Broccoli Cheese Soup for the Crock Pot
Ingredients:
1/4 cup butter
1 small onion, diced
2 cloves garlic, minced
4 cups broccoli florets (fresh or frozen)
1 large carrot, shredded
4 cups chicken or vegetable broth
2 cups heavy cream or half-and-half
1/4 cup all-purpose flour
3 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
Directions:
Prepare the Vegetables:
In a medium skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.
Assemble the Soup:
Transfer the sautéed onions and garlic to the crock pot.
Add the broccoli florets, shredded carrot, and chicken or vegetable broth to the crock pot. Stir to combine.
Cook:
Cover the crock pot and cook on low for 4-6 hours, or on high for 2-3 hours, until the broccoli is tender.
Blend the Soup:
Once the broccoli is tender, use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, blend just a little, leaving some pieces of broccoli whole. For a smoother soup, blend until creamy.
Thicken the Soup:
In a small bowl, whisk together the heavy cream or half-and-half with the flour until smooth. Slowly add this mixture to the crock pot, stirring constantly to prevent lumps.
Add the Cheese:
Stir in the shredded cheddar cheese, salt, pepper, and nutmeg (if using). Continue to cook on low for another 30 minutes, stirring occasionally, until the cheese is fully melted and the soup is thickened.
Serve:
Ladle the soup into bowls and serve hot. Garnish with extra shredded cheese or croutons if desired.
Prep Time: 15 minutes | Cook Time: 4-6 hours (on low) | Total Time: 4.5-6.5 hours
Kcal: Approximately 310 kcal per serving | Servings: 6-8