Description
This Crockpot Broccoli Cheddar Soup is a creamy, comforting meal perfect for cozy days. Made with fresh broccoli, sharp cheddar cheese, and a rich blend of vegetable or chicken broth, this easy slow-cooker recipe ensures a flavorful, hearty soup that’s simple to prepare and perfect for serving 6 to 8 people.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 cups shredded sharp cheddar cheese
Seasonings & Others
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for a hint of spice)
- 1 tablespoon olive oil or butter
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley or chives for garnish (optional)
Instructions
- Wash and Chop the Broccoli: Rinse the broccoli under cold water and cut into small florets to prepare for cooking.
- Dice the Onion: Peel and dice the onion into small pieces for sautéing.
- Mince the Garlic: Finely mince the garlic cloves to release flavor during cooking.
- Prepare the Broth: Have your vegetable or chicken broth ready to add to the soup.
- Sauté the Aromatics: Heat olive oil or butter in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent, then add minced garlic and sauté for another minute to develop flavor.
- Transfer to the Crockpot: Move the sautéed onion and garlic into the crockpot to form the soup base.
- Add the Broccoli and Broth: Add the broccoli florets into the crockpot and pour in the broth, making sure the broccoli is fully submerged for even cooking.
- Season the Soup: Add salt, black pepper, and optional paprika to the crockpot. Stir to combine all ingredients well.
- Cook on Low: Cover and cook the soup on low for 4-6 hours or on high for 2-3 hours until broccoli is tender.
- Check for Doneness: After cooking, check the broccoli for tenderness to ensure it is cooked through.
- Blend the Soup: Use an immersion blender to blend the soup to your desired consistency, making it smooth and creamy.
- Add the Cheese and Cream: Return the soup to the crockpot if you used a regular blender, then stir in the shredded cheddar cheese and heavy cream until melted and fully incorporated.
- Thicken the Soup (Optional): Mix cornstarch with cold water to create a slurry, then stir into the soup. Cook on high for an additional 15-20 minutes until thickened to your preference.
- Taste and Adjust Seasoning: Taste the soup and adjust salt, pepper, or other seasonings as needed for a balanced flavor.
- Serve the Soup: Ladle the hot soup into bowls for serving.
- Garnish: Sprinkle the soup with fresh parsley or chives if desired for a fresh and colorful finish.
- Enjoy: Serve immediately hot with crusty bread or crackers for a satisfying meal.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- For a lighter soup, use half-and-half instead of heavy cream.
- If a smoother texture is preferred, blend the soup more thoroughly with the immersion blender.
- The cornstarch slurry is optional but helps achieve a thicker soup consistency.
- Adjust seasoning to taste throughout the cooking process to suit your preference.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
