Creamy Slow Cooker Broccoli Cheddar (Print)
Velvety smooth broccoli and sharp cheddar soup, slowly simmered to perfection for the ultimate comfort food.
# Ingredient list:
→ Vegetables
01 - 5 cups fresh broccoli florets (about 2 large heads)
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced
→ Liquids & Dairy
06 - 4 cups vegetable broth (low sodium preferred)
07 - 2 cups half-and-half (or whole milk for lighter option)
08 - 3 cups shredded sharp cheddar cheese
09 - 2 tablespoons unsalted butter
→ Pantry
10 - 1/4 cup all-purpose flour
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika (optional)
14 - 1/4 teaspoon ground nutmeg (optional)
# Directions:
01 - Place broccoli florets, diced onion, diced carrots, diced celery, and minced garlic in the slow cooker. Pour vegetable broth over the vegetables.
02 - Cover and cook on low heat for 4 hours until vegetables are completely tender.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling but not browned. Gradually add half-and-half while whisking constantly until smooth and thickened, about 3-4 minutes.
04 - Pour the milk mixture into the slow cooker and stir. Use an immersion blender to puree the soup to desired consistency, leaving some chunks for texture if preferred.
05 - Stir in shredded sharp cheddar cheese, salt, black pepper, smoked paprika, and nutmeg. Continue stirring until cheese is completely melted and soup reaches creamy consistency.
06 - Taste soup and adjust seasoning as needed. Serve hot with additional cheddar cheese or crusty bread for dipping.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- That sharp cheddar flavor comes through beautifully without any fancy techniques
- Leftovers reheat perfectly for lunches throughout the week
02 -
- Add the cheese after blending or it may separate and become grainy in texture
- Temper the half-and-half mixture before adding it to the hot soup to prevent curdling
03 -
- Grate your own cheese instead of buying pre-shredded for smoother melting
- Let the soup cool slightly before pureeing to avoid splattering hot liquid everywhere