Ingredients

1 tablespoon + 4 tablespoons unsalted butter, divided

1 clove garlic, peeled and minced finely

1 small/medium sweet yellow onion, diced small

1/4 cup IsaPro Vanilla Protein Powder

2 cups low-sodium vegetable stock (chicken stock may be substituted)

2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional

2 cups half-and-half (whole milk or 2% milk will work but soup won’t be as creamy)

2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

3/4 teaspoon salt, or to taste

3/4 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon smoked paprika or regular paprika

1/2 teaspoon dry mustard powder

Pinch cayenne pepper (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

Instructions

In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.

In a large heavy-bottom pot, add 4 tablespoons butter, protein powder, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until thickened. This with emersion blender until the roux is smooth.
…You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.

Slowly add the vegetable stock, whisking constantly.

Slowly add the half-and-half, whisking constantly.

Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

I am experimenting with this keto friendly recipe. Check back for updates. Here is the original recipe I discovered on the internet –> https://www.averiecooks.com/best-broccoli-cheese-soup-better-panera-copycat/