Creamy Slow Cooker Broccoli Cheddar (Printable Version)
Comforting velvety soup loaded with tender broccoli and sharp cheddar, perfect for cozy family meals.
# What You'll Need:
→ Vegetables
01 - 5 cups fresh broccoli florets (approximately 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 version)
08 - 3 cups shredded sharp cheddar cheese
09 - 2 tablespoons unsalted butter
→ Pantry Staples
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)
# Step-by-Step:
01 - Place broccoli florets, diced onion, carrots, celery, and minced garlic into the slow cooker. Pour vegetable broth over the vegetables.
02 - Cover and cook on low heat setting for 4 hours until vegetables become completely tender.
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 incorporate half-and-half while whisking continuously. Simmer for 3-4 minutes until sauce thickens smoothly.
04 - Pour the creamy milk mixture into the slow cooker. 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 mixing until cheese completely melts and soup achieves velvety consistency.
06 - Taste soup and adjust seasoning as needed. Serve hot, optionally garnished with additional cheddar cheese or alongside crusty bread.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- Sharp cheddar creates that restaurant quality velvety texture without any fancy techniques
- Leftovers actually taste better the next day if they last that long
02 -
- Adding the cheese while the soup is too hot can cause it to separate and become grainy
- Temper your milk mixture by whisking in a small amount of hot broth first
03 -
- Grate your own cheese instead of buying pre shredded for the smoothest texture
- Let the soup rest for 10 minutes before serving to allow flavors to fully meld