Slow Cooker Broccoli Cheddar Soup
Velvety, cheesy broccoli cheddar soup made hands-off in the slow cooker. Portion into jars for a cozy, comforting lunch that reheats beautifully.
PROTEIN 14g
CALORIES 290
P:E RATIO 0.4
TIME 250m
YIELD 6
P:E 0.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
6 cups broccoli florets (about 2 large heads) HIGH FIBER
2 cups shredded sharp cheddar cheese DAIRY
1 medium yellow onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
3 cups vegetable broth FLAVOR
1 cup whole milk DAIRY
1/4 cup all-purpose flour FLAVOR
2 tablespoons butter DAIRY
1/2 teaspoon mustard powder FLAVOR
1/4 teaspoon nutmeg FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate in sealed jars for up to 5 days. Freeze for up to 2 months — thaw overnight before reheating.
- Batching: Don't fully blend the soup — leaving some broccoli chunks gives it the best texture.
- Reheat: Microwave for 2–3 minutes, stirring every 60 seconds. Stovetop: heat over medium-low, stirring frequently.
EXECUTION STEPS
01
HIGH HEAT SEAR
Add broccoli florets, onion, garlic, and vegetable broth to the slow cooker.
02
HIGH HEAT SEAR
Cook on LOW for 3–4 hours or HIGH for 2 hours until broccoli is very tender.
03
HIGH HEAT SEAR
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth.
04
THE MACRO PREP
Pour the milk mixture into the slow cooker and stir well.
05
STEP 5
Use an immersion blender to blend about half the soup (leaving some chunks for texture).
06
STEP 6
Stir in shredded cheddar, mustard powder, and nutmeg. Stir until cheese is fully melted.
07
STEP 7
Season with salt and pepper. Ladle into 6 jars or containers.
PRIMARY CATEGORY
EXPLORE MORE Slow Cooker ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 6 cups broccoli florets (about 2 large heads)
- 2 cups shredded sharp cheddar cheese
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/2 teaspoon mustard powder
- 1/4 teaspoon nutmeg
- Salt and pepper to taste