Crockpot Broccoli & Cheddar Soup

Ingredients

• 4.5 cup fresh broccoli (Finely chopped; source gives a range of 4–5 cups.)
• 1 cup carrots (Chopped; optional, or substitute extra broccoli.)
• 1 tsp salt
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp black pepper
• 4 cup warm water
• 1 tbsp chicken base (Heaping.)
• 0.25 cup cornstarch
• 2 tbsp butter
• 1 cup heavy cream
• 4 cup cheddar cheese (Freshly grated; melts better than pre-shredded.)

Steps

1. 1

   Finely chop the broccoli and carrots. The source notes that a food processor can be used for the broccoli.

2. 2

   Add the chopped broccoli and carrots to the crockpot. Add the salt, garlic powder, onion powder, and black pepper.

3. 3

   In a separate bowl, whisk together the warm water, chicken base, and cornstarch until combined.

4. 4

   Pour the water mixture into the crockpot. Add the butter and stir.

5. 5

   Cover and cook on LOW for approximately 4 hours, or until the broccoli is tender.

6. 6

   Stir in the heavy cream.

7. 7

   Add the freshly grated cheddar cheese and stir it into the soup.

8. 8

   Turn the crockpot to HIGH and cook for an additional 30 minutes, stirring occasionally, until the cheese has melted and the soup is creamy.

9. 9

   Serve warm, with crusty bread if desired.

Notes

Carrots are optional; substitute extra broccoli if desired. Chicken broth may replace both the warm water and chicken base. For thicker soup, use a little less liquid or let it sit before serving. Crusty bread is suggested for serving, but no quantity is specified.

Nutrition per serving

• soup
• main
• dinner
• slow cooker
• vegetarian
• gluten-free
• comfort food
• fall