This easy Keto Broccoli Cheese Soup has half of the net carbs as the famous Panera version. Made on the stove-top in a cast-iron Dutch oven, this soup is ready in under 30 minutes. We also give instructions on how to make this in an Instant Pot or slow cooker as well as how to freeze, store, and reheat. This low-carb soup can also be made vegan/dairy-free.
Who doesn’t love a big bowl of comforting soup? This Keto Broccoli Cheese Soup is exactly that, comforting. It reminds us of the classic steakhouse or cafe version everyone knows and loves. Below we’ll compare our recipe’s net carbs to Panera’s. Who do you think comes out on top??
First, let’s get to the ins and the outs of the recipe!
Ingredients in Keto Broccoli Cheese Soup
- 4 tablespoons unsalted butter
- 1 small onion, diced (about 200 grams)
- 2 stalks celery, diced (about 84 grams)
- 2 cloves garlic, minced
- ⅛ teaspoon cayenne pepper
- ½ teaspoon dry mustard powder
- 4 cups vegetable broth
- 1 lb broccoli florets, cut into bite-sized pieces
- 2 cups half and half, or heavy whipping cream
- 16 ounces shredded sharp cheddar cheese
- 1 teaspoon sea salt, or more to taste
- ½ teaspoon freshly ground black pepper, or more to taste
- ¼ teaspoon xanthan gum (optional, to thicken)
- Extra shredded cheddar, to garnish (optional)
How to make Broccoli Cheese Soup
- Heat a 5-quart cast-iron Dutch oven over medium heat. Once hot, add butter along with the onion and celery. Cook for 4-5 minutes until starting to soften. Add in the garlic, cayenne pepper and mustard powder and cook until fragrant, about 30…