Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (preferably sharp)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 medium onion, finely diced
- 3 cloves garlic, minced
- 4 oz cream cheese (cut into cubes)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon ground mustard (optional)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions:
- Prep the ingredients: If you’re using fresh broccoli, cut it into small florets. Dice the onion and mince the garlic. Cube the cream cheese.
- Combine in Crockpot: Add the broccoli, chicken broth, onion, garlic, and cream cheese to your Crockpot (slow cooker). Stir to combine.
- Cook: Set the Crockpot on low and cook for 4-6 hours, or until the broccoli is tender. If you need to speed it up, you can cook on high for 2-3 hours, but I recommend low for the best flavor.
- Blend (Optional): If you prefer a smoother soup, you can use an immersion blender directly in the Crockpot, or transfer about half of the soup to a blender and puree until smooth. You can leave some chunks for texture if you like.
- Add the cheese: Once the broccoli is tender, stir in the heavy cream, cheddar, mozzarella, and Parmesan cheeses. Mix well and let the soup cook for an additional 15-30 minutes on low until the cheese is melted and the soup is creamy.
- Season: Taste and adjust seasoning with salt, pepper, and optional mustard or red pepper flakes. Stir everything together until smooth.
- Serve: Ladle the soup into bowls and enjoy! You can top with extra cheese or a dollop of sour cream if you like.
Notes:
- If you want to make the soup thicker, you can mash some of the broccoli with a potato masher or blend part of it.
- For a more hearty version, you can add cooked chicken or crumbled bacon.
- Make sure the broth is low-carb or homemade to keep the soup fully keto.
