If you’re craving a warm, comforting bowl of soup, you’re in the right place! In this blog post, I’ll guide you through making creamy broccoli cheddar soup in a slow cooker. With fresh veggies, rich cheese, and simple steps, you’ll have a delightful dish that’s perfect for any day. Let’s dive into the ingredients, cooking methods, and even some tasty tips to make this soup your new favorite!
Ingredients
Fresh Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
Pantry Staples
- 3 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons olive oil
Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Gather these items before you start. Fresh broccoli gives the soup a bright color and taste. Diced onion adds sweetness and depth. Minced garlic brings a warm flavor that shines through. A potato helps thicken the soup and makes it hearty.
For pantry items, vegetable broth forms the base of your soup. Shredded sharp cheddar cheese creates that creamy, rich texture. Heavy cream or coconut milk adds smoothness; choose based on your dietary needs. Olive oil is great for cooking the onion and garlic.
Seasoning is key! Onion powder and garlic powder boost the flavors. Adjust salt and pepper to make it just right for you. These ingredients work together to create a tasty, comforting bowl of soup.
Step-by-Step Instructions
Preparing the Base
1. Start by heating 2 tablespoons of olive oil in a skillet over medium heat.
2. Add 1 medium diced onion and sauté until it turns translucent, about 5-7 minutes.
3. Then, add 2 cloves of minced garlic. Sauté for another 1-2 minutes until it smells good.
4. Pour this mixture into your slow cooker.
Combining Ingredients
1. Next, add 4 cups of fresh broccoli florets and 1 medium diced potato to the slow cooker.
2. Pour in 3 cups of vegetable broth.
3. Season the soup with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and salt and pepper to taste.
4. Stir well to mix all the ingredients.
Cooking Time
1. Cover the slow cooker and set it to cook. You can choose low for 6 hours or high for 3 hours.
2. Check the soup for tenderness. The broccoli and potatoes should be soft when done.
Finishing Touches
1. Once cooked, use an immersion blender to puree the soup. Blend it to your desired creaminess.
2. Stir in 1 cup of heavy cream or coconut milk and 2 cups of shredded sharp cheddar cheese.
3. Blend again until the cheese melts and the soup is creamy.
4. Taste and adjust seasoning, adding more salt or pepper if needed.
5. Serve hot, and enjoy your delicious creamy broccoli cheddar soup!
Tips & Tricks
Enhancing Flavor
Using fresh herbs can boost the taste of your soup. Try adding thyme or parsley. Just chop them up and stir them in at the end. This adds a fresh touch that makes a big difference.
Adjusting seasoning is key to a great soup. After blending, taste your soup. If it needs more flavor, add salt, pepper, or even a pinch of cayenne for heat. Small changes can elevate your dish.
Tools for Success
A good slow cooker makes all the difference. Look for models with a timer and a keep-warm setting. Brands like Crock-Pot and Instant Pot have great options. These features help cook your soup perfectly every time.
An immersion blender is a must-have tool for this recipe. Brands like Cuisinart or Breville work well. They let you blend the soup right in the pot. This saves time and reduces mess.
Serving Suggestions
Pair your soup with croutons or toasted bread. These add a nice crunch and enhance the meal. You can easily make croutons by toasting bread cubes in a skillet with some olive oil.
Serve the soup hot for the best taste. The warmth helps the flavors shine. You can keep it on low in the slow cooker to maintain the perfect temperature until serving.
Variations
Dairy-Free Option
You can make this soup dairy-free by using coconut milk instead of heavy cream. Coconut milk adds a rich, creamy texture without the dairy. It also brings a slight sweetness that pairs nicely with the broccoli and cheddar. Just swap the heavy cream for one cup of coconut milk in the recipe. Your soup will taste amazing and still be smooth!
Extra Veggies
Adding more veggies boosts flavor and nutrition. Carrots or cauliflower work well in this soup. Simply chop them into small pieces and add them when you combine the broccoli and potato. You can also mix in fresh spinach. Add it during the last 10 minutes of cooking. This keeps the spinach bright and tender.
Protein Additions
Want your soup to be heartier? Add cooked chicken or crispy bacon for extra protein. Dice the chicken or crumble the bacon and stir it in before serving. For a vegetarian option, try adding chickpeas or lentils. They add protein and make the soup filling. Just be sure to adjust cooking times so everything blends well!
Storage Info
Refrigeration
To keep your creamy broccoli cheddar soup fresh, cool it first. Let it sit at room temperature for no more than two hours. Then, transfer it to a container. I recommend using airtight containers. Glass or BPA-free plastic containers work well. Label the container with the date. This way, you can track how long it has been stored.
Freezing
If you want to save some soup for later, freezing is a great option. First, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly to avoid freezer burn. When you are ready to eat, thaw the soup in the fridge overnight.
To reheat, warm it on the stove or in the microwave. If the soup seems thick, add a little vegetable broth or water. Stir well to combine. Enjoy your creamy broccoli cheddar soup anytime!
FAQs
How to make creamy broccoli cheddar soup in a slow cooker?
To make creamy broccoli cheddar soup, follow these steps:
1. Heat 2 tablespoons of olive oil in a skillet.
2. Add 1 medium diced onion and sauté until soft, about 5-7 minutes.
3. Add 2 minced garlic cloves and sauté for another 1-2 minutes.
4. Transfer the onion and garlic to the slow cooker.
5. Add 4 cups of fresh broccoli florets and 1 peeled, diced potato.
6. Pour in 3 cups of vegetable broth.
7. Season with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and salt and pepper.
8. Stir everything together well.
9. Cover and cook on low for 6 hours or high for 3 hours.
10. When done, blend the soup with an immersion blender to your desired creaminess.
11. Stir in 1 cup of heavy cream (or coconut milk) and 2 cups of shredded sharp cheddar cheese until melted.
This method gives you a rich and creamy soup with minimal effort.
Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Here are some pros and cons:
- Pros:
- Frozen broccoli is pre-washed and cut, saving prep time.
- It can be just as nutritious since it’s frozen at peak freshness.
- Cons:
- Frozen broccoli may not have the same texture as fresh.
- It can release more water during cooking, making the soup thinner.
If using frozen, adjust cooking time as needed to ensure it cooks well.
How long does creamy broccoli cheddar soup last in the fridge?
Creamy broccoli cheddar soup lasts about 3-5 days in the fridge. Here are safe storage practices:
- Cool the soup to room temperature before refrigerating.
- Store it in an airtight container to keep it fresh.
- Label the container with the date to track freshness.
For longer storage, consider freezing the soup. It can last up to 3 months in the freezer.
In this post, we covered making creamy broccoli cheddar soup using fresh ingredients and pantry staples. I shared step-by-step instructions to help you sauté, combine, and cook your soup perfectly. I also shared tips for enhancing flavor, suggested variations, and important storage info.
This recipe is easy, delicious, and adaptable. You can make it your own by adding extra veggies or protein. Enjoy your soup-making adventure, and savor every bite!
