Creamy Broccoli Cheddar Soup (Print version)
Velvety soup with tender broccoli and sharp cheddar, slow-cooked to perfection for an easy family favorite.
# 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 it:
01 - Place broccoli, onion, carrots, celery, and garlic in the slow cooker. Pour in vegetable broth.
02 - Cover and cook on low setting for 4 hours until vegetables are very tender.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1-2 minutes until bubbling but not browned. Gradually whisk in half-and-half, stirring constantly until smooth and thickened, about 3-4 minutes.
04 - Pour the milk mixture into the slow cooker. Blend using an immersion blender until desired consistency is reached, leaving some chunks if preferred.
05 - Stir in shredded cheddar cheese, salt, pepper, smoked paprika, and nutmeg. Continue stirring until cheese is completely melted and soup is creamy.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or crusty bread.
# Expert suggestions:
01 -
- The slow cooker does all the heavy lifting while you go about your day, filling your kitchen with the most incredible aroma that builds anticipation
- That moment when you stir in the sharp cheddar and watch it transform into liquid gold is pure kitchen magic
- Leftovers taste even better the next day, if they last that long
02 -
- Temper the half-and-half mixture before adding it to the hot soup, otherwise you might end up with unpleasant dairy bits floating around
- Add the cheese off the heat source, because high heat can cause cheese to separate and become grainy
03 -
- Use freshly grated cheese from a block rather than pre-shredded bags for the smoothest results
- That pinch of nutmeg may seem unusual but it is what restaurant chefs use to balance rich cream-based soups