Get ready to transform your kitchen into a cozy haven with the most irresistible Broccoli Cheese Soup you've ever tasted! This slow cooker marvel is about to become your new favorite comfort food, promising a creamy, cheesy experience that'll have your family begging for seconds. Imagine coming home to a rich, velvety soup that's been simmering all day, filling your home with an aroma that screams pure deliciousness – no culinary expertise required!
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups broccoli florets
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Prepare the vegetables by washing the broccoli florets thoroughly and chopping them into small, bite-sized pieces. Finely dice the onion to ensure even cooking and distribution.
- Grease the inside of your slow cooker with cooking spray or butter to prevent sticking and make cleanup easier.
- Add the chopped onions to the bottom of the slow cooker, creating an initial layer for flavor development.
- Place the broccoli florets on top of the onions, ensuring they are evenly distributed throughout the slow cooker.
- Pour the vegetable broth over the broccoli and onions, making sure the vegetables are mostly covered by the liquid.
- Sprinkle garlic powder and onion powder over the vegetables, then add a pinch of salt and pepper to enhance the overall flavor profile.
- Cover the slow cooker and set it to low heat, allowing the soup to cook slowly for 3-4 hours until the broccoli is tender and easily pierced with a fork.
- During the last 30 minutes of cooking, stir in the heavy cream, which will add richness and a creamy texture to the soup.
- Gradually add the shredded cheddar cheese, stirring continuously to help it melt smoothly and prevent clumping.
- Once the cheese is fully melted and incorporated, taste the soup and adjust seasoning with additional salt and pepper if needed.
- Use an immersion blender to partially blend the soup for a creamier texture, or leave some broccoli chunks for a more rustic presentation.
- Serve hot, optionally garnishing with additional shredded cheese, chopped green onions, or crispy bacon bits for extra flavor and texture.
Tips
- Fresh is Best: Use fresh broccoli florets for the most vibrant flavor and texture. Frozen can work in a pinch, but fresh broccoli truly elevates the soup.
- Cheese Melting Hack: Shred your own cheese instead of using pre-shredded varieties. Fresh-shredded cheese melts more smoothly and provides a richer flavor.
- Prevent Curdling: Add heavy cream and cheese during the last 30 minutes of cooking to prevent separation and ensure a silky-smooth texture.
- Texture Options: For a chunkier soup, use a potato masher instead of an immersion blender. For ultra-creamy, blend until completely smooth.
- Flavor Boosters: Consider adding a splash of white wine or a teaspoon of Dijon mustard for an extra flavor dimension.
- Make-Ahead Friendly: This soup freezes beautifully for up to 3 months. Cool completely before storing in airtight containers.
- Serving Suggestions: Top with crispy bacon bits, croutons, or a sprinkle of fresh herbs to add extra texture and flavor to your finished soup.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 15g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 85mg
