Creamy Broccoli Cheddar Soup (Print Version)

Velvety smooth broccoli cheddar soup made easy in your slow cooker. Rich, creamy, and packed with tender vegetables.

# 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 Staples

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)

# Directions:

01 - Combine broccoli florets, diced onion, carrots, celery, and garlic in the slow cooker. Pour in vegetable broth, ensuring vegetables are submerged.
02 - Cover and cook on low heat for 4 hours until vegetables are completely tender and easily pierced with a fork.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling and lightly golden, being careful not to brown.
04 - Gradually whisk half-and-half into the roux, stirring constantly until smooth and thickened, approximately 3-4 minutes.
05 - Pour cream mixture into slow cooker and stir to incorporate. Use immersion blender to partially puree until reaching desired consistency, leaving some texture if preferred.
06 - Stir in shredded cheddar cheese, salt, black pepper, smoked paprika, and nutmeg. Continue stirring until cheese is completely melted and soup is velvety smooth.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with additional shredded cheese or accompanied by crusty bread.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you go about your day
  • That velvety texture makes you feel like a restaurant chef without any fancy techniques
  • Leftovers taste even better the next day if they last that long
02 -
  • Never add the cheese while the soup is boiling or it will separate and turn grainy and greasy
  • Grating your own cheese from a block is the single most important step for smooth creamy results
  • If the soup seems too thick after blending add more broth or milk a quarter cup at a time
03 -
  • Use a box grater to shred your cheese and stick it in the freezer for 20 minutes first for easier grating
  • Temper the hot soup with a little cold milk before adding the cheese to prevent separation

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