Sunday, April 7, 2019
This is the BEST Keto Broccoli Cheese Soup recipe I’ve ever tried! There is a small difference in this recipe that makes a world of difference in the taste. Once you make it this way, you will never make it any other way. Promise!
The secret to this recipe is a small amount of hot sauce and a bit of garlic. Grandma taught me long ago that any time you make a cheese dish of any kind, you always add a small amount of hot sauce. It compliments the flavor of the creamy rich cheese! Grandma did this with her cheesy mac & cheese bake recipes too! Now, I need to tell you that it’s not spicy at all. You won’t really notice the hot sauce itself but you will notice the creamy intense cheese flavors this soup has. Gosh, it’s good!
OH! And… the cream cheese in this recipe adds a level of creaminess that will blow your socks off!
Serve and Enjoy!
NOTES:
Keto Broccoli Cheese Soup Instant Pot Instructions
1. Press the saute button and melt butter, add garlic and onions, saute until onions are translucent and soft.
2. Pour in chicken broth and broccoli florets.
3. Place the cover on the Instant Pot and press the soup button with a setting of 5 minutes.
4. Quick release the pressure.
5. Add the cheese, cream cheese, hot sauce, and heavy cream.
6. Continue stirring the ingredients for about 1-2 minutes until all cheese is melted.
7. Set it aside for about 5 minutes to give it time to thicken.
Serve warm and Enjoy!
Keto Broccoli Cheese Soup Slow Cooker Instructions
1. Add the butter, garlic, onions, chicken broth, cream cheese, and broccoli florets to the slow cooker.
2. Set the slow cooker to a low setting for 3 hours.
3. After the ingredients have cooked for 3 hours, stir the soup mixture.
4. Change the temperature setting to warm and stir in the heavy cream, cheddar cheese, hot sauce.
5. Continue stirring the ingredients for about 3 to 4 minutes until all cheese is melted.
7. Set it aside for about 5 minutes to give it time to thicken.
Serve warm and Enjoy!
Recipe Tip: Use a hand immersion blender if you prefer your soup a bit more smooth.
The secret to this recipe is a small amount of hot sauce and a bit of garlic. Grandma taught me long ago that any time you make a cheese dish of any kind, you always add a small amount of hot sauce. It compliments the flavor of the creamy rich cheese! Grandma did this with her cheesy mac & cheese bake recipes too! Now, I need to tell you that it’s not spicy at all. You won’t really notice the hot sauce itself but you will notice the creamy intense cheese flavors this soup has. Gosh, it’s good!
OH! And… the cream cheese in this recipe adds a level of creaminess that will blow your socks off!
You’ll Need:
- 2 Cups Chopped Broccoli
- 4 cups chicken broth
- 1 onion
- 1 cup heavy cream
- 8 oz cream cheese
- 1 tbs hot sauce
- 4 tbs butter
- 1 clove garlic
- 8 oz cheddar cheese (sharp or extra sharp)
Instructions:
- Place on a medium high heat, Melt butter, Add garlic and onions, saute until onions are translucent and soft.
- Pour in chicken broth and heavy cream.
- Stir in broccoli florets.
- Cover and Continue cooking on a medium high heat for 15 minutes.
- Remove cover and stir in cheese.
- Continue cooking for 1-2 minutes until all cheese is melted.
- Stir in 1 tbs hot sauce after cheese melts.
Serve and Enjoy!
NOTES:
Keto Broccoli Cheese Soup Instant Pot Instructions
1. Press the saute button and melt butter, add garlic and onions, saute until onions are translucent and soft.
2. Pour in chicken broth and broccoli florets.
3. Place the cover on the Instant Pot and press the soup button with a setting of 5 minutes.
4. Quick release the pressure.
5. Add the cheese, cream cheese, hot sauce, and heavy cream.
6. Continue stirring the ingredients for about 1-2 minutes until all cheese is melted.
7. Set it aside for about 5 minutes to give it time to thicken.
Serve warm and Enjoy!
Keto Broccoli Cheese Soup Slow Cooker Instructions
1. Add the butter, garlic, onions, chicken broth, cream cheese, and broccoli florets to the slow cooker.
2. Set the slow cooker to a low setting for 3 hours.
3. After the ingredients have cooked for 3 hours, stir the soup mixture.
4. Change the temperature setting to warm and stir in the heavy cream, cheddar cheese, hot sauce.
5. Continue stirring the ingredients for about 3 to 4 minutes until all cheese is melted.
7. Set it aside for about 5 minutes to give it time to thicken.
Serve warm and Enjoy!
Recipe Tip: Use a hand immersion blender if you prefer your soup a bit more smooth.