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- 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium potato, peeled and diced - 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 - 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. 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. 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. 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. 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! 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. 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. 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. {{image_2}} 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! 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. 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! 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. 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! 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. 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. 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!

Creamy Broccoli Cheddar Soup Slow Cooker

Warm up with this delicious creamy broccoli cheddar soup that's perfect for cozy nights! Packed with fresh broccoli, sharp cheddar cheese, and creamy goodness, this easy slow cooker recipe is a must-try. In just 15 minutes of prep, you can enjoy a comforting bowl of soup that's ready to serve in hours. Click through to explore the full recipe and make this delightful dish that your whole family will love!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

2 cups shredded sharp cheddar cheese

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

1 medium potato, peeled and diced

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil

Optional: Croutons or toasted bread for serving

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent (about 5-7 minutes).

    Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Transfer this mixture to the slow cooker.

      Add the broccoli florets, diced potato, and vegetable broth to the slow cooker. Season with onion powder, garlic powder, salt, and pepper. Stir well to combine.

        Cover the slow cooker and cook on low for 6 hours or high for 3 hours until the broccoli and potatoes are tender.

          Once cooked, use an immersion blender to puree the soup to your desired creaminess.

            Stir in the heavy cream (or coconut milk) and shredded cheddar cheese. Blend again until the cheese is melted and the soup is creamy.

              Taste and adjust seasoning if needed, adding more salt or pepper as desired.

                Serve hot, garnished with croutons or toasted bread on the side.

                  Prep Time, Total Time, Servings: 15 mins | 6 hours | 6 servings