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

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So hey everybody Welcome to my kitchen I’m Renee  and today we’re making broccoli cheddar soup this   is such a delicious recipe it is so simple  to make only takes about 40 minutes and the   majority of the time it’s just simmering away on  your stove so to make broccoli cheddar soup the  

Ingredients are super super simple onion carrot  broccoli some spices some chicken stock a little   bit of 2% milk some half and half cream sharp  cheddar cheese of course some garlic and butter   and the one ingredient that might surprise you is  a rusted potato I am personally eating low carb  

And today’s recipe has less than 20 net carbs per  serving and it’s going to knock your socks off so   my broccoli cheddar soup recipe is in my newly  released cookbook I cannot believe that this is   actually my third cookbook it is full of full  flavor low carb meals I guarantee you are not  

Going to miss the carbs these are meals that  you can happily feed everybody in your family   and they’re going to love them the cookbook is  full of recipes like this broccoli cheddar soup   chicken tortilla soup a salmon sushi Bowl chicken  parmesan homemade caesar salad dressing chicken  

Fajita quesadillas meatballs and Ricotta and oh  my Smash Burgers you can download my full colored   cookbook onto your computer or your mobile device  by clicking the link in the corner you can browse   the entire cookbook and get a feel for the way  that I like to put my cookbooks together I had  

Such a good time making this cookbook and again  cannot believe it is my third one the link to the   cookbook is also available in the description  box below and a lot of people think broccoli  

Cheddar soup is only good when you get it at a  restaurant but I’m going to prove you wrong with   my recipe so let’s get going so to get started  you want to peel and dice one carot and you want  

The pieces pretty small because this is just  going to be flavoring in your soup you don’t   want big chunks then you want to dice one small  yellow onion then in a dutch oven over medium   high heat you want to saute your onions and  carrots in 1/4 cup of butter until they are  

Soft then add two cloves of minced garlic and cook  for about 1 minute or until fragrant so while your   carrots and onions are sautéing for a few minutes  now is a good time to cut up your potato and your  

Broccoli I like to cut my potato into small diced  pieces so that they will cook quickly and then   easily mash up into the soup after a couple  minutes check on your carrots and onions and  

If they’re soft and translucent you can move on  with your soup add in 1/4 cup of flour and cook   the flour for 1 minute stirring constantly  then gradually add your 2% milk whisking to incorporate add the salt Pepper and a dash  of cayenne then slowly add the chicken

Stock Stir It Well and add your diced red potato  bring the pot of liquid to a boil then reduce the   heat cover and simmer for 10 minutes or until  your potatoes are soft I like my potatoes to  

Be fork tender that’s how I know they’re ready  so my soup mixture with my potatoes in it is   just starting to come to a boil but I want to  get this going pretty good before I cover it  

Up so I’m going to turn down the heat to about  medium medium low put the lid on my Dutch oven   and set the timer for 10 minutes so you want  your broccoli pieces to be pretty small bite  

Size because this is soup so after I get the  little florettes pulled apart I just kind of   Hest hly just chop them up on my cutting board  because I like my broccoli pieces in the end to   be just kind of little specks and they really  don’t disintegrate much once you get them in  

The soup so this would be too big to have in  soup so kind of crunch it up pretty good and   it’ll cook quicker that way too and the amount  of broccoli you put in your soup is really up  

To you I know the recipe says four cups but if  you want it to be really full of broccoli you   could absolutely add more or less going to show  you what four cups of broccoli looks like about  

Three broccoli stems about this size produced four  cups of broccoli and then once I get it stirred   in my soup if I need more I have this extra  here that I can add in okay let’s check our potatoes

So I’m going to take a regular potato masher  and just go through here and mash up the potatoes and the point of this is for the  potatoes to thicken your soup so you don’t   want so you don’t want your potatoes to  stay in chunks like that you want them  

Mashed so it’s consistent throughout your  soup but just mash it to the consistency   that you like so my potatoes are mashed  up my soup is exactly the way I want it   and I’m going to pour in my four cups  of broccoli let’s see what that looks

Like oh yeah that’s going to be plenty so  I’m going to get this stirred in really   well bring it up to a boil then I’m going to  cover it and reduce the heat to a simmer and  

Let this cook for about 10 or so minutes  until my broccoli is as soft as I want it bring your soup back up to a boil again  reduce the heat cover and simmer for 10 more   minutes at this point you want to taste test  your soup for seasonings for consistency you  

Want to make sure that your potatoes and your  broccoli are soft enough exactly like you and   your family like them if you do need to  add some more seasonings now’s the time   to do that then turn the heat off of the  soup add in 1/2 cup of grated Parmesan  

Cheese two cups of extra sharp cheddar  cheese and a half a cup of half and half cream stir to combine everything  and your soup is ready to serve sprinkle a tad more cheddar cheese on top  of your soup and you have the perfect meal  

I can eat broccoli cheddar soup any time of  the year year round my family loves it you   could absolutely serve your soup with a piece  of crusty bread on the side I actually love my   broccoli cheddar soup with some croutons on  top it saves me a lot of carbs because I’m  

Only going to eat a few croutons it gives  me the Crunch and my favorite croutons are   Moretti garlic butter and I think they pair  perfectly with my broccoli cheddar soup now   how about that for delicious soup and I can’t  wait to see you again in Rene’s kitchen and  

Don’t forget to download my cookbook the  links available in the description box below