Low Carb Creamy Broccoli Soup with Cheese Crisps Recipe

Gluten Free
Lunch
Quick Easy
Vegetarian
4/5
(7 reviews)
Low Carb Creamy Broccoli Soup with Cheese Crisps
Zylo Recipes

Description

Imagine a bowl of pure comfort on a chilly day – that's precisely what this creamy broccoli soup delivers. It’s a harmonious blend of tender broccoli florets, simmered to a velvety smooth consistency. Whether you opt for the vibrant freshness of just-picked broccoli or the convenience of frozen florets, the essence of the soup remains unchanged: a celebration of simple, wholesome flavors.

The soup itself is a study in contrasts. The subtle, earthy notes of broccoli are beautifully balanced by the rich, creamy base, creating a symphony of textures and tastes that dance on your palate. Each spoonful is an invitation to slow down, savor the moment, and let the warmth spread through you from the inside out.

But what truly elevates this broccoli soup to extraordinary is the golden, crisp topping. Imagine thin shards of baked cheese, their savory aroma wafting through the air, promising a delightful crunch with every bite. These are not your average croutons; they are intensely cheesy crisps, adding a layer of delightful texture and intense flavor that complements the creamy soup perfectly.

The crisp provides a textural counterpoint to the smooth soup, preventing it from being one-dimensional and creating an interesting mouthfeel. It also infuses a concentrated cheese flavor, boosting the overall savoriness. As you ladle the verdant soup into bowls, the steam rises, carrying with it the comforting scent of broccoli and the tantalizing aroma of baked cheese.

The cheese crisps, scattered generously over the surface, add a touch of rustic elegance. This is more than just a soup; it’s an experience – a moment of pure indulgence that nourishes both body and soul. Each bite is a delightful contrast between the smoothness of the soup and the sharp, savory tang of the cheese crisps.

It’s a satisfying meal, a comforting embrace, and a celebration of simple ingredients transformed into something truly special. This soup is a testament to the fact that sometimes, the most humble ingredients can create the most memorable dishes, a warming and satisfying meal that will become a family favorite.

Preparation Time

Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Nutrition Information

Per 1 servings serving
C
Calories
600 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
30 g

C
Fats
50 g
Saturated Fats 30 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 800 mg
Potassium 500 mg
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Ingredients

    1.
    Olive Oil
    Olive Oil
    3 tablespoon
    2.
    Onions Raw
    Onions Raw
    ⅓ cup, chopped
    3.
    Garlic
    Garlic
    2 clove
    4.
    Broccoli
    Broccoli
    3-½ cup
    5.
    Coconut Milk Unsweetened by Thai Kitchen
    Coconut Milk Unsweetened by Thai Kitchen
    ¾ cup
    6.
    Broth
    Broth
    3-½ cup
    7.
    Salt
    Salt
    ½ teaspoon
    8.
    Black Pepper
    Black Pepper
    ¼ tsp
    9.
    Cheddar Cheese
    Cheddar Cheese
    2 ounce

Instructions

    1.
    Heat 3 tablespoons of olive oil over medium heat with the chopped onions. Stir occasionally for 2-3 minutes, or until the onions begin to soften, then add in the chopped garlic and stir occasionally for 30 seconds.
    2.
    Add in the broccoli florets. Add the salt and give the broccoli a stir.
    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.
    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.
    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.
    6.
    Bake the cheese for about 7 minutes, or until it has melted and started to brown on the edges.
    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.
    8.
    Ladle the soup into bowls and top with cheese crisps. Enjoy!