Creamy Slow Cooker Broccoli Cheddar Soup (Printable)
Velvety broccoli and sharp cheddar unite in this comforting slow cooker soup, perfect for cozy family dinners.
# What You Need:
→ Vegetables
01 - 5 cups fresh broccoli florets
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
07 - 2 cups half-and-half
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
14 - 1/4 teaspoon ground nutmeg
# Steps:
01 - Place broccoli florets, diced onion, carrots, celery, and minced garlic in the slow cooker. Pour vegetable broth over the vegetables.
02 - Cover and cook on low heat for 4 hours until vegetables become very tender.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly but not browned. Gradually add half-and-half while whisking constantly until smooth and thickened, about 3-4 minutes.
04 - Pour the milk mixture into the slow cooker. Use an immersion blender to puree until desired consistency is reached, 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 achieves creamy consistency.
06 - Taste soup and adjust seasoning as needed. Serve hot with additional shredded cheese or crusty bread for dipping.
# Expert Advice:
01 -
- The slow cooker does almost all the work while you go about your day, coming home to that incredible aroma that makes everyone wander into the kitchen asking whats for dinner
- Something magical happens when sharp cheddar meets tender broccoli in that velvety base, creating comfort in a bowl that somehow tastes even better than what you get at restaurants
02 -
- Never dump all the cheese in at once or you'll end up with a gloppy mess instead of smooth incorporation, so add it gradually and let each addition melt completely
- Tempering your milk mixture by adding a bit of the hot broth first prevents it from curdling when you combine everything at the end
03 -
- Grate your own cheese from blocks because pre-shredded cheese has anti-caking agents that prevent it from melting into that silky smooth texture you're after
- Use an immersion blender right in the slow cooker to avoid transferring hot soup back and forth, which is both dangerous and unnecessary