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Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup – Creamy, Cheesy & Ultimate Comfort in a Bowl!
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A creamy and comforting slow cooker broccoli cheese soup that’s easy to make and perfect for any occasion.

Ingredients

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  • 4 cups fresh broccoli florets
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1/4 cup water (if using cornstarch)

Instructions

  1. In a slow cooker, combine the broccoli florets, chopped onion, minced garlic, and vegetable broth. Stir to combine.
  2. Cover and cook on low for 4-5 hours, or until the broccoli is tender.
  3. Once the broccoli is cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
  4. Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and nutmeg. Mix well until the cheese is melted and the soup is creamy.
  5. If you prefer a thicker soup, mix the cornstarch with water in a small bowl to create a slurry, then stir it into the soup. Cook on low for an additional 30 minutes to thicken.
  6. Serve hot, garnished with extra cheese or croutons if desired.

Notes

  • Feel free to use low-fat cheese for a lighter version.
  • This soup can be stored in the refrigerator for up to 3 days.
  • You can freeze the soup for up to 2 months; just reheat before serving.

Nutrition

Find it online: https://www.spiritsdrink.com/slow-cooker-broccoli-cheese-soup-recipe/