"Creamy. Cheesy. Comforting. And made even cozier- by just placing everything in your crockpot and waiting! A little melting and blending, and you've got one of my favorite hearty soups."
Crockpot broccoli cheddar soup with shiitake bacon
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- Recipe Card
Prep time: 20mins
Cook time: 2hrs 15mins
Recipe Card
ingredients
- 3 tablespoons unsalted butter
- 1 chopped head of broccoli
- 1/2 chopped orange cauliflower (regular would be fine, too!)
- 1/2 minced yellow onion
- 2 cloves minced garlic
- 1 teaspoon diamond crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 2 cans (10 oz) gluten free cream of mushroom soup
- 2 cups kettle and fire chicken bone broth
- 2 cups water
- 1/3 cup heavy cream
- 2 cups shredded cheddar (plus more for serving)
- 1 package sliced shiitake mushrooms
- 2 tablespoons avocado oil
- 2 teaspoons diamond crystal kosher salt
Method
Step 1
Place butter, chopped broccoli, cauliflower, onion, garlic, spices, cream of mushroom, broth and water in crockpot. Stir to combine. Set to high for 2 hours, or low for 4.
Step 2
Meanwhile, preheat oven to 400. Place shiitake mushrooms on a foil lined baking sheet. Drizzle with avocado oil, and sprinkle with salt. Bake for 20-25 minutes until deep brown and crisp. Set aside to cool.
Step 3
When soup is ready (veggies softened) use an immersion blender to puree about 3/4 of the way. (or transfer by cup to a regular blender)
Step 4
Pour in heavy cream, and cheddar. Stir, and replace lid. Allow to set on warm until ready to serve. Season with salt and pepper to taste.
Step 5
Serve soup topped with chopped chives if you have them, and the "shiitake bacon" :)