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Slow Cooker Broccoli Cheddar Soup

This soup is the perfect way to warm up during fall!
5 from 4 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course dinner

Ingredients
  

  • 3 cups vegetable broth
  • 3 cups unsweetened, plain rice milk
  • 5 cups thinly diced broccoli florets
  • 2 cups shredded carrots
  • 1.5 cups diced white onion
  • 2 tsp minced garlic
  • 2 tsp garlic salt
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1/2 tsp black pepper
  • 2 cups vegan shredded cheese about 1 full bag or 1 shredded block
  • 4 tbsp cornstarch + 4 tbsp water mix together to make a slurry

Cashew Cream

  • 1 cup cashews soaked for at least an hour
  • 1/2 cup water
  • 1 tsp lime juice

Optional:

  • bread bowls
  • vegan mozzarella cheese

Instructions
 

  • Add all ingredients, including the cornstarch slurry but excluding the cashews, water and lime juice, to the Crock-Pot® Slow Cooker.
  • Make the cashew cream by blending the cashews, water and lime juice.
  • Add the cashew cream to the pot and mix.
  • Cook on low for 4 hours.
  • Optional: Serve in a bread bowl and top with vegan mozzarella cheese. Broil to make the cheese melty!