Description
This velvety, comforting Broccoli Cheddar Soup is a perfect weeknight meal that combines fresh broccoli florets and sharp cheddar cheese in a rich, creamy base. Using the slow cooker allows the flavors to meld deeply, resulting in a luxurious, restaurant-quality texture without the risk of the cheese breaking. It is a hearty, vegetarian-friendly dish that requires minimal effort while providing maximum flavor and warmth.
Ingredients
4 cups fresh broccoli florets
3 cups sharp cheddar cheese, freshly shredded
4 cups low-sodium vegetable broth
1 medium yellow onion, finely diced
2 medium carrots, finely grated
1 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon garlic powder
Instructions
Place the chopped broccoli, diced onions, grated carrots, vegetable broth, and garlic powder into the slow cooker insert.
Whisk the flour with a small amount of broth in a separate bowl until smooth to create a slurry, then add it to the slow cooker.
Cover and cook on low for 4 hours until the vegetables are fork-tender.
Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is smooth.
Allow the soup to rest on the warm setting for 10 minutes before serving to let the flavors develop.
Notes
For best results, grate the cheddar cheese from a block by hand, as pre-shredded cheese contains anti-caking agents that can affect the smoothness of the soup. If you prefer a smoother consistency, you can use an immersion blender to lightly pulse the soup once the vegetables are cooked but before adding the cheese and cream.
- Prep Time: 15
- Cook Time: 240
- Category: Lunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg