Easy Keto Low-Carb Instant Pot Panera Broccoli Cheddar Cheese Soup is the best, quick pressure cooker recipe that includes stovetop directions, too. This copycat recipe is healthy, cheesy, and gluten-free, best of all, it’s keto-friendly. This meal-prep dish is loaded with cream, fresh or frozen broccoli and includes the macros and information about carbs found in broccoli.
This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.
The Keto Essential Cookbook is available NOW for FREE! For a hard copy, you only pay shipping and handling. Get over 100+ scrumptious recipes with net carb, fat, protein, and calorie count for every recipe. Click here to purchase yours today!
Since Panera first opened I have always been a fan of their broccoli cheddar soup. I can eat it year round. It doesn’t have to be cold outside for me to crave a bite! I’m sharing my favorite homemade version. I prefer to make it in my Instant Pot because it gives the broccoli the PERFECT texture. I have also included stovetop instructions below.
If you are a soup lover you will also love my Instant Pot Split Pea Soup and Instant Pot Chicken Tortilla Soup.
Here is a list of the Best Low Carb Keto Soups. Keto Chicken Soup and Keto Broccoli Cheese Soup are my favorites.
Is Panera Broccoli Cheddar Soup Keto?
One bowl of Panera Broccoli Cheddar Soup has 24 net carbs. That will zap your keto macros. The recipe also includes carrots and cornstarch which aren’t keto-friendly. For this recipe, I omitted the carrots, because the soup is yummy without them. I substituted the cornstarch for xanthan gum. Click the link to purchase it from Amazon.
Xanthan gum helps hold ingredients together (commonly used in baking) and is great to use as a thickening agent. You only need about a half a teaspoon for most recipes. Be sure to look for gluten-free xanthan gum as it will not contain wheat.
Xanthan gum is made by fermentation, it does not itself ferment. Many things are made by fermentation. In the case of xanthan gum sugars are digested by bacteria, and they excrete xanthan gum.
How to Make Keto Broccoli Cheese Soup
- Gather your ingredients.
- Saute the onions and garlic.
- Add the chicken broth, broccoli, and seasonings.
- Pressure cook for 4 minutes. Quick-release the steam and add the remaining ingredients.
What Type of Cheese to Use
I like to use sharp cheddar cheese. You can use whatever cheese you wish.
How Many Carbs are in Broccoli?
One cup of broccoli has about 3.5 net carbs. 4 cups of broccoli are used in this recipe, that is divided among 8 servings.
This soup has 6 net carbs per serving.
How Long Will it Last in the Fridge
It will last tightly covered for 3-4 days.
Freezer Tips
I love to use these soup freezer molds from Amazon to freeze the soup. I reheat it using the slow cook function or you can thaw and microwave. It will freeze up to a few months.
You may also enjoy my Keto Cheeseburger Casserole and Keto Peanut Butter Cookies.
Popular Keto Recipes
Keto Bacon Cheeseburger Casserole
Keto Philly Cheesesteak Casserole
Keto Shrimp Alfredo
More Instant Pot Soups
Instant Pot Tomato Soup
Instant Pot Black Bean Soup
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Chicken and Dumplings
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Pumpkin Spice Sweet Potato Soup
Keto Low-Carb Instant Pot Copycat Panera Broccoli Cheddar Soup
Ingredients
- 2 tablespoons butter, divided
- 1 cup chopped onion
- 2-3 garlic cloves, chopped
- 2 cups stock or broth I used chicken.
- salt and pepper to taste
- 4 cups chopped fresh broccoli florets (with stems) You can use frozen if you wish, the pot may take a little longer to come to pressure.
- 1/2 teaspoon xanthan gum be sure to grab gluten-free to stay keto-friendly
- 2 cups heavy cream
- 2 cups sharp shredded cheddar cheese I purchase block cheese and grate it. It melts much better than pre-shredded cheese.
Instructions
- Place the Instant Pot on the saute function. Add 1 tablespoon of butter, chopped onions, and garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.
- Add the chicken broth, broccoli florets, salt and pepper to taste to the pot. Stir to combine.
- Place the lid on the Instant Pot and seal. Cook for 4 minutes on Manual > High-Pressure Cooking.
- While the soup cooks melt 1 tablespoon of butter in a small bowl. Add 1/2 teaspoon of xanthan gum to the butter and stir.
- When the pot indicates it has finished, quick release the steam and place it on the saute function.
- Open the pot and add the heavy whipping cream and shredded cheddar to the pot.
- Scoop out a couple of tablespoons of the soup and add it to the bowl with the melted butter and xanthan gum. Stir and add the mixture back to the pot. This will thicken up the soup.
- Place the Instant Pot on saute for a few minutes until the cheese has melted.
- Serve in bowls.
Stovetop
- Add 1 tablespoon of butter, chopped onions, and garlic to a large pot or Dutch oven on medium-high heat. Cook for 2-3 minutes until the onions are translucent and fragrant.
- Reduce the heat to medium and add the broth, broccoli, salt, and pepper to taste to the pot. Cover and cook for about 5 minutes or until the broccoli is tender.
- While the soup cooks, melt 1 tablespoon of butter in a small bowl. Add 1/2 teaspoon of xanthan gum to the butter and stir.
- When the broccoli is tender, add the heavy whipping cream and shredded cheddar to the pot.
- Scoop out a couple of tablespoons of the soup and add it to the bowl with the melted butter and xanthan gum. Stir and add the mixture back to the pot. This will thicken up the soup.
- Remove the pot from the heat. Allow a few minutes for the cheese to melt and the soup to thicken.
- Serve in bowls.
Video
Notes
- If not keto or low-carb use 1/4 cup of flour in place of xantham gum.
- I love really chunky broccoli cheddar soup, but sometimes I like to use an immersion hand blender, to smooth out the soup.
Yavonne
Wednesday 28th of April 2021
Absolutely the best broccoli cheddar soup ever! So bomb! You must try it. In my opinion better than Panera.
staysnatched
Thursday 29th of April 2021
Yay! Thank you.
Sarah
Friday 16th of April 2021
So amazing! Everyone I make this for loves it!! I Make it exactly as directed.
staysnatched
Wednesday 21st of April 2021
I'm glad you enjoyed the recipe.
Tanya
Thursday 8th of April 2021
I made this soup in preparation for after I had a baby. I wanted delicious food in my freezer that was easy to heat up. Not only did these freeze and thaw beautifully it was easy to make in the instant pot. WIN. WIN. WIN
staysnatched
Sunday 11th of April 2021
Yay! Glad to hear it.
LaKenya
Friday 2nd of April 2021
Hands down the best soup recipe! I make it at least once a month!
staysnatched
Saturday 3rd of April 2021
Thank you! Glad to hear it.
Aja
Wednesday 31st of March 2021
SO GOOD! I’ve made this recipe twice in 4 days. It freezes well and is easy to reheat.
staysnatched
Saturday 3rd of April 2021
haha it's a good one to make!