Even though I have made delicious broccoli soup in the past, I wanted to try adding a few different flavors to this dish. Many experiments in the kitchen don’t turn out the way you want them to, and this is a good example of that. It tasted amazing, but something about the texture was off, so it took some time to tweak.
The reason so many people love using slow cookers is because they can put the ingredients in, walk away and that’s that. If that is what you would like to do while using this recipe, forget about making the roux. It’s not a necessary step. I had only made the roux because the bacon grease added so much flavor to it. By omitting it, you are obviously making a healthier choice, and adding the bacon bits will still allow you to enjoy that delicious flavor.
This is also a child friendly recipe. Not only did my toddler enjoy eating it, but he also loved helping me in the kitchen by grating the cheese and eating broccoli and carrots as we cooked.
Cheesy Broccoli, Bacon, Carrot and Celery Slow Cooker Soup
Ingredients
4 Garlic cloves, minced
1 Onion, diced
1 Tbsp Butter, optional
6-8 Cups Low Sodium Chicken or Vegetable Broth
1 Cup Heavy Cream (Or Substitute)
3-4 Cups Broccoli Florets (NO stems- save them for a different recipe)
1-2 Large Carrots, peeled and sliced
1 Celery Stalk- chopped, OR 1 can of cream of celery soup*
8 Slices of Bacon
Flour (amount depends on the amount of bacon grease being used)
2.5 Cups Grated Marble Cheese, reserve 1/2 cup for garnish
Italian Seasoning (Or a pinch of Basil, Thyme, Sage, Rosemary)
Salt & Pepper to taste
*How you add the celery depends on your preferences. If you use an actual celery stalk, be sure to blend the soup extremely well or else the texture will be a bit grainy. Using the cream of celery soup as an alternative option will help the soup be extra creamy, but you may need to add more cups of the broth so it isn’t too thick. It truly depends on the consistency you prefer.
Instructions
In a slow cooker set to medium heat, add all of the ingredients, with the exception of the cream, bacon, flour, and cheese. Allow to cook for 4 hours.
Use an immersion blender until you achieve the texture you desire. I prefer not having large chunks of broccoli and carrots, but it’s up to you!
In the meantime, cook the bacon. Once cooked, chop the bacon and keep it to the side. Leave the bacon grease in the pan.
Make a roux using the flour and bacon grease. Instructions on how to do so can be found here.
Add the roux and the cream, stirring well. Use the immersion blender once more to quickly blend all of the ingredients together. If you chose to not add the roux and are unhappy with the thickness, add more cream, or even milk to help thicken the soup.
Gradually add the 2 cups of cheese while continuously stirring. It is very important to add a little bit at a time in order to prevent any clumps of cheese. Add the bacon bits from earlier, and stir.
Serve in a bowl, add some of the reserved cheese as a garnish, and add pepper to taste.
