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Slow Cooker Broccoli Cheese Soup

This Slow Cooker Broccoli Cheese Soup is the perfect comfort food for the end of a busy day. This vegetarian broccoli soup has a vegan option.
Course Soup
Cuisine American, Gluten Free
Keyword slow cooker broccoli cheese soup
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Servings 8
Calories 220kcal

Ingredients

  • 2 tablespoons unsalted butter or olive oil
  • 2 onions chopped fine
  • 4 cloves garlic minced
  • 4 tablespoons gluten free flour
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 5 cups vegetable broth
  • 1 large russet potato peeled and cubed
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 6 cups bite sized broccoli florets
  • ½ cup milk
  • 8 ounces cheddar cheese or Daiya

Instructions

  • Melt butter in a large skillet. Add onion and cook for 6 minutes, until soften. Add garlic, flour, salt and pepper and cook, stirring constantly, for 2 minutes. Stir in two cups of broth, whisking as you go. Cook until mixture begins to thicken and transfer to a slow cooker. Add remaining broth, potato, bay leaf, broccoli and thyme. Cover and cook on high for 2 ½ - 3 hours or low for 6 hours.
  • Allow to cool slightly and transfer to a blender. Process until smooth and return to slow cooker on low.
  • Stir in milk and cheddar and stir to blend. Season with salt and pepper and cook until cheese melts.

Notes

This makes a thick soup. If you prefer a thinner soup, add in an additional cup or two of broth. If you would prefer to skip the potato, a cup of cooked quinoa makes a great substitute.

Nutrition

Calories: 220kcal | Carbohydrates: 16g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 1112mg | Potassium: 419mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 66.4mg | Calcium: 273mg | Iron: 1.8mg