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4 from 68 votes

Ketogenic Roasted Broccoli & Cheddar Soup

1 hour 5 minutes
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.