Creamy Crockpot Broccoli Cheddar Soup
A creamy, comforting soup made with fresh broccoli and cheddar cheese, perfect for cozy meals at home.
Ingredients
Vegetables
- 4 cups broccoli florets Fresh, washed and cut into small pieces.
- 1 cup chopped onion Finely chopped for smooth integration.
- 2 cloves garlic, minced Minced to enhance flavor.
Base and Cream
- 4 cups vegetable broth Should completely submerge the vegetables.
- 1 cup heavy cream For creamy texture.
- 2 cups shredded cheddar cheese Melted into the soup for richness.
Seasoning
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
Instructions
Preparation
- Wash the broccoli florets thoroughly and cut them into small pieces.
- Chop the onion finely.
- Mince the garlic cloves.
Layering and Cooking
- In the slow cooker, layer the broccoli florets first, followed by the chopped onions and minced garlic.
- Pour the vegetable broth over the vegetables ensuring they are fully submerged.
- Cover the slow cooker and select the heat setting. Cook on low for 6-8 hours or on high for 3-4 hours.
Blending and Finalizing
- Once cooked, use an immersion blender to blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste. Stir well and serve warm.
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Notes
Garnish with fresh herbs or extra cheese if desired. Serve with crusty bread for a complete meal.