Cheese Soup with Broccoli & Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 head broccoli, chopped (reserve 2 cups florets) 1 head cauliflower, chopped (reserve 2 cups florets) 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 2 Tbsp. all-purpose flour 3 cups low-sodium chicken broth 1 tsp. minced garlic 1 tsp. kosher salt 3 cups shredded white American cheese (12 oz.) 2 cups half-and-half 1 Tbsp. fresh lemon juice 1/4 tsp. cayenne pepper Salt and black pepper to taste
Toss together chopped broccoli, chopped cauliflower, onion, celery, carrot, and flour in a 4- to 6-qt. slow cooker. Stir in broth, garlic, and 1 tsp. salt. Cover slow cooker; cook until vegetables are tender, on low-heat setting for 3 hours. Puree soup in batches in a blender until smooth, or use immersion blender. Return pureed soup to the slow cooker.
Stir in cheese, half-and-half, lemon juice, and cayenne. Cover soup; cook on low-heat setting for 10 minutes.
Add reserved broccoli florets and cauliflower florets. Cover soup; cook on low-heat setting until florets are tender, 45-60 minutes. Season soup with salt and pepper.
Serving Size: 8 servings
Stir in cheese, half-and-half, lemon juice, and cayenne. Cover soup; cook on low-heat setting for 10 minutes.
Add reserved broccoli florets and cauliflower florets. Cover soup; cook on low-heat setting until florets are tender, 45-60 minutes. Season soup with salt and pepper.
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 291.7
- Total Fat: 21.1 g
- Cholesterol: 63.7 mg
- Sodium: 1,301.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 5.0 g
- Protein: 15.4 g
Member Reviews