We let the vegetables shine in this Slow Cooker Broccoli Cheddar Soup. Broccoli is of course the star, but we also added carrots for color and additional nutrients. We opted for Greek yogurt and reduced-fat cream cheese, so you get a super silky soup with a fraction of the fat and calories you would get from using heavy cream. Reduced fat cheddar cheese keeps it low fat but maintains that nice cheesy flavor and texture you expect from a broccoli and cheddar soup.
This soup works great as an accompaniment to a crusty sandwich like our Clean Eating Grilled Cheese for a completely meat-free meal! It reheats well, so feel free to pack it in your lunch the next day!
Yields: 6 servings | Serving Size: 1 1/2 cups | Calories: 160 | Total Fat: 11g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 533mg | Carbohydrates: 10g | Fiber: 1g | Sugar: 2g | Protein: 8g | SmartPoints: 6
- 5 cups broccoli florets
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup grated carrots
- 2 ounces reduced-fat cream cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups low sodium vegetable broth
- 1 tablespoons water
- 1 tablespoon cornstarch
- 1/4 cup plain Greek yogurt
- 1/4 cup warm water
- 1 cup shredded low fat cheddar cheese
Add broccoli, onion, garlic, carrots, cream cheese, salt, pepper, nutmeg and vegetable broth to slow cooker. Stir to combine. Cook on low 4 to 5 hours or high for 2 to 3 hours. When cooking is complete, mix together tablespoons of water and cornstarch in a sauce pan, then mix in Greek yogurt and warm water. Place on stovetop on low heat and mix in cheddar cheese until creamy and melted. Whisk into slow cooker, then ladle and serve.
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What are your favorite autumn and winter soups? Let us know in the comments section below.