Slow Cooker Broccoli Cheddar Soup
A rich and creamy soup combining cheddar cheese and fresh broccoli, perfect for a cozy night in and effortlessly made in a slow cooker.
Ingredients
Main Ingredients
- 4 cups broccoli florets Fresh is preferred but frozen can be used.
- 1 cup chopped onion
- 2 cups vegetable broth Ensure gluten-free if necessary.
- 1 teaspoon garlic powder Can substitute with fresh garlic.
- 2 cups shredded cheddar cheese Fresh cheddar is recommended over pre-shredded.
- 1 cup milk Can substitute with plant-based milk for vegan option.
- 1 cup heavy cream For a vegan option, use coconut milk.
- to taste salt and pepper Adjust based on preference.
Instructions
Preparation
- Place broccoli florets, chopped onions, vegetable broth, and garlic powder in the slow cooker.
- Mix gently to combine.
Cooking
- Cover and cook on low for 4 to 6 hours until broccoli is tender.
- Blend the mixture using an immersion blender to achieve desired consistency.
- Stir in shredded cheddar cheese, milk, and heavy cream until well combined.
- Set slow cooker to low and cook for an additional 30 minutes.
- Taste and season with salt and pepper before serving.
Serving
- Ladle the soup into bowls and garnish with herbs or extra cheese if desired.
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Notes
For added flavor, consider adjusting seasoning or adding ingredients like jalapeños for spice. This soup pairs well with crusty bread or simple crackers.