Description
A comforting, creamy broccoli cheese soup made effortlessly in a slow cooker—perfect for a warm and hearty meal.
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups low‑sodium chicken or vegetable broth
- 2 cups half‑and‑half
- 2 cups sharp cheddar cheese, grated
- ½ cup carrot, shredded (optional for sweetness)
- 3 tbsp all‑purpose flour
- 3 tbsp unsalted butter
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- In a skillet over medium heat, melt butter and sauté onion and garlic until fragrant, about 3–4 minutes. Stir in flour and cook 1–2 minutes to form a roux.
- Transfer the roux, broccoli, broth, and shredded carrot (if using) into the crockpot. Stir to combine.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until broccoli is tender.
- Stir in half‑and‑half and cheddar cheese. Continue cooking on LOW until cheese is melted and soup is creamy, about 15–20 minutes.
- Season with salt, pepper, and nutmeg to taste. Optional: use an immersion blender to partially puree for a thicker texture, leaving some broccoli pieces intact.
- Serve hot with crusty bread or crackers.
Notes
- For extra richness, substitute half‑and‑half with heavy cream.
- Be sure to add cheese off‑heat or on low to prevent graininess.
- Stir occasionally during the final melting stage for smooth texture.
- Freezes well—cool completely before freezing in airtight containers for up to 3 months.