Are you craving a bowl of pure comfort that's both incredibly easy to make and mind-blowingly delicious? Look no further than this mouthwatering Slow Cooker Broccoli and Cheddar Soup that will transform your kitchen into a gourmet haven with minimal effort! Imagine coming home to a rich, creamy soup that's been slowly simmering all day, packed with tender broccoli and melted sharp cheddar cheese - this recipe is about to become your new favorite cold-weather companion.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups broccoli florets
- 1 onion, chopped
- 2 cups vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Begin by preparing your ingredients. Chop the onion into small pieces and measure out the broccoli florets. If using fresh broccoli, wash and cut it into bite-sized pieces.
- In the slow cooker, add the chopped onion and broccoli florets. Make sure they are evenly distributed at the bottom of the slow cooker.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. This will help them cook evenly and absorb all the flavors.
- Sprinkle in the garlic powder, and season with salt and pepper to taste. Stir the mixture gently to combine the ingredients.
- Cover the slow cooker with its lid and set it to cook on low for 4 hours. This slow cooking will allow the flavors to meld and the vegetables to become tender.
- After 4 hours, check the broccoli for tenderness. If it is soft, it’s time to add the next ingredients. If not, you can let it cook for an additional 30 minutes.
- Once the broccoli is tender, use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it, leaving some broccoli pieces intact.
- Stir in the heavy cream, mixing well to incorporate it into the soup. This will give the soup a rich and creamy texture.
- Gradually add the shredded cheddar cheese, stirring continuously until the cheese has melted and is fully combined into the soup.
- Once the cheese is melted, taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Serve the soup hot, garnished with extra cheddar cheese or fresh herbs if desired. Enjoy your delicious slow cooker broccoli and cheddar soup!
Tips
- Use fresh broccoli for the best flavor and texture - frozen can work in a pinch, but fresh florets will elevate your soup.
- Choose a high-quality sharp cheddar cheese that melts smoothly and provides a rich, tangy flavor.
- For an extra creamy consistency, make sure to blend the soup partially, leaving some broccoli chunks for texture.
- If the soup seems too thick, you can thin it out with a little extra vegetable broth or milk.
- For added depth, consider sautéing the onions before adding them to the slow cooker to enhance their natural sweetness.
- Garnish with extra cheese, crispy bacon bits, or fresh herbs like chives to make your soup look as good as it tastes.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 15g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 80mg
