Slow Cooked Broccoli and Asparagus Soup with Garlic Cheddar Croutons

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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? SkinnyMs. has got you covered. Check out our other Slow Cooker Recipes.

Slow Cooked Broccoli and Asparagus Soup with Garlic Cheddar Croutons

Slow Cooked Broccoli and Asparagus Soup with Garlic Cheddar Croutons

Yields: 4 servings | Serving Size: 1 cup soup and about 6 croutons | Calories: 303| Total Fat: 15 g | Saturated Fat: 8 g | Trans Fat: 0 g | Cholesterol: 33 mg | Sodium: 343 mg | Carbohydrates: 30 g | Dietary Fiber: 6 g | Sugars: 11 g | Protein: 14 g | SmartPoints (Freestyle): 11

Ingredients

    Soup:
  • 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 or vegetable stock, fat-free and low-sodium
  • 2 cups milk
  • Juice of 1 lemon
    Croutons:
  • 4 slices good quality whole grain bread, cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 cup finely shredded cheddar cheese
  • Sea salt and fresh ground pepper, to taste

Instructions

  1. Soup:
  2. 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.
  3. 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.
  4. 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.
  5. Croutons:
  6. 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.
  7. Serve the soup topped with the croutons, additional cheese, and pieces of broccoli or asparagus spears if desired.
https://skinnyms.com/slow-cooked-broccoli-and-asparagus-soup-with-garlic-cheddar-croutons-4/

Want more slow cooker recipes? Take a look at our Top 10 Healthy Slow Cooker Recipes. Still want more? Check out our SkinnyMs. Slow Cooker Cookbook, available in both paperback and Kindle editions!

New to slow cooking? Check out our 12 Rules of Slow Cooking.

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2 Comments on "Slow Cooked Broccoli and Asparagus Soup with Garlic Cheddar Croutons"

  1. A Cup of Tea & A Slice of Basboosa  March 10, 2015

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

    Reply
  2. Samantha R  May 16, 2018

    This recipe was awesome. I just downed a bowl and it was so delicious. Thanks!

    Reply

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