Today was such a cold day after the rain we had here in Los Angeles it truly called for a nice hot soup! I have been craving cream of broccoli for a while, and this was the perfect opportunity. While our version of cold in LA is nothing compared to what I grew up with in NYC, it still has this way to chilling right through your bones!
Cream of broccoli soup is actually very easy to turn keto if you smply omit the roux. A roux is created with flour and butter and is used to thicken sauces and cream based soups. If you do wish for a thicker soup, then you can sprinkle in about a tablespoon of xanthan gum at the end of your cooking, stir it in and allow it to thicken your soup. Otherwise, it will simply be a thicker broth, which I personally preferred.
This recipe makes 4 servings.
1 bag of broccloli florets
2 tbsp butter
3 cups of bone broth or chicken stock
2 cups of water
2 garlic cloves (more if you prefer)
1/2 cup of sour cream
1/2 cup of heavy cream
1 cup of shredded cheddar cheese
salt and pepper to taste
1/4 of chili powder
1/4 tsp paprika
I started out by finely mincing a bag of broccoli florets in the food processor. Followed by mincing the shallots and garlic.
In a medium pot, lightly sauté in butter the shallot and garlic mixture to soften. You can also use olive oil or a little bacon fat if you have that reserved. Add in the minced broccoli. When these have softened, you can add in the 3 cups of broth. I use bone broth but you can also use chicken broth. Add in 2 cups of water. Salt and pepper to taste.
Stir in sour cream and allow that to liquify with in the soup. Stir in 1/2 cup heavy cream. Stir in 1 cup shredded cheddar cheese at the end and cover it with the lid to allow it to melt. Stir to blend. Ad the chili powder & paprika. I like to taste it and see if it needs any more salt and pepper at the end.
I garnished it with a dusting of paprika and fresh parsley. Sprinkle on more shredded cheese. Maybe some cispy bacon. Enjoy!