Keto Broccoli Soup
I don’t know about you but the older I get, the less thrilled I am with the cold weather. This weekend, winter officially arrived here in Orlando. We got into the 30’s and 40’s and I spent pretty much the entire weekend wrapped in layers with a big blanket on top.
I have no doubt I looked ridiculous and I am fully aware of my cold-weather wimpiness. I embrace it.
Hard to believe there was a time, many moons ago, when I actually lived in the mountains. Cold weather meant snow and snow meant skiing. Skiing made me a very happy camper. We don’t have snow in Orlando so now cold is just cold. Period.
There is one thing I do like about the cold weather and that’s soup.
In another lifetime, I used to have a very different idea of what healthy food looked like. During that time, one of my favorite places to grab a quick bite was Panera Bread.
My go-to meal consisted of the broccoli cheese soup and salad combo. And of course a big hunk of bread to go along with this “lighter fare.”
I can’t tell you the last time I ate there but I still love a good broccoli cheese soup, which drove me to make my own version. Because my daughter is dairy-free, I added the dairy after I served her.
This is my family’s all-time favorite soup I make here at Chez Parker. Best part about this soup? It’s easy to make.
Let me know what you think!
Keto Broccoli Soup
- 2 - 10 ounce bags of frozen broccoli
- 1 medium yellow onion, diced
- 32 ounces of low sodium vegetable broth
- ½ cup full-fat coconut milk
- 3 cloves of garlic, chopped
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp garlic granules
- 1 ½ cups of shredded cheese + extra for each bowl if doing dairy
In a large pot, add all of the ingredients except for the cheese.
Bring to a boil and then reduce to a simmer.
Cook for 45 minutes.
With an immersion blender, mix the soup but still leave it chunky.
If doing dairy, add the cheese and cook for another 10 minutes.
Serve with an extra handful of cheese in each bowl.
That's it! It's really that simple and so delicious!