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- 4 cups fresh broccoli florets - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 1 medium potato, peeled and cubed Fresh produce brings life to your soup. Broccoli adds great flavor and nutrients. Diced onion and minced garlic give a strong base. Carrots add a sweet note, while the potato thickens the soup. - 4 cups vegetable broth - 1 teaspoon dried thyme - Salt and pepper to taste Vegetable broth forms the soup's heart. It gives a rich and savory taste. Dried thyme adds depth, while salt and pepper balance the flavors. Adjust these to your liking for the best taste. - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream - 2 tablespoons olive oil The cheese makes this soup creamy and rich. Sharp cheddar brings strong flavor. Heavy cream adds smoothness, while olive oil helps sauté the base. Together, they create a delightful finish. Start by adding olive oil to your slow cooker. Add diced onion and minced garlic. Sauté them on high for about 10 minutes. You want the onion to become soft and fragrant. Next, it’s time for the vegetables! Add the fresh broccoli florets, diced carrots, and cubed potato into the slow cooker. Stir gently to mix everything. Now, pour in the vegetable broth. This will help create that lovely base for your soup. Add dried thyme, salt, and pepper to taste. Stir well to combine all the flavors. Cover the slow cooker and set the time. You can cook it on low for 6-8 hours or on high for 3-4 hours. The veggies should be tender when it's done. Once the soup is cooked, it’s time to blend! Use an immersion blender to purée the soup until it’s smooth. If you like a little texture, leave it slightly chunky. Next, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts into the soup. Taste it! Adjust the seasoning if needed. If you want it thinner, add a bit more broth or cream. Let the soup heat through for another 15-20 minutes on low. Enjoy the creamy goodness! To get that creamy texture, I love using heavy cream. It adds richness and depth. If you're looking for lighter options, you can use half-and-half or whole milk. These alternatives will still give you a nice creaminess. When your soup feels too thick, just add more broth. A splash of broth can help you reach the right consistency without losing flavor. Spices can make a big difference. Try adding a pinch of nutmeg or cayenne for warmth. If you love garlic, consider using roasted garlic instead of raw. Fresh herbs like parsley or basil can brighten the soup too. They add a fresh twist that contrasts with the cheese. Do you prefer a smooth or chunky soup? For a smooth finish, use an immersion blender. This tool makes it easy to blend right in the pot. If you like some chunks, blend just half of the soup. This way, you’ll get the best of both worlds. Remember, blending technique matters. Blend too much, and you lose the texture. Blend too little, and it may feel uneven. Find your balance for the perfect creamy broccoli cheddar soup! {{image_2}} You can change the cheese in your soup for a new flavor. Try using gouda or gruyere for a different taste. Mixing cheeses can also boost flavor. For example, blend sharp cheddar with a bit of mozzarella. This combo gives a nice stretch and creaminess. To make a vegan version, swap out dairy for plant-based options. Use coconut cream instead of heavy cream. For cheese, try a dairy-free cheese blend. Nutritional yeast is a great choice for a cheesy flavor. It adds a nice, nutty taste to your soup. Want to add some protein? Cooked chicken or tofu can make the soup heartier. Simply shred cooked chicken and stir it in at the end. Tofu works well too; just cube it and add it when cooking. For a vegetarian twist, stir in some cooked lentils or chickpeas. They will give the soup a nice texture and added nutrition. To store leftover soup, let it cool first. Use an airtight container for best results. Make sure to cover it tightly. In the fridge, it will last about 3 to 5 days. If you want it to last longer, freezing is a great option. For freezing, the soup should be cool. Pour it into freezer-safe containers, leaving space at the top. This space allows for expansion. It can last for up to 3 months in the freezer. When you’re ready to eat, try to thaw it overnight in the fridge. You can reheat the soup on the stovetop or in a microwave. For stovetop, heat it in a pot over medium heat. Stir it often to keep it smooth. If using a microwave, heat in short bursts, stirring in between. This helps keep the creaminess. If it looks thick, add a splash of broth or cream for a nice texture. Yes, you can use frozen broccoli. It works great in this soup. Frozen broccoli is easy and saves time. Just add the frozen florets directly to the slow cooker. You might need to adjust the cooking time by 30 minutes. Frozen veggies can be just as tasty! To add heat, try a few options. You can include red pepper flakes. Start with a pinch and taste. If you want more heat, add more! Another option is using hot sauce. Stir in a teaspoon or two for a kick. This soup pairs well with many sides. A crusty bread or soft rolls work great. You can also serve it with a fresh salad for crunch. Grilled cheese sandwiches are a classic choice too. They make the meal extra comforting! This blog post provided a simple guide to making broccoli cheddar soup. We covered fresh ingredients, broth, and dairy for flavor and texture. I shared step-by-step instructions to ensure your soup is creamy and delicious. You can easily tweak the recipe with tips for flavor and texture. Don’t forget the variations for dietary needs or added protein. Proper storage and reheating tips keep leftovers fresh. Now, you're ready to create a warm bowl of comfort! Enjoy your cooking adventure and make this soup your own.

Creamy Broccoli Cheddar Soup Slow Cooker

Indulge in a warm bowl of Cheesy Bliss with this Slow Cooker Broccoli Cheddar Soup recipe! Packed with fresh ingredients like broccoli, sharp cheddar, and creamy goodness, this soup is perfect for cozy evenings. Simply toss everything into your slow cooker and let the magic happen while you relax. Ready to savor the creamy richness? Click through for the full recipe and elevate your soup game today! #BroccoliCheddarSoup #SlowCookerRecipes #CheesyGoodness #ComfortFood
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

2 medium carrots, diced

1 medium potato, peeled and cubed

2 cups shredded sharp cheddar cheese

1 cup heavy cream

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a slow cooker, add the olive oil, diced onion, and minced garlic. Sauté them on the high setting for about 10 minutes until the onion is soft and fragrant.

    Add in the broccoli florets, diced carrots, and cubed potato to the slow cooker.

      Pour in the vegetable broth and season with dried thyme, salt, and pepper. Stir well to combine all the ingredients.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.

          Once cooked, use an immersion blender to purée the soup until smooth, or leave it slightly chunky for texture, depending on your preference.

            Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and incorporated into the soup.

              Taste and adjust seasoning if necessary. If you prefer a thinner consistency, you can add a little more broth or cream at this point.

                Allow the soup to heat through for an additional 15-20 minutes on low after adding the cream and cheese.

                  Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings

                    - Presentation Tips: Serve in warm bowls, garnished with a sprinkle of extra cheddar cheese and a few broccoli florets on top. Add a drizzle of olive oil for a touch of elegance!