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Broccoli And Cheddar Soup Crockpot Recipe

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Slow Cooker Broccoli Cheese Soup Well Plated by Erin
Slow Cooker Broccoli Cheese Soup Well Plated by Erin from www.wellplated.com

Description

This broccoli and cheddar soup crockpot recipe is a warm and comforting meal perfect for any chilly day. It's easy to make with simple ingredients and it's packed with flavor. The soup is thick, creamy, and cheesy with tender broccoli florets in every bite. This recipe is perfect for busy weeknights or lazy weekends when you want to enjoy a hearty meal without much effort.

Prep Time

The preparation time for this recipe is around 15 minutes.

Cook Time

Cooking time for this recipe is approximately 4 hours.

Ingredients

For this recipe, you will need the following ingredients:
  • 4 cups broccoli florets
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can condensed cream of celery soup
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

You will need the following equipment to make this recipe:
  • A crockpot
  • A cutting board
  • A knife
  • A can opener
  • A measuring cup and spoons
  • A ladle

Method

Follow these simple steps to make this delicious broccoli and cheddar soup in a crockpot:
  1. Chop the broccoli florets into small pieces and set them aside.
  2. Sauté onions and garlic in a pan until they are translucent and fragrant.
  3. Add the sautéed onions and garlic to the crockpot along with the chicken broth and condensed cream of celery soup.
  4. Add the chopped broccoli florets to the crockpot and stir to combine.
  5. Cover the crockpot and cook on high for 3-4 hours or until the broccoli is tender.
  6. Use an immersion blender or transfer the soup to a blender to puree the soup to your desired consistency.
  7. Stir in the shredded cheddar cheese, heavy cream, salt, and black pepper.
  8. Cover the crockpot and cook on high for an additional 20-30 minutes or until the cheese is melted and the soup is heated through.
  9. Ladle the soup into bowls and serve hot.

Notes

If you want to make this recipe vegetarian, you can substitute vegetable broth for chicken broth and omit the cream of celery soup. You can also use almond milk or coconut milk instead of heavy cream for a dairy-free version.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 400
  • Carbohydrates: 13g
  • Protein: 19g
  • Fat: 31g
  • Saturated Fat: 19g
  • Cholesterol: 101mg
  • Sodium: 1433mg
  • Potassium: 540mg
  • Fiber: 2g
  • Sugar: 4g
  • Vitamin A: 30% DV
  • Vitamin C: 97% DV
  • Calcium: 45% DV
  • Iron: 7% DV

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup in an airtight container for up to 3 months. When you're ready to eat it, thaw it in the fridge overnight and reheat it on the stove or in the microwave.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli instead of fresh. Just make sure to thaw it before adding it to the crockpot.

Can I use a different type of cheese?

Yes, you can use a different type of cheese if you prefer. Try using Gouda, Swiss, or Monterey Jack cheese for a different flavor.

Recipe Tips

  • If you prefer a chunkier soup, you can skip the blending step and leave the broccoli florets whole or in bigger pieces.
  • For a more intense flavor, you can add some chopped bacon or ham to the soup.
  • If the soup is too thick, you can add more chicken broth or heavy cream to thin it out to your desired consistency.
  • If you want to make this recipe even easier, you can use pre-cut broccoli florets and frozen chopped onions and garlic.

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