Crockpot Broccoli Cheese Soup (No Roux) Made Easy!
A creamy and delicious broccoli cheese soup made effortlessly in a crockpot without the use of a roux.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Crockpot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded carrots
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Place broccoli, onion, garlic, vegetable broth, and carrots in the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in the shredded cheddar cheese and heavy cream until melted and well combined.
- Season with salt and pepper to taste before serving.
Notes
- For a thicker soup, blend more of the broccoli.
- Feel free to add other vegetables like cauliflower or potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg