This keto broccoli cheddar soup has chunks of roasted broccoli florets and topped with a handful of cheddar Moon Cheese in place of crackers.
Prep Time 10minutes
Cook Time 1hour15minutes
Total Time 1hour25minutes
4cupschicken stockor vegetable broth
1largehead of broccolicut into florets
bacon, cheese crisps or Moon cheesefor garnish
In a large stock pot or sauté pan, add butter and cook the onion and celery with salt & pepper until translucent. Add garlic and thyme and cook an additional 2-3 minutes.
Add chicken or vegetable stock and bring to a boil. Reduce heat and simmer for about an hour to concentrate the broth.
While soup is simmering, pre-heat oven to 400°F. Roughly chop broccoli head into bite size florets. Place on a foil lined baking pan, drizzle with oil, and bake for 15-18 minutes until tender.
Transfer soup base to a blender and puree until smooth. Then on low speed, slowly add Xantham gum to soup to thicken. Return soup to pot and add heavy cream and shredded cheese. Stir until incorporated.
Add roasted broccoli florets to soup and simmer 10-15 minutes. Serve with preferred toppings.
Vegetable broth can be used in place of chicken stock for a vegetarian option. Also Xantham gum is optional, but the soup will not be as thick.