- Slow Cooker Broccoli Cheese Soup

$- 6 cups of fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon nutmeg - 2 tablespoons olive oil - Optional: Croutons and fresh parsley for garnish Gathering the right ingredients makes all the difference in your soup. Start with fresh broccoli florets for a vibrant color and crisp taste. Dicing a medium onion adds sweet notes and depth to your soup, while minced garlic introduces a punch of flavor. Next, liquid is key. Vegetable broth gives a rich base, while heavy cream brings creaminess that makes the soup delightful. For seasonings, shredded sharp cheddar cheese provides that melty goodness we crave. Paprika adds warmth, while salt and black pepper enhance all the flavors. A hint of nutmeg rounds it out with a subtle sweetness. Using olive oil to sauté your onion and garlic adds a layer of flavor and helps the ingredients mix well. If you want to elevate your presentation, consider adding croutons and fresh parsley on top when serving. This simple touch makes your dish pop! For the complete recipe, check out the Full Recipe. - Sauté the onion in olive oil until translucent. - Add minced garlic and stir for aroma. Start by heating olive oil in a skillet over medium heat. Add your diced onion. Sauté it for about five minutes. You want the onion to become soft and clear. Then, toss in the minced garlic. Stir for a minute or two until the garlic smells great. This step builds a strong base for your soup. - Combine broccoli, sautéed onions, and garlic in the slow cooker. - Add vegetable broth and seasonings, then stir. Next, grab your slow cooker. Place six cups of fresh broccoli florets inside. Add the onion and garlic mix. Now, pour in four cups of vegetable broth. Sprinkle in your seasonings: one teaspoon of paprika, one teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of nutmeg. Stir everything gently. Cover the slow cooker and cook on low for four to five hours. If you’re short on time, you can cook on high for two to three hours. The broccoli should become tender. - Puree the soup once cooking is complete. - Stir in heavy cream and cheddar cheese and cook for extra flavor. When cooking is done, use an immersion blender to puree the soup until smooth. If you don't have one, carefully transfer the soup to a blender in batches. Once smooth, return it to the slow cooker. Now, stir in one cup of heavy cream and two cups of shredded sharp cheddar cheese. Mix well until the cheese melts completely. Taste and adjust the seasoning if needed. Let the soup cook for an extra 30 minutes on low. This step enhances the flavors. For a lovely finish, serve the soup warm and consider garnishing it with croutons and fresh parsley. Enjoy your savory slow cooker broccoli cheese soup delight! For the full recipe, check it out [here](Full Recipe). To make your slow cooker broccoli cheese soup even better, adjust the seasoning to your taste. Start with the basic amounts, then add more salt or pepper if needed. You can also add herbs or spices for a unique twist. Try fresh thyme or rosemary for a fresh taste. A pinch of cayenne can bring heat if you like spice. If you want a chunkier soup, save some broccoli before blending. This allows you to add texture back into the soup. You can also experiment with different cheese types. While sharp cheddar gives great flavor, a mix of gouda and mozzarella can make it creamy and rich. Don’t be afraid to try new combinations to find your perfect blend. {{image_2}} You can easily make this soup dairy-free. First, substitute heavy cream with coconut milk. This keeps the soup creamy while adding a light coconut flavor. Next, use nutritional yeast instead of cheese. Nutritional yeast gives a cheesy taste without dairy. This option is great for those with lactose issues. You can add more to your soup for extra flavor. Incorporate protein like cooked chicken or ham. This turns the soup into a hearty meal. You can also mix in other vegetables, such as carrots or cauliflower. This adds color and nutrition to the dish. Be creative and have fun with your choices! For the full recipe, check the detailed instructions above. To store leftovers in the fridge, let the soup cool first. Pour the soup into airtight containers. I recommend using glass or BPA-free plastic containers. Seal them tightly to keep out air. The soup can last for up to three days in the fridge. To freeze the soup, follow these steps: 1. Allow the soup to cool completely. 2. Pour it into freezer-safe bags or containers. 3. Remove as much air as possible to avoid freezer burn. 4. Label the bags or containers with the date. For thawing, move the soup to the fridge overnight. To reheat, warm it on the stove over low heat. Stir it often to ensure it heats evenly. You can also use a microwave, but check to avoid hot spots. Enjoy your creamy goodness anytime! You can keep the soup in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. This helps keep the flavors fresh. When you reheat it, stir well and check if it needs more seasoning. Yes, you can use frozen broccoli! It works great in this recipe. Just add it straight to the slow cooker. There’s no need to thaw it first. The cooking time may be a bit shorter, so check for tenderness. Absolutely! This soup is perfect for meal prep. You can make it a day or two in advance. Let it cool completely before storing it in the fridge. Just reheat on the stove or microwave when you’re ready to enjoy. I love serving this soup with warm, crusty bread. It also pairs well with a fresh salad. For extra crunch, top with croutons. You can also sprinkle some fresh parsley for color. Want to spice it up? A dash of hot sauce adds a nice kick! For the full recipe, check out the details above. You learned how to make Slow Cooker Broccoli Cheese Soup with fresh ingredients. We walked through preparing the base, cooking, and blending for a smooth finish. Remember to experiment with flavors and textures to suit your taste. Whether you stick to the original recipe or try variations, this soup is tasty and filling. Lastly, proper storage ensures you enjoy it later. Enjoy making this warm comfort food at home!$

- Slow Cooker Broccoli Cheese Soup

Indulge in a warm, cheesy bowl of Savory Slow Cooker Broccoli Cheese Soup Delight that’s packed with flavor and easy to make! Using fresh broccoli, rich cheddar, and simple ingredients, this hands-off recipe is perfect for cozy nights. Discover how to blend savory flavors and create comfort food with minimal effort. Ready to warm up with a delightful soup? Click through for the full recipe and make it today!

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Ingredients

6 cups of fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon nutmeg

2 tablespoons olive oil

Optional: Croutons and fresh parsley for garnish

Instructions

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, then remove from heat.

In the slow cooker, add the fresh broccoli florets followed by the sautéed onion and garlic mixture.

Pour in the vegetable broth and sprinkle the paprika, salt, black pepper, and nutmeg over the mixture. Stir gently to combine all ingredients.

Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, until the broccoli is tender.

Once the cooking time is complete, use an immersion blender to puree the soup until smooth, or carefully transfer it to a regular blender in batches.

Return the pureed soup to the slow cooker (if using a regular blender), and stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is fully melted and incorporated.

Taste and adjust seasoning if necessary, adding more salt or pepper as preferred.

Let the soup cook for an additional 30 minutes on low, stirring occasionally, to enhance the flavors.

Prep Time: 15 minutes | Total Time: 5 hours | Servings: 6

- Presentation Tips: Serve the soup in warm bowls, garnished with croutons and a sprinkle of fresh parsley for a pop of color. Consider drizzling a little extra cream on top for a pleasing finish!