Crock Pot Broccoli And Cauliflower Soup

This Crock Pot Broccoli and Cauliflower Soup is a creamy and comforting recipe, which includes sharp white cheddar and Greek yogurt. It’s the perfect weeknight dinner, ready in about 8 hours and 15 minutes.

Crock Pot Broccoli And Cauliflower Soup Ingredients

• 3 cups broccoli florets, chopped
• 2 cups cauliflower florets, chopped
• 2 cloves of garlic, minced
• 1/2 cup diced yellow onion
• 1 large carrot, diced
• 3 1/2 cups low sodium vegetable or chicken broth
• Kosher salt, black pepper, and hot sauce to taste
• 1 cup low fat milk
• 6 ounces extra sharp white cheddar cheese, shredded
• 1 cup plain non-fat Greek yogurt (2% or whole may also be used)

How To Make Crock Pot Broccoli And Cauliflower Soup

1. Add vegetables and broth: Place broccoli, cauliflower, carrot, onion, garlic, salt, pepper, hot sauce, and broth into the crock pot. Stir to combine.
2. Slow cook until tender: Cover with the lid and cook on low for 6–8 hours, or until vegetables are very soft.
3. Blend the soup: Use an immersion blender or regular blender to purée the mixture until completely smooth.
4. Add milk and cheese: Stir in the milk and shredded cheese, blending until the cheese melts and the soup is well combined.
5. Mix in Greek yogurt: Add the Greek yogurt and blend again until smooth. Taste and adjust seasoning as needed, then serve.

Recipe Tips

• Can I make this dairy-free? Yes, use dairy-free milk, cheese, and yogurt alternatives.
• How to thicken the soup naturally: Blending the veggies thoroughly makes it creamy without flour or cornstarch.
• What kind of cheese works best? Extra sharp white cheddar gives bold flavor, but you can also try smoked gouda or regular cheddar.
• Can I use frozen vegetables? Yes, frozen broccoli and cauliflower work just as well.
• How spicy is it with hot sauce? You control the heat—add just a few drops or skip it altogether.

What To Serve With Broccoli And Cauliflower Soup

This hearty soup pairs well with:

• Crusty sourdough bread
• Grilled cheese sandwiches
• Simple green salad
• Roasted sweet potatoes
• Crackers or crostini

How To Store Broccoli And Cauliflower Soup

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze for up to 3 months in freezer-safe bags or containers. Thaw overnight in the fridge and reheat gently.

Broccoli And Cauliflower Soup Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 25g
• Protein: 22g
• Fat: 16g
• Saturated Fat: 9g
• Polyunsaturated Fat: 5g
• Cholesterol: 48mg
• Sodium: 524mg
• Fiber: 7g
• Sugar: 11g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use only broccoli or only cauliflower?
Yes, just adjust the quantity to keep the ratio similar.

Do I need to sauté the onions first?
No need—everything softens during slow cooking.

How do I make it chunkier?
Only blend half the soup or pulse briefly for a more rustic texture.

Can I cook this on high?
Yes, cook on high for 3–4 hours, but low heat develops better flavor.

Will it curdle when adding milk or yogurt?
Not if the soup has cooled slightly before blending them in.

Try More Recipes:

• Crock Pot Bone Broth Soup
• Crock Pot Black-Eyed Pea Soup
• Crock Pot Bell Pepper Soup