Ketogenic Roasted Broccoli & Cheddar Soup
Calories 840kcal
Ingredients
- 1 pound broccoli (cut into florets)
- 1 onions (medium
- 4 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 3 tablespoons butter
- 2 teaspoons thyme
- 10 ounces heavy cream
- 8 fluidounces vegetable stock
- 5 ounces cheddar cheese (cut into florets)
- 1/4 teaspoon pepper
- salt (to taste)
- 1 pound broccoli (cut into florets)
- 1 onions (medium
- 4 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 3 tablespoons butter
- 2 teaspoons thyme
- 10 heavy cream (cut into florets)
- 8 vegetable stock (cut into florets)
- 5 ounces cheddar cheese (cut into florets)
- 1/4 teaspoon pepper
- salt (to taste)
Instructions
- Preheat oven to 200C/390F.Place the broccoli, onion and garlic into a lined roasting tray.Sprinkle over the oil and salt.Roast in the oven for 20 minutes, remove and stir.
- Return to the oven for another 10 minutes, until lightly browned.Place the butter and thyme into a saucepan over medium heat and saute until the thyme becomes fragrant.Add the roasted broccoli, onions and garlic and stir well.Add the heavy cream and stock and bring to a simmer.
- Simmer for 10-15 minutes, until the broccoli is tender.Remove from the heat and blend the soup using a stick blender.
- Once smooth, add the cheddar and pepper and blend again.
- If the soup is too thick, add a little hot water.Taste and add more salt if desired.Serve and enjoy.
Originally posted 2019-02-20 17:59:36.
