Description
This creamy Crockpot Broccoli Cheddar Soup is a comforting and easy-to-make dish, perfect for chilly days. Combining fresh broccoli, sharp cheddar cheese, and a rich blend of seasonings, this slow-cooked soup is flavorful and velvety smooth. The recipe uses a crockpot, allowing the ingredients to meld beautifully with minimal effort, making it a fantastic option for a cozy meal.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream (or half-and-half for a lighter option)
Seasonings & Others
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for a hint of spice)
- 1 tablespoon olive oil or butter
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley or chives for garnish (optional)
Instructions
- Wash and Chop the Broccoli: Rinse the broccoli under cold water and cut it into small florets for even cooking and blending.
- Dice the Onion: Peel and finely dice the onion to ensure it softens perfectly during sautéing and cooking.
- Mince the Garlic: Finely mince the garlic cloves to release their aroma and flavor when sautéed.
- Prepare the Broth: Have your vegetable or chicken broth ready to add to the crockpot later.
- Sauté the Aromatics: Heat olive oil or butter in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent, then add the minced garlic and cook for another minute until fragrant.
- Transfer to the Crockpot: Move the sautéed onion and garlic from the skillet into the crockpot as the flavor base of the soup.
- Add the Broccoli and Broth: Add broccoli florets to the crockpot and pour in the broth, making sure the broccoli is fully submerged.
- Season the Soup: Add salt, black pepper, and paprika (if using) to the crockpot and stir well to combine all ingredients.
- Cook on Low: Cover and cook the soup on low for 4-6 hours, or on high for 2-3 hours, allowing the broccoli to become tender and flavors to meld.
- Check for Doneness: After cooking, test the broccoli for tenderness to ensure it is soft enough for blending.
- Blend the Soup: Use an immersion blender directly in the crockpot to blend the soup until smooth or to your desired texture. If using a regular blender, carefully transfer the soup in batches.
- Add the Cheese and Cream: Stir in the shredded cheddar cheese and heavy cream until the cheese melts completely and the soup becomes creamy.
- Thicken the Soup (Optional): To thicken, mix cornstarch with cold water to create a slurry and stir into the soup. Cook on high for an additional 15-20 minutes until the soup thickens.
- Taste and Adjust Seasoning: Taste the soup and add more salt, pepper, or spices if needed to suit your preference.
- Serve the Soup: Ladle the hot soup into bowls, ready for garnish and serving.
- Garnish: Sprinkle fresh parsley or chives over the soup for a fresh, vibrant touch.
- Enjoy: Serve hot with crusty bread or crackers for a complete and satisfying meal.
Notes
- You can substitute vegetable broth with chicken broth if you are not vegetarian for a richer flavor.
- For a lighter option, use half-and-half instead of heavy cream.
- To make the soup thicker without cornstarch, you can blend a portion of the broccoli more thoroughly.
- Adjust the level of paprika according to your spice preference or omit it if you want a milder soup.
- This soup freezes well; cool completely before storing in airtight containers.
- Use sharp cheddar cheese for a more pronounced cheddar flavor.
