Description
A creamy and delicious keto-friendly broccoli cheese soup made effortlessly in a crockpot.
Ingredients
- 4 cups broccoli florets
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 4 oz cream cheese, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- In a crockpot, combine broccoli florets, chicken broth, onion, and garlic.
- Cook on low for 4-6 hours or until the broccoli is tender.
- Add the cream cheese and heavy cream, stirring until well combined.
- Mix in the shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot and enjoy your creamy keto soup!
Notes
- For a thicker soup, blend a portion of the soup and return it to the crockpot.
- Feel free to add cooked bacon or chicken for extra protein.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American