Slow Cooker Broccoli Cheddar Soup with Cheesy Croutons

Recipe by:Catherine Pla

Serves 4

Slow Cooker Broccoli Cheddar Soup with Cheesy Croutons

This deceptively simple soup is more than the sum of its parts. It’s vegetarian, low-carb (if you omit the croutons), and most importantly, delicious.

Soup

• 4 cups broccoli florets, about 12 oz, rough chopped (can use frozen)

• 1 medium yellow onion, rough chopped

• 2 carrots, peeled and rough chopped

• 2 stalks celery, rough chopped

• 2-3 garlic cloves, rough chopped

• 1⁄4 t smoked paprika

• Pinch red pepper flakes (optional)

• 1⁄4 t ground nutmeg

• 1 t dried oregano

• 21⁄2 c chicken broth (or water or vegetable broth)

• 2 oz cream cheese

• 2 c shredded cheddar cheese (about 8 oz), plus more for garnish, divided

• A handful of power greens, spinach, or baby kale (optional)

• 1 T miso paste

• 1⁄2 c heavy cream, or coconut milk

• 1⁄2 t Kosher salt

• 1⁄4 t black pepper

Cheesy Croutons

• 1⁄2 baguette, or any bread, sliced

• Olive oil

• Kosher salt and black pepper

• 1⁄4 c shredded cheddar cheese

• Smoked paprika for garnish

Place the broccoli, onion, carrots, celery, garlic, smoked paprika, red pepper flakes if using, nutmeg and oregano in the bottom of a 5-6 quart slow cooker. Add the broth and cream cheese and give it a stir. Cover and cook on low for 4-6 hours.

Remove the lid and stir in the heavy cream, half of the cheese, greens, and miso paste. Stir to combine and place on high to heat through and melt the cheese. Use an immersion blender to puree about 3⁄4 of the soup, leaving a few chunks if desired (or you can puree in a blender).

Stir in salt, pepper, and the remaining cheese. Cover soup and heat an additional 10 minutes, until the cheese has melted. Taste for seasoning, adding more salt if needed. If soup is too thick, add water, broth, or more milk to thin.

Heat a nonstick pan over medium heat. Brush both sides of baguette slices with a little olive oil and season with salt and pepper. Pile 1 tablespoon of shredded cheese on one side. Add slices to the hot pan, cheese side up. Cook 2 minutes or so then carefully flip slices so that cheese side is down. Cook 2-3 minutes to melt and brown the cheese. If desired, add cheese to the side without and flip again to melt and brown cheese.

Serve soup in warmed bowls, and top with more cheese, croutons, and smoked paprika and more cheese if desired.