Creamy Broccoli Cheddar Soup (Print Version)
Velvety slow cooker soup loaded with tender broccoli and sharp cheddar cheese
# What You Need:
→ 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 - In the slow cooker, combine broccoli, onion, carrots, celery, and garlic. Pour in vegetable broth.
02 - Cover and cook on low for 4 hours, or until vegetables are very tender.
03 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling but not browned. Gradually add half-and-half, whisking constantly until smooth and thickened, about 3-4 minutes.
04 - Stir the milk mixture into the slow cooker. Blend the soup using an immersion blender until desired smoothness (leave some chunks if preferred).
05 - Add shredded cheddar cheese, salt, pepper, smoked paprika, and nutmeg. Stir until cheese is melted and soup is creamy.
06 - Taste and adjust seasoning. Serve hot, garnished with extra cheese or crusty bread.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- That sharp cheddar creates the most velvety texture without any fancy techniques
02 -
- Add the cheese after blending or the texture will become grainy and separated
- Temper your cream mixture before adding it to the hot soup to prevent any curdling
03 -
- Grate your cheese from a block because pre-shredded cheese has anti-caking agents that prevent smooth melting
- Make the roux while the soup cooks so you're not scrambling at the end