I’m so excited to share one of my favorite comfort food recipes that I’ve given a keto friendly, high protein makeover: Keto Broccoli Cheddar Soup. This hearty, cheesy soup is low in carbs, packed with 25g of protein per serving, and full of flavor. It’s inspired by the classic Panera broccoli cheddar soup, but this version is a healthier, low-carb option that’s perfect for anyone on a ketogenic or gluten-free diet or just looking for a healthier alternative. For a larger serving, this soup has less than half the carbs, and double the protein when compared to Panera’s Broccoli Cheddar soup!
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What Makes This Keto Broccoli Cheddar Soup So Good?
This low-carb broccoli cheddar soup is the perfect keto-friendly version of the classic comfort food you know and love. Here’s why it stands out:
- Perfect for leftovers – It reheats beautifully, so you can make a big batch and enjoy it throughout the week.
- Low in carbs, high in protein – Made with bone broth and cottage cheese for added protein, this soup keeps net carbs low while still delivering a rich, cheesy taste.
- Creamy and satisfying – A blend of heavy cream, sharp cheddar, and cottage cheese creates a velvety texture that’s just as indulgent as the original.
- Easy one-pot recipe – This keto soup comes together quickly with minimal cleanup, making it ideal for busy weeknights or meal prep.
- Panera copycat with a healthy twist – Enjoy all the flavor of Panera’s broccoli cheddar soup with keto-approved ingredients that support your low-carb goals.
- Great source of protein and fats – With cheese, cream, and broccoli, this soup provides a good balance of protein and healthy fats to help keep you full and energized.
Ingredients Breakdown
Butter
Butter is the perfect base for sautéing the onions. It adds richness and enhances the overall flavor of the soup.
Yellow Onion
Yellow onion brings a subtle sweetness and depth of flavor to the soup. Cooking it until translucent ensures it blends beautifully with the other ingredients.
Gluten-Free Flour
Just two tablespoons of gluten-free flour help thicken the soup slightly, giving it a creamy, velvety texture. I used an all purpose blend, but you can also use a starch like arrowroot or tapioca starch. If you want to skip the very minimal extra carbs, you can omit the flour and reduce the amount of broth by about 1 cup, though the soup’s texture may not be quite as thick.
Heavy Cream
Heavy cream adds creaminess and richness to the soup without adding unnecessary carbs.
Cottage Cheese
Cottage cheese is my secret ingredient for boosting the protein content of this soup while keeping it creamy and cheesy. When blended with heavy cream, it creates a smooth, luscious base for the soup.
Chicken Bone Broth
Bone broth is not only a flavorful liquid base, but it also adds extra protein and nutrients like collagen. If you’re vegetarian, feel free to use vegetable broth instead. Regular chicken broth works well, too, but bone broth really helps boost the protein content.
Carrots
Shredded carrots provide a hint of natural sweetness and a pop of color. While carrots aren’t the lowest-carb vegetable, the small amount used in this recipe keeps the carb count in check.
Broccoli Florets
Is broccoli keto-friendly? Yes, it absolutely is! Broccoli is a nutrient-dense, low-carb vegetable that’s rich in fiber, vitamin C, and antioxidants. Using frozen broccoli florets makes this recipe super convenient, but fresh broccoli works just as well.
Sharp Cheddar Cheese
Sharp cheddar cheese is the star of this soup. Its bold flavor ensures every spoonful is cheesy and satisfying. Cheddar cheese is naturally low in carbs and high in fat, making it a perfect fit for keto diets. I used cheddar cheese with annatto (the orange colored cheddar) to enhance the color of the soup, but you can use white cheddar if you prefer.
Salt and Black Pepper
Seasoning is key to enhancing all the flavors in this soup. Adjust the amount of salt and pepper to your taste preference.
How to Make Keto Broccoli Cheddar Soup
Making this low-carb broccoli cheddar soup at home is simple and straightforward. Here’s the step-by-step process:
1. Sauté the Onions
Start by melting the butter in a large saucepan over low heat. Add the chopped yellow onion and cook until it becomes translucent. This step builds a flavorful base for the soup.
2. Create the Roux
If you’re using gluten-free flour, sprinkle it into the pan and stir until combined. This will help thicken the soup. If you’re skipping the flour, simply proceed to the next step.
3. Add the Broth and Vegetables
Pour in 3 cups of chicken bone broth (or your broth of choice) and bring it to a gentle simmer. Add the shredded carrots and chopped broccoli florets. Let the soup cook for about 20 minutes, or until the vegetables are tender.
4. Blend the Cream Base
In a blender, combine the heavy cream, cottage cheese, and the remaining cup of broth. Blend until smooth and creamy. This mixture adds a rich and silky texture to the soup.
5. Combine and Simmer
Stir the cream mixture into the soup and bring it back to a gentle simmer. Reduce the heat to low, then add the shredded cheddar cheese. Stir until the cheese is completely melted and the soup is smooth.
6. Adjust Seasoning and Serve
Taste the soup and add salt and black pepper as needed. Continue cooking on low heat for another 10-20 minutes, allowing the soup to thicken slightly. Serve hot and enjoy!
FAQs
Traditional broccoli cheddar soup recipes often relies heavily on high-carb ingredients like wheat flour and milk. This recipe swaps those out for keto-friendly options like heavy cream, cottage cheese, and gluten-free flour, making it a perfect low-carb alternative.
The exact carb count depends on the ingredients used, but this recipe contains approximately 5-6 grams of net carbs per serving, making it a great choice for keto diets.
Absolutely! Simply replace the chicken bone broth with vegetable broth to make this recipe vegetarian-friendly. This will just reduce the total amount of protein in the final recipe.
The soup comes out with a good thickness after the cheese has been added, but if you prefer a thicker soup, try using a bit more gluten-free flour or reducing the amount of broth. Alternatively, you can blend a portion of the soup in the blender to achieve a smoother, less chunky texture.
Serving and Storing
This soup is best enjoyed fresh, but it also stores well for meal prep. Here are a few tips:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Avoid boiling, as it can cause the cheese to separate.
- Freezing: This soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Try This Broccoli Cheddar Soup Recipe!
I hope you love this keto broccoli cheddar soup as much as I do! If you try it, please rate the recipe, leave a comment below, and let me know how it turned out. Don’t forget to snap a photo and tag me on Instagram – I can’t wait to see your creations!
XO,
Sarah
Keto Broccoli Cheddar Soup
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 2 tablespoons butter
- ½ yellow onion chopped
- 2 tbsp gluten free flour
- ½ cup heavy cream
- 1 cup cottage cheese
- 4 cups chicken bone broth
- ¾ cup carrots shredded
- 3 cups frozen broccoli florets chopped
- 3 cups sharp Cheddar cheese shredded
- salt and ground black pepper to taste
Instructions
- Sauté the Onions: Start by melting the butter in a large saucepan over low heat. Add the chopped yellow onion and cook until it becomes translucent. This step builds a flavorful base for the soup.
- Create the Roux: If you’re using gluten-free flour, sprinkle it into the pan and stir until combined. This will help thicken the soup. If you’re skipping the flour, simply proceed to the next step.
- Add the Broth and Vegetables: Pour in 3 cups of chicken bone broth (or your broth of choice) and bring it to a gentle simmer. Add the shredded carrots and chopped broccoli florets. Let the soup cook for about 20 minutes, or until the vegetables are tender.
- Blend the Cream Base: In a blender, combine the heavy cream, cottage cheese, and the remaining cup of broth. Blend until smooth and creamy. This mixture adds a rich and silky texture to the soup.
- Combine and Simmer: Stir the cream mixture into the soup and bring it back to a gentle simmer. Reduce the heat to low, then add the shredded cheddar cheese. Stir until the cheese is completely melted and the soup is smooth.
- Adjust Seasoning and Serve: Taste the soup and add salt and black pepper as needed. Continue cooking on low heat for another 10-20 minutes, allowing the soup to thicken slightly. Serve hot and enjoy!
Notes
- This recipe makes 6 larger meal sized servings, or about 10-12 smaller cup servings for a snack or side dish.
- Use chicken bone broth for added protein, however regular chicken broth can also be used. Substitute with vegetable broth for a vegetarian option.
- Gluten-free flour helps thicken the soup but can be omitted for a thinner consistency and lower carbs; reduce broth to 3 cups if skipping the flour.
- Sharp cheddar cheese gives bold, cheesy flavor—don’t skip it!
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Amazing recipe
The perfect soup for a snow day.
We loved this soup!
Obsessed! Panera was always my guilty pleasure but this is even better
I’m a broccoli cheddar fanatic, and this is my new fave recipe!!
Tried this for my daughter after trying several other non-keto recipes. We all loved this one the most! Thank you!
Thank you Sandy, I’m so happy to hear that! 🙂
The best!!