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Slow Cooker Broccoli Cheddar Soup

3.35 from 70 votes
This soup is the perfect way to warm up during fall!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: dinner
Ingredients Method

Ingredients
  

Cashew Cream
  • 1 cup raw unsalted cashews soaked for at least an hour, then strained
  • 1/2 cup water
  • 1 tsp lemon juice
Soup
  • 3 cups vegetable broth
  • 3 cups unsweetened, plain rice milk
  • 5 cups chopped broccoli (chopped small)
  • 2 cups shredded carrots
  • 1 1/2 cups diced white onion
  • 1/2 cup nutritional yeast
  • 2 tsp minced garlic
  • 2 tsp garlic salt
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1/2 tsp black pepper
  • 2 cups vegan cheddar cheese shreds
Cornstarch Slurry
  • 1/4 cup cornstarch
  • 1/4 cup water
For serving (optional)
  • Bread bowls
  • Vegan cheddar cheese shreds

Method
 

  1. Make the cashew cream by blending the soaked cashews, water and lemon juice.
  2. Add all ingredients, including the cashew cream but excluding the cornstarch slurry, to the Crock-Pot® Slow Cooker.
  3. Cook on low for 3.5 hours.
  4. In a small bowl, mix together the ingredients for the cornstarch slurry. Mix the slurry into the soup mixture.
  5. Cook on high for 30 minutes.
  6. Serve! If desired, serve in a bread bowl and top with vegan cheddar cheese. To make the cheese extra melty, place in the oven on low broil.