Prep time: 15 mins | Cook time: 4 hrs 30 mins | Total time: 4 hrs 45 mins | Serves: 6
Do not underestimate this super simple recipe because this will blow you away! This might be incredibly easy to whip up but crazy delicious! Do not miss out on this mind-blowing soup and add it to your weekly rotation.
So why do I like this soup so much? Because it requires minimal ingredients, less work as it is made in a slow cooker, and it tastes amazing! If I am not convincing enough, all I can say is just to try this. I am one hundred per cent sure that your picky eaters would not mind the veggies.
Ingredients
4 c. broccoli florets cut into small bite-sized pieces
1/2 yellow onion diced small
2 c. shredded carrots
4 c. chicken stock (or vegetable stock)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
3 tablespoons unsalted butter
1/3 c. all-purpose flour
1 c. half and half
2 c. shredded cheddar cheese
How to make Slow Cooker Broccoli Cheddar Soup
Step 1: In a slow cooker, combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg. Put the lid on and set to cook for 4 hours on low. Then, adjust to high.
Step 2: Melt the butter in a small saucepan. Once the butter has melted, gradually whisk in the flour. From the slow cooker, remove a cup of liquid and very slowly add it to the pan, stirring continuously. Once all the liquid has been added, very slowly add in the half and half while still whisking.
Step 3: To the roux mixture, add the shredded cheese a little at a time until completely melted and mixed. Add this to the sauce in the crockpot and stir well until incorporated.
Step 4: Serve right away. Enjoy!
Note:
Freshly shredded cheddar cheese should be used instead of store-bought to get the best results.
Nutrition Facts:
Serving: 1serving, Calories: 397kcal (20%) | Carbohydrates: 19.6g (7%) | Protein: 19.1g (38%) | Fat: 26.8g (41%) | Saturated Fat: 15.4g (96%) | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.1g | Trans Fat: 0.5g | Cholesterol: 84.9mg (28%) | Sodium: 762.5mg (33%) | Potassium: 345.8mg (10%) | Fiber: 3.5g (15%) | Sugar: 6.2g (7%) | Vitamin C: 6.3mg (8%) | Calcium: 1212.3mg (121%) | Iron: 1mg (6%)
Ingredients
- 4 c. broccoli florets cut into small bite-sized pieces
- 1/2 yellow onion diced small
- 2 c. shredded carrots
- 4 c. chicken stock (or vegetable stock)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 3 tablespoons unsalted butter
- 1/3 c. all-purpose flour
- 1 c. half and half
- 2 c. shredded cheddar cheese
Instructions
Step 1: In a slow cooker, combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg. Put the lid on and set to cook for 4 hours on low. Then, adjust to high.
Step 2: Melt the butter in a small saucepan. Once the butter has melted, gradually whisk in the flour. From the slow cooker, remove a cup of liquid and very slowly add it to the pan, stirring continuously. Once all the liquid has been added, very slowly add in the half and half while still whisking.
Step 3: To the roux mixture, add the shredded cheese a little at a time until completely melted and mixed. Add this to the sauce in the crockpot and stir well until incorporated.
Step 4: Serve right away. Enjoy!
Notes
Freshly shredded cheddar cheese should be used instead of store-bought to get the best results.
