Quick and easy to make and one of the best low carb and keto meals. Broccoli Cheese Soup is creamy, thick and rich in taste when made with proper ingredients.
Equipment
- sauce pan
Ingredients
- 1 large broccoli roughly chopped
- 3 tbsp butter
- 4 cloves of garlic minced
- 1 small white onion chopped
- 2 cups chicken stock or water
- salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded parmesan cheese
Instructions
- Chop the broccoli into small chunks and keep some small florets apart to add later in the soup.
- Brown the butter in a non stick pan and fry garlic.
- Add onions and saute till caramelised, then add chopped broccoli and some salt and pepper, cover and cook for 10 minutes until soft.
- Turn off the heat to let it cool then blend the mixture adding a little water or chicken stock.
- In the same greasy pan, cook the remaining florets (5 mins) with sprinkles of salt and pepper, I just add a little more butter and red paprika for better taste.
- Pour the blended broccoli over and add more stock while stirring to get the desired consistency.
- Give it a quick boil, add both cheeses and turn off the heat.
- Top with crushed black pepper and enjoy the creamy soup bowl.