Spicy Keto Broccoli-Cheddar Soup

Submitted by norasingley

"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."

Download

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

Got a question? Share it with the community!

Reviews

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!

Angela T.