Cheesy Vegetable Soup {in your Crockpot}


One of Joe’s favorite soups is broccoli cheese which inspired this cheesy vegetable soup you can make in your crackpot.  I’m not always a fan of creamy soups but I love this one!  It’s cheesy and rich without being too heavy and it’s packed with vegetables.  The sharp cheddar combined with the carrots and red bell pepper give it this beautiful color.  DSC_0221I decided to puree the soup after cooking in the slow cooker to give it a smooth texture but if you don’t have a stick blender or prefer chunky soups, you can skip that step and the soup will be great.  It will be delicious as a leftover lunch too, in fact I’m tucking into some for an early lunch today!

What to buy (serves 4-5):

  • 3 tablespoons butter
  • 1 cup yellow onions, chopped (I used 2 onions but they were pretty small)
  • 1 cup carrots, chopped (I used 4 carrots)
  • 1 cup celery, chopped (I used 4 stalks)
  • 1 cup red bell pepper, chopped (I used 1)
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 baking potato, chopped (I didn’t peel mine but feel free to!)
  • 1 tablespoon basil, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • 1 cup milk (I used 2%)
  • 2 cups sharp cheddar cheese, shredded
  • salt and pepper, to taste

What to do:

  • add butter to a pan over medium heat and add onions, carrots, celery and garlic, stirring for about five minutes until tender
  • add onion mixture, potato, herbs and chicken broth to crockpot and cook on low for 4-5 hours or on high for 2-3 hours
  • mix milk, cheese, flour and cornstarch until combined and add to crockpot, stirring to combine and cover for 10-15 minutes
  • using an immersion blender,  puree soup until smooth and serve hot, seasoning with salt and pepper



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