Description
A comforting and creamy Keto Broccoli Cheese Soup, perfect for chilly days, packed with flavor and nutrition.
Ingredients
- 1 lb broccoli
- 4 ounces cream cheese (or dairy-free alternative)
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 8 ounces shredded Cheddar cheese
- 1/2 cup frozen spinach
Instructions
- Place the broccoli, cream cheese, onions, garlic, chicken broth, salt, pepper, and red pepper flakes into a large slow cooker.
- Cover and cook on high for 2 hours or low for about 4 hours.
- Stir in the shredded cheese and spinach once the cooking time is up.
- Blend the soup with an immersion blender to achieve your desired consistency.
- Taste and adjust with additional salt and pepper as needed before serving warm.
Notes
For added texture, top with crispy bacon bits or toasted sunflower seeds. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Let cream cheese soften at room temperature for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American