Crockpot Broccoli Cheese Soup: Creamy Comfort in a Bowl

This Crockpot Broccoli Cheese Soup is a creamy, comforting dish that nourishes body and soul.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 cups

Course: Soup

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Used for sautéing vegetables; substitute with avocado oil if desired.
1 medium Onion Base flavor; substitute with shallots for milder taste.
2 medium Carrots Provides sweetness; can be swapped with parsnips.
2 stalks Celery Adds crunch and depth.
1 medium Zucchini Contributes texture; substitute with yellow squash if needed.
1 medium Sweet Potato Adds natural sweetness; substitute with Yukon gold potatoes.
3 cloves Garlic Provides aromatic flavor; use powder if needed.

For the Flavor Enhancers

1 teaspoon Dried Oregano Seasoning for herby depth.
1 teaspoon Dried Thyme Enhances flavor when fresh.
2 tablespoons Tomato Paste Essential for flavor; substitute with crushed tomatoes.
1 can Canned Diced Tomatoes Adds acidity to the soup.
1 can Canned Cannellini Beans Adds protein; can substitute with black beans.
1 cup Cooked Lentils Can use half a cup of dried lentils.
6 cups Vegetable Broth Can substitute with chicken broth.
2 leaves Bay Leaves Remove before serving.

For Added Texture

1 cup Pasta (small shape) Use gluten-free pasta if needed.
2 cups Kale Can substitute with Swiss chard.
2 cups Baby Spinach
to taste Sea Salt Adjust according to taste.
to taste Black Pepper Adjust according to taste.

For Garnishing

Extra Virgin Olive Oil Optional garnish.
Fresh Parsley Optional garnish.
Grated Parmesan Use vegan alternative if required.

Equipment

Dutch oven

Method

Step-by-Step Instructions for Easy Longevity Soup

In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Season with sea salt and sauté for about 5 minutes until softened.
Stir in sweet potato and minced garlic, cooking for an additional minute until fragrant.
Add dried thyme, oregano, and tomato paste. Stir to combine and let bloom for 1-2 minutes.
Pour in vegetable broth, canned tomatoes, cannellini beans, and cooked lentils. Mix thoroughly.
Add bay leaves and bring to a gentle boil. Reduce heat to low and simmer uncovered for about 20 minutes.
Stir in small pasta and cook for an additional 10 minutes until al dente. Add kale and spinach, stirring until wilted.
Taste and adjust seasoning. Discard bay leaves before serving. Garnish as desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

Feel free to customize flavors based on your palate.

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