This delicious and creamy soup is packed with flavorful broccoli and gooey cheddar cheese, making it the perfect dish for a cozy night in. I'll provide instructions for both stovetop and slow cooker methods, so you can choose the cooking technique that suits you best. Let's get started!
Title: Keto Broccoli and Cheddar Soup
Prep Time: 15 minutes
Cook Time (Stovetop): 30 minutes Cook Time
(Slow Cooker): 4 hours on high or 8 hours on low
Total Time (Stovetop): 45 minutes Total Time (Slow Cooker): 4-8 hours
Servings: 6
Ingredients:
- 500 grams (4 cups) broccoli florets, fresh or frozen
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken or vegetable broth
- 200 grams (2 cups) shredded cheddar cheese
- 250 milliliters (1 cup) heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: extra shredded cheddar cheese, cooked bacon bits, chopped green onions
Instructions (Stovetop):
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
Add the broccoli florets to the pot and stir to combine with the onion and garlic. Cook for a few minutes until the broccoli begins to soften slightly.
Pour in the chicken or vegetable broth, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the broccoli is tender.
Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, blend in batches and be cautious with hot liquids.
Return the blended soup to the pot and place it back over low heat. Stir in the shredded cheddar cheese until melted and fully incorporated.
Gradually pour in the heavy cream while stirring continuously. Continue to heat the soup until it is warmed through.
Serve your Keto Broccoli and Cheddar Soup hot. If desired, top each bowl with extra shredded cheddar cheese, cooked bacon bits, and chopped green onions.
Instructions (Slow Cooker):
In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant. Transfer the cooked onions and garlic to the slow cooker.
Add the broccoli florets, chicken or vegetable broth, dried thyme, salt, and black pepper to the slow cooker. Stir to combine.
Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, until the broccoli is tender.
Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, blend in batches and be cautious with hot liquids.
Return the blended soup to the slow cooker. Stir in the shredded cheddar cheese until melted and fully incorporated.
Gradually pour in the heavy cream while stirring continuously. Cover and let the soup heat through for an additional 15-30 minutes.
Serve your Keto Broccoli and Cheddar Soup hot. If desired, top each bowl with extra shredded cheddar cheese, cooked bacon bits, and chopped green onions.
Be sure to let us know how it goes!