Broccoli and cauliflower provide a nutrient-packed punch in this comforting soup. This recipe provides an ample serving of vitamin C and calcium.
SLOW COOKER SIZE: MEDIUM
2 (14.5-ounce) cans chicken or vegetable broth
1 medium onion, chopped
3 cups cauliflower florets
3 cups broccoli florets
¼ teaspoon salt
½ teaspoon ground black pepper
1 (8-ounce) package cream cheese, cut into small cubes
2 cups shredded cheddar cheese
6 slices sugar-free bacon, cooked until crisp and crumbled
2 scallions, white and green parts chopped
1.Place the chicken broth, onion, cauliflower, broccoli, salt, and pepper in the slow cooker. Cover and cook on Low for 4 to 5 hours.
2.Use an immersion blender to carefully puree the soup (see Tip). Stir in the cream cheese and cheddar cheese.
3.Cover and cook on High for 30 minutes, stirring halfway through. Ladle into bowls and top with the bacon crumbles and scallions.
★ TIP: You may use a blender instead of an immersion blender, if you prefer. Cool the soup slightly, then pour into the blender, in batches as necessary so not to overfill. Vent the blender cover to allow steam to safely escape and blend until smooth. Pour into a deep bowl. Repeat with the remaining soup. Return all the pureed soup to the slow cooker and proceed as recipe directs.
PER SERVING: 371 CALORIES ★ FAT 30 G (73%) ★ NET CARBS 8 G (9%) ★ PROTEIN 18 G (19%)
