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- 4 cups fresh broccoli florets - 1 medium onion, chopped - 2 cloves garlic, minced Fresh ingredients are key to making this soup delicious. Start with vibrant broccoli florets. They add color and nutrition. Chopped onion brings sweetness and depth. Minced garlic adds a nice touch of flavor. When you combine these, you create a great base for the soup. - 3 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Next, you need a rich broth. Vegetable broth works well to keep it light. Add dried thyme for an earthy note. Paprika brings a warm, smoky flavor. Don’t forget the salt and pepper. They help enhance the taste of the soup. - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream (or a dairy-free alternative) - Fresh parsley for garnish (optional) The creamy part makes this soup special. Shredded sharp cheddar cheese melts well and adds richness. Heavy cream makes it extra creamy. If you prefer, you can use a dairy-free option. Fresh parsley can add a pop of color on top. It’s a nice touch when serving. First, chop your vegetables. Use a sharp knife to cut 4 cups of fresh broccoli florets. Next, chop 1 medium onion and mince 2 cloves of garlic. Peel and dice 1 medium potato, and shred 1 cup of carrots. This mix gives your soup great flavor and texture. Now, measure out your broth and seasonings. You’ll need 3 cups of vegetable broth. For the seasonings, gather 1 teaspoon of dried thyme, 1 teaspoon of paprika, and some salt and pepper. These add warmth and depth to your soup. Combine all the ingredients in your slow cooker. Start with the broccoli, onion, garlic, potato, carrots, and broth. Sprinkle in the thyme, paprika, salt, and pepper. Stir well to mix everything together. Now, set the cooking time and temperature. For a nice, slow cook, cover your slow cooker and set it on low for 6 to 8 hours. If you’re short on time, set it to high for 3 to 4 hours. The goal is to make the veggies tender and flavorful. Once your soup is cooked, puree it to your desired consistency. I recommend using an immersion blender for this. It’s easy and keeps your pot clean. You can leave some chunks for texture if you like that in your soup. Now, stir in 2 cups of shredded sharp cheddar cheese and 1 cup of heavy cream. This will make your soup super creamy and rich. Let it heat for another 15 to 30 minutes on low. Taste it, and adjust the seasonings if needed. Serve hot, and feel free to garnish with fresh parsley if you want a pop of color! To get the best texture in your broccoli cheddar soup, use an immersion blender. This tool lets you blend the soup right in the slow cooker. It makes it easy to control how smooth or chunky you want the soup. You can blend it until creamy or leave some chunks for added texture. This way, you enjoy bites of tender broccoli with every spoonful. Adjusting seasonings can make your soup shine. After blending, taste the soup and add more salt or pepper if needed. You can also add other herbs or spices to fit your taste. Try fresh thyme or a bit of nutmeg for something special. These small changes can elevate the flavor and make it truly yours. This soup pairs well with crusty bread or a light salad. The bread soaks up the creamy soup, making each bite delicious. Serve the soup hot for the best experience. I recommend heating it to at least 165°F (74°C) to ensure it's safe and tasty. Garnish with fresh parsley for a pop of color and a hint of freshness. {{image_2}} You can make this soup dairy-free easily. For cheddar cheese, use a dairy-free cheese. Look for brands that melt well. Nutritional yeast is a great choice too. It adds a cheesy flavor without dairy. For heavy cream, coconut milk works well. Almond milk or cashew cream are also good options. These alternatives keep the soup creamy and rich. Want to add more to your soup? You can include protein sources like cooked chicken or beans. Shredded rotisserie chicken adds flavor and heartiness. White beans or chickpeas can boost the protein too. You can also add vegetables like spinach or cauliflower. Just chop them small so they cook well. This makes the soup even more filling and tasty. If you like heat, try adding jalapeños or red pepper flakes. Slice fresh jalapeños and stir them in before cooking. For a more intense flavor, sprinkle red pepper flakes on top before serving. You can also use pepper jack cheese instead of cheddar. It will give your soup a nice kick. This spicy twist makes your broccoli cheddar soup stand out! To keep your soup fresh, store leftovers in the fridge. Use an airtight container. The soup will stay good for up to five days. If you want to save it longer, freeze the soup. Pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. When you're ready to enjoy your soup again, reheat it gently. The best way is on the stove over low heat. Stir it often to keep it from sticking. If the soup is too thick, add a splash of vegetable broth or water. This helps regain the creamy texture. In the fridge, your soup lasts about five days. Look for signs of spoilage like off smells or changes in color. If you see any mold, throw it away. Always trust your senses when it comes to food safety. Yes, you can use frozen broccoli. Frozen broccoli is handy and saves time. However, it may change the soup's texture. Fresh broccoli stays crispier, while frozen may turn softer. The flavor may be slightly less bright, but the soup will still taste good. To make this soup gluten-free, check your broth. Use a certified gluten-free vegetable broth. You can also thicken the soup with cornstarch or arrowroot. Just mix equal parts with cold water before adding it to the soup. This soup pairs well with crusty bread or a fresh salad. Try serving it with grilled cheese sandwiches for a cozy meal. You can also add a side of roasted veggies for more flavor and nutrition. This blog post covers all you need for a tasty Slow Cooker Broccoli Cheddar Soup. We discussed fresh ingredients like broccoli and garlic, along with seasonings to enhance flavor. You learned how to prepare and cook the soup step-by-step, and I shared tips for perfect texture and flavor adjustments. In conclusion, enjoy this cozy dish by trying different variations and using leftovers wisely. You can make it your own with simple changes. A warm bowl of soup is always welcome!

Slow Cooker Broccoli Cheddar Soup

Indulge in the ultimate comfort food with this creamy broccoli cheddar bliss recipe! Packed with fresh broccoli, flavorful veggies, and rich cheddar, this slow cooker soup is easy to prepare and perfect for any occasion. Simply combine the ingredients, let your slow cooker do the work, and enjoy a warm, comforting bowl of goodness. Click through to discover the full recipe and elevate your mealtime with this delicious dish!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 medium potato, peeled and diced

1 cup shredded carrots

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 cups shredded sharp cheddar cheese

1 cup heavy cream (or a dairy-free alternative)

Fresh parsley for garnish (optional)

Instructions
 

In your slow cooker, combine the broccoli florets, chopped onion, minced garlic, diced potato, shredded carrots, and vegetable broth.

    Add the dried thyme and paprika, along with salt and pepper to taste. Stir to combine.

      Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

        Once cooked, use an immersion blender to puree the soup to your desired consistency (leave some chunks for texture if preferred).

          Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy.

            Taste and adjust seasonings if necessary, then cover and let it heat for another 15-30 minutes on low.

              Serve hot in bowls, garnished with fresh parsley if desired.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6