Broccoli Cheese Soup – Crockpot

15 - 6

Broccoli Cheese Soup – Crockpot
Low-Carb -THM
INGREDIENTS
  • ½ onion, diced
  • 3-4 cups chopped broccoli florets
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 2 ounces cream cheese
  • 2 cups shredded sharp cheddar cheese (yellow)
  • 2 teaspoons salt (or to taste)
  • 1-4 teaspoon black pepper (or to taste)
  • 3 cups Cashew milk (I like cashew milk but use your favorite.)
  • 3 cups chicken broth (or vegetable broth for vegetarian)
  • 1 Tablespoon Glucomannan Powder
  • optional: extra cheese for topping
15 - 1
INSTRUCTIONS
  1. Add chopped onions, broccoli, garlic, Italian seasoning, and cream cheese to your slow cooker top with milk and chicken broth to your slow cooker. Stir in  the  Glucomannan Powder. Cover and cook on high for 3-4 hours or on low for 4-6 hours.
  2. Uncover soup and add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. Taste and add salt and pepper if needed. Serve warm and top with additional shredded cheese if desired. Enjoy!

15 - 215 - 4

And, if you only have two people in your family to feed, divide the recipe in half and layer the ingredients except the milk and broth in a bag.  Freeze and enjoy anytime! just add the liquid to your crock pot!

15 - 3

Broccoli Cheese Soup - Crockpot

  • Servings: 4-6
  • Difficulty: easy
  • Print

15 - 6

INGREDIENTS

  • ½ onion, diced
  • 3-4 cups chopped broccoli florets
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 2 ounces cream cheese
  • 2 cups shredded sharp cheddar cheese (yellow)
  • 2 teaspoons salt (or to taste)
  • 1-4 teaspoon black pepper (or to taste)
  • 3 cups Cashew milk (I like cashew milk but use your favorite.)
  • 3 cups chicken broth (or vegetable broth for vegetarian)
  • 1 Tablespoon Glucomannan Powder
  • optional: extra cheese for topping
INSTRUCTIONS
  1. Add chopped onions, broccoli, garlic, Italian seasoning, and cream cheese to your slow cooker top with milk and chicken broth to your slow cooker. Stir in  the  Glucomannan Powder. Cover and cook on high for 3-4 hours or on low for 4-6 hours.
  2. Uncover soup and add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. Taste and add salt and pepper if needed. Serve warm and top with additional shredded cheese if desired. Enjoy!

Please note: if you are freezing for later leave out the cream cheese to add later.

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