Recipe Box, Slow Cooker Broccoli Soup with Cornbread Croutons

the Painted Apron

6 years ago

I think it’s now officially soup season!

How about some Broccoli Soup with Cornbread Croutons and Ham Dippers? I originally posted this soup in 2013, but it is so good it’s worth sharing again…

Fresh broccoli, onions, carrots, broth, milk and extra sharp cheddar, how could this not be delicious~

Don’t you think the best part of soup is having a tasty dipper?

Saute the onions and carrots

Add the sauteed vegetables to the slow cooker with broccoli cut into florets

Pour in broth

You can put this together in the morning or the night before and put the ceramic insert from your slow cooker in the refrigerator

Then in the afternoon, put it into the slow cooker to cook. I started it on high for about an hour since it was chilled, then turned it to low for the next 3 hours. About 30-60 minutes before serving, blend in the milk, flour and cheese

Puree the soup with an immersion blender right before adding the cheese~

While the cheese is melting and the milk and flour are doing their magic to the soup, toss the cornbread croutons into a skillet. Add a drizzle of oil and 2T butter. Increase heat to medium high so you can get a little brown on them before they soak up all the butter

Set the cornbread aside and add the ham to the skillet to warm and caramelize a bit

Place a crouton and a piece of ham on top for garnish with additional cheese and serve more on the side for nibbling and dunking

Slow Cooker Broccoli Soup with Cornbread Croutons and Ham Dippers

Course Main Course, slow cooker, Soup

Cuisine American

Keyword Broccoli Soup, Cornbread croutons, slow cooker broccoli soup

Prep Time 15

Cook Time 4

Servings 4

Equipment

slow cooker

Ingredients

6 cups fresh broccoli
1 large onion chopped
1 large garlic clove pressed or finely chopped
1 cup shredded carrots
4 cups chicken stock
¼ cup flour
2 cups 2% milk
4 cups very sharp cheddar cheese 1/2 cup reserved
olive oil
nutmeg S&P
3 T butter
baked cornbread {I got mine in the bakery at Publix}
cooked ham cut into 1-2 inch pieces

Instructions

Cut off thick tough stems of broccoli and rough chop the florets. Toss into an oil sprayed slow cooker. Cook the carrots and onion in a skillet with a drizzle of olive oil for about 5 minutes. Add garlic and cook 1 more minute. Add to slow cooker. Pour in stock. At this point you can refrigerate if desired.
Set slow cooker to low and cook for 3 1/2 hours {or if soup is cold, start it on high for 1 hour and then reduce to low}. Puree soup with an immersion blender until it is the texture that you like. Season with S&P and some freshly grated nutmeg. Whisk milk with flour and add to soup. Add 3/4 of the cheese, reserving some for garnish. Stir and cover pot and continue to cook on low for 30-45 more minutes. Serves 4-6

Notes

Cornbread Croutons and ham:

Cut prepared cornbread into 1-2 inch cubes. Saute in a hot skillet over medium high heat with butter and olive oil quickly to crisp. Set aside and quickly fry ham pieces to heat and caramelize.