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Creamy Lightened-Up Crockpot Cheddar Broccoli Soup

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A lightened-up crockpot cheddar broccoli soup that’s creamy, cheesy, and indulgent without the heavy feeling. Made with simple ingredients and smart swaps, this slow cooker version delivers restaurant-quality comfort food with less fat and calories.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 1 can (12 oz) evaporated milk
  • 2 tablespoons reduced-fat cream cheese, softened
  • 4 cups broccoli florets, chopped into bite-sized pieces (about 2 medium heads)
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 8 ounces sharp cheddar cheese, freshly grated
  • Salt and black pepper to taste
  • ¼ teaspoon smoked paprika (optional)
  • Pinch of cayenne pepper (optional)

Instructions

  1. Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook another 30 seconds until fragrant. Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to create a light roux.
  2. Start the slow cooker: Transfer the onion mixture to your crockpot. Pour in the chicken broth, evaporated milk, and softened cream cheese. Whisk everything together until the cream cheese is mostly incorporated.
  3. Add the vegetables: Stir in the chopped broccoli, diced carrots, and celery. Season with a pinch of salt and pepper.
  4. Slow cook: Cover and cook on low for 3-4 hours or high for 1.5-2 hours, until the broccoli is tender but not falling apart and the carrots are easily pierced with a fork.
  5. Blend to desired consistency: Use an immersion blender directly in the crockpot for a completely smooth soup, or blend only half for a chunkier texture. If using a regular blender, work in batches and let the soup cool slightly first.
  6. Add the cheese: Turn the slow cooker to warm or low. Gradually add the shredded cheese, a handful at a time, stirring constantly until each addition is fully melted before adding more.
  7. Final season and serve: Taste and adjust salt, pepper, and add the smoked paprika and cayenne if using. Serve hot with desired toppings.

Notes

Grate your own cheese from a block for the smoothest results—pre-shredded cheese has anti-caking agents that can make the soup grainy. For the best texture, add the cheese when the soup is on warm, not hot, to prevent separation. The soup actually tastes better the next day as flavors meld. Can be frozen for up to 3 months.

Nutrition

Keywords: cheddar broccoli soup, crockpot soup, slow cooker soup, lightened-up soup, healthy soup, broccoli cheese soup, comfort food, meal prep

Find it online: https://spoonmira.com/creamy-lightened-up-crockpot-cheddar-broccoli-soup-recipe/