Here’s a warming soup for chilly days!
Broccoli Soup with Cheddar Cheese
4 servings // 365 calories, 39g fat, 13g protein, 13g net carbs
3 tablespoons extra virgin olive oil
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
6 garlic cloves, minced
1 teaspoon onion powder
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
Several grinds white pepper
6-1/2 cups organic free-range chicken stock
1 cup grass-fed heavy cream
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
Warm olive oil in heavy medium pot over medium-high heat. Add broccoli stems and sauté about 6 minutes. Add garlic, onion powder, thyme, mustard, white pepper; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Using an immersion blender, puree the broccoli. Stir in cream (zero carbs, thicker) or milk.
Add broccoli florets. Simmer until florets are tender, stirring frequently, about 5 minutes. Use an immersion blender to puree the soup again.
METHOD 1: Preheat broiler. Place 4 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/2 cup cheese (or more, it’s SO tasty!) over each. Broil until cheese melts and bubbles around edges, about 4 minutes.
METHOD 2: Simply sprinkle cheese on top of soup bowls filled with soup, allowing the cheese to melt a bit before serving.
If you can afford an extra 2 carbs, serve with my low-carb biscuits.
Note: I like to use Kerrygold cheddar, but I also love to use up bits and pieces of good cheeses—Example: tonight’s soup topping had a mixture of Kerrygold cheddar, Gruyere, and Parmesan-Reggiano.