Description
A deliciously creamy broccoli cheese soup that’s perfect for warming up on a cold day!
Ingredients
Scale
- 4 cups Fresh Broccoli Florets (can use frozen as substitute)
- 1 medium Onion (shallots or leeks are alternatives)
- 2 cloves Garlic (can substitute with garlic powder)
- 4 cups Low-Sodium Vegetable Broth (chicken broth can be used for non-vegetarian version)
- 2 cups Shredded Cheddar Cheese (Gouda or Monterey Jack are alternatives)
- 1 cup Shredded Mozzarella Cheese (Swiss cheese can be used for a twist)
- 1 cup Whole Milk (can use half-and-half or plant-based milk)
- 4 tablespoons Unsalted Butter (olive oil or margarine can be used)
- 1/4 cup All-Purpose Flour (cornstarch for gluten-free)
- Salt, to taste
- Black Pepper, to taste
Instructions
- In a skillet over medium heat, melt the unsalted butter. Add the chopped onion and minced garlic and sauté for about 3 minutes until fragrant and the onion becomes translucent.
- Sprinkle the all-purpose flour over the sautéed onion and garlic mixture, stirring constantly for 1 to 2 minutes until the flour cooks through and forms a smooth roux without lumps.
- Transfer the roux mixture to the crockpot. Add the fresh broccoli florets and low-sodium vegetable broth, stirring well to combine all ingredients evenly.
- Cover the crockpot and cook on low for approximately 4 hours, or until the broccoli is tender and flavors have melded together.
- Use an immersion blender directly in the crockpot to blend the soup until it reaches your desired consistency, whether smooth or slightly chunky.
- Stir in the shredded cheddar and mozzarella cheeses along with the whole milk. Continue cooking on low for an additional 10 minutes, allowing the cheese to melt completely into the soup.
- Taste the soup and add salt and black pepper as needed to balance the flavors before serving.
Notes
- This soup can be made vegetarian or non-vegetarian depending on the broth used.
- For a gluten-free option, substitute all-purpose flour with cornstarch.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg