Keto Broccoli Cheese Soup
This is an easy and quick keto soup recipe. This broccoli cheddar soup is delicious, rich, creamy and cheesy at the same time.
Servings: 4 cups
Ingredients
- 1 large broccoli head
- 2-3 tbsp butter
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp paprika
- 1 sprig fresh thyme
- 2 pinch dried basil leaves
- ¾ cup fresh cream
- ½ cup cheddar cheese grated
Instructions
- Wash the broccoli head and chop into small bite-sized pieces.
- Chop the stems also separately. Chop them roughly.
- Heat butter in a saucepan or frying pan.
- Add chopped onion, garlic and saute till translucent.
- Now add chopped stems and half of the chopped florets to the pan.
- Add fresh thyme sprigs and basil leaves along with salt, pepper, cayenne pepper and paprika.
- Saute on low flame for 2 minutes.
- Now add 1 cup water and let it simmer for 5 minutes or till stems are cooked soft.
- Then remove from pan and pour into a mixing jar to blend. Here you can also use a hand blender to blend the mixture to puree.
- Blend it to a smooth puree.
- In the meantime, heat some more butter in the pan.
- Throw in the rest of the florets and give it a nice stir.
- Now cover it with a lid and leave it untouched for a minimum of 2 minutes to get broccoli florets charred.
- Then remove the lid and stir it nicely.
- Then pour in the broccoli puree through a sieve for that smooth consistency.
- Add little water if the mixture is too thick.
- Keep flame on low. Now add fresh cream and grated cheddar cheese to the soup.
- Stir it nicely. Simmer for 5 minutes or till it's reached the desired consistency.
- Garnish with some broccoli florets and some more grated cheddar on top of it.
Video
Notes
Here I have added fresh thyme and dried basil leaves. You can add any other flavors of your choice like oregano or rosemary etc (dried or fresh).