Keto Copycat Panera Broccoli Cheddar Soup Recipe

This Keto Panera Broccoli Cheese Soup tastes just like the restaurant version but is low in carbs. It’s rich, creamy, and cheesy, and you can top it with crunchy low-carb chaffle croutons for extra texture. A comforting family-friendly soup perfect for cooler weather.

Keto Panera Broccoli Cheese Soup Recipe

When temperatures drop, a warm bowl of broccoli cheese soup hits the spot. This low-carb copycat captures the creamy texture and balanced seasoning of the Panera favorite without using flour or other high-carb thickeners. Serve it with homemade chaffle croutons or low-carb bread for a comforting meal.

What You Need

No specialty ingredients — most items are pantry staples, with fresh broccoli being the primary fresh item to buy.
3-quart heavy-bottomed pot
Optional: 2 chaffles (or 2 slices zero-carb bread) to make crunchy croutons
Baking sheet and parchment paper for toasting crouton cubes

Recipe Card — Copy Cat Keto Panera Broccoli Cheese Soup

Copy Cat Keto Panera Broccoli Cheese Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This low-carb version delivers the same creamy, cheesy comfort as the original. It’s simple to make and ideal for fall and winter suppers.

Ingredients

Soup Ingredients

1 tbsp butter
1/4 cup chopped onion
1/2 lb fresh broccoli, chopped into small florets
2 tbsp grated carrots
1 1/2 cups chicken broth
1/2 brick (4 oz) cream cheese
1/2 cup heavy cream
1/2 cup unsweetened almond or cashew milk
1 tsp Tabasco
1 tsp ground mustard powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1 cup (4 oz) grated sharp cheddar

Chaffle Croutons (optional)

1 egg
1/4 cup grated cheese
1/2 tsp dried Italian blend
1/4 tsp garlic powder
Salt & pepper to taste

Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
Add the broccoli, grated carrots, chicken broth, cream cheese, heavy cream, almond or cashew milk, Tabasco, mustard powder, garlic powder, salt, pepper, and nutmeg. Stir to combine.
Bring the mixture to a low simmer. Cook for about 15 minutes, stirring frequently, until the broccoli is tender.
Remove the pot from heat and stir in the grated cheddar until fully melted and incorporated. Taste and adjust seasonings as needed.
Serve hot, garnished with extra cheese and chaffle croutons if desired.

Chaffle Croutons: Prepare one basic chaffle recipe (makes two chaffles). Beat the egg and mix in 1/4 cup grated cheese, 1/2 tsp Italian seasoning, 1/8 tsp garlic powder, and salt & pepper to taste. Cook the chaffles, let them cool, then cut into small cubes. Arrange on a baking sheet and toast at 350°F until dry and crunchy, about 20 minutes. Store in an airtight container until ready to top the soup.

Notes

This recipe uses cream cheese and heavy cream to create a velvety texture without flour. If you prefer a smoother soup, blend part of the soup with an immersion blender before adding the cheddar, or puree a portion in a blender and return it to the pot.