Cream of Roasted Broccoli Soup (Keto, Low-Carb)

4.75 from 8 votes

Creamy and delicious, the big and bold flavor of roasted broccoli really comes through in this Cream of Roasted Broccoli Soup.

Prep Time20

Cook Time15

Total Time35

Course: Soups & Stews

Cuisine: American

Keyword: keto broccoli soup, keto lunch recipe, keto soup no cheese, low-carb cream soup, roasted broccoli soup

Servings: servings

Calories: 137kcal

Trim about one inch off the end of the broccoli stalk, then peel away some of the stem near the cut end. It is tough and fibrous and won't puree nicely. Peel and smash the garlic with the flat side of a knife or chop it roughly. Peel and quarter the shallot or a small onion.
Melt the butter and olive oil.
Arrange the broccoli, shallot, and garlic on a sheet pan. Drizzle with the melted butter-oil mixture. Sprinkle with salt and pepper and roast in a 425-F oven for about 20 minutes.
Scrape all the broccoli, garlic, and shallot and any pan juices into a pot (save a few broccoli florets to garnish the soup.) Add 4 cups of low- or no-salt added chicken broth. Simmer over medium-high heat for about 15 minutes or until the broccoli is super-soft.
Using an immersion blender, puree the broccoli, garlic, shallot, and broth until smooth. Alternatively, you can puree it in a blender.
Add one cup of cream, and heat the soup to barely simmering. Adjust the salt and pepper, top with a bit of the reserved chopped broccoli florets, and serve!

Recipe Card Tips

Cut the broccoli lengthwise before roasting. It gives more surface area to caramelize than smaller florets would.
Simmer until the broccoli is really soft, not just tender. That extra time is the difference between a smooth puree and a grainy one.
Roast a double batch of broccoli. Serve some as a side and turn the rest into this soup for later in the week.