This appetizer of roasted red pepper bruschetta is quick, simple, and tasty. People will compliment you. My sons eat through this in no time!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- ¼ cup minced shallot
- 2 cups chicken broth, divided
- 2 ounces cream cheese, softened
- ½ cup heavy whipping cream
- 8 ounces shredded Cheddar cheese
- 6 ounces frozen broccoli rice
- ½ teaspoon garlic granules
- 1 teaspoon xanthan gum
- freshly ground black pepper to taste
Instructions
- Melt butter in a saucepan over medium heat. Add shallots and cook, stirring occasionally, until caramelized, about 5 minutes.
- Slowly pour in 1/2 cup chicken broth and stir to scrape up any bits of shallot. Add cream cheese and whisk to break up any lumps. Pour in remaining broth and whipping cream. Stir in Cheddar cheese, riced broccoli, and garlic granules. Simmer for 4 minutes.
- Add xanthan gum and whisk continuously until soup is thickened, 2 to 3 minutes. Serve immediately with freshly ground black pepper.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 16 g |
| Sodium | 721 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I thought the onions were too over powering I only used a 1/4 of one Other then that it was ok
Really liked this soup. I had to alter for what I had, but it worked out. I used fresh chopped broccoli, simmered a little longer then pulsed the emersion blender leaving some of the broccoli in larger pieces for preferred texture. No xanthan gum but added some nutritional yeast. Will make this again!
This soup was amazing! So rich, delicious, and satisfying. The portion size is small since this recipe makes 6 servings, but it’s so thick and creamy that I was fully satiated. I substituted white onion for the shallots since I didn’t have any on hand, and powdered garlic for the garlic granules. I also did one more step of pureeing the soup in my magic bullet after it was cooked. I definitely recommend that if you like a creamier texture, and even the taste of the broccoli blends better into the soup.
It is pretty satisfying and tastes good. I added a cup of minced ham to add a little more protein and flavor. I just added garlic powder since I didn’t have a garlic granules on hand.
This was great. I doubled the recipe. I riced a fresh head of broccoli by putting it through the cheese grater blade of my cuisinart. I added a boullion cube for a bit more flavor other than that it was made as written. I did simmer the soup for about 10 minutes as I needed the fresh broccoli to soften. And I didn’t have xantham gum so I served it as is which made it a thin soup but the cream and butter and cheese make it VERY satisfying.
I was looking for a recipe with REAL ingredients. This one fit the bill and turned out great! Very filling and delicious!
I will definitely make it again. It was delicious.