, but I often find them to be a little unfulfilling.
Have this broccoli cheddar soup for lunch, and you’ll be full right until dinner!
The great thing about this soup is that it uses just a few ingredients, most of which, I’ll bet you have on hand.
Don’t most keto kitchens have onions, garlic, stock, cream, and butter?
I would even put money on you finding a bag of broccoli florets in the freezer! That just leaves the celery, and of course, the cheese.
You can make this extra creamy by using cream in place of milk that is traditionally for in the original recipe, and keep it vegetarian-friendly by using vegetable stock instead of chicken if that’s a concern for you.
We served our soup with our Cheddar Bay keto biscuits. Here’s the recipe:
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Keto Broccoli Cheddar Soup
- 4 cups broccoli diced in bite sized pieces
- 6 TB butter melted
- 1/3 onion diced
- 1 stalk celery diced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp all purpose herbal seasoning
- 3 cups chicken broth
- 1 cup heavy cream
- 4 cups sharp cheddar cheese
- 1 tsp xanthan gum optional for thickening
- Prepare broccoli florets into small bite-sized pieces.
- In a stockpot, melt butter. Add diced onion and celery. Sautee until softened. Add broccoli, cook until slightly softened. Add seasonings to taste.
- Add broth. Cover, simmer 2 minutes. Add cream, cover, and simmer two minutes.
- Add cheese, stirring until melted. Add xanthan gum if necessary to thicken. Serve hot.
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