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- 4 cups fresh broccoli florets - 1 cup diced carrots - 1 cup diced potatoes - 1 onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil Gathering the right ingredients is key to making great soup. For this cozy dish, fresh broccoli is the star. I love using 4 cups of fresh broccoli florets. Their bright green color and flavor bring life to the soup. Next, I add 1 cup of diced carrots. They add sweetness and a nice crunch. I also use 1 cup of diced potatoes. Potatoes help thicken the soup and make it creamy. An onion brings depth to the flavor. I chop up one onion and add it to the pot. The aroma of onion and garlic is amazing. I use 3 cloves of minced garlic for that extra kick. Now, let’s talk about pantry staples. The base of our soup is 4 cups of vegetable broth. It adds richness and depth. I pour in 1 cup of heavy cream for a silky texture. For the cheesy goodness, I use 2 cups of shredded sharp cheddar cheese. This gives the soup its classic flavor. I also mix in 1 teaspoon of dried thyme. Thyme adds a warm, herbal note. Don’t forget salt and pepper to taste. These will balance all the flavors. Finally, I drizzle in 2 tablespoons of olive oil. It helps sauté the onion and garlic to bring out their best taste. 1. Start by chopping your onion and mincing the garlic. You want these to be small for even cooking. 2. In a large slow cooker, add the chopped onion and minced garlic. Drizzle with olive oil. 3. Sauté for 3-4 minutes until fragrant. This brings out the flavors. You can use a skillet if you prefer. 4. Next, add 4 cups of fresh broccoli florets, 1 cup of diced carrots, and 1 cup of diced potatoes to the slow cooker. 1. Pour in 4 cups of vegetable broth over the vegetables. This will be the base of your soup. 2. Add 1 teaspoon of dried thyme, along with salt and pepper to taste. Stir it all together to mix well. 3. Cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. The vegetables should be tender when done. 1. Once the cooking time is up, use an immersion blender to puree the soup. Blend until you reach your desired consistency. You can make it smooth or leave it a bit chunky. 2. Stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Mix until melted and well combined. 3. Taste your soup and adjust seasoning with more salt and pepper if needed. Let it sit for an extra 10-15 minutes to let the flavors meld together. Serve this cozy soup in bowls, and don’t forget to add extra cheese on top! Enjoy with a side of crusty bread for a complete meal. For the best results, set your slow cooker to low. This allows the flavors to blend nicely over 6-7 hours. If you are short on time, you can use the high setting for 3-4 hours. Both options will give you a tasty soup. If you want to sauté without a skillet, you can sauté right in the slow cooker. Add chopped onion and minced garlic. Drizzle with olive oil and cook for 3-4 minutes until fragrant. This step boosts the soup's flavor. To adjust creaminess, add more heavy cream, or blend the soup longer. You can also add extra vegetable broth for a lighter soup. Taste as you go, and adjust salt and pepper as needed. For garnishing, I suggest topping the soup with extra shredded cheese. A sprinkle of black pepper adds a nice touch. Serve it with crusty bread to soak up the deliciousness. {{image_2}} You can change up this soup easily. Use different veggies for a new taste. Try cauliflower or spinach instead of broccoli. These veggies cook well and add nice flavor. You can also mix in some corn for sweetness or bell peppers for crunch. If you're looking for dairy-free options, there are great choices. Use plant-based cheese for a creamy texture. Brands like Daiya or Violife offer good dairy-free cheddar. Coconut milk can replace heavy cream for added richness without dairy. Want to spice things up? Add a pinch of cayenne pepper for heat. A sprinkle of smoked paprika adds a nice twist too. You could also try Italian seasoning for a fresh herb flavor. If you want a heartier meal, think about adding protein. Cooked chicken or diced tofu works well. Just add these in during the last hour of cooking. This way, they will soak up all the tasty flavors. To keep your Slow Cooker Broccoli Cheddar Soup fresh, store it in the fridge. Use an airtight container to seal in the flavor. It will stay good for up to four days. If you want to keep it longer, consider freezing it. Pour the cooled soup into freezer-safe bags. Make sure to leave some space for expansion. The soup can last up to three months in the freezer. When you're ready to enjoy your soup again, you have a few options for reheating. The best method is to warm it on the stove over low heat. Stir it gently to keep the creaminess. You can also use a microwave. Heat it in short bursts, stirring in between, to ensure even warming. Avoid boiling the soup; this helps maintain its flavor and texture. Yes, you can make this soup ahead of time. Cook it as directed, then let it cool. Store it in the fridge for up to three days. Reheat it on the stove or in the microwave until hot. If your soup is too thin, you can add a bit more cheese. Stir in extra cheddar while the soup is warm. Another option is to mix a little cornstarch with water and add it to the soup. Let it cook for a few minutes until it thickens. Yes, frozen broccoli works well too. Just add it directly to the slow cooker. It may cook a bit faster, so check for tenderness before the time is up. This soup pairs great with crusty bread or a fresh salad. You can also serve it with grilled cheese sandwiches for a warm and cozy meal. Absolutely! This soup is already vegetarian. Just ensure the vegetable broth is vegetable-based, and you’re good to go! You can use plant-based cheese for a vegan version. This blog post covered fresh ingredients, cooking steps, and useful tips for making Slow Cooker Broccoli Cheddar Soup. You learned how to sauté, blend, and enhance flavors. Variations showed you how to customize this dish with swaps and spices. Proper storage tips help you keep leftovers fresh. As you try this recipe, experiment with flavors and ingredients. Enjoy every bowl of this creamy soup with friends and family. Cooking should be fun and delicious!

Slow Cooker Broccoli Cheddar Soup

Indulge in the comfort of this Creamy Slow Cooker Broccoli Cheddar Bliss! This easy recipe combines fresh broccoli, carrots, and potatoes with rich cheddar cheese for a delightful, velvety soup. Perfect for busy days, simply let your slow cooker do the work. In just a few simple steps, you can enjoy a bowl of warmth and flavor. Click through to discover how to make this delicious recipe and elevate your meal time!
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Ingredients
  

4 cups fresh broccoli florets

1 cup diced carrots

1 cup diced potatoes

1 onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a large slow cooker, add the chopped onion and minced garlic. Drizzle with olive oil and sauté for 3-4 minutes until fragrant (you can do this step in a skillet if desired).

    Add the broccoli florets, diced carrots, and diced potatoes to the slow cooker.

      Pour the vegetable broth over the vegetables, add the dried thyme, and season with salt and pepper. Stir to combine.

        Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.

          Once the cooking time is up, use an immersion blender to puree the soup to your desired consistency (you can blend it completely smooth or leave it a bit chunky).

            Stir in the heavy cream and shredded cheddar cheese until melted and well combined.

              Adjust seasoning with additional salt and pepper if needed, and let it sit for another 10-15 minutes for flavors to meld.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6

                  - Presentation Tips: Serve in bowls, garnished with extra shredded cheese and a sprinkle of black pepper. A crusty bread on the side complements the soup beautifully!