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For this creamy broccoli cheddar soup, gather these fresh and simple ingredients: - 4 cups fresh broccoli florets - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups sharp cheddar cheese, shredded - 1 cup heavy cream (or full-fat coconut milk for a lighter option) - 1 teaspoon Dijon mustard - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil To make your soup even better, try these tasty toppings: - Croutons for crunch - Extra cheese for richness You can swap ingredients to fit your needs: - Use chicken broth instead of vegetable broth for a different flavor. - Swap heavy cream with full-fat coconut milk for a lighter soup. - If you want it spicy, add a pinch of cayenne pepper. - For a vegetarian option, skip the cheese or use plant-based cheese. By mixing and matching these options, you can create a soup that fits your taste and diet. First, we need to build great flavor. Heat the olive oil in a skillet over medium heat. Add the diced onion. Sauté it for about five minutes. You want the onion to turn translucent. Next, stir in the minced garlic. Cook it for one more minute. The garlic should smell amazing! Now, transfer the onion and garlic mix to the slow cooker. Add the fresh broccoli florets next. Pour in the vegetable broth, then add the Dijon mustard and dried thyme. Don't forget to season with salt and pepper. Stir everything together well. Cover the slow cooker and set it to cook. Choose low for four to five hours, or high for two to three hours. The broccoli should be tender when done. Once the broccoli is soft, it's time to blend. Use an immersion blender to mix the soup until smooth. If you don't have one, you can use a regular blender in batches. After blending, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and the soup is creamy. Taste it and adjust the seasoning if needed. Now your soup is ready to serve! To keep your broccoli bright and firm, cook it just right. Set your slow cooker to low and let the soup simmer for 4 to 5 hours. If you are in a hurry, you can set it to high for 2 to 3 hours. Check the broccoli at the 2-hour mark if on high. The goal is tender but not mushy. Overcooked broccoli loses its flavor and nutrients. Remember, it will continue to cook a bit after blending. For that rich, creamy texture, use heavy cream or full-fat coconut milk. Stir it in after blending the soup. This step helps to mix the cream fully. If you prefer a lighter soup, coconut milk works well. You can adjust the cream based on your preference. If you want a thicker soup, add more cheese slowly as you blend. This will give your soup a velvety finish that is hard to resist. To make this soup gluten-free, ensure your vegetable broth is certified gluten-free. For a dairy-free version, swap heavy cream for full-fat coconut milk and use dairy-free cheese. Many brands offer delicious options that melt well. This way, you can enjoy the same creamy delight while sticking to your diet. Adjust the seasoning slightly, as dairy-free cheese can vary in taste. Enjoy your dish without worry! {{image_2}} You can make this soup heartier by adding proteins. Chicken and bacon are great choices. For chicken, use cooked, shredded chicken. Stir it in during the last 30 minutes of cooking. If you like bacon, cook it crispy first. Crumble it and add it just before serving. This adds a nice crunch and smoky flavor. Spices and herbs can really boost the taste of your soup. Try adding a pinch of cayenne pepper for heat. It gives your soup a nice kick. Fresh herbs like parsley or chives make it bright. You can also sprinkle some nutmeg for a warm flavor. Just remember, start small. You can always add more, but you can’t take it out! Cheese is key to a great broccoli cheddar soup. While sharp cheddar is my go-to, other cheeses can work too. Gruyère adds a nutty taste, while Monterey Jack gives a creamy texture. You could even mix different cheeses for a fun twist. Just make sure they melt well for that creamy delight! Storing leftover soup is simple and smart. First, let the soup cool to room temperature. Then, pour it into airtight containers. Make sure to leave some space at the top, as soup can expand when frozen. Label the container with the date. This way, you can enjoy your creamy delight later! You can freeze broccoli cheddar soup for up to three months. To freeze, use freezer-safe containers. Again, leave some space at the top. You can also use freezer bags. Just press out the air before sealing them. When you’re ready to enjoy it, take it out of the freezer and let it thaw in the fridge overnight. Reheating your soup is easy. You can use the stovetop or microwave. For the stovetop, pour the soup into a pot. Heat it over medium heat, stirring often until warm. If you use a microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between until hot. Always taste and adjust the seasoning if needed. Enjoy your creamy soup warm! Yes, you can make this soup ahead of time. I often prepare it the day before. Just store it in the fridge after it cools. When you are ready to eat, reheat it gently on the stove. This way, the flavors meld and deepen overnight. To thicken slow cooker soup, you can use a few methods. One simple way is to blend a portion of the soup. Use an immersion blender or a regular blender. This gives it a creamy texture. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the soup and cook for a few more minutes. Broccoli cheddar soup pairs well with a few sides. I love to serve it with crusty bread or a fresh salad. You can also add croutons on top for some crunch. A grilled cheese sandwich makes a great match too. This combo warms you up on chilly days. In this blog post, we explored the key ingredients for broccoli cheddar soup and offered tips for perfecting your dish. You learned how to sauté aromatics, combine ingredients, and achieve a creamy texture. We also shared variations, storage info, and answered common questions. Embrace your creativity with this simple soup. Experiment with toppings and flavors. You can make this dish your own while enjoying the comforting taste it offers. Enjoy cooking and sharing each delicious bite!

Broccoli Cheddar Soup Slow Cooker

Savor the rich and comforting flavors of Creamy Broccoli Cheddar Bliss! This easy recipe combines fresh broccoli, sharp cheddar, and a touch of thyme to create a dreamy soup that's perfect for any occasion. With just a handful of ingredients and a slow cooker, you can whip up this creamy delight that’s sure to impress. Click through to explore the full recipe and treat yourself to a bowl of warm goodness!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

2 cups sharp cheddar cheese, shredded

1 cup heavy cream (or full-fat coconut milk for a lighter option)

1 teaspoon Dijon mustard

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Optional: Croutons and extra cheese for topping

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Transfer the sautéed onion and garlic to the slow cooker. Add the broccoli florets, vegetable broth, Dijon mustard, dried thyme, salt, and pepper.

        Cook on low for 4-5 hours or high for 2-3 hours, until the broccoli is tender.

          Using an immersion blender, blend the soup until smooth (or you can transfer it to a blender in batches).

            Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy.

              Adjust seasoning with more salt and pepper to taste if needed.

                Serve warm, topped with croutons and extra cheese if desired.

                  Prep Time: 15 minutes | Total Time: 5 hours | Servings: 6