Slow Cooker Broccoli Cheddar Soup
This creamy and comforting soup is packed with broccoli and cheddar cheese, made effortlessly in a slow cooker for a delightful meal on any chilly day.
Ingredients
Base Ingredients
- 4 cups broccoli florets Fresh broccoli provides the best flavor and texture.
- 1 cup chopped onion
- 2 cups vegetable broth Use low-sodium if preferred.
- 1 teaspoon garlic powder
Dairy Ingredients
- 2 cups shredded cheddar cheese Grate your own cheese for better melting.
- 1 cup milk Low-fat milk can be used as a substitute.
- 1 cup heavy cream For a lighter option, use coconut cream or non-dairy milk.
Seasoning
- Salt and pepper to taste Adjust according to personal preference.
Instructions
Preparation
- Place the broccoli florets, chopped onion, vegetable broth, and garlic powder in the slow cooker.
- Gently mix to ensure everything is evenly distributed.
Cooking
- Cover the slow cooker and cook on low for 4 to 6 hours until the broccoli is tender.
- Use an immersion blender to puree the soup to your preferred consistency.
- Stir in the shredded cheddar cheese, milk, and heavy cream.
- Allow the soup to cook on low for an additional 30 minutes to meld the flavors.
- Taste and adjust seasoning with salt and pepper before serving.
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Notes
Serve with crusty bread, extra cheese, or sprinkle herbs for added flavor. Store leftovers properly in the refrigerator or freeze for later use.