Keto & Low Carb Broccoli Cheese Slow Cooker Soup

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My keto broccoli cheese slow cooker soup is easy, low in carbs, gluten-free and thickened with only cheesy goodness. It�s a rich thick low carb broccoli cheese soup that everyone will enjoy.

Today, I thought I would share my recipe for keto broccoli cheese soup. Broccoli cheese soup has always been a favorite in our family. But my traditional recipe needed a low carb transformation. It used to be thickened with cornstarch but with just a few tweaks it�s now a keto-friendly soup thickened only with cheesy goodness.

It makes no difference if you are on a keto diet or not, this low carb broccoli cheese soup will be loved by all. Which means the entire family can enjoy a healthier version making dinnertime an easy breeze.

In my book, a keto broccoli cheese soup screams comfort. Is there anything more welcoming than a hot rich bowl of broccoli cheese soup? I guess the only thing better is to be able to create a low carb cheesy soup in a slow cooker for added convenience.

This keto broccoli cheese soup (slow cooker) is super easy with only a few basic ingredients. In fact, chances are you already have the majority of what you need to make this cheesy hearty soup.


You�ll Need:


  • 2 cups water
  • 2 cups of chicken broth (heated in the microwave)
  • 5 cups fresh broccoli flowerets cut into small pieces
  • 8 oz softened cream cheese
  • 1 cup whipping cream
  • 1/2 cup Parmesan cheese
  • 2 � cups shredded Cheddar cheese
  • 2 tbsp of softened unsalted butter
  • Dash of thyme
  • Salt and pepper to taste


Instructions:


  1. Chop up the broccoli crowns into small flowerets and set aside. It's important the raw broccoli be cut into small pieces if it to cook to tender.
  2. In the crock pot add the butter, softened cream cheese, whipping cream, chicken broth, water and mix well.
  3. Once fully combined add the parmesan cheese.
  4. Next add the chopped broccoli crowns, thyme.
  5. Cover and cook on low for 3 hours or medium-high for 80 minutes.
  6. Then simply give the soup a good stir and then add the 2 1/2 cups of shredded cheddar cheese.
  7. Stir a few times allowing the cheddar cheese to melt completely.
  8. At this point you should taste and add the salt and pepper to taste.
  9. Note that this is a thick soup, you can thin it out by adding more water or chicken broth once it is all fully combined.


NOTES:

  • If you prefer a thicker soup you can reduce the water by a one cup and add more if needed. Alternatively, you can increase the cheddar cheese to 3 cups.
  • You can opt to use frozen broccoli rather than fresh. If you do so adjust the cook time by half since the soup will cook a lot quicker.


Source: fittoservegroup.com

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