Name: Slow Cooker Broccoli Cheese Soup
Prep time: 15 min
Cook time: PT-490826H13M25S
Total time: PT-490826H13M25S
Cuisine: Americaine
Ingredients: 6 cups fresh broccoli florets, cut into bite-sized pieces; 1 medium yellow onion, finely diced; 2 medium carrots, peeled and grated; 3 cloves garlic, minced; 4 cups low-sodium chicken broth (vegetable broth works too); 2 cups half-and-half; 8 oz cream cheese, softened and cubed; 4 cups sharp cheddar cheese, freshly grated; 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 1 teaspoon mustard powder; 1/2 teaspoon paprika; Salt and freshly ground black pepper to taste

Description

Slow Cooker Broccoli Cheese Soup with creamy cheddar, broccoli, and comforting flavors – perfect for easy, cozy meals!

Ingredients

Scale

6 cups fresh broccoli florets, cut into bite-sized pieces
1 medium yellow onion, finely diced
2 medium carrots, peeled and grated
3 cloves garlic, minced
4 cups low-sodium chicken broth (vegetable broth works too)
2 cups half-and-half
8 oz cream cheese, softened and cubed
4 cups sharp cheddar cheese, freshly grated
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon mustard powder
1/2 teaspoon paprika
Salt and freshly ground black pepper to taste

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Instructions

Step 1: Prepare your ingredients. Chop the broccoli into bite-sized florets, dice the onion, grate the carrots, and mince the garlic. Having everything ready before you start will make the process much smoother.
Step 2: In a medium saucepan over medium heat, melt the butter completely. Once melted, add the flour and whisk continuously for about 2 minutes until the mixture turns golden and smells nutty. This roux will help thicken your Slow Cooker Broccoli Cheese Soup beautifully.
Step 3: Gradually whisk in 1 cup of chicken broth to the roux mixture, ensuring there are no lumps. Cook for another minute until smooth and slightly thickened, then transfer this mixture to your slow cooker.
Step 4: Add the remaining chicken broth, onions, half of the broccoli florets, carrots, garlic, mustard powder, paprika, salt, and pepper to the slow cooker. Stir to combine all ingredients thoroughly.
Step 5: Cover and cook on low for 4 hours or on high for 2 hours, until the vegetables begin to soften. The slow, gentle heat develops deep flavor in your broccoli cheese soup.
Step 6: After the initial cooking time, add the remaining broccoli florets and continue cooking for another hour on low. This two-stage broccoli addition ensures you’ll have both well-incorporated broccoli flavor and some texture.
Step 7: Reduce the slow cooker to low if it isn’t already. Stir in the half-and-half and cream cheese, whisking until the cream cheese is fully melted and incorporated.
Step 8: Add the freshly grated cheddar cheese in handfuls, stirring after each addition until completely melted. This gradual approach prevents the cheese from clumping together.
Step 9: Taste and adjust the seasoning with additional salt and pepper if needed. Allow the soup to cook for an additional 15-30 minutes on low to let all the flavors meld together.
Step 10: Serve your Slow Cooker Broccoli Cheese Soup hot, garnished with extra shredded cheddar cheese and a sprinkle of freshly ground black pepper if desired.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

Serving Size: 1.5 cups per serving
Calories: 460 calories per serving
Sugar: 7g
Sodium: 780mg
Fat: 34g
Saturated Fat: 21g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 17g
Fiber: 4g
Protein: 21g
Cholesterol: 105mg