Creamy Broccoli Cheddar Soup (Printable)
Rich, cheesy slow cooker soup with tender broccoli florets and sharp cheddar, perfect for easy family dinners.
# Ingredient List:
→ 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)
# Steps:
01 - Combine broccoli florets, diced onion, peeled and diced carrots, diced celery, and minced garlic in the slow cooker. Pour vegetable broth over the vegetable mixture.
02 - Cover slow cooker and cook on low heat setting for 4 hours until vegetables become completely tender and easily pierced with a fork.
03 - Melt butter in small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until mixture bubbles but does not brown. Gradually pour in half-and-half while whisking constantly. Continue whisking for 3-4 minutes until sauce thickens and becomes smooth.
04 - Pour warm milk mixture into slow cooker and stir to combine. Use immersion blender to puree soup until desired consistency is reached, leaving some chunks intact if preferred for texture.
05 - Stir in shredded sharp cheddar cheese, salt, ground black pepper, smoked paprika, and nutmeg. Continue stirring until cheese completely melts and soup achieves creamy consistency.
06 - Taste soup and adjust seasoning as needed. Serve immediately while hot, garnished with additional cheddar cheese or accompanied by crusty bread.
# Expert Tips:
01 -
- The slow cooker does almost all the work while you go about your day
- That combination of sharp cheddar and sweet vegetables hits exactly the comfort food spot
02 -
- Adding cold cheese to hot soup can sometimes make it grainy so let the soup cool slightly before stirring in the cheese, or grate it from very cold cheese
- The roux step might feel like extra work but it's what keeps the soup from separating and gives it that velvety restaurant texture
03 -
- Grate your own cheese instead of buying pre shredded bags which contain anti caking agents that prevent smooth melting
- Let the soup sit for about 10 minutes off the heat before serving to let the flavors really come together and thicken up