Description
This creamy and comforting Slow Cooker Broccoli Cheese Soup combines tender broccoli with sharp cheddar cheese and a blend of spices, slow-cooked to perfection for an indulgent yet simple-to-make meal. Perfect for cozy days, it offers a rich flavor with minimal effort.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Spices & Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Thickening Agent (Optional)
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Prepare and Combine Ingredients: In a slow cooker, add the fresh broccoli florets, chopped onion, minced garlic, and vegetable broth. Stir the ingredients to evenly combine the flavors.
- Slow Cook the Vegetables: Cover the slow cooker and set it to low. Cook for 4 to 5 hours, until the broccoli is softened and tender enough to blend smoothly.
- Blend the Soup: Using an immersion blender, puree the soup inside the slow cooker until smooth for a creamy texture. If you prefer some chunkiness, blend only half of the soup and leave the rest as is.
- Add Cream and Cheese: Stir in the heavy cream, shredded sharp cheddar cheese, salt, black pepper, and nutmeg thoroughly. Continue mixing until the cheese melts completely and the soup becomes rich and creamy.
- Optional Thickening: If you desire a thicker consistency, mix the cornstarch with water in a small bowl to create a slurry. Add this mixture to the soup and cook on low for an additional 30 minutes to allow the soup to thicken.
- Serve: Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese or croutons for added texture and flavor. Enjoy immediately.
Notes
- Use fresh broccoli florets for the best flavor and texture; frozen broccoli can make the soup watery.
- The immersion blender makes pureeing easy, but a regular blender can be used carefully in batches.
- For a dairy-free version, substitute heavy cream with coconut milk and use a vegan cheese alternative.
- The optional cornstarch slurry can be omitted if you prefer a thinner soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
