Hi, long time no see. This keto broccoli soup is my first recipe post this year. So hey, wish you a very happy new year. May you cook more and eat more and live hail and hearty. Needless to say that I had a beautiful December and a crazy New Year’s eve. I went out for a family wedding in December with my family. Then, followed it up with a vacation in Philippines with my husband, brother and my sis-in-law. Christmas and New Year’s eve was consumed by my lovely and crazy friends. Jan has been pretty action packed with job changes. I have now moved to the business of Tea from Icecream. So, still living the foodie life at work and loving every moment.
I have been hunting for good soup recipes as I am on Keto and often get bored of my meats and salads. I visited my brother, Rahul, last month during a work trip and my sis-in-law, Rini, made me some yummy broccoli soup. Yes, the entire family is on Keto diet. Excluding my loving husband, who thinks I have lost my mind since I have been on this diet. So, when it was my turn to pick a recipe from my new blogger friend Ali’s blog – Fix me a little lunch, I was thrilled to find a broccoli soup recipe there. Here is the link to her delicious Creamy Broccoli & Cauliflower Cheddar Soup recipe. She also has loads of cocktail recipes on her site which I am waiting to use when I have guests over. I am have modified the broccoli soup recipe to make it Keto compliant since Ali’s recipe contains flour. It turned out super tasty. Proof of tasty? My husband, Pratyush, was spooning off the soup from my food processor, while I was taking pictures. And he doesn’t like soup. So Ali, thank you for this lovely recipe which is going to be a part of my life every week.
This broccoli soup uses butter, milk, cream and cheese as its base for delivering rich and hearty flavours. Perfect for a cool winter evening. Perfect for Keto. This soup is also called Cream of Broccoli Soup.
- 300 g Broccoli roughly cut into small florets
- 150 g Cauliflower roughly cut into small florets
- 1 Carrot peeled and roughly chopped
- 2 Spring onions finely sliced. Separate the leaf from the onions before chopping them
- 2 Garlic cloves smashed and roughly chopped
- 1.5 tbsp Butter
- 1 cup Milk (I use organic)
- 2 cups Water
- 3/4 cup Fresh cream
- 2 tsp Pepper freshly ground
- 1 tsp Salt
- 5 cubes of cheddar cheese or Amul cheese cubes and some more for garnish
- 4 cups of water to blanch the cauliflower and broccoli
First, boil 4 cups of water with ½ tsp of salt. Once the water starts to boil, add the cauliflower and broccoli florets and turn the heat to low. Let it simmer for 5 minutes so that any worms or dirt float to the top. You can remove them using a spoon or a small strainer. I follow this whenever I am cooking with cauliflower for any recipe.
In the meantime (multi-tasking, yes?), put a large deep bottomed pan on low heat. Add the butter.
Once the butter starts to melt, add the garlic and stir for a minute to infuse the flavour in the butter.
Then, add the spring onions (not the leafy part) and cook in high heat for a couple of mins until they turn soft and pink
Using a large strainer, remove the cauliflower and broccoli florets from the water in the other dish, and add it to the onion mixture. Add the carrots too and salt to taste (1/2 tsp)
Cook the veggies in high heat for 5 minutes stirring often. This will help the veggies to caramelize a little and soak up the butter.
Add water and milk, bring it to boil and let the mixture simmer in low hot for 20 minutes. Your veggies should be cooked. You can test it by pressing against the veggies using the spindle. It should go through, easily. If that is not the case, then cook for another 5 minutes or so testing it again. Check whether the soup is seasoned with salt. If not, you can add some more.
The cheesy soup base is ready. Put this mixture in a food processor while its hot. Add cheese and cream and blitz it to a smooth consistency.
Pour it in cups or soup bowls. Garnish with spring onion leaves, lots of pepper and some more cheese if you like. And Voila, this tasty keto broccoli soup is ready to be devoured. Have it hot.
- Trivia first: Cheesy soups are traditionally from Spain, Mexico and America. A typical cheesy soup is made using all or a combination of butter, milk, cheese, and cream.
- Cheesy Soup can be made with potatoes/corn/cauliflower, parsnip too.
- Cheddar cheese can be mixed or replaced with mozzarella, gouda, cream cheese, blue cheese if you like
- Cheesy soups are incomplete without freshly ground pepper. I cannot replace it with any other spice
This keto broccoli soup recipe is sure to wow you. This recipe has 8.5g net carbs per serving. It is also high in Vitamin C, A & K and has around 500 mg of Potassium. For a complete Keto Meal, you might want to add in some mushrooms or a grilled chicken to go along with this yummy soup. If you like this recipe, please rate it at the end of the comments section.
If you want to save it for later, please pin it.
You might also like my other other keto and soup recipes:
- Cheesy Zucchini Noodles or Keto Zoodles
- Whole Roasted Cauliflower with Indian Spices
- Japanese Noodle Bowl Soup with Grilled Mushrooms