This slow cooker broccoli cheddar soup is not only indulgent but also packed with nutritious ingredients. It’s a comforting dish that combines the earthy flavors of broccoli with the delightful sharpness of cheddar cheese, perfect for lunch or dinner.
Ingredients
Scale:
4 cups fresh broccoli florets (about 1 large head)
1 medium onion, diced
2 cloves garlic, minced
3 cups vegetable broth (or chicken broth for non-vegetarians)
2 medium carrots, diced
2 medium potatoes, peeled and diced
1 teaspoon dried thyme
Salt and pepper to taste
1 cup heavy cream (or a plant-based alternative)
2 cups shredded sharp cheddar cheese
Fresh chives or parsley, chopped (for topping)
Extra cheddar cheese for garnish
Instructions
Begin by preparing your ingredients. Wash and chop the broccoli into small florets, ensuring they are uniform for even cooking. Dice the onion, mince the garlic, and peel and chop the carrots and potatoes into bite-sized pieces.
In your slow cooker, combine the broccoli, diced onion, minced garlic, diced carrots, and diced potatoes. Ensure that the vegetables are well-distributed at the bottom of the cooker for even cooking.
Add the vegetable broth to the slow cooker, ensuring all the vegetables are submerged. Stir in the dried thyme and season with salt and pepper to taste.
Cover the slow cooker and set it to low heat. Cook for 6-8 hours or on high heat for 3-4 hours.
Once cooked, use an immersion blender to blend the soup until smooth.
Add the heavy cream and shredded cheddar cheese to the blended soup. Stir well until the cheese has melted and the soup is creamy.
Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
Serve hot, garnished with fresh chives or parsley and a sprinkle of extra cheddar cheese.
