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Keto Creamy Broccoli Soup

This simple, delicious version of classic cream of broccoli soup is accented with a kiss of lemon, which plays up the earthy, verdant flavors of the broccoli and brightens up the tangy sour cream garnish.
Serves 4 Serving: 12 oz

Ingredients List

  • 2 cups vegetable broth
  • 2 (10-oz) packages frozen broccoli florets
  • 2 Tbsp butter
  • 3/4 tsp dried thyme
  • salt and freshly ground pepper
  • 1 cup plus 1 Tbsp heavy cream, divided
  • 2 Tbsp lemon juice (from 1 lemon), divided
  • 1/4 cup sour cream
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Instructions

  • Bring the vegetable broth and 1 cup water to a simmer in a large pot set over medium-high heat. Add the broccoli and cook, stirring occasionally, until thawed but still bright green, about 5 minutes. Stir in the butter, thyme, 1-1/2 teaspoons salt, and 3/4 teaspoon pepper.
  • Add 1 cup of the cream, increase the heat and bring to a boil. As soon as it reaches a boil, reduce to a simmer and cook until the broccoli is quite tender, about 5 minutes.
  • Meanwhile, in a small bowl, whisk together the sour cream and remaining 1 tablespoon of cream and 1 tablespoon of lemon juice. Set aside.
  • Working in batches, if necessary, in a blender combine the broccoli and broth, cover, and blend on high speed until smooth; pour the soup into a bowl. Stir in the remaining 1 tablespoon lemon juice, and salt and pepper to taste.
  • Return the soup to the pot, bring to a simmer over medium heat, and heat until hot, thinning with water to change the consistency if desired.
  • Ladle into 4 bowls, drizzle 1-1/2 tablespoons of the lemon crème over each soup portion, and serve.

Credits

RecipeEric Lundy

PhotographyErin Ng

1 review

One response to “Keto Creamy Broccoli Soup”

  1. 5 stars
    One of our families favorite meals. The Lemon creme is delicious.

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