Spicy Keto Broccoli-Cheddar Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 large onion, coarsely chopped (white or sweet)
kosher salt & freshly ground black pepper
1/2 teaspoon cayenne
1 lb coarsely chopped broccoli floret, with 2-inches stem
4 sprigs fresh thyme, plus leaves from 4 sprigs, for serving
3 cups low sodium chicken broth
1/3 cup heavy cream
3 ounces coarsely grated Fontina cheese (1/2 cup packed)
4 ounces coarsely grated sharp white cheddar cheese (1 cup packed, more for serving)
extra-virgin olive oil, for serving

Preparation

Melt butter in a large pot over medium-high heat. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent and beginning to turn golden on the edges, about 7 minutes.
Add cayenne and toast until fragrant, 30 seconds.
Add broccoli, thyme, and chicken stock and bring to a boil. Reduce to a simmer and cook until broccoli is just tender, about 7 minutes.
Add cream. Using an immersion blender, blend mixture until smooth.
On low heat, add fontina and cheddar and cook until melted.
Season with salt and pepper, divide among serving bowls, and top with fresh thyme and a drizzle of olive oil. Serve.