Creamy Slow Cooker Broccoli Cheddar (Print version)

Comforting velvety soup with tender broccoli and sharp cheddar, ready in 4 hours with minimal prep.

# Ingredient List:

→ Vegetables

01 - 5 cups fresh broccoli florets, approximately 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
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
14 - 1/4 teaspoon ground nutmeg

# How To Make It:

01 - Combine broccoli florets, diced onion, carrots, celery, and minced garlic in the slow cooker. Pour vegetable broth over the vegetables.
02 - Cover slow cooker and cook on low heat setting for 4 hours until vegetables become completely tender.
03 - Melt butter in small saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until mixture bubbles without browning. Gradually incorporate half-and-half while whisking constantly. Continue whisking for 3 to 4 minutes until sauce achieves smooth, thickened consistency.
04 - Pour milk mixture into slow cooker and stir to incorporate. Use immersion blender to puree soup to desired consistency, leaving some texture if preferred.
05 - Stir in shredded sharp cheddar cheese, salt, black pepper, smoked paprika, and nutmeg. Continue stirring until cheese completely melts and soup achieves creamy texture.
06 - Taste soup and adjust seasoning as needed. Serve hot with additional shredded cheese or crusty bread for accompaniment.

# Expert Advice:

01 -
  • This is the kind of soup that makes everyone ask whats for dinner before they even take off their coats
  • You can toss everything in the slow cooker and walk away, coming back hours later to something magical
  • The sharp cheddar creates this incredible velvety texture that feels like a warm hug on a cold day
02 -
  • Never add the cheese while the soup is boiling high, or it might separate into grainy disappointment instead of silky bliss
  • Letting the soup rest for 10 minutes off the heat before serving gives all the flavors time to become best friends
03 -
  • Grate your own cheese from blocks instead of buying pre-shredded cheese, which has anti-caking agents that prevent smooth melting
  • Temper the hot broth into your roux mixture instead of pouring cold cream into hot soup, which prevents any clumping disasters

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