Slow cooker broccoli cheddar soup is the epitome of comfort food – creamy, cheesy, and bursting with the fresh flavor of broccoli. This recipe simplifies the process, allowing you to enjoy a delicious and healthy meal with minimal effort. Forget about slaving over a stovetop; your slow cooker does all the work while you relax.
What Makes This Slow Cooker Broccoli Cheddar Soup Recipe Special?
This recipe isn't just another broccoli cheddar soup recipe; it's designed for maximum flavor and ease. We use a combination of techniques to create a truly exceptional soup:
- Slow Cooking Perfection: The slow cooker gently melts the cheddar cheese, creating a luxuriously smooth and creamy texture without the risk of scorching.
- Flavor Boosters: We incorporate both chicken broth and milk for a rich and balanced flavor profile.
- Fresh Ingredients: Fresh broccoli florets add a vibrant green hue and a delightful crunch. (Optional: You can add some frozen broccoli as well, or even use it entirely, depending on your preference)
- Easy Customization: This recipe is easily adaptable to your preferences. Want spicier soup? Add a pinch of cayenne pepper. Prefer a thicker consistency? Simmer uncovered for the last 30 minutes.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- 1 (10 ounce) package frozen chopped broccoli (or 2 large heads of fresh broccoli, chopped into florets)
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon cayenne pepper (for a spicier soup)
- Optional: Fresh chives or parsley, for garnish
Instructions:
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. (This step isn't strictly necessary, but it adds depth of flavor.)
- Combine Ingredients in Slow Cooker: Transfer the sautéed onion and garlic to your slow cooker. Add the chicken broth, milk, and frozen or fresh broccoli. Stir well to combine.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the broccoli is tender.
- Stir in Cheese: Remove the slow cooker lid and stir in the shredded cheddar cheese, salt, and pepper (and cayenne pepper, if using). Stir until the cheese is completely melted and the soup is smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with fresh chives or parsley, if desired.
Frequently Asked Questions (FAQ)
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works perfectly in this recipe. Just chop it into florets and add it to the slow cooker along with the other ingredients. You might want to slightly reduce the cooking time if you are using fresh broccoli because it will already have some moisture content that the frozen kind may not have.
How can I make the soup thicker?
If you prefer a thicker soup, you can simmer it uncovered for the last 30 minutes of cooking time to allow some of the liquid to evaporate. Alternatively, you could stir in a tablespoon or two of cornstarch mixed with a little cold water towards the end of cooking.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What kind of cheese is best for this soup?
Sharp cheddar cheese is traditional and provides a great flavor, but you can experiment with other cheeses like Colby Jack, Monterey Jack, or a blend of cheeses.
Can I add other vegetables to this soup?
Yes! Feel free to add other vegetables like carrots, potatoes, or celery. Just add them along with the broccoli. Keep in mind adding more vegetables might require a slight adjustment to cooking time.
Enjoy your delicious and easy slow cooker broccoli cheddar soup! Let me know in the comments how yours turns out!
