Creamy Slow Cooker Broccoli Cheddar (Printable)
Rich, velvety soup blending tender broccoli with sharp cheddar in a creamy base.
# What You'll Need:
→ Vegetables
01 - 5 cups fresh broccoli florets (about 2 large heads)
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced
→ Liquids & Dairy
06 - 4 cups vegetable broth (low sodium preferred)
07 - 2 cups half-and-half (or whole milk for lighter option)
08 - 3 cups shredded sharp cheddar cheese
09 - 2 tablespoons unsalted butter
→ Pantry Staples
10 - 1/4 cup all-purpose flour
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika (optional)
14 - 1/4 teaspoon ground nutmeg (optional)
# How to Make It:
01 - Combine broccoli florets, diced onion, peeled and diced carrots, diced celery, and minced garlic in the slow cooker. Pour vegetable broth over the vegetables.
02 - Cover and cook on low heat for 4 hours until vegetables are completely tender and easily pierced with a fork.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling and lightly fragrant, being careful not to brown. Gradually pour in half-and-half while whisking constantly. Continue whisking for 3-4 minutes until mixture thickens and smooths out.
04 - Pour the thickened milk mixture into the slow cooker and stir to incorporate. Use an immersion blender to puree until desired consistency is reached, leaving some texture if preferred.
05 - Stir in shredded sharp cheddar cheese, salt, black pepper, smoked paprika, and nutmeg. Continue stirring until cheese completely melts and soup becomes velvety and creamy.
06 - Taste soup and adjust seasoning as needed. Serve hot, garnished with additional shredded cheddar or accompanied by crusty bread.
# Expert Tips:
01 -
- The cheese melts into every single spoonful without any grainy texture
- Set it and forget it while your house fills with incredible aromas
02 -
- Never add cold dairy directly to a hot slow cooker or it can separate
- Shredding your own cheese prevents the grainy texture that pre shredded cheese creates
03 -
- Grate the cheese while it is cold for easier handling and better melting
- Temper the roux mixture with a ladle of hot broth before combining everything