My keto broccoli cheddar moderate cooker soup is simple, low in carbs, without gluten and thickened with just mushy goodness. It's a rich thick low carb broccoli cheddar soup that everybody will appreciate.
Today, I figured I would share my formula for keto broccoli cheddar soup. Broccoli cheddar soup has consistently been a most loved in our family. Be that as it may, my customary formula required a low carb change. It used to be thickened with cornstarch however with only a couple of changes it's presently a keto-accommodating soup thickened uniquely with gooey goodness.
- 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 ½ cups shredded Cheddar cheese
- 2 tbsp of softened unsalted butter
- Dash of thyme
- Salt and pepper to taste
Instructions
- 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.
- In the crock pot add the butter, softened cream cheese, whipping cream, chicken broth, water and mix well.
- Once fully combined add the parmesan cheese.
- Next add the chopped broccoli crowns, thyme.
- Cover and cook on low for 3 hours or medium-high for 80 minutes.
- Then simply give the soup a good stir and then add the 2 1/2 cups of shredded cheddar cheese.
- Stir a few times allowing the cheddar cheese to melt completely.
- At this point you should taste and add the salt and pepper to taste.
- 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.
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