Home / Recipes / Gluten Free / Low Carb Creamy Broccoli Soup with Cheese Crisps
Low Carb Creamy Broccoli Soup with Cheese Crisps
On a cold day, warm up with this hot and creamy broccoli soup! This recipe uses fresh broccoli, but you can also use frozen broccoli florets if you have them on hand. The star of this dish is the cheese crisp. It’s so simple and easy – simply shred your favorite cheddar cheese and bake it! Grate a block of cheese instead of pre-shredded cheese to avoid the potato starch and cellulose that’s in most packaged shredded cheese. This soup is great the next day too, so consider making a double batch!
How to Make It
Step 1
Heat 3 tablespoons of olive oil over medium heat with the chopped. Stir occasionally for 2-3 minutes, or until the onions begin to softened, then add in the chopped garlic and stir occasionally for 30 seconds.
Step 2
Add in the broccoli florets. Add the salt and give the broccoli a stir.
Step 3
After the broccoli has been cooking for 2-3 minutes, add in the water or broth. Bring the pot to a boil and then reduce to a simmer. Cover and cook for about 5 minutes. Uncover the pot and give the broccoli a stir.
Step 4
Continue cooking until the broccoli is tender, then add in the coconut milk. Remove the soup from the heat and blend with an immersion blender or blender until smooth.
Step 5
While the soup is cooking, shred the cheddar cheese and preheat the oven to 375 degrees Fahrenheit. Lay the cheese out on a piece of parchment so the shreds are just touching.
Step 6
Bake the cheese for about 7 minutes, or until it has melted and started to brown on the edges.
Step 7
Rip the cheese into large pieces and separate them on the parchment. Place the cheese back in the oven for another 5 minutes, or until all of the pieces have browned edges. Allow the cheese to cool.
Step 8
Ladle the soup into bowls and top with cheese crisps. Enjoy!
Ingredients
- Olive Oil – 3 tablespoon
- Onions Raw – ⅓ cup, chopped
- Garlic – 2 clove
- Broccoli – 3-½ cup
- Coconut Milk Unsweetened by Thai Kitchen – ¾ cup
- Broth – 3-½ cup
- Salt – ½ teaspoon
- Black Pepper – ¼ tsp
- Cheddar Cheese – 2 ounce
