Spicy Keto Broccoli-Cheddar Soup
"In a matter of minutes and using just one pot, this rich broccoli soup comes together with just a few staple pantry ingredients. Lightly fragranced with a combination of cayenne, thyme and a duo of cheeses, this is sure to become your next back-pocket soup recipe."
photo by frostingnfettuccine
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons unsalted butter
- 1 large onion, coarsely chopped (white or sweet)
- kosher salt & freshly ground black pepper
- 1⁄2 teaspoon cayenne
- 1 lb coarsely chopped broccoli floret, with 2-inches stem
- 4 sprigs fresh thyme, plus leaves from 4 sprigs, for serving
- 3 cups low sodium chicken broth
- 1⁄3 cup heavy cream
- 3 ounces coarsely grated Fontina cheese (1/2 cup packed)
- 4 ounces coarsely grated sharp white cheddar cheese (1 cup packed, more for serving)
- extra-virgin olive oil, for serving
directions
- Melt butter in a large pot over medium-high heat. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent and beginning to turn golden on the edges, about 7 minutes.
- Add cayenne and toast until fragrant, 30 seconds.
- Add broccoli, thyme, and chicken stock and bring to a boil. Reduce to a simmer and cook until broccoli is just tender, about 7 minutes.
- Add cream. Using an immersion blender, blend mixture until smooth.
- On low heat, add fontina and cheddar and cook until melted.
- Season with salt and pepper, divide among serving bowls, and top with fresh thyme and a drizzle of olive oil. Serve.
Questions & Replies
-
Not in printable form…!!! -
nice
Reviews
-
hjgjhanbdnabsn as
-
Very easy to throw together and quite tasty. I found it a little too spicy but that is just a personal preference. Next time I'll put a little less cayenne. I also like my soups a little more chunky so I used the stick blender but didn't make it completely smooth. Thanks for a great recipe!
