Easy Broccoli Cheese Soup Recipe | Low Carb PANERA Broccoli Cheddar Soup Copycat

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor, while processed cheese is often cheaper.

Peel and dice 1 carrot into small pieces.

Dice 1 small yellow onion.

In a Dutch oven over medium-high heat, sauté onions and carrots in 1/4 cup of butter until soft.

Add 2 cloves of minced garlic and cook for about 1 minute or until fragrant.

Cut 1 red potato into small diced pieces.

Cut broccoli into small bite-sized florets.

Add 1/4 cup of flour to the sautéed mixture and cook for 1 minute, stirring constantly.

Gradually add 2% milk, whisking to incorporate.

Add salt, pepper, and a dash of cayenne.

Slowly add chicken stock and stir well.

Add the diced red potato and bring to a boil.

Reduce heat, cover, and simmer for 10 minutes or until potatoes are fork tender.

Check on the potatoes to ensure they are soft.

Mash the potatoes in the soup to thicken it.

Add 4 cups of broccoli and stir well.

Bring the soup back up to a boil, then cover and reduce heat to simmer for about 10 minutes until broccoli is soft.

Taste test the soup for seasonings and consistency, adjusting as necessary.

Turn off the heat and add 1/2 cup of grated Parmesan cheese, 2 cups of extra sharp cheddar cheese, and 1/2 cup of half and half cream; stir to combine.

Serve the soup with a sprinkle of cheddar cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens