Description
A creamy and delicious broccoli cheese soup made in a crockpot, perfect for a comforting meal.
Ingredients
Scale
- 2 cups fresh broccoli florets
- 1 cup diced carrots
- 1 cup diced onion
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- In a crockpot, combine the broccoli florets, diced carrots, diced onion, minced garlic, vegetable broth, salt, black pepper, paprika, and cayenne pepper (if using). Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Once the vegetables are cooked, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it.
- Stir in the heavy cream, shredded cheddar cheese, and grated Parmesan cheese. Mix until the cheeses are melted and the soup is creamy.
- Taste and adjust seasoning if necessary. Serve hot, garnished with additional cheese or croutons if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- You can also add cooked chicken or bacon for extra protein and flavor.
- For a vegetarian option, ensure the vegetable broth is labeled as vegetarian or use water and add more seasoning.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg