Broccoli Cheese Soup Recipe for the Crock Pot
Ingredients:
4 cups fresh broccoli florets, chopped (or use frozen)
1 small onion, diced
3 cups chicken broth (or vegetable broth for a vegetarian option)
2 cups shredded carrots
2 celery stalks, chopped
4 tablespoons butter
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg (optional, for added flavor)
2 cups half-and-half (or heavy cream for a richer soup)
3 cups shredded sharp cheddar cheese
2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, if needed)
Instructions:
Prepare the base:
Add broccoli, onion, carrots, celery, chicken broth, butter, garlic, salt, pepper, and nutmeg (if using) to the Crock Pot.
Slow cook:
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender.
Blend the soup (optional):
For a smoother texture, use an immersion blender to blend the soup partially or fully. Leave some pieces of broccoli for a chunkier texture if desired.
Add the cream and cheese:
Stir in the half-and-half (or heavy cream) and shredded cheddar cheese, stirring until the cheese is melted and fully incorporated.
Thicken the soup (optional):
If the soup is too thin, stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional 20-30 minutes on high until thickened.
Serve:
Ladle the Broccoli Cheese Soup into bowls and serve hot. Top with extra cheese, croutons, or bacon bits if desired.