Slow Cooker Broccoli Cheddar Soup

Cheddar Broccoli Soup

The main focus of our recipes is to cook with whole food ingredients. Our slow cooker, broccoli cheddar soup recipe features fresh broccoli and other “real” ingredients, unlike the soups you find in cans or packages. Healthy soups can be indulgent, as long as have quality ingredients that are fresh and free of preservatives.

If you are looking for a healthier version of a classic favorite or you feel the need to splurge for a special occasion, this is it!

You might also like 15 Cozy Soup Recipes for Fall!

Slow Cooker Broccoli Cheddar Soup

Slow Cooker Broccoli Cheddar Soup

Yields: 4 Cups | Serving Size: 1 Cup | Calories: 336 | Total Fat: 14.8 gm | Saturated Fats: 5.1 gm | Trans Fats: 0 gm | Cholesterol: 18 mg | Sodium: 1320 mg | Carbohydrates: 16.3 gm | Dietary Fiber: 3.2 gm | Sugars: 3.1 gm | Protein: 29.6 gm | SmartPoints: 9 |

Ingredients

  • 3 tablespoons flour (whole wheat or white whole wheat)
  • 1 cup lowfat milk, organic preferred
  • 3 tablespoons olive oil
  • 4 cups chicken or vegetable broth, low sodium preferred
  • 1 lb. frozen broccoli, thawed and chopped
  • 3 cups shredded cheddar cheese, skim not recommended for this recipe (please buy the block and shred yourself to avoid waxes)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Directions

In a frying pan, heat your oil, but don't let it get so hot it smokes. Using a whisk, whisk in the flour a little at a time so that the flour and oil mix well and start to bubble, and become golden in color and fragrant.

Slowly pour in the milk in a steady slow stream, whisking the whole time until a cream is formed. Follow with the chicken or vegetable broth until fully incorporated and then remove from heat.

Pour the mixture into your slow cooker and add the thawed broccoli. We use the frozen broccoli because it seems to hold up better in a slow cooker than the fresh variety. But you can certainly use fresh broccoli florets as well. Add salt to taste, black pepper and garlic, stir to combine.

Cook on low for 4-6 hours, or until the broccoli is completely cooked. Stir in the cheese, 1 cup at a time, allowing it to melt completely before adding the next cup of cheese.

Puree the soup in the blender in batches, filling halfway each time. A hand blender (immersion blender) will also work. Be sure to scrape any of the remaining cheese from the bottom of the slow cooker into the soup to blend well. Blend as little or as much as you like until desired consistency is achieved, i.e. some prefer a smoother and some prefer a chunkier soup

http://skinnyms.com/slow-cooker-broccoli-cheddar-soup/

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40 Comments on "Slow Cooker Broccoli Cheddar Soup"

  1. Crystal  January 30, 2012

    I may have the dumbest question ever – if I were to substitute the flour listed for white whole wheat flour, is that bad? Is it roughly the same?

    This recipe looks yummy!

    Reply
    • Skinny Ms.  January 30, 2012

      Crystal – In this particular recipe, it would be fine. Enjoy!

      Reply
  2. Peggye  June 9, 2012

    You could make this with vegan cheese and cut out all the cholesterol.  It only has 90 calories for a quarter cup.  It does have sodium, but when you want cheese soups it's a great alternative.  We have our favorite kinds.  We only use vegan cheese now, and you can't tell the difference.

    Reply
  3. Stacy  August 12, 2012

    Great on a cool day or when you just don't want something heavy to eat.

    Reply
  4. Charna Scarpati  September 13, 2012

    What if you don't have whole wheat pastry flour, is there something else I could use?

    Reply
    • Skinny Ms.  September 14, 2012

      Charna, Cornstarch, whole wheat flour or white whole wheat flour will all work in place of the pastry flour.

      Reply
  5. Robyn  October 15, 2012

    What could I replace the flour with to make this recipe gluten free? Would brown rice flour work?

    Reply
    • Skinny Ms.  October 15, 2012

      Robyn, I think brown rice flour should work fine.

      Reply
      • Shannon  January 2, 2013

        Cornstarch is gluten free

        Reply
  6. Shannon  October 16, 2012

    If you use an extra sharp cheese, you can get by with using less. I also use Cabots reduced fat sharp and extra sharp cheeses in recipes such as these.

    Reply
  7. Karen Benschoter  October 16, 2012

    What would 2% cheddar do to this point-wise? I’m on the new WW Points Plus system.

    Reply
  8. Skinny Ms.  October 17, 2012

    Karen, We used 2% when calculating the data.

    Reply
  9. Amanda  December 30, 2012

    Could you use fresh broccoli in this recipe or is frozen the better way to go?

    Reply
  10. boosmom  December 30, 2012

    Using the points plus recipt calculator on the Weight Watchers website, this is actually 5 PointsPlus points per 1/2 a cup. Wouldn't be bad for a serving, but I think most people would eat at least 2-3 times for a meal.

    Reply
  11. lynne p  December 30, 2012

    This is not so skinny…how many folks eat 4 oz of soup? The calories are on 1/2 cup size. Secondly, I have never needed to use flour to thicken my "cream" soups. A bit of pre-cooked mashed potato (no butter necessary) will thicken the soup. You can also use canned milk (not sweetened condensed!) or real cream, or regular milk.

    Reply
  12. Dee  January 9, 2013

    Thanks. I think I will add some chicken to get some protein in there!!

    Reply
  13. Becky Floyd  January 25, 2013

    I made this recipe and it was a disaster! The cheese became one huge ” blob ” although I tried to stir it in slowly as directed. I was very disappointed 🙁

    Reply
  14. Marilyn  February 22, 2013

    I make a soup similar to this, but I use shredded Parmesan cheese for some of the cheddar. The stronger flavor of Parmesan lets me cut back on the amount cheese and still get lots of cheesy flavor.

    Reply
  15. sheri  February 22, 2013

    Thank you for the wholesome recipe. All ingredients you can pronounce and no fake cheeses or canned milks or soups. The only thing I did different is use butter instead of olive oil. Yummm.

    Reply
  16. Pat  August 7, 2013

    Do you have recipes for kidney patients?

    Reply
  17. Angela  October 29, 2013

    Could you use Almond Flour in place of regular or Whole Wheat flour?
    Thanks!

    Reply
    • Skinny Ms.  October 30, 2013

      Angela, If almond flour helps to thicken it would work fine. I’ve never used it for this purpose so I’m not certain of its thickening qualities.

      Reply
  18. Guest  November 6, 2013

    I made this soup to the letter and the cheese is sitting on the bottom of the crock pot. I used high quality block cheese!

    Reply
  19. han  February 1, 2014

    Does this soup freeze well?

    Reply
    • GaleCompton  February 8, 2014

      I've never frozen it and probably wouldn't recommend it.

      Reply
    • Moblessed3  September 6, 2014

      Actually, I have made this soup and once cooled I put it in muffin tins. I then freeze the muffin tins. Once frozen, let thaw just a couple minutes till 'muffins' pop out with a butter knife. I then freeze the soup muffins in a freezer baggie and voila! You have 1/2 cup servings ready to go. It's the easiest way to have homemade soup at the ready…and I usually have two portions at a time because it's so delicious 🙂 Happy freezing!

      Reply
  20. Kelly  January 8, 2015

    I made this tonight and just didn't think it was very good.

    Reply
  21. Alison  January 24, 2015

    This looks wonderful! Can I sub the white or wheat flour with coconut flour? Thanks!! 🙂

    Reply
    • SkinnyMs  January 24, 2015

      Alison, Yes you can use coconut flour instead of wheat.

      Reply
  22. Katie  February 11, 2015

    Could I let it cook overnight and then reheat it?

    Reply
    • SkinnyMs  February 12, 2015

      Katie, Yes you could do that, but add the cheese when you reheat it.

      Reply
  23. Nicole  March 8, 2015

    This turned out really well!
    I made some modifications: added some sauted onions, chopped garlic, celery, leek, and corn, and some dehydrated mashed potato flakes to thicken it at the end. I also put less cheese.
    However I think the base recipe would have turned out really well without my changes!

    Reply
  24. christine  March 21, 2015

    I freeze this all the time. I actually make double batches and measure out the 1 cup into containers. once cooled, throw them in the freezer. I defrost and nuke them all the time for lunches and it's quite delicious and filling for a lunch! My freezer is always stocked with this and I'm planning on making a double batch again this weekend.

    Reply
  25. Lisa  March 18, 2016

    I may make this recipe but as I read through the comments, a couple of people have mentioned the serving size as half cup. The info at the top says 4 servings, 1 cup each, is this correct?

    Reply

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