Ingredients
Method
- Spray the crock pot with nonstick cooking spray or use a crockpot liner.
- Add in the broccoli, carrots, onion, seasonings, and 3 cups of chicken broth.
- Whisk the cornstarch into the remaining 1 cup chicken broth and pour that in to the crock pot.
- Cook on low for 4 hours or high for 2 hours.
- *If your broccoli florets were large when frozen, chop them smaller, now that they are cooked and soft.
- Add in the heavy cream and shredded cheddar cheese. Cover and cook another 30 minutes until the cheese is melted. Stir well until the cheese is fully incorporated into the soup.
Nutrition
Notes
- Substitute vegetable broth for the chicken broth.
- Use Velveeta in place of the shredded cheddar cheese, if you prefer.
- Refrigerate up to 5 days. If the soup is too thick when reheating, add a splash of milk, cream or broth.
- Use plant based cream or evaporated milk in place of the heavy cream. You can use regular milk or leave it out completely, but the soup won't be as creamy.
- If you like your soup extra smooth, use an immersion blender or carefully ladle into a blender and mix well to make it smooth.
