Crock Pot Broccoli Cheddar Soup From Scratch
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
6 hrs 15 mins
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Total Time
6 hrs 25 mins
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Servings
8 people
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Calories
254 kcal
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Course
Main Course, Soup
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Cuisine
American
Crock Pot Broccoli Cheddar Soup From Scratch
Description
The soup starts by placing fresh broccoli florets, chopped onion, peeled carrots, and minced garlic into a slow cooker with chicken stock and seasonings including salt, pepper, and celery salt. Cooking on low for several hours allows the vegetables to soften and meld with the broth.
After cooking, the soup is blended until creamy using an immersion blender or regular blender. Separately, a roux is prepared by melting butter and whisking in flour, then slowly adding milk and shredded cheddar until a thick cheese sauce forms. This cheese sauce is folded into the blended soup, enhancing creaminess and flavor.
Finished soup is served warm, garnished with fresh parsley and extra cheddar to enhance their colors and add an herby freshness contrast. The gradual slow cooking and blending produce a comforting and hearty soup with distinct vegetable and cheese layers.
Ingredients
- 1 1/2 lb broccoli about 5 cups, or 13 oz of florets, fresh, cut into florets
- 1/2 small yellow onion chopped
- 2 large carrot peeled and chopped
- 3 cloves garlic minced
- 4 cups chicken stock
- 1/4 teaspoon celery salt
- 1 teaspoon salt
- 1/4 teaspoon black pepper fresh ground
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup milk 2% - half and half
- 2 cups cheddar cheese divided, shredded
- parsley garnish, fresh
Instructions
- Add broccoli, onion, carrot, garlic, salt, pepper, celery salt, and chicken stock to a Crock Pot. Cook on low for 6-8 hrs or on high for 3-4 hours.
- Once done, use an immersion blender, blender, or Vitamix and blend soup until creamy. Return to Crock Pot on low.
- In a small sauce pan on stovetop, heat butter over medium and sprinkle on flour. Whisk as butter melts to create a roux. Once all the butter is melted and flour incorporated, slowly add milk and whisk. Slowly add shredded cheese and whisk until well combined into a thick cheese sauce. Reserve 1/4-1/2 cup of cheese.
- Add cheese sauce to soup and give a gentle mix. Add some of the reserved cheese and give another mix.
- Serve in soup bowls and garnish with fresh parsley and some shredded cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 795mg | 33% |
| Potassium | 516mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3980IU | 80% |
| Vitamin C | 78mg | 87% |
| Calcium | 276mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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