Creamy Slow Cooker Broccoli Cheddar (Printable)
Comforting, velvety soup loaded with tender broccoli and sharp cheddar cheese, perfect for cozy family meals.
# What You Need:
→ 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)
# Steps:
01 - Combine broccoli florets, diced onion, carrots, celery, and minced garlic in the slow cooker. Pour vegetable broth over the vegetables.
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 bubbly but not browned. Gradually whisk in half-and-half, stirring constantly for 3-4 minutes until smooth and thickened.
04 - Pour the cream mixture into the slow cooker and stir well. Use an immersion blender to partially puree the soup, leaving some texture for body, or blend completely for a velvety consistency.
05 - Stir in shredded sharp cheddar cheese, salt, black pepper, smoked paprika, and nutmeg. Continue stirring until cheese is fully melted and incorporated.
06 - Taste and adjust seasoning as needed. Serve hot with additional shredded cheddar, crusty bread, or your preferred garnish.
# Expert Hints:
01 -
- The slow cooker does almost all the work while you go about your day
- That sharp cheddar creates the most velvety, restaurant quality texture without any fancy techniques
02 -
- Add the cheese at the very end and keep the heat low, otherwise it can separate and become grainy
- Temper the half and half mixture by adding a bit of hot soup first, then combining everything to prevent curdling
03 -
- Grate your own cheese from blocks instead of buying pre shredded cheese, which contains anti caking agents that prevent smooth melting
- If you do not have an immersion blender, carefully transfer batches to a regular blender and blend until smooth