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Broccoli Cheese Soup

Broccoli Cheese Soup Crock Pot Recipe

My slow cooker and I have become very good friends. Especially as the weather cools off and soups become a welcome sight. Soups in the slow cooker are so easy to make and quite literally cook themselves without me having to tend them.

I like not having to tend things.

With this Broccoli Cheese Soup I can throw the main ingredients in the crock pot before church and add the final ingredients as soon as we get home and it's ready. With less than 5 minutes of my effort when we get home! And then it's ready it about 10 minutes.

 I really, really like that! Plus it's filling, comforting, HEALTHY and oh so Tasty.

Easy Crock Pot Soup

Broccoli Cheese Soup
4 to 5 potatoes, cubed we use yellow can use any
1 cup sliced carrots
½ cup chopped celery
1 large onion chopped
5 cups broccoli florets
6 cups water
Real Salt to taste I use about 2 teaspoons
3/4 teaspoon pepper
1 drop natural butter flavor (optional)
1/4 cup coconut oil
4 heaping teaspoons vegetable broth powder
2 cups rice milk
5 heaping Tablespoons whole wheat flour
1-2 cups Cheezy Sauce
½ cup Sunflower Seed Sour Cream (totally optional I only use it when I have some already made)
3 Tablespoons fresh parsley, chopped (optional)

In a large slow cooker put in the first 11 ingredients. Let cook on high for 4 to 6 hours.
Whisk together the rice milk and flour add to the soup. Add the Cheezy Sauce. Then add the Sunflower Seed Sour Cream and parsley if desired. Cover and let sit to warm through. Super Super Yummy!

Note: Most of my soups can also be made in a pot on the stove at medium/high heat in about 30 minutes or until vegetables are cooked.


Permission to Mother said...

I like this soup recipe and the potato soup recipe (and have everything in the house for this one!). What is butter flavor? Is it an extract? Is it considered dairy?

Tammie said...

The link below has a description of it. http://www.azurestandard.com/product.php?id=BP230

It does say it contains milk derivatives but I only use one little drop for a large pot of soup so unless someone has a real severe allergy or something I don't think it would hurt. But I have also made it without and just the coconut oil give it a nice "buttery" flavor too! But some people don't like the coconut flavor in their soup so they like the butter flavor. Totally YOUR choice! Tasty either way ;)

Permission to Mother said...

I have been doing a very strict elimination diet, not for allergy (life threatening reactions) but for delayed food sensitivities. On my blog, I stress the sugar-free which has been the most profound part of it. Eliminating the other ingrediants hasn't had as much "emotional component" so I don't tend to dwell on them. It is an ingrediant I have never used, so like you, I like to know what it is.