Slow Cooker Broccoli Cheddar Soup

$- 4 cups fresh broccoli florets - 1 medium onion, chopped - 2 cloves garlic, minced - 3 carrots, diced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 teaspoon Dijon mustard - Salt and pepper to taste - 1 tablespoon olive oil - 1/4 teaspoon nutmeg (optional) - Croutons for garnish (optional) The main star is fresh broccoli florets. They add color and nutrients. The onion and garlic bring a strong base of flavor. Carrots add a nice sweetness and crunch. Vegetable broth gives depth to the soup. Heavy cream makes it rich and smooth. Sharp cheddar cheese adds a tasty kick. Dijon mustard gives a subtle tang. Salt and pepper enhance all the flavors. Olive oil helps cook the onions. Nutmeg offers warmth and richness, while croutons add a fun crunch on top. You can swap fresh broccoli for frozen broccoli if you’re in a hurry. Yellow onion works well instead of a white onion. If you don’t have heavy cream, use whole milk for a lighter soup. You can also try other cheeses like gouda or mozzarella. For a vegan option, replace the heavy cream with coconut milk and use nutritional yeast instead of cheese. You can skip the Dijon mustard if you prefer a milder flavor. Start by gathering all your ingredients. You need four cups of fresh broccoli florets, one medium chopped onion, two minced garlic cloves, and three diced carrots. These veggies bring flavor and nutrition to the soup. In your slow cooker, heat one tablespoon of olive oil using the sauté setting. Add the chopped onions and stir for about three to four minutes. You want them to turn soft and slightly clear. Next, toss in the minced garlic, diced carrots, and broccoli florets. Give everything a good stir to mix. Now, pour in four cups of vegetable broth. This broth gives your soup depth. Add one teaspoon of Dijon mustard for a hint of zing. Season with salt and pepper to taste. If you like, sprinkle in 1/4 teaspoon of nutmeg for warmth. Cover your slow cooker and set it to cook. If you choose low, let it cook for four to five hours. If you are in a hurry, cooking on high takes about two to three hours. You’ll know it’s ready when the veggies feel tender. When the cooking time is up, it’s time to blend. Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. Once it’s smooth, stir in one cup of heavy cream and two cups of shredded sharp cheddar cheese. Mix until the cheese melts completely. Taste your soup and adjust the seasoning if needed. For a nice touch, serve hot in bowls. Top with croutons and a sprinkle of extra cheese. Enjoy your creamy, delicious soup! To boost the flavor of your soup, try adding some spices. I recommend using a pinch of cayenne for heat. You can also add fresh herbs like thyme or parsley for a nice touch. A splash of lemon juice before serving brightens the taste. Remember, tasting while cooking is key. Adjust the salt and pepper as you go. Serve your soup hot in bowls. Top it with croutons for crunch. Adding a sprinkle of extra cheese makes it even better. Pair it with crusty bread for a filling meal. This dish also works well as a starter for dinner parties. One mistake is overcooking the vegetables. Cook just until they are tender. Another mistake is not blending enough. Make sure to blend until smooth for the best texture. Lastly, avoid skipping the cheese. It adds a rich, creamy flavor that makes this soup special. {{image_2}} You can easily add protein to this soup. Cooked chicken, turkey, or ham work well. Just shred or chop it and stir it in before serving. For a vegetarian option, try adding cooked lentils or chickpeas. They boost the soup’s nutrition and make it more filling. If you want a dairy-free version, swap the heavy cream for coconut milk or a nut-based cream. Use a plant-based cheese instead of cheddar. Make sure your vegetable broth is vegan, as some brands may contain animal products. These changes keep the soup creamy and delicious without dairy. Feel free to mix in other veggies. Spinach, kale, or zucchini can add more flavor. You can also use potatoes for a thicker texture. Just chop them into small pieces so they cook well. Add these veggies at the same time as the broccoli for best results. After you enjoy your soup, let it cool first. Transfer the soup to an airtight container. Store it in the fridge. It’s good for up to three days. Make sure to label the container. This helps you remember when you made it. To reheat, pour the soup into a pot. Heat it on low to medium heat. Stir often to avoid sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between. This helps the heat spread evenly. You can freeze this soup too! Let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. It can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as usual. Yes, you can use frozen broccoli. Frozen broccoli works well in this soup. It saves time and still tastes great. Just add it directly to the slow cooker. There is no need to thaw it first. The soup will still be creamy and flavorful. Sharp cheddar cheese is the best choice for this soup. It gives a rich and bold flavor. You can also mix in a bit of Gruyère or Monterey Jack for a twist. These cheeses melt well, making the soup creamy and delicious. To make the soup less creamy, reduce the amount of heavy cream. You can use one cup instead of one and a half cups. Another option is to add more vegetable broth. This will keep the soup light while still being tasty. You can also skip the cream and use a splash of milk. In this blog post, we explored key ingredients for your soup, shared step-by-step instructions, and offered tips for better flavor. We also covered variations for dietary needs and storage advice. You can make this soup your own with many options. Remember, cooking is about fun and creativity. Keep trying new ideas, and enjoy your meals!$

Slow Cooker Broccoli Cheddar Soup

Warm up your evenings with this delicious Creamy Slow Cooker Broccoli Cheddar Soup! Packed with fresh broccoli, savory onions, and rich cheddar, this comforting dish is easy to make and perfect for family dinners. Simply throw the ingredients in your slow cooker and let the flavors meld together for hours. Don't miss out on this tasty recipe—click to explore now! #BroccoliCheddarSoup #SlowCookerRecipes #ComfortFood #HealthyEating

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Ingredients

4 cups fresh broccoli florets

1 medium onion, chopped

2 cloves garlic, minced

3 carrots, diced

4 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 teaspoon Dijon mustard

Salt and pepper to taste

1 tablespoon olive oil

1/4 teaspoon nutmeg (optional)

Croutons for garnish (optional)

Instructions

In a slow cooker, heat the olive oil on the sauté setting (if available) and add the chopped onions, stirring for about 3-4 minutes until translucent.

Add the minced garlic, diced carrots, and broccoli florets to the slow cooker. Stir well to combine.

Pour in the vegetable broth and add the Dijon mustard. Season with salt, pepper, and nutmeg if using.

Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours until the vegetables are tender.

Once cooked, use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).

Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and incorporated.

Taste and adjust seasoning as necessary before serving.

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

- Presentation Tips: Serve hot in bowls, topped with croutons and a sprinkle of extra cheese for a delightful finish.