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- 4 cups broccoli florets - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth The main ingredients form the base of your soup. Broccoli florets add a vibrant color and healthy nutrients. You can use fresh or frozen broccoli. The onion and garlic give the soup great flavor. Dice the onion to small pieces and mince the garlic well. Vegetable broth is key for a rich taste. It helps blend all the flavors together. - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream (or coconut cream for a dairy-free option) For a creamy soup, you need good cheese and cream. I love using sharp cheddar cheese. It melts beautifully and adds a rich flavor. If you want a dairy-free version, use coconut cream. It gives a nice sweetness and creaminess. - 1 teaspoon Dijon mustard - 1/2 teaspoon black pepper - 1/2 teaspoon salt (adjust to taste) - 1 teaspoon smoked paprika (for a smoky flavor) Seasoning is crucial for taste. Dijon mustard adds a tangy kick. Smoked paprika brings a lovely warmth. Use black pepper and salt to enhance the flavors. I suggest tasting as you go. Adjust the salt to your liking. This will make your soup even better! To make this soup, start by prepping your veggies. First, chop 4 cups of broccoli into small florets. If you use fresh broccoli, make it bite-sized. Next, take 1 medium onion and dice it finely. Then, mince 3 cloves of garlic. This adds great flavor to our creamy soup. Grab your slow cooker. Add the chopped broccoli, diced onion, and minced garlic. Then, pour in 4 cups of vegetable broth. Make sure the veggies are fully submerged in the broth. This helps them cook evenly and blend well. Now, cover your slow cooker. Set it to cook on low for about 4 to 5 hours. If you're in a hurry, you can set it to high for 2 to 3 hours. The broccoli should be tender and easy to blend when it’s done. After cooking, it's time to blend the soup. You can use an immersion blender for this. Blend until the soup is smooth. If you prefer a chunkier texture, blend only half of the soup. This gives you the best of both worlds. Once blended, turn the slow cooker to high. Stir in 2 cups of shredded sharp cheddar cheese and 1 cup of heavy cream. Let it cook for an additional 15 to 20 minutes. This will melt the cheese and create a rich, creamy texture. Before serving, taste the soup. Adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls. For a nice touch, you can garnish with croutons and fresh parsley. This adds some crunch and color to your dish. Fresh broccoli brings a brighter taste and better texture. It holds more nutrients too. When you pick fresh broccoli, choose firm florets with vibrant green color. Frozen broccoli is a great choice for busy days. It cooks faster and has a longer shelf life. Just make sure to thaw it before adding it to your soup. Blending your soup is key to its creamy texture. Use an immersion blender for smoothness. If you prefer chunks in your soup, blend only half. This gives you the best of both worlds. You can also add more heavy cream or coconut cream for extra richness. Spices can really boost your soup's flavor. Adding a pinch of cayenne pepper adds warmth. You can try different cheese types too. A mix of sharp cheddar and Gruyère gives a rich taste. Experiment with what you like best to find your perfect blend. {{image_2}} You can easily make this soup dairy-free. First, swap heavy cream for coconut cream. This gives a rich taste without dairy. Next, look for dairy-free cheese options. Brands now offer great cheddar-like flavors. These changes keep the soup creamy and delicious. Want to make the soup heartier? You can add more vegetables. Carrots or potatoes work well. They add nice texture and flavor. For protein, consider adding cooked chicken or beans. This makes the soup filling and nutritious. Spice up your soup with different herbs. Try thyme or rosemary for a fresh taste. If you like heat, add red pepper flakes. This creates a spicier version that warms you up. The beauty of this soup is its flexibility. You can change it to suit your taste! To keep your soup fresh, cool it down quickly. Place the soup in a shallow container. This helps it cool faster. Cover it tightly with a lid or plastic wrap. You can store it in the fridge for up to 4 days. If you want to save some for later, freezing works great! Let the soup cool completely first. Pour it into freezer-safe containers. Leave a bit of space at the top for expansion. It can last in the freezer for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing. Just make sure to stir it often to warm it evenly. Reheat the soup gently on the stove. Use low heat and stir often. You can also use a microwave. Heat it in short bursts, stirring in between. To keep the soup creamy, add a splash of cream or milk while reheating. This helps restore its smooth texture. Always taste and adjust seasoning before serving! Yes, you can use low-sodium broth. Low-sodium broth helps control salt levels. This option is great if you watch your sodium intake. You can add salt later if needed. This gives you control over the final taste. You can thicken the soup in a few ways. - Adding cornstarch or flour: Mix cornstarch with water. Stir this mix into the soup and cook until thick. For flour, create a roux by cooking it with butter before adding. - Alternative thickening methods: Use pureed beans or potatoes for a creamy texture. You can also add more cheese for extra thickness. Pair this soup with great sides. - Pairing suggestions: Grilled cheese sandwiches work well. You can also serve it with crusty bread for dipping. - Ideal accompaniments for the meal: A fresh salad adds a nice crunch. Try a simple green salad with lemon dressing. This balances the creamy soup nicely. This article covered how to make a tasty soup with simple ingredients. You learned about main components like broccoli, onion, and cheese. I shared step-by-step cooking methods and helpful tips. You can adapt the soup with different flavors or storage options. I hope you feel ready to create this comforting dish at home. Enjoy your cooking!

Slow Cooker Broccoli Cheddar Soup

Dive into a bowl of creamy dreamy slow cooker broccoli cheddar soup that will warm your soul! This easy recipe combines fresh ingredients and just the right spices for a comforting blend of flavors. With minimal prep and a slow cooker, you’ll have a delicious, cheesy soup ready in no time. Don’t miss out on this simple and satisfying dish. Click through to explore the full recipe and get cooking today!
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Ingredients
  

4 cups broccoli florets (fresh or frozen)

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1 teaspoon smoked paprika (for a smoky flavor)

Optional: croutons and fresh parsley for garnish

Instructions
 

Prep the Vegetables: Start by preparing your broccoli. If using fresh broccoli, chop it into small florets. Dice the onion and mince the garlic.

    Layer Ingredients: In your slow cooker, add the broccoli florets, diced onion, and garlic. Pour in the vegetable broth, ensuring that the veggies are submerged.

      Season the Soup: Add the Dijon mustard, smoked paprika, black pepper, and salt to the slow cooker. Stir to combine all the ingredients.

        Cook the Soup: Cover the slow cooker and cook on low for approximately 4-5 hours, or on high for 2-3 hours, until the broccoli is tender.

          Blend for Creaminess: Once cooked, you can use an immersion blender to purée the soup until it's smooth, or for a chunkier texture, blend only half of the soup and leave the rest as is.

            Add Cheese and Cream: After blending, turn the slow cooker to high and stir in the shredded cheddar cheese and heavy cream. Let it cook for an additional 15-20 minutes, until the cheese is fully melted and the soup is creamy.

              Serve: Taste and adjust the seasoning if needed. Ladle the soup into bowls and garnish with croutons and fresh parsley, if desired.

                Prep Time: 15 minutes | Total Time: 5 hours | Servings: 6-8