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For this soup, fresh vegetables are key. You need: - 4 cups fresh broccoli florets - 1 cup diced carrots - 1 cup diced celery - 1 medium onion, finely chopped - 3 cloves garlic, minced Using fresh veggies gives the soup a bright flavor. The broccoli adds nutrition and a lovely green color. Carrots and celery add sweetness and crunch. The onion and garlic bring warmth to the dish. The broth and cream create a rich base. You will need: - 4 cups vegetable broth - 1 cup heavy cream Vegetable broth makes the soup light yet flavorful. Heavy cream adds richness and smoothness, making every bite a treat. Together, they form a perfect canvas for the cheese and veggies. Cheese is the star of this soup. Use: - 2 cups sharp cheddar cheese, shredded Sharp cheddar delivers a strong, tangy flavor. It melts beautifully, creating a creamy texture in the soup. You can also mix in a little mild cheddar if you want a softer taste. Seasonings enhance the flavor. You will need: - 1 teaspoon dried thyme - Salt and pepper to taste - Optional garnishes: croutons and chopped chives Thyme adds a lovely herbal note. Salt and pepper balance the flavors. Croutons add crunch, while chives bring a fresh touch to the soup. These little details make a big difference in your bowl of goodness. Start by heating olive oil in a skillet over medium heat. Add the chopped onion and garlic. Cook them for about two minutes. Then, add diced carrots and celery. Sauté everything for five minutes until soft and fragrant. This step brings out the flavors in your soup. Once the veggies are ready, transfer them to your slow cooker. Add fresh broccoli florets. Pour in the vegetable broth next. It is important to use enough broth to cover the veggies. This helps to create a rich and tasty soup. Now, add dried thyme, salt, and pepper to taste. Stir the mixture well, then cover the slow cooker. You can cook on low for 6-8 hours or high for 3-4 hours. The goal is for the veggies to become tender and the flavors to meld nicely. After the cooking time, carefully blend the soup. An immersion blender works best for this. You can also use a regular blender in batches. Blend until you reach your desired texture. You can leave it smooth or add some chunks for extra bite. Once blended, stir in heavy cream. This makes the soup creamy and rich. Next, gradually add shredded sharp cheddar cheese. Stir until the cheese is fully melted. Taste and adjust with more salt and pepper if needed. Ladle the soup into bowls. For a special touch, top with croutons and chopped chives. This adds color and texture. Enjoy your creamy broccoli cheddar soup with warm bread or a side salad. Pick bright green broccoli florets. Look for firm, tight heads and avoid yellowing. Fresh broccoli gives the soup a nice crunch and bright flavor. Try to choose broccoli that feels heavy for its size. For a creamy soup, blend until smooth. If you want some texture, blend only half the soup. Use an immersion blender for easy blending right in the pot. You can also transfer batches to a regular blender. Add a pinch of nutmeg for warmth. You can also try some crushed red pepper for a kick. Fresh chives or parsley on top adds color and a fresh taste. Always taste and adjust salt and pepper before serving. Don't skip sautéing the onions and garlic. This step builds flavor and depth. Avoid overcooking the soup; you want tender veggies, not mush. Lastly, don’t add cheese too soon; it should melt in the warm soup, not curdle. {{image_4}} You can easily boost the soup's nutrition by adding protein. Chicken or turkey works well. Just cook the meat first and add it to the slow cooker. You can also use cooked bacon or sausage for a smoky flavor. If you want a vegetarian option, consider adding white beans or lentils. These add great texture and protein. If you need a dairy-free version, swap out the heavy cream and cheese. Use coconut milk or almond milk instead. Nutritional yeast can give a cheesy flavor without dairy. Look for vegan cheese if you want that creamy texture. You might need to adjust the seasoning, as dairy-free options can taste different. For those who love heat, add red pepper flakes or jalapeños. These will give your soup a nice kick. If you prefer herbs, add fresh basil, cilantro, or parsley. These can brighten the soup's flavor. Experiment with different spices like paprika or curry powder for a unique taste. After cooking your broccoli cheddar soup, let it cool. You can leave it at room temperature for about 30 minutes. Once cooled, transfer the soup to an airtight container. Store it in the fridge for up to 4 days. Make sure to seal it well so it stays fresh. If you want to save some for later, freezing is a great choice. First, let the soup cool completely. Pour it into a freezer-safe container, leaving some space at the top. This allows for expansion as it freezes. You can freeze the soup for up to 3 months. To enjoy your frozen soup, thaw it in the fridge overnight. When you’re ready to heat it, pour the soup into a pot. Warm it over low heat, stirring often. If the soup seems thick, add a splash of vegetable broth or water to reach your desired consistency. You can also use the microwave, heating it in short bursts. Yes, you can use frozen broccoli. Frozen broccoli works well in this soup. Use about 4 cups of frozen florets. Just add them to the slow cooker with the broth. Make sure to adjust the cooking time, as frozen broccoli cooks faster. To make this soup gluten-free, check the vegetable broth. Many broths contain gluten. Use a gluten-free broth instead. The rest of the ingredients are naturally gluten-free, so you can enjoy this soup safely. Yes, you can make this soup on the stove. Sauté the veggies in a pot. Then, add the broth and broccoli. Simmer until the veggies are tender. Use an immersion blender to puree the soup. Finally, stir in the cream and cheese. This soup pairs well with many sides. Try serving it with crusty bread or a fresh salad. You can also offer croutons or a sprinkle of chives on top. These additions enhance the flavors and make the meal complete. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure to let it cool before sealing. When ready to eat, simply reheat it on the stove or in the microwave. This blog focused on how to make delicious broccoli cheddar soup. We explored the right fresh veggies, rich broth, and the perfect cheese. I shared easy steps to cook and blend your soup, plus tips for great results. Variations can add protein or spice to suit your taste. Lastly, proper storage ensures you enjoy your soup later. With these insights, you can craft a tasty dish that warms the soul. Happy cooking!

Slow Cooker Broccoli Cheddar Soup

Warm up with a bowl of Cheesy Broccoli Bliss Soup, the ultimate comfort food! This creamy, delicious soup is packed with fresh broccoli, hearty veggies, and melty sharp cheddar cheese. Perfect for those chilly days, it's easy to make in your slow cooker. Explore the step-by-step recipe and get ready to impress your taste buds. Click through now to discover how to create this cozy masterpiece!
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Ingredients
  

4 cups fresh broccoli florets

1 cup carrots, diced

1 cup celery, diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

2 cups sharp cheddar cheese, shredded

1 cup heavy cream

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Optional Garnishes: Croutons and chopped chives

Instructions
 

Sauté Vegetables: In a skillet over medium heat, warm the olive oil. Add the finely chopped onions, minced garlic, diced carrots, and diced celery. Sauté these ingredients for about 5 minutes, or until they are softened and fragrant.

    Combine in Slow Cooker: Once softened, transfer the sautéed vegetable mixture to a slow cooker. Add the fresh broccoli florets along with the vegetable broth.

      Season the Mixture: Sprinkle in the dried thyme, and season with salt and pepper to your liking. Stir everything well to combine, then cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavors are well blended.

        Blend the Soup: After cooking, use an immersion blender to carefully puree the soup to your desired consistency—smooth or with a few chunks for texture. If an immersion blender is not available, you can also transfer the soup in batches to a regular blender.

          Add Cream and Cheese: Once blended, stir in the heavy cream. Gradually add the shredded sharp cheddar cheese, stirring until fully melted and incorporated into the soup. Taste and adjust with additional salt and pepper as needed.

            Serve and Garnish: Ladle the hot soup into bowls and, if desired, top with croutons and a sprinkle of chopped chives for an appealing presentation.

              Prep Time: 15 min | Total Time: 6-8 hours | Servings: 6