Creamy Slow Cooker Broccoli Cheddar (Printable View)
Velvety smooth soup with tender broccoli florets and sharp cheddar, ideal for comforting family dinners.
# Ingredient List:
→ Vegetables
01 - 5 cups fresh broccoli florets (about 2 large heads)
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced
→ Liquids & Dairy
06 - 4 cups vegetable broth (low sodium preferred)
07 - 2 cups half-and-half (or whole milk for lighter option)
08 - 3 cups shredded sharp cheddar cheese
09 - 2 tablespoons unsalted butter
→ Pantry
10 - 1/4 cup all-purpose flour
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika (optional)
14 - 1/4 teaspoon ground nutmeg (optional)
# How to Make It:
01 - In the slow cooker, combine broccoli, onion, carrots, celery, and garlic. Pour in vegetable broth.
02 - Cover and cook on low for 4 hours, or until vegetables are very tender.
03 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until bubbling but not browned. Gradually add half-and-half, whisking constantly until smooth and thickened, about 3–4 minutes.
04 - Stir the milk mixture into the slow cooker. Blend the soup using an immersion blender until desired smoothness (leave some chunks if preferred).
05 - Add shredded cheddar cheese, salt, pepper, smoked paprika, and nutmeg. Stir until cheese is melted and soup is creamy.
06 - Taste and adjust seasoning. Serve hot, garnished with extra cheese or crusty bread.
# Expert Suggestions:
01 -
- Mostly hands-off cooking that lets your slow cooker do all the heavy lifting while you go about your day
- The combination of sharp cheddar and subtle nutmeg creates this incredible depth that restaurant versions rarely achieve
- You get to control exactly how chunky or smooth your soup turns out based on your mood
02 -
- Never add cheese to boiling liquid or it will separate into these unappealing little oil slicks instead of melting smoothly
- The soup continues thickening as it cools, so stop blending before it gets thicker than you want
- Shredding your own cheese instead of buying pre-shredded makes an enormous difference in how it melts
03 -
- Make a double batch and freeze portions in individual containers for those nights when cooking feels impossible
- If reheating, add a splash of milk because it thickens considerably in the fridge