Description
A creamy and cheesy slow cooker soup that’s easy to prepare and perfect for chilly days.
Ingredients
Vegetable Base
- 4 cups fresh or frozen broccoli, chopped into small florets
- 1 cup carrots, finely shredded or diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth, low sodium (Control the salt)
Creaminess
- 1 cup milk or half and half (Whole milk works best)
- 1 tablespoon butter (For richness and better mouthfeel)
- 8 ounces sharp cheddar cheese, shredded (Shred yourself for best results)
- 4 ounces cream cheese, cubed (Optional for extra creaminess)
Thickening Agents and Seasoning
- 1 tablespoon cornstarch (For thickening, optional)
- 2 tablespoons cold water (For mixing with cornstarch)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika or mustard powder (Small boost in flavor)
Instructions
Preparation
- Add chopped broccoli, diced onion, shredded carrots, garlic, and broth to your slow cooker.
- Season with salt, pepper, and paprika or mustard powder. Stir well.
- Set the slow cooker to low.
Cooking
- Cook on low for 4 to 5 hours or on high for about 2 to 3 hours until the broccoli is tender.
- If you’re home, give it a stir once halfway through.
Making it Creamy
- Stir in milk or half and half and a spoonful of butter.
- If you want a slightly thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in.
- Switch the slow cooker to warm and gradually add shredded cheese, stirring after each addition until it melts.
- If using cream cheese, add a few cubes and stir until it disappears.
- Taste and adjust salt and pepper as needed.
- For a semi-smooth soup, use an immersion blender and pulse a few times, or leave it chunky.
Notes
Shred your cheese fresh for better melting. If using frozen broccoli, add extra cooking time as needed. Adjust liquids to achieve your preferred thickness.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: dinner, Soup
- Cuisine: American