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- 4 cups fresh broccoli florets, chopped - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup carrots, shredded - 1 cup celery, diced Fresh produce makes this soup bright and tasty. The broccoli adds green color and nutrients. Onions and garlic give it a strong base flavor. Carrots add sweetness, while celery brings crunch. Using fresh ingredients ensures your soup is full of flavor. - 4 cups vegetable broth - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - 1/4 teaspoon cayenne pepper (optional) - Salt to taste - 1 tablespoon olive oil Pantry essentials are key for taste. Vegetable broth adds depth. Thyme brings an earthy aroma. Black pepper adds warmth, while cayenne gives a spicy kick. Salt enhances all the flavors. Olive oil helps blend everything smoothly. - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded Creamy components turn this soup into a delight. Heavy cream makes it rich and smooth. Sharp cheddar cheese adds a tangy flavor that you will love. Together, they create a comforting texture that makes this soup a favorite. - Add chopped vegetables to the slow cooker. - Pour in the vegetable broth and seasonings. First, gather your fresh ingredients. You’ll need 4 cups of broccoli florets, 1 diced onion, 2 minced garlic cloves, 1 cup of shredded carrots, and 1 cup of diced celery. This mix gives your soup great flavor and texture. Next, place the chopped vegetables in the slow cooker. Make sure they are evenly spread out. Now, pour in 4 cups of vegetable broth. This broth will be the soup's base. To add flavor, sprinkle in 1 teaspoon of dried thyme and 1/2 teaspoon of black pepper. If you like a bit of heat, add 1/4 teaspoon of cayenne pepper. Finish by drizzling 1 tablespoon of olive oil over the mix. Stir everything to combine. - Cover and set slow cooker (low for 4-5 hours or high for 2-3 hours). - Check vegetable tenderness before blending. Now it’s time to cook. Cover your slow cooker and set it to low for 4-5 hours or high for 2-3 hours. The longer you cook, the softer the veggies will get. After a few hours, check if the vegetables are tender. They should easily break apart when pressed with a fork. - Puree the soup to desired consistency. - Stir in cream and cheddar; heat through. Once the veggies are soft, use an immersion blender to puree the soup. Blend until you reach your favorite texture. If you like some chunks, don’t blend it too much. After blending, stir in 1 cup of heavy cream. This adds rich creaminess to the soup. Gradually mix in 2 cups of shredded sharp cheddar cheese. Keep stirring until the cheese melts and combines well. Let the soup heat for another 10-15 minutes on low. Stir occasionally to keep it smooth and warm. Now, your slow cooker broccoli cheddar soup is ready to serve! To make your soup taste just right, adjust the seasoning. Start with salt and black pepper. Add small amounts and taste as you go. You want it to be savory, but not too salty. If you like heat, try adding cayenne pepper. Just a little can give your soup a nice kick. Start with a pinch, then add more if you want. This spice can really change the dish. For a rich soup, you can keep some chunks. This adds texture and makes it feel hearty. Blend the soup until smooth, but leave a few bits of broccoli for a nice bite. You can use an immersion blender or a traditional blender. An immersion blender is easy. You can blend right in the slow cooker. A traditional blender works too, but you must transfer the soup in batches. Choose what you prefer! Presentation is key to a stunning dish. Serve your soup in warm bowls. This keeps it hot and inviting. Top with extra shredded cheddar cheese. A sprinkle of fresh cracked black pepper adds flavor and looks nice. For an added touch, add a dollop of sour cream. A few broccoli florets on top make it pretty. These small details make your soup feel special! {{image_2}} You can switch up the cheese in this soup easily. Instead of sharp cheddar, try gouda or Monterey Jack. Each cheese brings its own flavor and creaminess. If you prefer a vegan option, look for plant-based cheeses. Many brands offer great vegan cheddar. Just check the label for meltability. Want to add more to your soup? You can throw in cooked chicken or beans for extra protein. This makes the dish heartier. You can also mix in other veggies like spinach or cauliflower. Adding these gives your soup a nutrition boost and great taste. If you need a gluten-free soup, use gluten-free broth. Most vegetable broths fit this need. For a low-fat version, swap heavy cream with almond milk or low-fat milk. This keeps the soup creamy without all the fat. Adjust the cheese amount to keep the flavor strong. To keep your Slow Cooker Broccoli Cheddar Soup fresh, refrigeration is key. After serving, let it cool down. Place it in an airtight container and store it in the fridge. Enjoy it within 3 to 4 days for the best flavor. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. When reheating, using the stove is best. Pour the soup into a pot and heat it on low. Stir it often to keep it smooth and creamy. If you choose the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This method helps avoid separation of ingredients. Always check the temperature before serving. The soup should be hot throughout, but not boiling. If it looks a bit thick, add a splash of broth or cream to loosen it. In the fridge, your soup stays good for 3 to 4 days. If you freeze it, the shelf life extends to about 3 months. Just remember, the longer it sits, the more the flavors may change. Always trust your senses—if it smells off or looks strange, it's best to toss it. Cooking in a slow cooker is simple. If you choose low heat, it takes about 4 to 5 hours. On high heat, the soup cooks in 2 to 3 hours. I find low heat gives the best flavor as the veggies blend well over time. Always check if the vegetables are tender before blending. Yes, you can make this soup ahead of time. Just prepare it and let it cool first. 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. This soup tastes great even after a day or two. You can use frozen broccoli if you want. Just keep in mind that frozen veggies cook faster. Reduce the cooking time by about an hour. Also, add them in the last hour of cooking. This way, they stay bright and tasty. In this post, we explored how to make a creamy Slow Cooker Broccoli Cheddar Soup. We discussed vital ingredients such as fresh veggies, seasonings, and creamy elements like heavy cream and cheddar cheese. You learned step-by-step instructions for cooking and blending, plus tips for flavor and texture. Variations allow for personal touches, and storage tips help keep leftovers fresh. Enjoy your homemade soup knowing you can customize it to fit your taste!

Slow Cooker Broccoli Cheddar Soup

Indulge in creamy slow cooker broccoli cheddar bliss that will warm your heart and satisfy your cravings! This easy recipe combines fresh broccoli, velvety cheddar cheese, and a touch of garlic for ultimate flavor. Simply let the slow cooker do the work while you whip up a delicious meal. Click through to explore this comforting recipe and elevate your dinner game tonight!
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Ingredients
  

4 cups fresh broccoli florets, chopped

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup carrots, shredded

1 cup celery, diced

1 teaspoon dried thyme

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for a kick)

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

Salt to taste

1 tablespoon olive oil

Instructions
 

In the slow cooker, add the chopped broccoli, diced onion, minced garlic, shredded carrots, and diced celery.

    Pour in the vegetable broth and stir in the dried thyme, black pepper, and cayenne pepper if using.

      Drizzle olive oil over the mixture, cover the slow cooker, and set it on low for 4-5 hours or high for 2-3 hours until the vegetables are tender.

        Once the vegetables are cooked, use an immersion blender to puree the soup to your desired consistency. Leave some chunks for texture if preferred.

          Stir in the heavy cream and gradually mix in the shredded cheddar cheese until melted and creamy. Adjust salt to taste.

            Allow the soup to heat through for an additional 10-15 minutes on low, stirring occasionally.

              Prep Time, Total Time, Servings: 15 mins | 5 hours | 6 servings

                - Presentation Tips: Serve in warm bowls, garnished with extra shredded cheddar and a sprinkle of fresh cracked black pepper. For an added touch, consider adding a dollop of sour cream and a few broccoli florets on top.