Slow Cooker Creamy Broccoli Cheddar Soup

Slow Cooker Creamy Broccoli Cheddar Soup

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 servings

Calories: 265

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups broccoli florets
• 2 cups broccoli stems, chopped
• 4 cups vegetable broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/2 cup heavy cream
• 1 tbsp butter

Method

 

1. Heat the olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Transfer the onion and garlic to the slow cooker.
4. Add the broccoli florets, chopped stems, and vegetable broth. Stir in the milk, cheddar cheese, Dijon mustard, salt, pepper, lemon juice, and butter.
5. Cover and cook on low for 6 hours, or until the broccoli is tender.
6. During the last 30 minutes of cooking, add the small piece of carrot I mentioned in the notes to naturally sweeten the soup.
7. Just before serving, stir in the heavy cream for extra richness.
8. Use an immersion blender to puree the soup until silky smooth, or transfer in batches to a countertop blender.
9. Serve hot, garnished with a few reserved florets and a sprinkle of extra shredded cheddar.

Notes

I discovered that adding a small piece of carrot during the last hour of cooking sweetens the soup naturally and adds a subtle depth of flavor. Also, reserving a few florets for garnish keeps the soup bright.

Food Safety Note: Always use a food thermometer to confirm your dish has reached a safe internal temperature before serving, and follow your country’s official food safety guidelines for meat, poultry, and slow-cooking. Cook times in this recipe are estimates — appliance and ingredient variation affects actual cook time.