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On my last large family freezer cooking day, I made several bags of this easy peasy Low Carb Broccoli Cheddar Soup! This soup is thick and creamy with a delicious cheesy taste. You might also low this Low Carb Cheesy Cauliflower Soup.
The frozen broccoli cooks right down, along with the cheese and other ingredients. The “secret” is to use an immersion blender the on the soup before you serve. I’ve been using my immersion blender to blend different soups the last several months and it works great!
Low Carb Broccoli Cheddar Soup Recipe
Below is what the Low Carb Broccoli Cheddar Soup looks like after cooking several hours and before I used the immersion blender.
I used the immersion blender on low right in the slow cooker. You can also remove 1/2 of the soup to blend in another bowl. After blending return the blended portion back into the slow cooker if you prefer a chunkier soup.Print
If you love broccoli and cheddar, but also desire to keep things low carb, you’ll love this low carb broccoli cheddar soup. I like to make it using the slow cooker. You can use your Instant Pot, too!
- 52 Oz frozen broccoli
- 24 Oz shredded cheddar cheese
- 1 yellow onion, diced
- 1/2 cup butter
- 2 tbs mined Garlic
- 6 cups heavy whipping cream
- 1 package cream cheese
- 6 cups chicken broth (bone broth)
- 1 tsp pepper
- 1 tsp salt
Divide the ingredients into two labeled freezer bags and freeze up to 3 months.
When you desire to serve this recipe just thaw the bag in the refrigerator the night before. On cooking day dump contents of the bag in the Instant Pot or Slow cooker. For Instant Pot cook soup on manual high for 20 minutes. For the Slow Cooker cook on high up to 3 hours, or low 4-5 hours. Once the cooking time is complete use an immersion blender to gently blend the soup to desired consistency.
20 Healthy Freezer Meals
Click here to find more healthy freezer meals in the post 20 Healthy Freezer Meals (Instant Pot, Slow Cooker, Oven Meals, too!)