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.