Crockpot Broccoli Cheese Soup (veg + low carb)
This easy broccoli cheddar soup combines simple ingredients including onions, fresh (or frozen) broccoli, cream cheese, and shredded cheddar to create a rich, creamy soup full of sweet, savory, slightly salty flavor. Blended until smooth, and topped with extra cheddar cheese, it’s the perfect low-carb comfort food meal!
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What can I expect?
Most broccoli cheese soup recipes feature a long list of ingredients and are full of carbs, but not this version! Instead, we use just a handful of pantry staples to create a rich, flavorful soup that’s low-carb and full of nutrients.
To start, onions are sautéed in healthy oil until sweet and tender. Then, we combine them with fresh broccoli, salt, pepper, and vegetable broth, and cook until the broccoli is tender. This enhances its natural flavor and brings out a subtle sweetness that pairs well with the onions.
Next, we add softened cream cheese and cheddar cheese and continue to cook until the ingredients are melted and well combined. Blended until smooth and velvety, the soup cooks in a crockpot for a hands-off meal that tastes like you spent all day hovering over the stove. However, if you prefer a chunkier consistency, you can skip the blending!
Loaded with fiber, nutrients, and savory flavor, it’s perfectly filling on its own but also pairs well with side dishes and main courses if you’re feeding a hungry crowd!
Is Crockpot Broccoli Cheese Soup Healthy?
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Let’s take a look at the main ingredients:
- Olive oil
- Onion
- Broccoli
- Vegetable broth
- Cream cheese
- Cheddar cheese
Olive oil, onion, broccoli, and vegetable broth are natural, nutritious food sources. Use them to add flavor and nutrients to a variety of recipes.
But what about cream cheese? What about the cheddar cheese? Is dairy healthy?
Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…
Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.
Sugar is what makes food unhealthy.
Most broccoli cheddar soup recipes are made with all-purpose flour (refined grains), which digests very similarly to sugar.
In a single serving, you’re already up to 11g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)
Omit the all-purpose flour, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy.
Enjoy this crockpot broccoli cheese soup knowing it supports your well-being. Learn more about eating less sugar here.
Slow Cooker Broccoli Cheese Soup Tips
1. Add carrots
If you want to make this soup even more nutritious and filling, feel free to incorporate shredded carrots, too. They won’t impact the flavor but will add extra nutrients and fiber!
2. Make it a meal
Serve this broccoli cheese soup as a complete meal with sides like lemon parmesan salad or low carb dinner rolls. Or, enjoy it as an appetizer or side dish with main courses such as braised chicken and mushroom or creamy garlic chicken.
3. Have leftover broccoli?
Don’t let it go to waste! Put it to use in a chicken and broccoli casserole. Or, make broccoli fritters to enjoy throughout the week.
4. Make it extra creamy
If you want to create an even richer, more velvety broth, add a splash of whole milk or heavy cream. Also, make sure to use blocks of cheese, and grate them yourself. Pre-shredded varieties contain anti-caking agents that prevent them from melting as well.
5. Thicken the soup
If you prefer a thicker consistency, stir in arrowroot powder or whisk 1/4 to 1/2 teaspoon of xanthan gum with water or broth to keep this recipe super low in carbs.
6. Swap the cheese
Not a fan of cheddar cheese? Feel free to use any other cheese you like best. Gouda, Swiss, or even a blend of cheeses taste great in this recipe.
7. Cook the soup on the stove
If you don’t have a crockpot, use a large soup pot or Dutch oven instead. Sauté the onions as usual. Then, add the broccoli, broth, salt, and pepper. Bring the mixture to a boil on high. Then, reduce the heat to a simmer, and let the soup cook for about 20 minutes or until the broccoli is tender. From here, you can continue with the recipe as normal, starting with step 5 in the recipe card.
8. Use Frozen Broccoli
Frozen broccoli will also work! Just be sure to adjust the cooking time as needed. Frozen broccoli may cook faster than fresh varieties!
9. Store leftovers
On the off chance you have leftovers, you can transfer them to an airtight container, and store them in the fridge for up to 3-4 days. When you’re ready to eat, warm the soup in a pot on the stovetop over low heat, stirring occasionally until it’s heated through.
10. Prevent Cream Cheese Clumping
Allow your cream cheese to come to room temperature and soften before adding it to the soup to prevent it from clumping. You can alos cut it into small cubes to help it melt more easily.
11. Adjust the consistency
If you prefer a chunkier texture, you can skip the blending. However, blending will create a smoother texture and a more cohesive flavor as it helps blend the cheese in evenly.
Crockpot Broccoli Cheese Soup (veg + low carb)
Print Recipe
Ingredients
- 1 Tbsp olive oil
- 1 small chopped onion
- 4 cups of fresh broccoli florets
- 4 cups of vegetable broth
- 4 oz of cream cheese softened
- 2 cups of shredded cheddar cheese freshly grated
- Salt and pepper to taste
Instructions
- Cut the broccoli into small florets.
- Either in your slow cooker or pan add olive oil and onion. Saute for 3-5 minutes.
- In your crockpot, add the sauted onions, broccoli florets, vegetable broth, salt, and pepper. Stir to combine.
- Cover and cook on low for about 4 hours or until the broccoli is tender.
- A half hour before eating, remove cream cheese from the fridge. Let the cream cheese soften for 30 minutes.
- (Optional): If you prefer a smoother consistency, you can use an immersion blender to blend the soup until creamy.
- Add the softened cream cheese and shredded cheddar cheese to the slow cooker. Stir well to combine and allow the cheeses to melt into the soup.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Garnish with a sprinkle of shredded cheddar cheese on top.
Notes
DID YOU MAKE THIS RECIPE?
Please let us know how it turned out! Leave a comment and rating below! Recipe from Neutral Eating: https://neutraleating.com/crockpot-broccoli-cheese-soup-veg-low-carb
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