Creamy Broccoli Cheddar Soup (Printer-Friendly)
Velvety smooth soup with tender broccoli and sharp cheddar, slowly simmered to perfection for an easy family meal.
# What You'll 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
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)
# How-To Steps:
01 - Combine broccoli florets, diced onion, carrots, celery, and minced garlic in the slow cooker. Pour in vegetable broth.
02 - Cover and cook on low setting for 4 hours until vegetables are completely tender.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until bubbling but not browned. Gradually add half-and-half while whisking constantly until smooth and thickened, about 3–4 minutes.
04 - Stir the milk mixture into the slow cooker. Use an immersion blender to puree the soup to desired consistency, leaving some chunks for texture if preferred.
05 - Stir in shredded sharp cheddar cheese, salt, black pepper, smoked paprika, and nutmeg. Continue stirring until cheese is completely melted and soup reaches a creamy consistency.
06 - Taste soup and adjust seasoning as needed. Serve hot with additional shredded cheddar cheese, crusty bread, or your preferred garnish.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- Its the kind of soup that makes people ask whats for dinner before they even take off their coats
02 -
- Add the cheese at the very end, since high heat can cause dairy to separate and become grainy
- Temper the half and half mixture by adding a bit of hot soup first, then stir it into the slow cooker to prevent curdling
03 -
- Shred your own cheese instead of buying pre shredded, which contains anti caking agents that can make soup grainy
- If you do not have an immersion blender, carefully transfer batches to a regular blender, leaving room for steam to escape