Crockpot Broccoli Cheese Soup (Gluten Free, Easy)
This Broccoli Cheese Soup only requires about 10 minutes prep and just throw it in the slow cooker. A creamy, cheesy delicious bowl of comfort food perfect for any night.
- 16 ounces broccoli florets
- 1 cup chopped carrots - (about 2 medium carrots)
- 1 medium yellow onion diced
- 2 cloves garlic chopped
- 3 cups vegetable broth
- 4 ounces cream cheese
- 1/2 cup plain greek yogurt
- 1/4 tsp. thyme
- 1/2 tsp. garlic powder
- 8 ounces sharp cheddar cheese shredded
- 1/3 cup half & half cream
- 2 tbsp. organic corn starch
- salt & pepper to taste
Place broccoli florets, carrots, onion, garlic, vegetable broth, cream cheese, greek yogurt, thyme & garlic powder in the crockpot.
Cook on High setting 3 hours till veggies are tender.
Turn off slow cooker and using an immersion blender mix until vegetables are broken down to desired consistency.
Meanwhile in small bowl add half & half cream and mix in cornstarch.
Stir till the cornstarch is dissolved.
Add cream, and shredded cheddar cheese to crockpot.
Turn back on Low setting and cook another 30 minutes till cheese melted and thick & creamy.
Taste for salt & pepper and add as needed.
Can use fresh or frozen broccoli florets.
Can be stored in covered bowl in fridge for up to 5 days.
Serving: 1serving | Calories: 237kcal | Carbohydrates: 10.9g | Protein: 13.1g | Fat: 16.2g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 541mg | Potassium: 384mg | Fiber: 2.2g | Sugar: 3.1g | Calcium: 266mg | Iron: 1mg