This might be the BEST broccoli cheddar soup you will ever eat!
Don’t take my word for it though, listen to the half a million people who’ve watched the recipe video and thousands who left comments saying it was the best broccoli cheddar soup they’d eaten. I had no idea when I made the dish that it would become such a big deal. Go ahead and give it a try!
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Nutrition (per serving)
Calories: 178
Net Carbs: 4g
Carbs: 6g
Fat: 15g
Protein: 5g
Fiber: 2g
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Ingredients (8 servings)
500g broccoli
50g Onion
10g garlic
500 ml Vegetable or Chicken Stock (You can also use water)
150 ml Heavy Cream/Double Cream
100g Cheddar Cheese
3 Tbsp Butter
1 Tbsp olive oil
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Instructions
- Clean and cut the broccoli and separate the florets and the stalk. Roughly chop the stalks and dice up the florets into small pieces.
- Heat up a tablespoon of olive oil and a tablespoon of butter in your saucepan and once melted add in one roughly chopped onion and the broccoli stalks
- Cook on a medium heat till they start to brown and then add in the garlic
- Once you start to see some colour season with salt, pepper, paprika and cayenne pepper and cook out the spices for a minute
- Deglaze with chicken or vegetable stock and cover and cook for 5 minutes
- Transfer the cooked veggies to a food processor and blend with the liquid till you get a smooth and creamy soup
- In the same pan heat 2 tbsp butter and fry the broccoli florets. It's best to start cooking and not move them and allow them to get a nice char for that lovely roasted flavour.
- Once they have some nice colour pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip using the sieve.
- Allow the mixture to come to a boil, then simmer for a few minutes.
- Add heavy cream and cheese and mix well.
- Cook till all the cheese has melted and you have a nice creamy soup. You can now use your immersion blender to puree the florets and break them down further if you like
- Serve hot!
Don’t take my word for it though, listen to the half a million people who’ve watched the recipe video and thousands who left comments saying it was the best broccoli cheddar soup they’d eaten. I had no idea when I made the dish that it would become such a big deal. Go ahead and give it a try!
We share tips, recipes and help
Join us - We’re friendly!
➡️ website. http://bit.ly/28daysket ⬅️
-
Nutrition (per serving)
Calories: 178
Net Carbs: 4g
Carbs: 6g
Fat: 15g
Protein: 5g
Fiber: 2g
-
Ingredients (8 servings)
500g broccoli
50g Onion
10g garlic
500 ml Vegetable or Chicken Stock (You can also use water)
150 ml Heavy Cream/Double Cream
100g Cheddar Cheese
3 Tbsp Butter
1 Tbsp olive oil
-
Instructions
- Clean and cut the broccoli and separate the florets and the stalk. Roughly chop the stalks and dice up the florets into small pieces.
- Heat up a tablespoon of olive oil and a tablespoon of butter in your saucepan and once melted add in one roughly chopped onion and the broccoli stalks
- Cook on a medium heat till they start to brown and then add in the garlic
- Once you start to see some colour season with salt, pepper, paprika and cayenne pepper and cook out the spices for a minute
- Deglaze with chicken or vegetable stock and cover and cook for 5 minutes
- Transfer the cooked veggies to a food processor and blend with the liquid till you get a smooth and creamy soup
- In the same pan heat 2 tbsp butter and fry the broccoli florets. It's best to start cooking and not move them and allow them to get a nice char for that lovely roasted flavour.
- Once they have some nice colour pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip using the sieve.
- Allow the mixture to come to a boil, then simmer for a few minutes.
- Add heavy cream and cheese and mix well.
- Cook till all the cheese has melted and you have a nice creamy soup. You can now use your immersion blender to puree the florets and break them down further if you like
- Serve hot!
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