CROCKPOT BROCCOLI AND CHEESE SOUP RECIPES

Name: Broccoli Cheese and Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 small onion (chopped); 1 medium carrot (chopped); 1 celery stalk (chopped); 2 cloves garlic (minced); 1 tbsp butter; 2 tbsp flour (AP, whole wheat or gluten-free flour); 2 1/2 cups less sodium chicken broth (or vegetable broth); 1 cup fat free milk; 2 medium potatoes (peeled and diced small); 1/4 tsp kosher salt and fresh pepper; 4 cups about 2 heads broccoli florets, chopped into small pieces; 1-1/2 cups reduced fat shredded sharp cheddar; 2 slices 2% American cheese; 1 tbsp Parmesan cheese

BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE

Broccoli Cheese and Potato Soup Recipe - Skinnytaste image

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Provided by Gina

Categories Lunch Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes (peeled and diced small)
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese

Steps:

Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, CarbohydrateContent 25.5 g, ProteinContent 16 g, FatContent 9.5 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 603 mg, FiberContent 3.5 g

MACARONI AND CHEESE SOUP WITH BROCCOLI - SKINNYTASTE

Macaroni and Cheese Soup with Broccoli - Skinnytaste image

Macaroni and Cheese Soup with Broccoli is comfort food at it's best! It's a classic mac turned into a kid-friendly bowl of soup.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 5

Number Of Ingredients 15

Ingredients

4 oz dry elbow pasta or small shape
1 1/2 cups onion (chopped)
1 large carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp salted butter
2 tbsp flour
2 1/2 cups fat free low sodium chicken broth (or vegetable broth)
1 cup fat free milk
pinch nutmeg
1/2 tsp dry mustard
salt and fresh pepper to taste
2 cups about 10 oz broccoli florets, chopped into small pieces
1-1/2 cups 2% sharp cheddar (best to grate yourself)
2 tbsp Parmesan cheese

Steps:

Boil pasta in salted water according to package directions for al dente. Drain and set aside.
Chop onion, carrot, celery, garlic by hand or mini food processor.
In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour and fresh pepper to the pot and stir until smooth.
Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
Add cheddar cheese a little at a time, mixing well until cheese melts.
Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
Eat right away so the pasta doesn't absorb all the broth.

Nutrition Facts : ServingSize 1 cup, Calories 253 kcal, CarbohydrateContent 28 g, ProteinContent 17 g, FatContent 9.5 g, SodiumContent 590.4 mg, FiberContent 4 g, SugarContent 3.5 g

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