Prep Time: 20 minutes
Cooking Time: 1 hour (stovetop), 4-5 hours (crockpot)
Ingredients
- 16 oz frozen broccoli
- 16 oz frozen cauliflower
- 1 medium onion, chopped
- 2 (14.5 oz) low-sodium chicken or vegetable stock
- 1/2 cup water
- 1/2 tsp ground black pepper
- 3 cups shredded cheddar cheese
- 6 slices bacon, cooked until crisp and crumbled for topping
- Sliced scallions for topping
Instructions
Stovetop
- Place chicken broth, water, onion, cauliflower, broccoli, and pepper in large pot. Bring to a boil. Simmer for 30 minutes.
- Use an immersion blender to puree soup. If you don’t have an immersion blender, you can use a regular blender (must cool first) or mash with a potato masher.
- Stir in cheddar cheese
- Cover and cook an additional 10 mins.
- Serve with bacon crumbles and scallions if desired.
Crockpot
- Place chicken broth, water, onion, cauliflower, broccoli, and pepper in slow cooker on low for 4-5 hours.
- Use an immersion blender to puree soup. If you don’t have an immersion blender, you can use a regular blender (must cool first) or mash with a potato masher.
- Stir in cheddar cheese
- Cover and cook an additional 10 mins
- Serve with bacon crumbles and scallions if desired.
Nutrition Facts
- Number of Servings Per Container: 6
- Serving Size: 1 cup
- Calories: 310
- Total Fat: 20g, 26%
- Saturated Fat: 11g, 56%
- Trans Fat: 0.5g
- Cholesterol: 70mg, 23%
- Sodium: 610mg, 26%
- Total Carbohydrate: 12g, 5%
- Dietary Fiber: 5g, 16%
- Total Sugars: 5g
- Added Sugars: 0g, 0%
- Protein: 22g, 44%
- Vitamin D: 0.37mcg, 0%
- Calcium: 470mg, 36%
- Iron: 1mg, 7%
- Potassium: 600mg, 14%