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Creamy Slow Cooker Broccoli, Cheddar and White Bean Soup! This healthy vegetarian soup is fast and easy to make in your crock pot!
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5 from 2 votes

Slow Cooker Broccoli, Cheddar and White Bean Soup

kristineskitchenblog.com
This Slow Cooker Broccoli, Cheddar and White Bean Soup is a creamy vegetarian soup recipe. It is fast and easy to make in your crock pot!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 4 (1 1/2 cup) servings
Calories: 332kcal

Ingredients

  • 1 small yellow onion chopped
  • 1 pound chopped broccoli crowns
  • 15 ounce can cannellini beans rinsed and drained
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 ½ cups low sodium vegetable broth
  • 1 ½ cups loosely packed fresh spinach*
  • 6 ounces shredded sharp cheddar cheese white or yellow, divided
  • ¼ cup half and half**

Instructions

  • Place onion, broccoli, cannellini beans, garlic, salt, pepper, and broth in slow cooker. (I use this 5 quart slow cooker.)
  • Cook on low setting for about 5-6 hours, or on high setting for about 3 hours, until broccoli is tender.
  • Add spinach and continue cooking for 5 minutes.
  • Transfer soup to a countertop blender in batches and puree until smooth. Return soup to the slow cooker. Stir in 4 ounces of the shredded cheddar and the half and half. Spoon soup into bowls, top with remaining shredded cheddar and serve.

Nutrition

Serving: 1.5 cups | Calories: 332kcal | Carbohydrates: 31g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 1659mg | Potassium: 522mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2680IU | Vitamin C: 106.8mg | Calcium: 460mg | Iron: 3.8mg
Nutrition information is only an estimate.
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