Best Spicy Broccoli Soup Recipes

Spicy Keto Broccoli-Cheddar Soup image

Provided by norasingley

Categories Cheese

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 large onion, coarsely chopped (white or sweet)
kosher salt & freshly ground black pepper
1/2 teaspoon cayenne
1 lb coarsely chopped broccoli floret, with 2-inches stem
4 sprigs fresh thyme, plus leaves from 4 sprigs, for serving
3 cups low sodium chicken broth
1/3 cup heavy cream
3 ounces coarsely grated Fontina cheese (1/2 cup packed)
4 ounces coarsely grated sharp white cheddar cheese (1 cup packed, more for serving)
extra-virgin olive oil, for serving

Steps:

Melt butter in a large pot over medium-high heat. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent and beginning to turn golden on the edges, about 7 minutes.
Add cayenne and toast until fragrant, 30 seconds.
Add broccoli, thyme, and chicken stock and bring to a boil. Reduce to a simmer and cook until broccoli is just tender, about 7 minutes.
Add cream. Using an immersion blender, blend mixture until smooth.
On low heat, add fontina and cheddar and cook until melted.
Season with salt and pepper, divide among serving bowls, and top with fresh thyme and a drizzle of olive oil. Serve.

Nutrition Facts : Calories 392.9, Fat 30.7, SaturatedFat 18.7, Cholesterol 96.9, Sodium 441.3, Carbohydrate 13, Fiber 0.7, Sugar 2.4, Protein 20.4

Spicy Broccoli Soup image

Provided by Carolyn Haas @Linky1

Number Of Ingredients 7

1 pound(s) broccoli crowns (abs. 6 cups small florets)
6 cup(s) water or chicken or veg. broth (or water with bouillon)
1/2 - 1 teaspoon(s) spicy cajun or creole seasoning
salt and pepper, to taste
2 tablespoon(s) evvo or heavy cream for garnish
1/4 cup(s) crumbled cheese - feta, farmers, etc - for garnish
2 green onions, chopped, for garnish

Steps:

Separate florets from stems and slice the stems thinly.
Heat water or broth and add sliced stems and seasoning. Cook for about 2 minutes.
Add florets and cook until fork tender, about 4 minutes.
Using an immersion blender, blend the soup until it is nearly smooth, but make sure to leave some chunks of broccoli. Taste and add salt and pepper if necessary.
To serve, have EVVO, cream, crumbled cheese and sliced onions available to be drizzled over soup. Use none, some or all!