Broccoli cheddar soup is hands down my favorite soup followed by loaded baked potato. I used to be a sucker for the You Pick 2 combo at Panera Bread- broccoli cheddar soup and mac & cheese! Sometimes I’d sub their chicken frontega for the macaroni. Regardless, I loved how easy it was to convert it to keto, and I’m pretty confident in saying I’ve mastered my recipe and dare I say, it may even be better than Panera!
Add this to your next meal plan on a rainy day and feel the comforting warmth it brings!
One small onion diced.
5Tbsp butter, divided.
4oz cream cheese
2 cups chicken broth
1.5 cups heavy cream
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground mustard
Pinch of cayenne pepper
Salt & Pepper
3/4 cup shredded carrots
2 cups broccoli florets (I like to keep my broccoli in bigger chunks)
2 cups shredded cheddar
Saute onion in 1Tbsp of butter until translucent.
Remove to a bowl
Melt remaining butter and add softened cream cheese.
Once mixed, slowly add chicken broth and HWC.
Add seasonings and mix.
Add onions back.
Add carrots (if you choose) and broccoli (you can increase or lessen depending on preference).
Let it simmer for 25 minutes then add shredded cheddar.
Mix and eat!
This most recent time I paired it with LowCarbLlama’s garlic knots (aka her pizza dough turned into knots and basted with butter and garlic salt). I added some FlavorGod cheese seasoning to mine too.