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Sara

Creamy Crockpot Broccoli Cheese Soup: A Must-Try Recipe!

A creamy and delicious broccoli cheese soup made in a crockpot, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
  3. 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.
  4. Stir in the heavy cream, shredded cheddar cheese, and grated Parmesan cheese. Mix until the cheeses are melted and the soup is creamy.
  5. Taste and adjust seasoning if necessary. Serve hot, garnished with additional cheese or croutons if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 8gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 800mgFiber: 2gSugar: 3g

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.

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