Slow Cooked Broccoli and Asparagus Soup with Garlic Cheddar Croutons

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A soup that tastes indulgent, but is actually pretty good for you.

If you’re looking for a healthy soup recipe, you may find it hard to make something that tastes good. You’ll love this broccoli and asparagus soup that tastes indulgent, but is actually pretty good for you. Topped with spicy cheddar and garlic croutons, this will quickly become one of your favorite slow cooker soups. A touch of lemon juice added near the end helps the soup keep its bright green color, and a sprinkling of raw broccoli or asparagus adds texture and additional flavor. This is delicious served as an appetizer or paired with a green salad for a light main course.

In need of new slow cooker recipes? Skinny Ms. has got you covered. Check out our other Slow Cooker Recipes.

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Slow Cooked Broccoli and Asparagus Soup with Garlic Cheddar Croutons

This slow-cooked soup is healthy and indulgent with its rich flavors and superior taste.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Yield 4 people
Serving Size 1 cup soup and 6 croutons
Course Dinner, Lunch, Soup
Cuisine Universal
Author SkinnyMs.



  • 2 tablespoons butter
  • 2 tablespoons cornstarch or flour
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 cups broccoli florets
  • 1 bunch asparagus spears trimmed and chopped
  • 4 cups chicken stock fat-free and low-sodium or vegetable stock
  • 2 cups milk
  • 1 lemon juiced


  • 4 slices good-quality whole-grain bread cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 cup cheddar cheese finely shredded
  • sea salt to taste
  • pepper fresh ground, to taste



  • Heat a large saucepan over medium heat. Add the butter. When melted add the cornstarch (or flour) and stir until bubbly. Add the chopped onion and cook for about 3 minutes until onion is soft. Add the garlic and cook about 30 seconds. Add the broccoli and asparagus and stir until coated.
  • Transfer this mixture to your slow cooker pot and add the stock to cover. Cook on low heat, until the vegetables are soft, about 6-8 hours.
  • Transfer the soup to a blender and blend until desired consistency. Pour back in the crockpot and stir in the milk and lemon juice. Heat until soup is hot throughout. Season with salt and pepper.


  • Toss the bread cubes with the olive oil, chili powder, and cheese. Bake in a 350 degree oven until crisp, stirring once, about 10 minutes.
  • Serve the soup topped with the croutons, additional cheese, and pieces of broccoli or asparagus spears if desired.

Nutrition Information

Serving: 1cup soup and 6 croutons | Calories: 303kcal | Carbohydrates: 30g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 343mg | Fiber: 6g | Sugar: 11g |
SmartPoints (Freestyle): 11
Keywords Budget-Friendly, Slow Cooker

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. I am going to try this wonderful recipe now, but in a normal saucepan rather than slow cooker, lets see how this works!

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