Creamy Crockpot Broccoli Cheddar Soup
A hearty bowl of velvety broccoli cheddar soup made effortlessly in a slow cooker, perfect for chilly days and cozy gatherings.
Ingredients
Main Ingredients
- 4 cups broccoli florets Fresh or frozen works fine; just ensure they are evenly chopped.
- 1 cup chopped onion Adds sweetness and depth to the flavor.
- 2 cloves garlic, minced Provides aromatic goodness that elevates the taste.
- 4 cups vegetable broth Acts as the soup's base, keeping it hearty.
- 1 cup heavy cream Delivers the creamy texture you crave.
- 2 cups shredded cheddar cheese The star ingredient for that cheesy goodness.
- to taste salt Enhances all the flavors.
- to taste pepper Enhances all the flavors.
Instructions
Preparation
- Start by washing the broccoli thoroughly. Cut it into small florets to ensure even cooking.
- Chop the onion finely and mince the garlic cloves.
Cooking
- In your slow cooker, layer the broccoli florets, chopped onion, and minced garlic.
- Pour in 4 cups of vegetable broth, ensuring all the veggies are submerged.
- Cover the slow cooker with its lid and set it on low heat for 6 to 8 hours, or high heat for 3 to 4 hours.
- When the broccoli is tender and can be easily pierced with a fork, it is ready.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency.
- If you don’t have an immersion blender, transfer the mixture to a regular blender in batches, being careful with hot liquids.
Finishing Touches
- After blending, stir in the heavy cream.
- Gradually add the shredded cheddar cheese, mixing until melted and integrated.
- Season your soup with salt and pepper to taste.
- Ladle the soup into bowls and serve warm.
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Notes
Garnish with extra cheddar cheese and fresh herbs. This soup pairs well with crusty bread or grilled cheese. Store leftovers in airtight containers for up to 3-4 days, or freeze for up to 3 months. For variations, consider adding other vegetables or proteins to customize your soup.