Crock Pot Broccoli Cheddar Soup From Scratch
Creamy, cheesy, and complete comfort!
Servings 8 people
- 1 1/2 lb fresh broccoli cut into florets about 5 cups, or 13 oz of florets
- 1/2 small yellow onion chopped
- 2 large carrots peeled and chopped
- 3 cloves garlic minced
- 4 cups chicken stock
- 1/4 teaspoon celery salt
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup milk 2% - half and half
- 2 cups shredded cheddar cheese divided
- fresh parsley garnish
Add broccoli, onion, carrot, garlic, salt, pepper, celery salt, and chicken stock to a Crock Pot. Cook on low for 6-8 hrs or on high for 3-4 hours.
Once done, use an immersion blender, blender, or Vitamix and blend soup until creamy. Return to Crock Pot on low.
In a small sauce pan on stovetop, heat butter over medium and sprinkle on flour. Whisk as butter melts to create a roux. Once all the butter is melted and flour incorporated, slowly add milk and whisk. Slowly add shredded cheese and whisk until well combined into a thick cheese sauce. Reserve 1/4-1/2 cup of cheese.
Add cheese sauce to soup and give a gentle mix. Add some of the reserved cheese and give another mix.
Serve in soup bowls and garnish with fresh parsley and some shredded cheese.
Calories: 254kcal | Carbohydrates: 16g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 795mg | Potassium: 516mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3980IU | Vitamin C: 78mg | Calcium: 276mg | Iron: 1mg