Serves: 6
Total Calories: 630
1. In a 3-quart saucepan over medium heat, melt butter. Add almond flour. Cook and stir 1 minute. Add heavy cream. Stirring, bring to a boil. Add broccoli, water, potato flakes, green onions, bouillon granules, rosemary, and pepper. Reduce heat to low, partially cover, and simmer 20 minutes. Increase heat to medium-high. Bring to a boil and boil 5 minutes or until thickened.
2. Using a slotted spoon, remove some of the broccoli flowerettes and reserve. Place one-fourth of the soup at a time in a blender container. Cover and blend until smooth. Return purée and reserved broccoli to saucepan. Over medium heat, cook 15 minutes or until heated through, stirring occasionally.
3. Garnish each serving with cheese.
This Creamy Broccoli Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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