I can’t believe May is here, and that summer has unofficially begun. Things here have been busy with moving my parents into a new home (connected to a continuing care facility), recovering from my daughter’s wedding, visiting my in-laws who are nine hours away, etc. Like everyone else in the world, we all have to work and care for our families the best we can. And since my editorial calendar is so full this year, and I have to write on the road, I decided earlier this year to keep our meals as easy and as healthy as possible.
This soup, a Keto-friendly creamy broccoli soup, is one of my new go-to meals. It’s delicious served hot, but I’ve also served it cold on the hottest days. I often serve this with sandwiches, like this Tuna Salad Sandwich, and I follow it up with fresh watermelon. I hope you enjoy it!
Creamy Broccoli Soup
Ingredients
- 4 cups chicken broth
- 8 cups broccoli florets (about 3 heads)
- 1 celery stalk chopped
- 1 Vidalia onion chopped
- 3 cloves garlic minced
- 1 cup heavy cream
- 2 ounces cream cheese softened
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 1/2 teaspoon dried thyme
- cheddar cheese and croutons for garnish
Instructions
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In a large stockpot, melt the butter over medium heat. Stir in the onions, celery and garlic. Cook for 7-8 minutes, until soft.
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Stir in the salt and pepper and dried thyme. Whisk for 3 minutes and then stir in the broth. Slowly mix in the broccoli florets. Bring to a simmer and then reduce heat to medium low.
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Cover and cook for 40 minutes, until the broccoli is soft.
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Stir in the heavy cream and cream cheese, stirring constantly over medium-low heat. Once the cheese is melted, simmer on low for another ten minutes.
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Remove from heat and use an immersion blender to blend the soup until smooth and creamy. Serve immediately. Add cheddar cheese and croutons on top, if desired as a garnish.
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This soup can be reheated and will last in the refrigerator for up to 4 days.
