Go Back
- 4 cups fresh broccoli florets - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups sharp cheddar cheese, freshly shredded - 1 cup heavy cream (or use full-fat coconut milk for a lighter, dairy-free option) - 1 teaspoon Dijon mustard for added depth - 1 teaspoon dried thyme for aromatic flavor - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - Optional: Toasted croutons and additional shredded cheese for topping Gather these ingredients to make a warm, creamy soup. Fresh broccoli florets are key for taste and texture. Diced onion adds sweetness, while minced garlic brings depth. Vegetable broth forms the base, giving the soup a rich flavor. Sharp cheddar cheese melts into creamy goodness, making each bite delightful. You can choose heavy cream for a rich finish or coconut milk for a lighter option. Dijon mustard gives a subtle kick, while dried thyme adds warmth. Season it well with salt and pepper. Extra virgin olive oil ensures the onions sauté perfectly. For fun, add croutons and cheese on top when serving. This adds crunch and extra flavor, making your soup even better! Start by heating 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 1 medium onion, finely diced, and sauté it until it turns translucent, about 5 minutes. Next, add 3 cloves of minced garlic to the skillet. Sauté until fragrant, which should take about 1 minute. Now, transfer the sautéed onion and garlic mixture to the slow cooker. Add 4 cups of fresh broccoli florets, 4 cups of vegetable broth, and 1 teaspoon of Dijon mustard. Sprinkle in 1 teaspoon of dried thyme and a pinch of salt and pepper. Stir everything to combine well. Set your slow cooker to cook on low for 4-5 hours or on high for 2-3 hours. You want the broccoli to be tender and easily pierced with a fork. Once cooked, use an immersion blender to blend the soup until smooth. You can also use a countertop blender, but do it in batches. After blending, return the smooth soup to the slow cooker if needed. Stir in 1 cup of heavy cream and 2 cups of freshly shredded sharp cheddar cheese. Mix until the cheese melts into the soup and everything is creamy. Taste your soup and adjust the seasonings with more salt and pepper, if needed. For a delightful finish, ladle the soup into bowls and top with toasted croutons and extra cheese. To get the creamiest texture, always shred your cheese. Pre-shredded cheese has additives that affect melting. Freshly shredded cheese melts better and creates a smoother soup. Use a box grater or food processor for quick shredding. When blending, I recommend using an immersion blender. It makes blending easy and keeps your soup in one pot. If you use a countertop blender, be careful. Fill it only halfway to avoid spills. Blend until the soup is completely smooth for that creamy delight. To boost flavor, add spices like garlic powder or onion powder. Fresh herbs like parsley or chives add brightness. You can also try a pinch of nutmeg for warmth. For added depth, consider mixing in a splash of lemon juice. This brightens the soup and balances the creaminess. You can also add cooked bacon or ham for a savory touch. These small changes can make a big difference in taste. Pair your soup with crusty bread like sourdough or a baguette. The crispy texture complements the creamy soup perfectly. You can also serve it with a grilled cheese sandwich for a classic combo. For presentation, ladle the soup into rustic bowls. Top with croutons and extra cheese. Add a sprinkle of fresh herbs like thyme or parsley for color. This makes your dish look as good as it tastes! {{image_4}} You can make this soup dairy-free easily. Start by swapping heavy cream with full-fat coconut milk. This creamy option keeps the soup rich. For cheese, use a dairy-free cheddar or nutritional yeast. Both options provide a nice flavor without dairy. Want to boost the nutrition? Add veggies like carrots and celery. These add flavor and texture. Just chop them small so they cook well. If you add more veggies, check the cooking time. You might need an extra 30 minutes on low for everything to get tender. Do you love heat? Adding chili flakes or hot sauce can give your soup a kick. Mix them in when you add the broccoli. For a crunchy spice, serve with spicy croutons on top. This adds an exciting twist to your creamy delight. Let your soup cool down to room temperature before putting it in the fridge. This helps keep it fresh. Use an airtight container to store the soup. Make sure the lid fits snugly to prevent air from getting in. This way, your soup stays tasty and safe. To freeze the soup, let it cool completely first. Pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. You can keep it in the freezer for up to three months for the best taste. When you're ready to eat, thaw it in the fridge overnight. To reheat, use the stove or microwave. If using the stove, heat it on low and stir often. This prevents sticking and helps keep the creaminess. If using the microwave, heat it in short bursts. Stir in between to make sure it heats evenly. Enjoy your warm, creamy broccoli cheddar soup! Yes, you can use frozen broccoli. It saves time and is easy to find. Just make sure to thaw it before adding it to the slow cooker. This helps it cook evenly and blend well. You can store leftover soup in the fridge for about three to four days. Make sure to use an airtight container. If you want to keep it longer, consider freezing it. It can last for up to three months in the freezer. Absolutely! You can add cooked chicken, turkey, or even beans for protein. Just mix them in when you add the cream and cheese. This makes the soup heartier and more filling. I love serving this soup with crusty bread or a fresh salad. Grilled cheese sandwiches also pair well. They add crunch and flavor to your meal. Yes, you can use different cheeses! Gouda, mozzarella, or Monterey Jack all work well. Each cheese gives a unique taste, so feel free to experiment to find your favorite. This blog post covered how to make a delicious broccoli cheddar soup from scratch. We explored the key ingredients and the step-by-step method for preparation using a slow cooker. I shared tips for achieving the creamiest texture and enhancing flavors. You can also try tasty variations and proper storage methods to keep your soup fresh. Making this soup is both easy and rewarding. Enjoy your cooking journey, and savor every warm bowl!

Broccoli Cheddar Soup Slow Cooker

Indulge in creamy broccoli cheddar bliss with this delicious slow cooker soup recipe! Made with fresh broccoli, sharp cheddar, and a hint of Dijon mustard, it's the perfect comfort food for any day. Plus, it’s easy to prepare with just a few steps. Click through to explore this delightful recipe that transforms simple ingredients into a rich and comforting dish. Perfect for cozy nights in and sure to impress your family!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh broccoli florets

1 medium onion, finely diced

3 cloves garlic, minced

4 cups vegetable broth

2 cups sharp cheddar cheese, freshly shredded

1 cup heavy cream (or use full-fat coconut milk for a lighter, dairy-free option)

1 teaspoon Dijon mustard for added depth

1 teaspoon dried thyme for aromatic flavor

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Optional: Toasted croutons and additional shredded cheese for topping

Instructions
 

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the finely diced onion and sauté until it becomes translucent, which should take about 5 minutes.

    After the onion is translucent, add the minced garlic to the skillet and sauté for an additional minute, allowing the garlic to become fragrant but not burnt.

      Carefully transfer the sautéed onion and garlic mixture to a slow cooker. Next, add the broccoli florets, vegetable broth, Dijon mustard, dried thyme, and a generous pinch of salt and pepper. Stir to combine all the ingredients.

        Set the slow cooker to cook on low for 4-5 hours or on high for 2-3 hours, until the broccoli is tender and easily pierced with a fork.

          Once cooked, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the mixture to a countertop blender in batches, ensuring not to fill it too full to avoid splatters.

            After blending, return the smooth soup to the slow cooker (if needed) and stir in the heavy cream and freshly shredded cheddar cheese. Mix well until the cheese is thoroughly melted and the soup is beautifully creamy.

              Taste and adjust the seasoning with additional salt and freshly ground black pepper, if desired, to enhance the flavors.

                To serve, ladle the soup into bowls while it’s still warm, and top it off with toasted croutons and extra cheese for a delightful finish.

                  Prep Time: 15 minutes | Total Time: 5 hours | Servings: 6

                    Presentation Tips: Serve the soup in rustic bowls garnished with a sprinkle of fresh thyme or parsley for a vibrant touch. Enjoy the delightful contrast of textures with crunchy croutons on top!