Quick and Easy Keto Broccoli Cheese Soup
This soup is quick and easy to make just a few simple ingredients. Comes together quickly and is Keto and Low Carb Friendly!
Equipment
- Large pot or Dutch oven - can also be made in a crock pot
Ingredients
- 24 oz Fresh or Frozen Broccoli I use frozen
- 32 oz Vegetable Broth One 32 oz carton
- 8 oz Cream Cheese
- 1 cup Heavy Whipping Cream Or creamer of you choice
- 3/4 cup Shredded Parmesan Cheese
- 2 1/2 cups Shredded Cheddar Cheese
- Salt and Pepper to taste I start with 1 tsp Pepper and 1/2 tsp salt but taste and add as necessary.
Instructions
- In a heavy bottom pot or dutch oven combine broccoli and vegetable broth, bring to a simmer and cook until the broccoli softens about 5-7 minutes.
- Add 1 block of softened cream cheese and cook until cream cheese has melted.
- With a meat chopper or spoon break apart broccoli into small pieces.
- Add Heavy Whipping Cream, Parmesan cheese and cheddar cheese and cook until melted and combined.
- Salt and Pepper to taste
Notes
Crock Pot Instructions: To make this recipe in the crock pot simply add all of the ingredients except the cheddar cheese. Add Vegetable stock, Broccoli, softened cream cheese, whipping cream and parmesan cheese. Give it a good stir, cover and cook on low for 2 hours. Before serving stir well and break apart the broccoli into the perfectly sized pieces for your soup. Add the shredded cheddar cheese, allow to melt completely, add salt and pepper to taste and enjoy!