Description
A creamy and delicious broccoli cheddar soup perfect for any occasion.
Ingredients
Scale
- 5 cups fresh broccoli florets
- 1/3 cup chopped onions
- 1/3 cup chopped celery
- 1/3 cup chopped carrots
- 2–3 garlic cloves
- 4 cups broth of choice
- 1 cup half and half
- 2–3 cups grated cheddar cheese
- salt to taste
- pepper to taste
- 2–3 tablespoons all-purpose flour (optional)
Instructions
- Add the broccoli, onions, celery, carrots, broth, and garlic to the slow cooker. (If you want to sauté the vegetables first you can. It’s optional).
- Cook on High for 2-3 hours (I needed 3 hours) or Low for 4-6 hours until the broccoli and other vegetables are tender.
- Add the cheddar cheese, half and half, salt, and pepper to taste to the soup.
- Stir and place the lid on the slow cooker. Cook on High for 30 minutes or until the cheese has melted.
- If you want a thicker soup, whisk 2-3 tablespoons of flour and 2-3 tablespoons of water in a small bowl to make a slurry, then stir it into the slow cooker. Continue to stir and allow the soup to sit and thicken. I use 3 tablespoons.
- Taste the soup and adjust the salt and pepper if needed.
- Ladle the broccoli cheddar soup into bowls. Top with extra shredded cheese if you like, and serve with bread or cornbread for dipping.
Notes
- This soup can be kept in the fridge for 3-4 days.
- For a lighter version, you can use low-fat cheese and milk.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg