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Slow Cooker Broccoli and Cheese Soup
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Recipe by The Real Food Dietitians

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Slow Cooker Broccoli and Cheese Soup

This is an easy way to ward off a wintry chill and get more veggies in your diet. Pre-chopped veggies make this soup even easier to pull together, and the slow cooker does the rest!

20 MIN PREP
6 HR COOK
6 HR TOTAL
4 servings
Ingredients
1 pound broccoli, cut into small florets (about 5 cups)
1 cup grated carrots
Yellow Onions
1 small yellow onion, finely diced
Yellow Onions
A head of garlic with a clove on the side.
3 cloves garlic, minced
A head of garlic with a clove on the side.
A small bunch of thyme.
1 teaspoon dried thyme
A small bunch of thyme.
chicken broth
3 cups organic low-sodium chicken or vegetable broth
chicken broth
⅓ cup Organic Valley Grassmilk® Half & Half
Coarse Sea Salt
Salt and pepper, to taste
Coarse Sea Salt
6 ounces Organic Valley Thick Cut Shredded Sharp Cheddar Cheese

Directions

Place broccoli, carrots, onion, garlic, thyme and broth in the slow cooker. Cover and cook on LOW 4-6 hours or on HIGH for 2-3 hours or until vegetables are tender.
Using a blender or food processor, blend two-thirds of the soup until relatively smooth (some chunks should still remain).
Stir in half & half and cheese. Taste and season with salt and pepper, to taste.
© The Real Food Dietitians 2024. All rights reserved.
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