Creamy Slow Cooker Broccoli Cheddar (Printable)
Velvety smooth broccoli cheddar soup loaded with tender vegetables and sharp cheese, perfect for cozy family dinners.
# 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 Make:
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 become very 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 creamy milk mixture into the slow cooker. Use an immersion blender to puree until desired smoothness, 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 melts completely and soup achieves creamy consistency.
06 - Taste soup and adjust seasoning as needed. Serve hot, garnished with additional shredded cheese or crusty bread on the side.
# Expert Tips:
01 -
- The slow cooker does almost all the work while you go about your day
- Sharp cheddar creates the most velvety, restaurant quality texture you will ever taste at home
- Leftovers actually taste better the next day as the flavors deepen
02 -
- Never add the cheese during the initial cooking or it will separate and become grainy
- Temper the half and half mixture by adding a ladle of hot broth before combining everything
- The soup will thicken as it cools, so plan to add a splash more broth when reheating leftovers
03 -
- Grate your own cheese from a block because pre shredded cheese contains anti caking agents that prevent smooth melting
- Add the cheese off the heat source to prevent separation and oiliness