Slow Cooker Broccoli Cheddar Soup Lightened Up And Gluten Free Recipes

SLOW COOKER BROCCOLI CHEDDAR SOUP (LIGHTENED UP AND GLUTEN FREE)

Steps:

• Combine diced onion, oil, green onions, garlic and thyme in a microwave safe bowl. Microwave of high for 5 minutes, stirring every 90 seconds or so. The onions will soften and be almost sauteed. Add the mixture into the slow cooker.
• While onions are cooking, peel and diced the butter potatoes. Using these specific potatoes will give a nice buttery flavor to the soup. Add the potatoes and the broth to the slow cooker.
• Add in salt and pepper to the slow cooker. Cover the slow cooker and cook on LOW for about 5-6 hours or on HIGH for about 3-4 hours. The potatoes should be very tender.
• Carefully pour the contents of the slow cooker into a blender. Puree until smooth. Pour in 3/4 the package of frozen broccoli. Pulse 3-4 times until you get the soup to your desired consistency.
• Pour contents of blender back into the slow cooker. Add in the grated cheddar, the half and half and the rest of the broccoli florets. Salt and pepper to taste (I added in another 1/4 tsp of salt).
• Turn to high, stir and let it heat a few minutes and then serve.

SLOW COOKER BROCCOLI CHEDDAR SOUP

Steps:

• Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
• Turn the slow cooker to high.
• In a small saucepan melt the butter. Slowly whisk in the flour. Get a cup of liquid from the slow cooker. Very very slowly add it to the sauce pan whisking it in as you go. Then very slowly whisk in the half and half.
• Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
• Add the cheese sauce to the crock pot and stir it in to combine.
• After it is fully combined, serve and enjoy!

GLUTEN-FREE BROCCOLI CHEDDAR SOUP

Steps:

• Melt the butter over medium heat in a large pot. Sauté the onions, carrots, and garlic in the butter until tender, about 3-4 minutes. Season with salt and pepper.
• Sprinkle sweet rice flour over the softened vegetables, stir to cook for about 1-2 minutes.
• Gradually stir in the vegetable or chicken stock and water. Add in the broccoli. Cover and simmer for 10-15 minutes or until broccoli stems are fork-tender.
• When the broccoli is tender, remove the pan from heat and allow to cool for a minute or two. Use an immersion blender to purée the soup a bit, if desired.
• Stir in the cream and then the shredded cheese. Serve immediately or keep warm on the stovetop over low heat.