Broccoli soup makes an appearance often in this time of year. The fall is the time of year when we want to create lovely soups. This broccoli and cheese soup may use cornstarch to thicken it. Many people will not want to add anything because it will be extra carbs.
Still this recipe is nicely thickened by cheese and cream. This means it is useful to eat some natural fat. Make this recipe in a slow cooker because life is so much easier with it or you can simply adapt the recipe to stove top version. Just keep watching the pot so that delicious cheese doesn’t burn.
Low Carb LCHF Broccoli Cheese Soup
2 cups of chicken broth (heated in the microwave)
2 cups water
8 oz softened cream cheese
5 cups fresh broccoli flowerets cut into small pieces
1 cup whipping cream
2 ½ cups shredded Cheddar cheese
1/2 cup Parmesan cheese
2 tbsp of softened unsalted butter
Dash of thyme, Salt and pepper
Instructions to make:
Chop up broccoli crowns into small peaces-flowerets and set aside. Add the butter in the crock pot, softened cream cheese, whipping cream and then mix well. Add the parmesan cheese when fully combined. Add heated chicken broth and add water to crock pot, then add broccoli crowns, thyme, pepper, salt and the 2 ½ cups of cheddar cheese.
Cover all that and cook on low temperature 4 to 5 hours. Stir the crock pot after each hour to make sure everything is combing well.
Once through and florets are tender the soup is done. Just add the salt and pepper.
Note: this is a thick soup. You can thin it out adding more water or chicken broth.