Broccoli Cheddar Soup Slow Cooker

Broccoli Cheddar Soup Slow Cooker. This soup is rich, smooth, and full of soft broccoli and melting cheese. It feels warm and cozy, perfect for cold days. It cooks slowly so the flavors mix well and the soup becomes creamy without much work.

A warm, cheesy broccoli soup made easy in a slow cooker. Fresh or frozen broccoli, carrots, and simple seasonings cook slowly until tender. A creamy roux and shredded cheddar make it rich and smooth. Blend if you like it extra silky. Great for quick family dinners and chilly afternoons.

Ingredients

• 4 cups broccoli florets (fresh or frozen)

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 cups chicken broth

• 1 cup shredded carrots

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 2 cups shredded cheddar cheese

• 1 cup heavy cream

• 2 tbsp butter

• 2 tbsp all-purpose flour

Broccoli Cheddar Soup: Directions

1. Load the slow cooker: Drop the 4 cups broccoli florets, chopped into small pieces, 1 cups onion, diced, 3 garlic cloves, minced, 2 cups chicken broth, and 1 cups carrots, sliced or diced right into your slow cooker. Give it a good stir so everything is mixed together nicely.
2. Add the seasonings: Sprinkle in the 0.5 teaspoons salt, 0.3 teaspoons black pepper, and 0.5 teaspoons paprika right on top. Stir everything around one more time so all those good flavors get spread through the whole pot.
3. Slow cook the veggies: Put the lid on your slow cooker and set it to low heat. Let the soup cook for 4 to 270 minutes, until the broccoli is nice and soft when you poke it with a fork.
4. Make the creamy roux: About 1 minute, before the soup is done, melt the 2 tablespoons butter in a small pan over medium heat on the stove. Once it’s melted, add the 2 tablespoons all-purpose flour and whisk them together really well. Keep whisking for about 1 minute so it doesn’t taste like raw flour.
5. Stir in the heavy cream: Slowly pour in the 1 cups heavy cream, a little bit at a time, whisking the whole time. Keep going until the mixture is smooth and just a little bit thick. This creamy mix is what makes the soup so rich and delicious!
6. Combine and add cheese: Pour your creamy mixture straight into the slow cooker and stir it in well. Now add the 2 cups sharp cheddar cheese, shredded and stir until every bit of cheese melts right into the soup and it turns wonderfully creamy.
7. Blend if you like (optional): If you like your soup extra smooth with no chunks, use an immersion blender and blend it right in the pot. Blend as much or as little as you want — chunky or silky smooth, both are great!
8. Serve and enjoy: Ladle the hot soup into bowls and serve it warm. It’s extra yummy with crusty bread or crackers on the side for dipping!