Low Carb Crock Pot Broccoli Cauliflower Cheese Soup
Leah @ Beyer Beware
Low Carb Broccoli Cauliflower soup is the low-carb version of cheddar and broccoli soup with the help of cream cheese, heavy whipping cream, and xanthan gum to make the broccoli and cauliflower come together for a creamy low-carb soup.
2tablespoonsBetter than Bouillon - Roasted Chicken
1cupsheavy whipping cream
3cupsshredded colby jack cheese
Dice up the celery, onions, and garlic. Put in a dutch oven or saucepan with butter over medium-high heat. Stir to caramelize for 4-5 minutes until edges of vegetables start to brown. Stir in the Better than Bouillon.
Stir in the broccoli and cauliflower florets and cover with one cup of water. Put the lid on and steam for 5 minutes. Stirring occasionally.
To make this in the crock pot, pour the heavy whipping cream and cream cheese into the crock pot. Then pour the dutch oven of vegetables into the crock pot. Pour water into the crock pot until the broccoli and cauliflower are covered. Cook on low for four hours.
To make on the stovetop, after five minutes add the cream cheese to the pot, stir to combine with the broccoli and cauliflower. Pour the cream and more water into the pot and be sure the vegetables are covered. Put the lid on and cook for 30 minutes on low. Stirring occasionally to make sure the bottom of the pan isn't burning.
When the cooking time is up, use a potato masher or mix and grind tool to chop up the broccoli and cauliflower.
Stir in two cups of the colby jack cheese and one cup of parmesan cheese. Continue to cook until the cheese is melted.
If the soup is too runny for your liking, use xanthan gum to thicken. Use one teaspoon at a time until you get the thickness of your liking.