![- 6 cups fresh broccoli florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups sharp cheddar cheese, shredded - 1 cup heavy cream - 2 tablespoons olive oil Fresh broccoli florets are the star of this dish. They add a vibrant color and packed nutrients. I like to use a medium onion to bring sweetness and depth. Minced garlic adds a warm, aromatic touch. For the broth, vegetable broth works great, enhancing the flavors. Sharp cheddar cheese provides that rich, cheesy goodness. Heavy cream gives the soup a nice, silky texture. - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon nutmeg - Optional spices for added flavor Seasoning is key to making this soup pop. I use paprika for a mild smokiness. Salt and black pepper balance the flavors. Nutmeg rounds it off with a touch of warmth. Feel free to add optional spices, like cayenne or herbs, to suit your taste. - Croutons - Fresh parsley and other toppings Garnishing your soup makes it visually appealing. Croutons add a delightful crunch. Fresh parsley gives a pop of color and freshness. You can also try adding a drizzle of cream for a fancy touch. These garnishes elevate your soup from good to great! For the full recipe, check out the details in the article. Sautéing onions and garlic Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Add 1 medium onion, finely diced. Cook for about 5 minutes. You want the onion to look clear and soft. Then, stir in 2 minced garlic cloves. Cook for 1 to 2 minutes more. The smell will be amazing! Preparing the broccoli While the onion and garlic cook, wash 6 cups of fresh broccoli florets. Cut them into smaller pieces if needed. This helps the broccoli cook evenly and blend well later. Layering and adding broth In your slow cooker, place the broccoli florets first. Spread the sautéed onion and garlic on top of the broccoli. Pour in 4 cups of vegetable broth. Make sure everything is covered with broth. Incorporating seasonings Sprinkle in 1 teaspoon of paprika, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of nutmeg. Gently stir to mix everything well. This step adds so much flavor! Choosing settings: low vs. high Cover the slow cooker and pick your cooking setting. You can choose low for 4 to 5 hours or high for 2 to 3 hours. Both will work well. Cooking time details Check the broccoli after the cooking time. It should be fork-tender and ready to blend. If it needs more time, just cook a bit longer. Using an immersion blender Once the soup is ready, use an immersion blender right in the slow cooker. This tool makes blending easy. Blend until the soup is smooth and creamy. Traditional blender alternative If you don’t have an immersion blender, pour the soup into a traditional blender in batches. Blend each batch until it’s silky. Be careful with hot soup! After blending, return the soup to the slow cooker. Now, stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Mix until the cheese melts. Taste the soup and adjust the seasoning if needed. Let it cook on low for another 30 minutes. This allows the flavors to mix perfectly. To get that perfect creamy texture, blending is key. I prefer using an immersion blender right in the slow cooker. This method is easy and keeps cleanup minimal. Blend until the soup is smooth. If you want a chunkier texture, blend just half of the soup. If your soup is too thick, simply add more vegetable broth. Stir it in slowly until you reach your desired consistency. For a thicker soup, let it cook longer without the lid. This helps the soup reduce and become richer. To give your soup a flavor boost, experiment with spices and herbs. Add a pinch of garlic powder or a dash of cayenne for heat. Fresh herbs like thyme or basil also work wonders. Just remember to add these toward the end of cooking for the best flavor. Switching up the cheese can make a big difference too. While sharp cheddar is classic, try Gruyère or a blend of cheeses for added depth. Mixing cheeses can give your soup a unique touch. Serving your soup well makes it even more enjoyable. Use rustic bowls to create a warm feel. Top each bowl with crunchy croutons and fresh parsley for color. You can also drizzle a bit of heavy cream on top for a lovely finish. For a fun twist, consider adding some crispy bacon bits or a sprinkle of chili flakes. These garnishes add texture and visual appeal. They also invite everyone to dive right in! {{image_4}} You can make your broccoli cheese soup heartier by adding protein. Chicken is a great choice. Simply cook and shred it before mixing it into the soup. This adds flavor and keeps you full. If you prefer a plant-based option, use beans. White beans or chickpeas work well. They add a nice texture and protein too. You can mix them in during the last 30 minutes of cooking. Feel free to mix other green vegetables into your soup. Spinach or kale can add color and nutrients. Just chop them up and toss them in during the last hour of cooking. You can also adapt the soup to the seasons. In the fall, add squash or sweet potatoes. In the spring, try peas or asparagus for a fresh taste. You can adjust the creaminess to fit your needs. For a dairy-free version, use coconut milk or almond milk instead of heavy cream. This gives a nice flavor while keeping it creamy. If you want a lighter soup, reduce the cream or use half-and-half. This keeps the richness while cutting back on calories. For a thicker soup, use more cheese or add some cream cheese. This will enhance the flavor and texture. Try these variations in your slow cooker broccoli cheese soup for a fun twist! Explore the [Full Recipe] to get started. Store your leftover broccoli cheese soup in an airtight container. Make sure to let it cool first. This helps keep the flavors fresh. In the fridge, it lasts about 3 to 4 days. If you want to enjoy it later, double-check for any signs of spoilage before eating. Freezing this soup is a great option for long-term storage. First, let it cool completely. Then, pour it into freezer-safe containers. Leave a little space at the top for expansion. This soup can stay good for up to 3 months. When you're ready to eat it, move the container to the fridge overnight to defrost. For quick reheating, you can use the microwave or heat it on the stove over low heat. Portion the soup into single servings. This makes it easy to grab for lunch or dinner. Pair it with a simple salad or a slice of crusty bread for a full meal. You can also add some grilled cheese sandwiches on the side for a cozy touch. Keep your meal prep simple and fun! Check out the Full Recipe for more ideas on how to enjoy this creamy delight. Yes, you can use frozen broccoli. It saves time and effort. Frozen broccoli is cut and blanched before freezing. This helps it keep its color and nutrients. You do not need to thaw it before use. Just toss it into the slow cooker. However, note that frozen broccoli may have a softer texture after cooking. If your soup is too thick, add more broth or water. Start with a little at a time. Stir well and check the consistency. If it’s still thick, add more liquid until it reaches your desired texture. You can also blend in some extra cream for a richer taste. Yes, you can make this soup ahead. Cook it as directed and let it cool. Store it in an airtight container in the fridge for up to three days. To reheat, warm it on the stove or in the microwave. Stir well to combine. Crusty bread works well with this soup. Try sourdough or a hearty whole wheat loaf. You can also use soft rolls for a nice touch. Garlic bread is another tasty option. It adds flavor and crunch to each bite. Yes, you can make this soup vegan! Use plant-based cheese instead of dairy cheese. Swap heavy cream with coconut cream or cashew cream. Replace vegetable broth with homemade broth for extra flavor. These changes keep the soup creamy and delicious. You can find the full recipe [here]. This blog post outlined how to make a delicious broccoli cheese soup. We explored the key ingredients, from fresh broccoli to the right cheese. You learned about cooking in a slow cooker and blending to get the perfect texture. I shared tips for enhancing flavor and creative presentation. Finally, we discussed storage methods and tasty variations. This soup is easy to make and can fit many diets. Enjoy exploring all the options!](https://dailydishcraft.com/wp-content/uploads/2025/05/ead8b181-e87f-4494-a7d8-c9477fa8003d-768x768.webp)
Are you ready for a creamy, comforting bowl of Slow Cooker Broccoli Cheese Soup? This dish combines fresh broccoli, savory spices, and rich cheese into an irresistible meal. I’ll guide you through each step, from prepping your ingredients to blending your soup to perfection. Whether you’re cooking for yourself or a family, this recipe is just what you need to warm your heart and fill your belly. Let’s dive in!
Ingredients
Main ingredients list
– 6 cups fresh broccoli florets
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 2 cups sharp cheddar cheese, shredded
– 1 cup heavy cream
– 2 tablespoons olive oil
Fresh broccoli florets are the star of this dish. They add a vibrant color and packed nutrients. I like to use a medium onion to bring sweetness and depth. Minced garlic adds a warm, aromatic touch. For the broth, vegetable broth works great, enhancing the flavors. Sharp cheddar cheese provides that rich, cheesy goodness. Heavy cream gives the soup a nice, silky texture.
Seasoning essentials
– 1 teaspoon paprika
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon nutmeg
– Optional spices for added flavor
Seasoning is key to making this soup pop. I use paprika for a mild smokiness. Salt and black pepper balance the flavors. Nutmeg rounds it off with a touch of warmth. Feel free to add optional spices, like cayenne or herbs, to suit your taste.
Garnish options
– Croutons
– Fresh parsley and other toppings
Garnishing your soup makes it visually appealing. Croutons add a delightful crunch. Fresh parsley gives a pop of color and freshness. You can also try adding a drizzle of cream for a fancy touch. These garnishes elevate your soup from good to great!
For the full recipe, check out the details in the article.
Step-by-Step Instructions
Prepping the ingredients
Sautéing onions and garlic
Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Add 1 medium onion, finely diced. Cook for about 5 minutes. You want the onion to look clear and soft. Then, stir in 2 minced garlic cloves. Cook for 1 to 2 minutes more. The smell will be amazing!
Preparing the broccoli
While the onion and garlic cook, wash 6 cups of fresh broccoli florets. Cut them into smaller pieces if needed. This helps the broccoli cook evenly and blend well later.
Combining ingredients in the slow cooker
Layering and adding broth
In your slow cooker, place the broccoli florets first. Spread the sautéed onion and garlic on top of the broccoli. Pour in 4 cups of vegetable broth. Make sure everything is covered with broth.
Incorporating seasonings
Sprinkle in 1 teaspoon of paprika, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of nutmeg. Gently stir to mix everything well. This step adds so much flavor!
Cooking process
Choosing settings: low vs. high
Cover the slow cooker and pick your cooking setting. You can choose low for 4 to 5 hours or high for 2 to 3 hours. Both will work well.
Cooking time details
Check the broccoli after the cooking time. It should be fork-tender and ready to blend. If it needs more time, just cook a bit longer.
Blending the soup
Using an immersion blender
Once the soup is ready, use an immersion blender right in the slow cooker. This tool makes blending easy. Blend until the soup is smooth and creamy.
Traditional blender alternative
If you don’t have an immersion blender, pour the soup into a traditional blender in batches. Blend each batch until it’s silky. Be careful with hot soup! After blending, return the soup to the slow cooker.
Now, stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Mix until the cheese melts. Taste the soup and adjust the seasoning if needed. Let it cook on low for another 30 minutes. This allows the flavors to mix perfectly.
Tips & Tricks
Achieving the best texture
To get that perfect creamy texture, blending is key. I prefer using an immersion blender right in the slow cooker. This method is easy and keeps cleanup minimal. Blend until the soup is smooth. If you want a chunkier texture, blend just half of the soup.
If your soup is too thick, simply add more vegetable broth. Stir it in slowly until you reach your desired consistency. For a thicker soup, let it cook longer without the lid. This helps the soup reduce and become richer.
Flavor enhancement suggestions
To give your soup a flavor boost, experiment with spices and herbs. Add a pinch of garlic powder or a dash of cayenne for heat. Fresh herbs like thyme or basil also work wonders. Just remember to add these toward the end of cooking for the best flavor.
Switching up the cheese can make a big difference too. While sharp cheddar is classic, try Gruyère or a blend of cheeses for added depth. Mixing cheeses can give your soup a unique touch.
Presentation tips
Serving your soup well makes it even more enjoyable. Use rustic bowls to create a warm feel. Top each bowl with crunchy croutons and fresh parsley for color. You can also drizzle a bit of heavy cream on top for a lovely finish.
For a fun twist, consider adding some crispy bacon bits or a sprinkle of chili flakes. These garnishes add texture and visual appeal. They also invite everyone to dive right in!
Variations
Adding protein options
You can make your broccoli cheese soup heartier by adding protein. Chicken is a great choice. Simply cook and shred it before mixing it into the soup. This adds flavor and keeps you full.
If you prefer a plant-based option, use beans. White beans or chickpeas work well. They add a nice texture and protein too. You can mix them in during the last 30 minutes of cooking.
Different vegetable combinations
Feel free to mix other green vegetables into your soup. Spinach or kale can add color and nutrients. Just chop them up and toss them in during the last hour of cooking.
You can also adapt the soup to the seasons. In the fall, add squash or sweet potatoes. In the spring, try peas or asparagus for a fresh taste.
Creaminess adjustments
You can adjust the creaminess to fit your needs. For a dairy-free version, use coconut milk or almond milk instead of heavy cream. This gives a nice flavor while keeping it creamy.
If you want a lighter soup, reduce the cream or use half-and-half. This keeps the richness while cutting back on calories.
For a thicker soup, use more cheese or add some cream cheese. This will enhance the flavor and texture.
Try these variations in your slow cooker broccoli cheese soup for a fun twist! Explore the [Full Recipe] to get started.
Storage Info
Refrigeration guidelines
Store your leftover broccoli cheese soup in an airtight container. Make sure to let it cool first. This helps keep the flavors fresh. In the fridge, it lasts about 3 to 4 days. If you want to enjoy it later, double-check for any signs of spoilage before eating.
Freezing instructions
Freezing this soup is a great option for long-term storage. First, let it cool completely. Then, pour it into freezer-safe containers. Leave a little space at the top for expansion. This soup can stay good for up to 3 months. When you’re ready to eat it, move the container to the fridge overnight to defrost. For quick reheating, you can use the microwave or heat it on the stove over low heat.
Meal prep ideas
Portion the soup into single servings. This makes it easy to grab for lunch or dinner. Pair it with a simple salad or a slice of crusty bread for a full meal. You can also add some grilled cheese sandwiches on the side for a cozy touch. Keep your meal prep simple and fun! Check out the Full Recipe for more ideas on how to enjoy this creamy delight.
FAQs
Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. It saves time and effort. Frozen broccoli is cut and blanched before freezing. This helps it keep its color and nutrients. You do not need to thaw it before use. Just toss it into the slow cooker. However, note that frozen broccoli may have a softer texture after cooking.
How do I fix a soup that’s too thick?
If your soup is too thick, add more broth or water. Start with a little at a time. Stir well and check the consistency. If it’s still thick, add more liquid until it reaches your desired texture. You can also blend in some extra cream for a richer taste.
Can this soup be made ahead of time?
Yes, you can make this soup ahead. Cook it as directed and let it cool. Store it in an airtight container in the fridge for up to three days. To reheat, warm it on the stove or in the microwave. Stir well to combine.
What are the best types of bread to serve with broccoli cheese soup?
Crusty bread works well with this soup. Try sourdough or a hearty whole wheat loaf. You can also use soft rolls for a nice touch. Garlic bread is another tasty option. It adds flavor and crunch to each bite.
Is it possible to make this recipe vegan?
Yes, you can make this soup vegan! Use plant-based cheese instead of dairy cheese. Swap heavy cream with coconut cream or cashew cream. Replace vegetable broth with homemade broth for extra flavor. These changes keep the soup creamy and delicious. You can find the full recipe [here].
This blog post outlined how to make a delicious broccoli cheese soup. We explored the key ingredients, from fresh broccoli to the right cheese. You learned about cooking in a slow cooker and blending to get the perfect texture. I shared tips for enhancing flavor and creative presentation. Finally, we discussed storage methods and tasty variations.
This soup is easy to make and can fit many diets. Enjoy exploring all the options!
![- 6 cups fresh broccoli florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups sharp cheddar cheese, shredded - 1 cup heavy cream - 2 tablespoons olive oil Fresh broccoli florets are the star of this dish. They add a vibrant color and packed nutrients. I like to use a medium onion to bring sweetness and depth. Minced garlic adds a warm, aromatic touch. For the broth, vegetable broth works great, enhancing the flavors. Sharp cheddar cheese provides that rich, cheesy goodness. Heavy cream gives the soup a nice, silky texture. - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon nutmeg - Optional spices for added flavor Seasoning is key to making this soup pop. I use paprika for a mild smokiness. Salt and black pepper balance the flavors. Nutmeg rounds it off with a touch of warmth. Feel free to add optional spices, like cayenne or herbs, to suit your taste. - Croutons - Fresh parsley and other toppings Garnishing your soup makes it visually appealing. Croutons add a delightful crunch. Fresh parsley gives a pop of color and freshness. You can also try adding a drizzle of cream for a fancy touch. These garnishes elevate your soup from good to great! For the full recipe, check out the details in the article. Sautéing onions and garlic Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Add 1 medium onion, finely diced. Cook for about 5 minutes. You want the onion to look clear and soft. Then, stir in 2 minced garlic cloves. Cook for 1 to 2 minutes more. The smell will be amazing! Preparing the broccoli While the onion and garlic cook, wash 6 cups of fresh broccoli florets. Cut them into smaller pieces if needed. This helps the broccoli cook evenly and blend well later. Layering and adding broth In your slow cooker, place the broccoli florets first. Spread the sautéed onion and garlic on top of the broccoli. Pour in 4 cups of vegetable broth. Make sure everything is covered with broth. Incorporating seasonings Sprinkle in 1 teaspoon of paprika, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of nutmeg. Gently stir to mix everything well. This step adds so much flavor! Choosing settings: low vs. high Cover the slow cooker and pick your cooking setting. You can choose low for 4 to 5 hours or high for 2 to 3 hours. Both will work well. Cooking time details Check the broccoli after the cooking time. It should be fork-tender and ready to blend. If it needs more time, just cook a bit longer. Using an immersion blender Once the soup is ready, use an immersion blender right in the slow cooker. This tool makes blending easy. Blend until the soup is smooth and creamy. Traditional blender alternative If you don’t have an immersion blender, pour the soup into a traditional blender in batches. Blend each batch until it’s silky. Be careful with hot soup! After blending, return the soup to the slow cooker. Now, stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Mix until the cheese melts. Taste the soup and adjust the seasoning if needed. Let it cook on low for another 30 minutes. This allows the flavors to mix perfectly. To get that perfect creamy texture, blending is key. I prefer using an immersion blender right in the slow cooker. This method is easy and keeps cleanup minimal. Blend until the soup is smooth. If you want a chunkier texture, blend just half of the soup. If your soup is too thick, simply add more vegetable broth. Stir it in slowly until you reach your desired consistency. For a thicker soup, let it cook longer without the lid. This helps the soup reduce and become richer. To give your soup a flavor boost, experiment with spices and herbs. Add a pinch of garlic powder or a dash of cayenne for heat. Fresh herbs like thyme or basil also work wonders. Just remember to add these toward the end of cooking for the best flavor. Switching up the cheese can make a big difference too. While sharp cheddar is classic, try Gruyère or a blend of cheeses for added depth. Mixing cheeses can give your soup a unique touch. Serving your soup well makes it even more enjoyable. Use rustic bowls to create a warm feel. Top each bowl with crunchy croutons and fresh parsley for color. You can also drizzle a bit of heavy cream on top for a lovely finish. For a fun twist, consider adding some crispy bacon bits or a sprinkle of chili flakes. These garnishes add texture and visual appeal. They also invite everyone to dive right in! {{image_4}} You can make your broccoli cheese soup heartier by adding protein. Chicken is a great choice. Simply cook and shred it before mixing it into the soup. This adds flavor and keeps you full. If you prefer a plant-based option, use beans. White beans or chickpeas work well. They add a nice texture and protein too. You can mix them in during the last 30 minutes of cooking. Feel free to mix other green vegetables into your soup. Spinach or kale can add color and nutrients. Just chop them up and toss them in during the last hour of cooking. You can also adapt the soup to the seasons. In the fall, add squash or sweet potatoes. In the spring, try peas or asparagus for a fresh taste. You can adjust the creaminess to fit your needs. For a dairy-free version, use coconut milk or almond milk instead of heavy cream. This gives a nice flavor while keeping it creamy. If you want a lighter soup, reduce the cream or use half-and-half. This keeps the richness while cutting back on calories. For a thicker soup, use more cheese or add some cream cheese. This will enhance the flavor and texture. Try these variations in your slow cooker broccoli cheese soup for a fun twist! Explore the [Full Recipe] to get started. Store your leftover broccoli cheese soup in an airtight container. Make sure to let it cool first. This helps keep the flavors fresh. In the fridge, it lasts about 3 to 4 days. If you want to enjoy it later, double-check for any signs of spoilage before eating. Freezing this soup is a great option for long-term storage. First, let it cool completely. Then, pour it into freezer-safe containers. Leave a little space at the top for expansion. This soup can stay good for up to 3 months. When you're ready to eat it, move the container to the fridge overnight to defrost. For quick reheating, you can use the microwave or heat it on the stove over low heat. Portion the soup into single servings. This makes it easy to grab for lunch or dinner. Pair it with a simple salad or a slice of crusty bread for a full meal. You can also add some grilled cheese sandwiches on the side for a cozy touch. Keep your meal prep simple and fun! Check out the Full Recipe for more ideas on how to enjoy this creamy delight. Yes, you can use frozen broccoli. It saves time and effort. Frozen broccoli is cut and blanched before freezing. This helps it keep its color and nutrients. You do not need to thaw it before use. Just toss it into the slow cooker. However, note that frozen broccoli may have a softer texture after cooking. If your soup is too thick, add more broth or water. Start with a little at a time. Stir well and check the consistency. If it’s still thick, add more liquid until it reaches your desired texture. You can also blend in some extra cream for a richer taste. Yes, you can make this soup ahead. Cook it as directed and let it cool. Store it in an airtight container in the fridge for up to three days. To reheat, warm it on the stove or in the microwave. Stir well to combine. Crusty bread works well with this soup. Try sourdough or a hearty whole wheat loaf. You can also use soft rolls for a nice touch. Garlic bread is another tasty option. It adds flavor and crunch to each bite. Yes, you can make this soup vegan! Use plant-based cheese instead of dairy cheese. Swap heavy cream with coconut cream or cashew cream. Replace vegetable broth with homemade broth for extra flavor. These changes keep the soup creamy and delicious. You can find the full recipe [here]. This blog post outlined how to make a delicious broccoli cheese soup. We explored the key ingredients, from fresh broccoli to the right cheese. You learned about cooking in a slow cooker and blending to get the perfect texture. I shared tips for enhancing flavor and creative presentation. Finally, we discussed storage methods and tasty variations. This soup is easy to make and can fit many diets. Enjoy exploring all the options!](https://dailydishcraft.com/wp-content/uploads/2025/05/ead8b181-e87f-4494-a7d8-c9477fa8003d-250x250.webp)
