I just love creamed soups and decided to make one from a head of broccoli yesterday. I usually make a broccoli and cheese soup that is a bit chunkier and cheesier tasting, but I was actually shooting for a creamy soup with less cheese taste. II used water making my soup and it was delicious, but using homemade chicken broth will make it even tastier, if you have it on hand. We actually liked the little bit of bite the Sriracha brought to the flavor profile and add that occasionally. This recipe is suitable for all phases of Atkins and Keto diets. I don’t add salt to recipes with cheese, as there is so much sodium in most cheeses and I am very sodium sensitive. If sodium is also an issue for you, you can always cut back on the cheese in this recipe. 🙂
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20-oz. head of broccoli, cut into chunks
Water to cover nicely, (about 3-3½ cups)
¼ tsp. coarsely black pepper
½ tsp. onion powder
10 oz. shredded or sliced Cheddar cheese or a mixture of American Deluxe and Cheddar (I did the latter)
1 c. whipping cream
VARIATION: 2 tsp. Sriracha chili sauce
DIRECTIONS: Cut up broccoli into chunks, stems and all. Place in a large soup pot. Cover with water or homemade broth, if you prefer a richer soup. Add salt, pepper, onion powder and stir. Next add the Sriracha sauce (if using). Bring to a boil and then lower heat to medium-low. Simmer until the broccoli is quite tender and then remove from heat. You can either process the broccoli in batches with a bit of the broth in your food processor/blender (do not over fill when pureeing hot foods!). OR, if you own a stick blender, you can wait to do this step. Add the processed broccoli back to the pot and place back over a very low fire. Add the cheese, stirring to facilitate melting and blending. If the fire is low enough, it should not stick to the bottom of the pot. Once the cheese appears to be fully melted, add the cream and stir until it slightly thickens. Place your stick blender in the pot and pressing down on the broccoli chunks throughout the pot, begin to pulse/break them up a bit. Then blend in a continuous blending motion throughout the soup mixture until you have a uniformly smooth mixture. This creates a small bit of “foam” on the surface but that settles down with a few minutes of waiting and gentle stirring. If not thick enough for you, thicken with a light dusting or 2 (or 3) of xanthan gum (or your preferred thickener). Thickening will tend to eliminate that “foaming” issue caused by the stick blender. Serve with your favorite low-carb rolls or crackers. 🙂
NUTRITIONAL INFO: Makes 6 large servings, each contains:
26.4 g fat
9.96 carbs, 2.49 g fiber, 7.48 g NET CARBS
11.86 g protein
500 mg sodium (from all that cheese)
8 thoughts on “Cream of Broccoli Soup”
If using the stick blender, leave all the water in the pot with the cooked broccoli and process it right there in the pot? And, then add the rest of the ingredients and blend again? Thanks!
Yep, process it all right in the pot, water, broccoli, cream and everything else. 🙂 Hope ya like this, Michele. 🙂
When I first tried this it was surprisingly tasty, but the onion and the curry just never rubbed me the right way
There’s no curry in my recipe, Thea, only Sriracha chile paste. Moreover, this is not a re-post, but a brand new recipe I just created yesterday. I think you must be confusing this recipe with one you perhaps tried from another blog?
Ohh…Ahhhh… I use a 1/4 tsp. mild curry powder in mine. Maybe I should try it with a spicy version. Better yet, Sriracha sauce. I found using just a bit of curry powder with broccoli and/or cauliflower helps the vegetables natural flavors pop.
Hmmm. I’ll have to try that and see if I like it. Those flavors don’t sound compatible, but ya never know ’til ya try it, non? Thanks for that tip, Robyn! 🙂
If you do try it, add a little at a time; generally 1/4 tsp works for me but don’t add more than 1/2 tsp. The goal is to lightly season it, the curry seasoning shouldn’t be too strong/pronounced like traditional curry recipes.
Will remember that tip. Thanks.