Broccoli Cheese Soup - Keto, Dump & Go Crockpot Soup

Soup is the ultimate comfort food, we all know this. Making it at home is not only satisfying but it gives the opportunity to control the ingredients as well as the carbs. CRUCIAL when it comes to a low carb diet. I am obsessed with creating a blog with recipes that anyone can make to help feel no deprivation. A lifestyle won't work if you constantly want or crave something and you tell yourself you "cant" have it. Instead, why not enjoy it but make it right! This recipe is one of those where you will take a bite and immediately feel like you're eating at Panera. Try it and let me know what you think!

Broccoli Cheddar Crock Pot Soup- Makes 7 cups

3 cups chicken or vegetable broth

1 cup heavy cream

8 oz whipped cream cheese (I prefer the Philadelphia brand)

1/2 cup parmesan cheese

2 Tbsp butter

5 cups of broccoli florets, cut into small bite size pieces

1/2 tsp garlic powder

1/2 tsp ground mustard

1/2 tsp dried thyme

1 tsp minced onion

salt and pepper to taste

4 cups total of shredded cheese (I prefer 3 cups mild cheddar and 1 cup of extra sharp cheddar)

Dump into the crock pot the broth, cream, cream cheese, parmesan, butter and broccoli, garlic powder, ground mustard, dried thyme, minced onion and a sprinkle of salt and pepper. 

Set to high heat for 2 1/2 hours. 

Then stir well. Using an emersion blender blend some of the broccoli. (This is optional but I prefer there to be smaller broccoli chunks)

Then add the cheese a little at a time, stirring well until the cheese is melted in before adding more. Taste for seasoning and add more salt or pepper if needed.

Allow the soup to warm through another 10 minutes or so and then serve. 

Store the soup in a container in the fridge and enjoy within 4 days. 

ENJOY!

Nutritional Info per 1 cup of soup

526 Calories

21.8 grams of protein

7.3 grams of carbs

1.8 grams of fiber

5.5 NET CARBS