Cream of Broccoli with Sundried Tomatoes & Basil

Posted on by llbalanced
Cream of Broccoli with Sundried Tomatoes & Basil
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    [post_date] => 2018-09-14 13:33:58
    [post_date_gmt] => 2018-09-14 19:33:58
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    [post_title] => Cream of Broccoli with Sundried Tomatoes & Basil
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    [post_modified] => 2020-11-17 14:30:07
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09.14

Y'all...THANK YOU for your patience! I know my blog posting has slowed down significantly while writing my second cookbook, and I am so grateful that you've been nothing but kind and understanding in response.

I am particularly excited about today's recipe for three reasons 1) It's savory, and we are in need of something savory over here 2) It's ridiculously simple and quick 3) It gives me the warm and cozy feelings that I get from a big bowl of creamy pasta, but this is way more nutritious.

This Cream of Broccoli is completely dairy-free, sugar-free, low-carb and grain-free...and yet, it is filling, packed with flavor, vitamins and minerals. If you're someone who always go for creamed spinach at steakhouses, or you love cream of broccoli soup/casserole, this will be your JAM. Adding sun-dried tomatoes and basil adds pops of acidity, texture and freshness, and I personally love to stir in a little pesto as well (Trader Joe's brand is great).

Paleo Keto Cream of Broccoli

If you don't have a food processor, you could (patiently) finely dice your broccoli into small pieces. Also, feel free to substitute full-fat dairy milk for the coconut milk if you have it around. I don't recommend leaving out the miso and nutritional yeast, however, because they give the dish richness and an addicting umami flavor that makes it really special.

Also, you could absolutely try this with other veggies—cauliflower, asparagus, brussels sprouts or kale would be great.

If you do give it a go, please let me know by tagging me on Instagram @lauraleabalanced #llbalanced. I love seeing your creations!

Paleo Keto Cream of Broccoli

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TOTAL TIME :10minutes15minutes
6-8servings
INGREDIENTS
  • 1 crown broccoli, chopped into 1" pieces (incl the 2" stem below the crown)
  • 1 1/2 cups canned coconut milk (can use full-fat, lite or sub cashew/almond milk)
  • 3 tablespoons tahini
  • 1/4 cup nutritional yeast
  • 1 teaspoon miso paste
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1/2 cup shallot, minced (approx 2 small or 1 lg)
  • 1/2 cup sun-dried tomatoes packed in oil, drained, patted dry & roughly chopped
  • 3/4 cup fresh basil, roughly chopped
DIRECTIONS
  1. Add broccoli florets to a food processor and pulse until finely chopped but not mushy. You will still have some small chunks of broccoli visible. In the order listed, add ingredients to a blender: coconut milk, tahini, nutritional yeast, miso, sea salt and pepper. Puree until smooth.
  2. Heat a large, straight-side skillet or pot to medium-low and add olive oil. When oil moves quickly around the pan, add shallots. Cook, stirring once or twice, until softened and translucent, approximately 4-5 minutes.
  3. Add broccoli to the skillet, along with the liquid mixture. Stir carefully to incorporate, then turn heat to medium and bring to a simmer. Simmer for approximately 10 minutes, until thickened and no liquid remains around the edges. Remove from the heat and stir in sun-dried tomatoes and fresh basil. Taste for more salt and serve immediately!
  4. Leftovers will keep tightly sealed in the refrigerator up to 5 days. Allow to cool completely before sealing container to prevent condensation build up.
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