Gluten Free/ Low Carb/ Soups/ Vegetarian

Broccoli, Red Pepper & Cheddar Soup

A great way to eat broccoli.  In a soup with cheese!

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When I tasted this soup after cooking it, I almost ate a whole bowl of it in one go.  It was one of those scenes where you take a spoon, taste, repeat and repeat, then reach for a larger spoon.  Then my low carb bread roll came out for dipping with a small bowl of the soup.  I recommend you eat it after you cook it.   I re-heated it the next day and it lost some of the thick consistency it had freshly made.  I would not recommend freezing this either.  Eat it with justo once you have made it!   It’s lovely and creamy, with a slight pink colour due to the red pepper but the slight hint of the cayenne pepper makes this a perfect comfort soup!   Just typing this recipe up makes me realize I need to make another batch as I enjoyed the first one so much!

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INGREDIENTS

1 medium head of broccoli, cut into small florets

1 onion, peeled and chopped

1 red pepper

3 cloves garlic, peeled and chopped

2 tblspn butter

1/2 tspn cayenne pepper

1 tspn salt

1/4 tspn pepper

1/2 tspn mustard

3/4 cup double cream

1 1/2 cups Cheddar cheese, shredded

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METHOD

  • Place the broccoli florets in a saucepan, cover with water and bring to the boil. Cover and simmer for 5 minutes until tender.
  • Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for the soup.
  • Heat the butter on a medium heat in a saucepan.  Add the onion, garlic and red pepper for 10 minutes.
  • Add the cayenne pepper and mustard and cook for a further 2 minutes.
  • Add the reserved broccoli water and simmer for 5 minutes.
  • Add the cream and the cheese, stir until the cheese has melted and season with the salt and pepper.
  • Place the soup in a blender (or use a hand held blender) and puree until smooth.
  • Return to the pot and add the broccoli florets.
  • Eat, slurp and enjoy!

Serves 2 – 4

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 Nutrition: Per Serving: 340 Calories; 28g Fat; 13g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carb 

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7 Comments

  • Reply
    suzanne
    August 29, 2018 at 3:52 pm

    Don’t see the nutrition info. Help pls.

    • Reply
      Angela Coleby
      August 29, 2018 at 4:02 pm

      It’s an old recipe so am updating it now. Nutritional Info per serving: 335 Calories, 28.4g Fat, 12.9g Protein, 8.8g Total Carbs, 2.6g Fibre, 6.2g Net Carbs

  • Reply
    Sophie33
    December 30, 2014 at 5:09 pm

    I made your tasty soup & loved every spoonfull! MMMMMM! Happy 2015! ?

    • Reply
      Divalicious
      December 30, 2014 at 6:28 pm

      It is very moreish isn’t it! Have a wonderful 2015 Sophie!

  • Reply
    tannngl
    December 1, 2014 at 4:35 pm

    Love that you always include the macronutrients. Thanks. Will try this! Winter in Pennsylvania is soup time!

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