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Slow Cooker Creamy Broccoli Cheddar Soup Delight

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- 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium potato, peeled and diced - 1 cup shredded carrots - 3 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried thyme - 2 cups shredded cheddar cheese - Salt and pepper to taste - 1 tablespoon olive oil To create this creamy soup, fresh vegetables are key. I love using vibrant broccoli florets for flavor and color. The diced onion and minced garlic add a nice aromatic base. A diced potato gives the soup a hearty feel, while shredded carrots add a hint of sweetness. Next, you'll need liquids. Vegetable broth brings the soup together, creating a warm and rich base. The heavy cream is a star ingredient. It makes the soup smooth and dreamy. The seasonings and cheese elevate the soup's taste. Dried thyme adds an earthy note, while shredded cheddar cheese gives that classic, gooey flavor. Don’t forget salt and pepper to enhance every bite. A drizzle of olive oil rounds it out, providing a touch of richness. Gather these ingredients, and you're on your way to a delightful slow cooker soup! First, we heat one tablespoon of olive oil in the slow cooker on the sauté setting. Next, I add the diced onion and minced garlic. I cook them for about 3 to 4 minutes. They should be soft and smell great. This step builds a strong flavor base for our soup. Now, I toss in 4 cups of fresh broccoli florets, one diced potato, and one cup of shredded carrots. I also add one teaspoon of dried thyme. It's important to mix these well to combine the flavors. After mixing, I pour in 3 cups of vegetable broth. I make sure all the veggies are covered. Finally, I season it with salt and pepper. Next, I cover the slow cooker. I set it to low for 4 to 6 hours or high for 2 to 3 hours. During this time, I check the vegetables for tenderness. They should be soft enough to blend smoothly later. Once the cooking time is up, I use an immersion blender to puree the soup. I blend until I reach my desired texture. If I want it chunkier, I blend only half the soup and leave the rest as it is. This gives a nice variety in texture. After blending, I stir in one cup of heavy cream and 2 cups of shredded cheddar cheese. I mix until everything is melted and creamy. Then, I taste the soup and adjust the seasoning if needed. Finally, I let it simmer on low for an extra 10 to 15 minutes to thicken up. - Fresh broccoli has a bright color and firm stalks. Look for tight florets. - Frozen broccoli is convenient and can be just as healthy. It’s picked at peak ripeness. - Store fresh broccoli in the fridge. Use a plastic bag to keep it fresh. - Use it within three to five days for the best taste and texture. - Heavy cream is the best choice for a rich soup. It gives a smooth finish. - If you want lighter options, try half-and-half or whole milk. They work well too. - For cheese, sharp cheddar adds great flavor. You can mix in Monterey Jack for a twist. - Other options include Gruyère or Gouda for a unique taste. - Garnish your soup with extra cheddar cheese for a pop of color. - Croutons add a nice crunch and texture. They enhance the soup's feel. - A drizzle of cream on top looks fancy and tastes great. - Serve with crusty bread or a side salad for a complete meal. {{image_2}} You can make this soup heartier by adding protein. Cooked chicken or sausage adds great flavor. Just chop them into small pieces and stir them in before blending. For a vegetarian option, use beans or lentils. They add protein and keep it filling. Want more heat? Add chili flakes or cayenne for a kick. Start with a pinch and taste. You can also mix in herbs like rosemary or basil for more flavor. These spices can make your soup exciting! You can easily make this soup vegan. Substitute heavy cream with plant-based cream. For cheese, use vegan cheddar or nutritional yeast. Make sure to use vegetable broth instead of chicken broth. This way, everyone can enjoy your creamy soup! Store any leftovers in an airtight container. This keeps the soup fresh. Let the soup cool before sealing. Place it in the fridge right away. It lasts about three to four days. When reheating, pour the soup into a pot. Use low heat and stir often. It warms up quickly. You can also use a microwave. Heat in short bursts, stirring in between. This helps avoid hot spots. To freeze the soup, let it cool. Pour it into freezer-safe bags or containers. Leave some space for expansion. Seal tightly and label with the date. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. If you're in a hurry, you can use the microwave. Once thawed, reheat the soup in a pot. Stir well to make it creamy again. In the fridge, the soup lasts about three to four days. In the freezer, it keeps for about three months. Always check for any off smells or changes in texture. These signs mean it’s time to toss it. Yes, you can make this soup ahead of time. Just cook it as normal and cool it down. Store it in the fridge for up to three days. To reheat, warm it slowly on the stove. This soup tastes even better the next day! To thicken the soup, you have a few options. You can blend more of the soup for a creamier texture. Adding a bit more potato also helps. You can stir in a cornstarch slurry, too. Mix equal parts of cornstarch and cold water, then add it to the soup. Yes, you can use other vegetables! Cauliflower works great and adds a nice flavor. You could also add peas or corn for extra sweetness. Just keep the balance of broth and cream the same for good texture. This soup pairs well with many sides. Serve it with crusty bread or a fresh salad. Grilled cheese sandwiches are a classic choice. You can also add some crispy croutons on top for crunch! Yes, this soup is gluten-free! Use gluten-free broth and check your cheese labels. Most cheddar cheese is gluten-free, but it’s good to be sure. Enjoy this creamy soup without worry! This blog post covered everything you need for a delicious broccoli cheddar soup. We looked at the ingredients, from fresh veggies to creamy liquids. The step-by-step guide walks you through cooking the soup to perfection. I shared tips on variations and storage, making this dish easy for anyone. Whether you’re a seasoned cook or a beginner, you can enjoy this soup. Try it out and make it your own! You’ll love how simple and tasty it is.

Are you ready to whip up a warm and cheesy treat? My Slow Cooker Creamy Broccoli Cheddar Soup is the perfect blend of fresh veggies and rich flavors. It cooks while you go about your day, filling your home with a lovely aroma. In just a few easy steps, you’ll have a creamy bowl of comfort that’s great for lunch or dinner. Let’s dive into the recipe and make something delicious today!

Ingredients

Fresh Vegetables

  • 4 cups fresh broccoli florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium potato, peeled and diced
  • 1 cup shredded carrots

Liquids

  • 3 cups vegetable broth
  • 1 cup heavy cream

Seasonings and Cheese

  • 1 teaspoon dried thyme
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • 1 tablespoon olive oil

To create this creamy soup, fresh vegetables are key. I love using vibrant broccoli florets for flavor and color. The diced onion and minced garlic add a nice aromatic base. A diced potato gives the soup a hearty feel, while shredded carrots add a hint of sweetness.

Next, you’ll need liquids. Vegetable broth brings the soup together, creating a warm and rich base. The heavy cream is a star ingredient. It makes the soup smooth and dreamy.

The seasonings and cheese elevate the soup’s taste. Dried thyme adds an earthy note, while shredded cheddar cheese gives that classic, gooey flavor. Don’t forget salt and pepper to enhance every bite. A drizzle of olive oil rounds it out, providing a touch of richness.

Gather these ingredients, and you’re on your way to a delightful slow cooker soup!

Step-by-Step Instructions

Sautéing the Aromatics

First, we heat one tablespoon of olive oil in the slow cooker on the sauté setting. Next, I add the diced onion and minced garlic. I cook them for about 3 to 4 minutes. They should be soft and smell great. This step builds a strong flavor base for our soup.

Adding Vegetables and Broth

Now, I toss in 4 cups of fresh broccoli florets, one diced potato, and one cup of shredded carrots. I also add one teaspoon of dried thyme. It’s important to mix these well to combine the flavors. After mixing, I pour in 3 cups of vegetable broth. I make sure all the veggies are covered. Finally, I season it with salt and pepper.

Slow Cooking

Next, I cover the slow cooker. I set it to low for 4 to 6 hours or high for 2 to 3 hours. During this time, I check the vegetables for tenderness. They should be soft enough to blend smoothly later.

Blending the Soup

Once the cooking time is up, I use an immersion blender to puree the soup. I blend until I reach my desired texture. If I want it chunkier, I blend only half the soup and leave the rest as it is. This gives a nice variety in texture.

Final Touches

After blending, I stir in one cup of heavy cream and 2 cups of shredded cheddar cheese. I mix until everything is melted and creamy. Then, I taste the soup and adjust the seasoning if needed. Finally, I let it simmer on low for an extra 10 to 15 minutes to thicken up.

Tips & Tricks

Choosing the Best Broccoli

  • Fresh broccoli has a bright color and firm stalks. Look for tight florets.
  • Frozen broccoli is convenient and can be just as healthy. It’s picked at peak ripeness.
  • Store fresh broccoli in the fridge. Use a plastic bag to keep it fresh.
  • Use it within three to five days for the best taste and texture.

Achieving Creaminess

  • Heavy cream is the best choice for a rich soup. It gives a smooth finish.
  • If you want lighter options, try half-and-half or whole milk. They work well too.
  • For cheese, sharp cheddar adds great flavor. You can mix in Monterey Jack for a twist.
  • Other options include Gruyère or Gouda for a unique taste.

Serving Suggestions

  • Garnish your soup with extra cheddar cheese for a pop of color.
  • Croutons add a nice crunch and texture. They enhance the soup’s feel.
  • A drizzle of cream on top looks fancy and tastes great.
  • Serve with crusty bread or a side salad for a complete meal.

Variations

Adding Protein

You can make this soup heartier by adding protein. Cooked chicken or sausage adds great flavor. Just chop them into small pieces and stir them in before blending. For a vegetarian option, use beans or lentils. They add protein and keep it filling.

Spice It Up

Want more heat? Add chili flakes or cayenne for a kick. Start with a pinch and taste. You can also mix in herbs like rosemary or basil for more flavor. These spices can make your soup exciting!

Vegan Adaptation

You can easily make this soup vegan. Substitute heavy cream with plant-based cream. For cheese, use vegan cheddar or nutritional yeast. Make sure to use vegetable broth instead of chicken broth. This way, everyone can enjoy your creamy soup!

Storage Info

Refrigeration

Store any leftovers in an airtight container. This keeps the soup fresh. Let the soup cool before sealing. Place it in the fridge right away. It lasts about three to four days.

When reheating, pour the soup into a pot. Use low heat and stir often. It warms up quickly. You can also use a microwave. Heat in short bursts, stirring in between. This helps avoid hot spots.

Freezing

To freeze the soup, let it cool. Pour it into freezer-safe bags or containers. Leave some space for expansion. Seal tightly and label with the date. It can last up to three months in the freezer.

To thaw, place it in the fridge overnight. If you’re in a hurry, you can use the microwave. Once thawed, reheat the soup in a pot. Stir well to make it creamy again.

Shelf Life

In the fridge, the soup lasts about three to four days. In the freezer, it keeps for about three months. Always check for any off smells or changes in texture. These signs mean it’s time to toss it.

FAQs

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Just cook it as normal and cool it down. Store it in the fridge for up to three days. To reheat, warm it slowly on the stove. This soup tastes even better the next day!

How can I thicken the soup?

To thicken the soup, you have a few options. You can blend more of the soup for a creamier texture. Adding a bit more potato also helps. You can stir in a cornstarch slurry, too. Mix equal parts of cornstarch and cold water, then add it to the soup.

Can I use any other vegetables?

Yes, you can use other vegetables! Cauliflower works great and adds a nice flavor. You could also add peas or corn for extra sweetness. Just keep the balance of broth and cream the same for good texture.

What can I serve with broccoli cheddar soup?

This soup pairs well with many sides. Serve it with crusty bread or a fresh salad. Grilled cheese sandwiches are a classic choice. You can also add some crispy croutons on top for crunch!

Is this soup gluten-free?

Yes, this soup is gluten-free! Use gluten-free broth and check your cheese labels. Most cheddar cheese is gluten-free, but it’s good to be sure. Enjoy this creamy soup without worry!

This blog post covered everything you need for a delicious broccoli cheddar soup. We looked at the ingredients, from fresh veggies to creamy liquids. The step-by-step guide walks you through cooking the soup to perfection. I shared tips on variations and storage, making this dish easy for anyone.

Whether you’re a seasoned cook or a beginner, you can enjoy this soup. Try it out and make it your own! You’ll love how simple and tasty it is.

- 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium potato, peeled and diced - 1 cup shredded carrots - 3 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried thyme - 2 cups shredded cheddar cheese - Salt and pepper to taste - 1 tablespoon olive oil To create this creamy soup, fresh vegetables are key. I love using vibrant broccoli florets for flavor and color. The diced onion and minced garlic add a nice aromatic base. A diced potato gives the soup a hearty feel, while shredded carrots add a hint of sweetness. Next, you'll need liquids. Vegetable broth brings the soup together, creating a warm and rich base. The heavy cream is a star ingredient. It makes the soup smooth and dreamy. The seasonings and cheese elevate the soup's taste. Dried thyme adds an earthy note, while shredded cheddar cheese gives that classic, gooey flavor. Don’t forget salt and pepper to enhance every bite. A drizzle of olive oil rounds it out, providing a touch of richness. Gather these ingredients, and you're on your way to a delightful slow cooker soup! First, we heat one tablespoon of olive oil in the slow cooker on the sauté setting. Next, I add the diced onion and minced garlic. I cook them for about 3 to 4 minutes. They should be soft and smell great. This step builds a strong flavor base for our soup. Now, I toss in 4 cups of fresh broccoli florets, one diced potato, and one cup of shredded carrots. I also add one teaspoon of dried thyme. It's important to mix these well to combine the flavors. After mixing, I pour in 3 cups of vegetable broth. I make sure all the veggies are covered. Finally, I season it with salt and pepper. Next, I cover the slow cooker. I set it to low for 4 to 6 hours or high for 2 to 3 hours. During this time, I check the vegetables for tenderness. They should be soft enough to blend smoothly later. Once the cooking time is up, I use an immersion blender to puree the soup. I blend until I reach my desired texture. If I want it chunkier, I blend only half the soup and leave the rest as it is. This gives a nice variety in texture. After blending, I stir in one cup of heavy cream and 2 cups of shredded cheddar cheese. I mix until everything is melted and creamy. Then, I taste the soup and adjust the seasoning if needed. Finally, I let it simmer on low for an extra 10 to 15 minutes to thicken up. - Fresh broccoli has a bright color and firm stalks. Look for tight florets. - Frozen broccoli is convenient and can be just as healthy. It’s picked at peak ripeness. - Store fresh broccoli in the fridge. Use a plastic bag to keep it fresh. - Use it within three to five days for the best taste and texture. - Heavy cream is the best choice for a rich soup. It gives a smooth finish. - If you want lighter options, try half-and-half or whole milk. They work well too. - For cheese, sharp cheddar adds great flavor. You can mix in Monterey Jack for a twist. - Other options include Gruyère or Gouda for a unique taste. - Garnish your soup with extra cheddar cheese for a pop of color. - Croutons add a nice crunch and texture. They enhance the soup's feel. - A drizzle of cream on top looks fancy and tastes great. - Serve with crusty bread or a side salad for a complete meal. {{image_2}} You can make this soup heartier by adding protein. Cooked chicken or sausage adds great flavor. Just chop them into small pieces and stir them in before blending. For a vegetarian option, use beans or lentils. They add protein and keep it filling. Want more heat? Add chili flakes or cayenne for a kick. Start with a pinch and taste. You can also mix in herbs like rosemary or basil for more flavor. These spices can make your soup exciting! You can easily make this soup vegan. Substitute heavy cream with plant-based cream. For cheese, use vegan cheddar or nutritional yeast. Make sure to use vegetable broth instead of chicken broth. This way, everyone can enjoy your creamy soup! Store any leftovers in an airtight container. This keeps the soup fresh. Let the soup cool before sealing. Place it in the fridge right away. It lasts about three to four days. When reheating, pour the soup into a pot. Use low heat and stir often. It warms up quickly. You can also use a microwave. Heat in short bursts, stirring in between. This helps avoid hot spots. To freeze the soup, let it cool. Pour it into freezer-safe bags or containers. Leave some space for expansion. Seal tightly and label with the date. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. If you're in a hurry, you can use the microwave. Once thawed, reheat the soup in a pot. Stir well to make it creamy again. In the fridge, the soup lasts about three to four days. In the freezer, it keeps for about three months. Always check for any off smells or changes in texture. These signs mean it’s time to toss it. Yes, you can make this soup ahead of time. Just cook it as normal and cool it down. Store it in the fridge for up to three days. To reheat, warm it slowly on the stove. This soup tastes even better the next day! To thicken the soup, you have a few options. You can blend more of the soup for a creamier texture. Adding a bit more potato also helps. You can stir in a cornstarch slurry, too. Mix equal parts of cornstarch and cold water, then add it to the soup. Yes, you can use other vegetables! Cauliflower works great and adds a nice flavor. You could also add peas or corn for extra sweetness. Just keep the balance of broth and cream the same for good texture. This soup pairs well with many sides. Serve it with crusty bread or a fresh salad. Grilled cheese sandwiches are a classic choice. You can also add some crispy croutons on top for crunch! Yes, this soup is gluten-free! Use gluten-free broth and check your cheese labels. Most cheddar cheese is gluten-free, but it’s good to be sure. Enjoy this creamy soup without worry! This blog post covered everything you need for a delicious broccoli cheddar soup. We looked at the ingredients, from fresh veggies to creamy liquids. The step-by-step guide walks you through cooking the soup to perfection. I shared tips on variations and storage, making this dish easy for anyone. Whether you’re a seasoned cook or a beginner, you can enjoy this soup. Try it out and make it your own! You’ll love how simple and tasty it is.

Slow Cooker Creamy Broccoli Cheddar Soup

Warm up your days with delicious Slow Cooker Creamy Broccoli Cheddar Soup! This comfort food recipe combines fresh broccoli, rich cheddar, and creamy goodness for a dish that's as easy to make as it is satisfying. Perfect for chilly nights, this soup cooks itself in your slow cooker, allowing you to enjoy a bowl of warmth with minimal effort. Click through to explore the full recipe and savor the flavors today!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

1 medium potato, peeled and diced

1 cup shredded carrots

1 teaspoon dried thyme

1 cup heavy cream

2 cups shredded cheddar cheese

Salt and pepper to taste

1 tablespoon olive oil

Instructions
 

In the slow cooker, heat the olive oil on the sauté setting. Add the diced onions and minced garlic; sauté for about 3-4 minutes until soft and fragrant.

    Add the broccoli florets, diced potato, shredded carrots, and dried thyme to the slow cooker. Mix well to combine.

      Pour in the vegetable broth, ensuring all vegetables are covered. Season with salt and pepper.

        Cover and set the slow cooker on low for 4-6 hours, or high for 2-3 hours, until the vegetables are tender.

          Once cooked, use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only half of the soup and leave the rest as is.

            Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Adjust seasoning as needed.

              Let the soup simmer on low for an additional 10-15 minutes to thicken.

                Prep Time: 15 minutes | Total Time: 4-6 hours | Servings: 6

                  - Presentation Tips: Serve the soup in bowls garnished with a sprinkle of extra cheddar cheese and a few croutons for added crunch. A drizzle of cream on top can also enhance the presentation!

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