Creamy Broccoli Cheddar Soup (Printable Version)
Rich, velvety slow cooker soup brimming with fresh broccoli florets, sharp cheddar cheese, and aromatic vegetables for ultimate comfort.
# What You'll 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)
# How To Make:
01 - Combine broccoli florets, diced onion, peeled and diced carrots, diced celery, and minced garlic in the slow cooker. Pour in vegetable broth to cover vegetables.
02 - Cover and cook on low heat for 4 hours, or until vegetables are completely tender and easily pierced with a fork.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until mixture bubbles but does not brown. Gradually add half-and-half while whisking constantly. Continue whisking for 3-4 minutes until sauce is smooth and thickened.
04 - Pour the milk mixture into the slow cooker and stir to combine. Use an immersion blender to puree soup to desired consistency, leaving some texture if preferred.
05 - Stir in shredded sharp cheddar cheese, salt, black pepper, smoked paprika, and nutmeg. Continue stirring until cheese is completely melted and soup is uniformly creamy.
06 - Taste soup and adjust seasoning as needed. Serve hot with additional shredded cheddar cheese or crusty bread for dipping.
# Expert Tips:
01 -
- The slow cooker does practically all the work, leaving you free to ignore it until the magical transformation happens
- That velvety texture comes from a simple technique I stumbled upon after years of watery soups
02 -
- The roux step cannot be skipped or your soup will never achieve that luxurious texture that makes people ask for seconds
- Temper the half-and-half by adding a spoonful of hot broth first, otherwise you might end up with disappointing dairy clumps
03 -
- Grate your own cheese because pre-shredded cheese contains cellulose that prevents smooth melting
- Use an immersion blender directly in the slow cooker to avoid transferring hot liquid and making a mess