I just love creamed soups and decided to make one from a head of broccoli today for lunch. 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 optional Sriracha brings to the flavor profile and add that occasionally to soups. 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: Add 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)