There hasn’t been a more Keto soup than Broccoli and Cheese. While the original recipe generally includes flour and milk to make a roux to give you a thick soup, it’s completely unnecessary. In my recipe I’ve kept it really simple and used the broccoli stalks which I puree to give the soup body. The heavy whipping cream and cheese as well add body to the soup. It’s perfect for a cold winter day and is such a hearty soup it would even warm the cockles of the Night King’s cold dead heart. Anyway, enough jibber jabber, enjoy the recipe.
How do you like your soup?
The beauty of soup, in general is that you can have it cold or hot, you can have it thick or thin, chunky or smooth, it’s just a wide range of options when it comes to making it. For this recipe I chose to strain it through a sieve for a nice velvety texture but at the same time I left most of the florets intact so I still get that nice chunky bite when eating it. I have used onions and garlic in this soup and if you want to lower the carb count even more you can go right ahead and skip those. To give your soup an extra fat boost just add a tablespoon of butter on it while serving. You can also chop up some chicken and add it and an egg yolk can be added for extra creaminess.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.