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Easy Keto Broccoli Cheese Slow Cooker Soup!

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.

Keto Broccoli Cheese Slow Cooker Soup

yield:  12
prep time:  10 MINUTES
cook time:  3 HOURS 
total time:  3 HOURS 10 MINUTES
A recipe for keto broccoli cheese soup. It's low carb broccoli and cheese soup made easily in the slow cooker or stovetop. This is a thick hearty soup that is thickened with only cheese.
4.5 Stars (27 Reviews)

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Ingredients

  • 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 1/2 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

  1. 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.
  2. 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.

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