Crock Pot Broccoli Cheese Soup
A rich, creamy, and cheesy broccoli soup made effortlessly in a crock pot, perfect for chilly nights or lazy afternoons.
Ingredients
Base Ingredients
- 4 cups fresh broccoli florets, chopped into bite-sized pieces Make sure they are evenly chopped.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 cup shredded carrots They add sweetness and color.
Creamy Components
- 2 cups shredded sharp cheddar cheese Use high-quality cheese for best flavor.
- 1 cup heavy cream For creaminess.
Seasoning
- Salt and pepper, to taste Start with a pinch, adjust to preference.
Instructions
Preparation
- Chop the broccoli into bite-sized florets.
- Chop the onion and mince the garlic.
- In a crock pot, combine the chopped broccoli, onion, and garlic.
Cooking
- Pour in the vegetable or chicken broth.
- Add in the shredded carrots.
- Season with salt and pepper, stir gently.
- Cover and set the crock pot to low heat. Cook for approximately 4 to 6 hours.
Finishing Touches
- Stir in the heavy cream.
- Gradually add the shredded cheddar cheese, stirring until fully melted and incorporated.
- Taste and adjust seasoning with salt and pepper. Let it cook for an additional 15-30 minutes.
Serving
- Ladle the soup into bowls and garnish with extra shredded cheddar on top.
- Consider serving with warm, crusty bread or a side salad.
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Notes
You can prep ingredients ahead of time. To store leftovers, cool the soup and transfer to an airtight container, refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stove.