Today I made something divine & heavenly. It was hot, it was salty, it had protein, it had a single carb per serving, it made me feel summery and toasty, and really, really full. Parmesan soup! Yummy!
It’s funny; I never considered myself much of a cheese person before starting the keto diet. But that’s been on my radar since I am on keto. Cheese always felt like a special occasion treat. Not necessarily because of the taste, but because of the party platters!
Keto Parmesan Soup
Ingredients
- 1 head broccoli chopped
- 1 small onion diced
- 1 Tbsp butter
- 2 Tbsp parmesan cheese grated
- 1/2 cup heavy cream
Instructions
- Heat butter in a saucepan, add onion and cook until browned.
- Stir in broccoli and cook until soft (add some water).
- Combine cooked broccoli mixture and heavy cream in food processor. Mix until homogeneous.
- Return the soup to the saucepan, season with salt and pepper.
- Serve in bowls and sprinkle with parmesan.
This keto parmesan soup is velvety and rich. It’s amazing how creamy the soup turns out considering there is no cream whatsoever. The trick to a creamy soup without cream is adding in some butter, or ghee if you’re dairy-free, and using a blender to make a puree. You can use either a stand blender or immersion blender, whichever is most suitable for you. Voila! Creamy without the cream and added calories.
