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- 4 cups fresh broccoli florets, chopped into bite-sized pieces - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 medium carrots, peeled and diced - 4 cups vegetable broth (homemade or store-bought) - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese (preferably aged for a stronger flavor) - 1 teaspoon Dijon mustard - Salt and pepper to taste - 1 tablespoon olive oil - 1/4 teaspoon freshly grated nutmeg (optional) - Croutons, for garnish (optional) Fresh broccoli florets are the star of this soup. Their bright green color adds life. You want them chopped into bite-sized pieces, so they cook evenly. The onion, garlic, and carrots add great flavor. Finely chop the onion and mince the garlic. The carrots should be diced to match the broccoli size. For the broth, you can use store-bought or homemade vegetable broth. This forms the soup's base and adds depth. Heavy cream makes the soup rich. Use full-fat cream for the best texture. The sharp cheddar cheese gives that classic flavor. I recommend aged cheddar for a stronger taste. Dijon mustard adds a slight zing. Season with salt and pepper to bring out the flavors. Nutmeg is optional but adds warmth. Finally, croutons can garnish the soup for crunch. First, we need to sauté the onion and garlic. Heat olive oil in the slow cooker on sauté mode. Add the finely chopped onion and cook for about 3 to 4 minutes. Stir often until the onion turns soft and translucent. This is key for flavor. When the onion is translucent, it means it has released its sweet flavors. Then, add the minced garlic and cook for another minute. The aroma will be amazing! Next, we add the vegetables. Toss in the broccoli florets and diced carrots. Stir everything well to make sure the veggies mix evenly. This step helps ensure each bite has a little bit of everything in it. It makes the soup colorful and nutritious! Now it’s time to cook the soup. Pour in the vegetable broth and add Dijon mustard. Season with salt and pepper. If you like, grate in some nutmeg for extra flavor. Put the lid on the slow cooker. Cook on low for 4 to 5 hours or high for 2 to 3 hours. You’ll know it’s done when the veggies are tender and fork-friendly. When the soup is ready, it’s time to blend. If you have an immersion blender, use it to blend the soup right in the pot. If not, carefully transfer the soup in batches to a standard blender. To avoid splatters, fill the blender halfway and hold a kitchen towel over the lid. Blend until smooth! For the final touches, stir in the heavy cream and the shredded cheddar cheese. Mix until the cheese melts and the soup is super creamy. Taste the soup and adjust the seasoning as needed. Add more salt or pepper to make it just right. This step makes sure your soup is delicious and full of flavor! Using the sauté mode on your slow cooker helps build great flavor. When you sauté the onions and garlic, they release their oils. This makes the soup taste rich and deep. Cook the onions until they are soft and clear. This step takes about 3-4 minutes. Keep stirring to avoid burning. You can also add a pinch of salt to draw out moisture from the onions. This helps them cook evenly and enhances their sweet flavor. The right cheese makes all the difference. I prefer using aged sharp cheddar for its bold taste. It melts beautifully into the soup, giving it a rich texture. For creaminess, heavy cream is the way to go. When blending, make sure to mix until smooth. If the soup seems too thick, add a little broth or water. This will give you the perfect consistency. Serve your soup hot in warm bowls to keep it cozy. Add crunchy croutons for texture and a sprinkle of extra cheese on top. This not only looks great but also adds flavor. A light drizzle of olive oil can elevate the dish even more. You can also pair it with a slice of crusty bread for a full meal. Enjoy your delicious creation! {{image_4}} To make a lighter version of this soup, try using low-fat cream instead of heavy cream. This swap cuts calories while keeping the soup creamy. You can also add more vegetables. Spinach, kale, or cauliflower can boost nutrition. These extra veggies will give your soup more color and flavor. Want to spice things up? Experiment with herbs like thyme or oregano. They add depth to the soup without extra calories. You could also add proteins. Cooked chicken or beans will turn this soup into a heartier meal. Just mix them in when you blend the soup for a tasty twist. If you prefer a vegan option, swap the heavy cream for plant-based cream. Cashew cream or coconut milk works great! For the cheese, look for vegan cheese alternatives. Nutritional yeast is an excellent choice for a cheesy flavor without dairy. This way, everyone can enjoy a bowl of creamy goodness. To store leftovers, let the soup cool first. Then, transfer it to an airtight container. Make sure to seal it well to prevent spills. You can store it in the fridge for up to 3-4 days. This way, you can enjoy it again without losing flavor. For freezing, use a freezer-safe container. Leave some space at the top, as soup expands when it freezes. It’s best to freeze it in single servings for easy use later. When you're ready to eat, thaw the soup in the fridge overnight. Reheat it slowly on the stove or in the microwave. Stir well to keep it creamy and smooth. You can keep this soup in the fridge for about 3 to 5 days. Store it in a sealed container. Make sure it cools down first. This way, you keep it fresh and safe to eat. I love reheating it. The flavors deepen over time. Yes, you can use frozen broccoli. It will work fine but may change the texture. Frozen broccoli tends to be softer. Fresh broccoli has a nice crunch that adds to the soup. If you want a strong flavor, fresh is better. This soup pairs well with many sides. I suggest a crusty bread or a simple salad. A grilled cheese sandwich is also a classic match. You can add croutons on top for a bit of crunch too. They add a fun texture to every spoonful. You can omit the cream for a lighter version. Use low-fat milk or a plant-based milk instead. This keeps the soup creamy while cutting calories. You can also add more broth for a thinner soup. It still tastes great without the heavy cream. This blog post covered how to make a delicious broccoli cheddar soup. We explored the key ingredients, step-by-step instructions, and helpful tips for the best results. I shared variations to suit different diets and preferences, plus storage advice for leftovers. With a little practice, you can create a creamy, flavorful soup. Remember to adjust ingredients based on your taste. Enjoy making this comforting dish for your next meal!

Slow Cooker Broccoli Cheddar Soup

Warm up with the ultimate comfort food – Creamy Slow Cooker Broccoli Cheddar Soup! This easy recipe combines fresh broccoli, carrots, and sharp cheddar for a deliciously rich flavor. Just sauté your aromatics, add your veggies, broth, and seasonings, and let your slow cooker work its magic. Perfect for cozy nights, this soup is a must-try! Click to explore the full recipe and get ready to savor every spoonful. #SlowCookerSoup #CheddarLovers #HealthyEating #SoupSeason
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Ingredients
  

4 cups fresh broccoli florets, chopped into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium carrots, peeled and diced

4 cups vegetable broth (homemade or store-bought)

1 cup heavy cream

2 cups shredded sharp cheddar cheese (preferably aged for a stronger flavor)

1 teaspoon Dijon mustard

Salt and pepper to taste

1 tablespoon olive oil

1/4 teaspoon freshly grated nutmeg (optional)

Croutons, for garnish (optional)

Instructions
 

Sauté the Aromatics: In the slow cooker, set to sauté mode if available, warm the olive oil over medium heat. Add the finely chopped onion and cook for approximately 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant.

    Combine the Veggies: Add the minced garlic, diced carrots, and fresh broccoli florets to the slow cooker. Stir everything together to ensure the vegetables are evenly distributed.

      Add Broth and Seasonings: Pour the vegetable broth into the slow cooker, then add the Dijon mustard. Season the mixture with salt, black pepper, and the option of freshly grated nutmeg for an aromatic touch.

        Cook the Soup: Secure the lid on the slow cooker and cook on the low setting for 4-5 hours or on high for 2-3 hours, until all the vegetables are fork-tender and flavorful.

          Blend to Creaminess: Once the cooking time is complete, use an immersion blender to carefully blend the soup until it reaches a smooth, creamy consistency. If you don't have an immersion blender, you can transfer the soup in batches to a standard blender, blending carefully to avoid splatters.

            Incorporate Cream and Cheese: Stir in the heavy cream and shredded sharp cheddar cheese, mixing until the cheese is fully melted and the soup is rich and creamy.

              Taste and Adjust: At this point, taste the soup and adjust the seasoning with additional salt and pepper if needed, ensuring it meets your flavor preference before serving.

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

                  - Presentation Tips: Serve the soup hot in warm bowls, garnished with crunchy croutons and an extra sprinkle of shredded cheese for visual appeal and added texture. A drizzle of olive oil on top can elevate the presentation even further.