I don’t think I ate broccoli cheese soup until I was in college. Tasting it for the first time, it reminded me of broccoli and cheese casserole, as the broccoli soup I knew barely resembled the cloying orange-hued concoction. Growing up, we ate a very simple, although very delicious and healthy broccoli soup which consisted of broccoli, water, and a splash of extra virgin olive oil. This was served with pasta that was cooked in the soup right before serving. We ate it with a sprinkle of cheese, Parmesan or Romano, whichever we had available. While I loved this soup, I’ve tweaked it, fancy that, and I think it’s even better. I apologize for the short post, but I made this today because I’m home with a cold and feeling a bit less than perky. Don’t wait until you’re not feeling well to make this, as it’s perfect anytime.
***Originally posted in August 2010; tweaked recipe and reblogged on 10/22/2015
Keto Broccoli Soup
12 oz frozen chopped broccoli cuts
12 oz frozen baby broccoli florets, steamed***
4 cups water
6 tablespoons extra virgin olive oil
1 clove garlic
Salt to taste
4 tablespoons grated Parmesan or Romano cheese, divided
In a stockpot, combine the broccoli cuts, 1 clove garlic, and 4 cups of water.
Bring to a boil and let simmer until tender.
When tender, remove from heat, add extra virgin olive oil, and puree with an immersion blender.
Add salt to taste.
Add steamed broccoli, return to a boil to heat through.
Serve with grated Parmesan or Romano cheese, if desired.
**While broccoli cuts are simmering, steam broccoli florets and set aside.
Servings: 4 very generous bowls
238 calories per serving
Net carbs 4g
Saturated Fat 4.9g
Sugar Alcohol 0g
Vitamin A 1%
Vitamin C 46%