Description
This comforting Crockpot Broccoli Cheddar Soup is a creamy, cheesy delight that’s easy to prepare and perfect for cozy meals. Loaded with fresh broccoli, sharp cheddar cheese, and a hint of spice, this slow-cooked soup offers a rich, velvety texture made effortless in your crockpot. Ideal for busy days, it simmers gently to develop deep flavors and is customizable with your choice of broth and cream options.
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 & Other
- 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 thoroughly under cold water and cut into small, bite-sized florets to ensure even cooking.
- Dice the Onion: Peel the onion and dice it into small pieces for a tender, flavorful base.
- Mince the Garlic: Finely mince the garlic cloves to release their aroma and flavor in the soup.
- Prepare the Broth: Have your choice of vegetable or chicken broth ready and measured to ensure the soup’s consistency.
- Sauté the Aromatics: In a skillet over medium heat, warm the olive oil or butter. Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Then add the minced garlic and cook for an additional one minute until fragrant.
- Transfer to the Crockpot: Move the sautéed onion and garlic mixture into the crockpot as the flavorful base for your soup.
- Add the Broccoli and Broth: Add the fresh broccoli florets into the crockpot and pour in the broth, ensuring the broccoli is submerged for even cooking.
- Season the Soup: Sprinkle in the salt, black pepper, and optional paprika. Stir well to combine all the flavors.
- Cook on Low: Cover and cook on low for 4-6 hours, or alternatively cook on high for 2-3 hours until the broccoli is tender.
- Check for Doneness: After cooking, check the broccoli’s tenderness by piercing with a fork; it should be soft and easily mashable.
- Blend the Soup: Use an immersion blender directly in the crockpot to blend the soup to your desired smoothness or chunkiness.
- Add the Cheese and Cream: Stir in the shredded sharp cheddar cheese and heavy cream until the cheese is fully melted and the soup is creamy.
- Thicken the Soup (Optional): Create a slurry with the cornstarch and cold water, then stir it into the soup. Cook on high for an additional 15-20 minutes until the soup thickens to your preference.
- Taste and Adjust Seasoning: Sample the soup and adjust salt, pepper, or spices as needed for perfect balance.
- Serve the Soup: Ladle the hot soup into bowls, ready to enjoy.
- Garnish: Sprinkle fresh parsley or chives on top for a fresh, colorful finish if desired.
- Enjoy: Serve the soup hot with crusty bread or crackers for a complete and satisfying meal.
Notes
- Substitute half-and-half for heavy cream to reduce fat content.
- Use chicken broth for a non-vegetarian version with deeper flavor.
- Cornstarch slurry helps thicken soup as desired; omit if a thinner consistency is preferred.
- Fresh herbs like parsley or chives add brightness but are optional.
- This soup freezes well; cool completely before packaging in airtight containers.
- For a richer flavor, sauté onion and garlic in butter instead of olive oil.
