The rich and mostly Keto friendly soup is easy to make with a few substitutions for those going Keto that I will point out. For a soup like this you can of course use fresh broccoli, but this is a good time to use frozen broccoli, it will cost less, already be cut into florets, and is probably better than fresh since it was harvested and flash frozen at peak taste.
Ingredients
- 2 Broccoli heads or 3 10 oz. bags of frozen – thawed
- 3 oz. Sharp white cheddar – grated, or any cheese you like
- 3 TBL Butter
- 3 TBL Flour – use coconut flour for keto
- 1 Onion – diced
- 2 Garlic cloves – minced
- 32 oz. Vegetable broth/stock (4 cups)
- 16 oz. Half & Half – use heavy cream for keto
- Kosher salt and Pepper
- Pinch of nutmeg
- Greek yogurt for garnish – sour cream if keto
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Melt butter in cast iron Dutch oven as it warms on med heat.
- Cook onions ~5 minutes until translucent.
- Add garlic and cook 1 min.
- Make Roux
- Stirring continuously, add flour and cook until it is lightly toasted and has a nutty aroma.
- In intervals of ~2 oz. mix in broth while stirring to work out lumps. Repeat 4-5 times.
- Add rest of broth and cream and bring to boil.
- Reduce heat and add broccoli.
- Simmer 4 mins and remove 4 florets for garnish.
- Reduce heat and simmer 15 mins.
- Pour soup in to blender and puree, Then put back in pot.
- Whisk in cheese, season with salt and pepper along with a pitch of nutmeg.
- Ladle into bowls and garnish with a dollop of sour cream with a broccoli floret on top.
