A Hug in a Bowl: The Ultimate Creamy Veggie Soup
There’s nothing quite like a warm, creamy soup to soothe the soul, and this Slow Cooker Broccoli Cauliflower Soup is the definition of comfort food. We combine the powerhouse duo of broccoli and cauliflower, simmer them to tender perfection in a savory broth, and then transform them into a velvety, cheesy masterpiece. Thanks to the magic of the slow cooker, this recipe is incredibly hands-off, filling your home with an irresistible aroma all day. Finished with rich cream cheese, sharp cheddar, and a salty crunch of bacon, each spoonful is a decadent, satisfying, and surprisingly healthy experience.
Ingredients
• 2 (14.5-ounce) cans / 858 ml chicken or vegetable broth
• 1 medium onion, chopped
• 3 cups / 300 g cauliflower florets
• 3 cups / 275 g broccoli florets
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 1 (8-ounce) package / 226 g cream cheese, cut into small cubes
• 2 cups / 226 g shredded sharp cheddar cheese
• 6 slices sugar-free bacon, cooked until crisp and crumbled
• 2 scallions, white and green parts chopped
Instructions
1. Combine the broth, chopped onion, cauliflower florets, broccoli florets, salt, and pepper in a medium-sized slow cooker. Stir gently, cover, and cook on the Low setting for 4 to 5 hours, or until the vegetables are very tender.2. Use an immersion blender to carefully puree the soup directly in the slow cooker until it reaches your desired smoothness. Stir in the cubed cream cheese and shredded cheddar cheese until they begin to melt.3. Replace the cover and cook on the High setting for an additional 30 minutes, stirring halfway through to ensure the cheese is fully melted and incorporated. Ladle the hot soup into bowls and garnish generously with crumbled bacon and chopped scallions before serving.
Nutritional Information
• PER SERVING:
• Calories: 371
• Fat: 30 g (73%)
• Net Carbs: 8 g (9%)
• Protein: 18 g (19%)
Pro Tips
• for the Perfect Soup
• For the smoothest, meltiest texture, shred your own cheddar cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can result in a grainy consistency.
• If you don’t have an immersion blender, you can use a standard blender. Let the soup cool slightly, then carefully transfer it in batches (never fill more than halfway) to the blender. Vent the lid to allow steam to escape and blend until smooth.
• To deepen the flavor profile, sauté the chopped onion in a skillet with a tablespoon of butter or bacon grease until softened and fragrant before adding it to the slow cooker.
• Adjust the soup’s consistency to your liking. For a thicker soup, reduce the broth by half a cup. For a thinner soup, stir in a bit more broth or a splash of heavy cream at the end.
FAQ
Q: How do I make this soup smooth and creamy
A: For a smooth consistency, use an immersion blender to puree the soup directly in the slow cooker once the vegetables are tender. Alternatively, you can carefully transfer the soup in batches to a standard blender, making sure to vent the lid.
Q: Can this broccoli cauliflower soup be made vegetarian
A: Yes, to make this soup vegetarian, simply use vegetable broth instead of chicken broth and omit the bacon garnish.
Q: How can I prevent the cheese from making the soup grainy
A: For the best texture, shred your own sharp cheddar cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can result in a grainy consistency.
Q: What if my soup is too thick or too thin
A: You can easily adjust the consistency. For a thicker soup, reduce the amount of broth. For a thinner soup, stir in a bit more broth or a splash of heavy cream at the end of cooking.
