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- 4 cups fresh broccoli florets - 1 cup carrots, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 4 cups vegetable broth - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/4 teaspoon nutmeg (optional) - 2 tablespoons olive oil for sautéing - Extra cheese for garnish When I make this soup, I always use fresh broccoli florets. They offer the best flavor and texture. Diced carrots and chopped onion add sweetness and depth. Minced garlic gives a nice kick. Heavy cream makes the soup rich and smooth. Don't forget the sharp cheddar cheese; it melts beautifully and adds a lot of flavor. For spices, vegetable broth is a must. It brings everything together. I usually add salt, black pepper, and garlic powder for taste. If you want a hint of warmth, add nutmeg. It's not needed, but it can elevate the flavor. I like to sauté my onions and garlic in olive oil first. It enhances the taste and makes the soup even better. You can also add extra cheese for garnish if you love cheese as much as I do. It makes each bowl look fancy and inviting. First, let's sauté the onions and garlic. Heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 chopped onion and cook until it turns translucent, which takes about 5 minutes. Then, stir in 3 minced garlic cloves and cook for 1 more minute. This step adds a rich flavor to the soup. Next, combine the sautéed onion and garlic with 4 cups of fresh broccoli florets and 1 cup of diced carrots in your slow cooker. Pour in 4 cups of vegetable broth. Sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. If you like, add 1/4 teaspoon of nutmeg for extra warmth. Cover the slow cooker and set it to low heat. Let it cook for 4 to 5 hours. During this time, the broccoli and carrots will become very tender. This slow cooking makes the flavors meld together beautifully. After cooking, it's time to blend the soup. Use an immersion blender to reach your desired texture. If you don’t have one, carefully pour the soup into a regular blender in batches. Once blended, return it to the slow cooker. Now, add 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese to the soup. Stir until the cheese melts into a creamy delight. This should take about 15 to 20 minutes on low heat with the lid on. Finally, taste your soup. Adjust the seasoning if needed by adding more salt or pepper. To get your soup just right, choose your blending method wisely. You can use an immersion blender directly in the slow cooker. It’s fast and easy. If you prefer a thicker texture, blend only half of the soup. This gives you some chunks of broccoli for a nice mouthfeel. If you want it smooth, blend it all. Adjust the creaminess by adding more heavy cream after blending. Start with one cup, then taste. If you want it richer, pour in a bit more. Before you serve, taste your soup. Sometimes, a pinch of salt or pepper is all you need. If you want a cheesy kick, add more sharp cheddar cheese. It melts well and makes the soup creamy. Consider adding a squeeze of lemon juice for a fresh twist. It brightens the flavors and makes each bite pop. Presentation can elevate your dish. Ladle the soup into bowls, then sprinkle fresh cracked pepper on top. A dash of chopped parsley adds a splash of color. This makes your soup look as good as it tastes. Pair your creamy broccoli cheddar soup with crusty bread. A warm baguette or sourdough complements the soup nicely. You can also serve it with a light salad for a complete meal. Enjoy every spoonful! {{image_2}} You can make this soup more filling by adding protein. Chicken or turkey work great here. Just cook the meat first, then add it to the slow cooker. You can also use white beans for a vegetarian option. They add protein and blend well with the soup's creamy texture. Feel free to mix in other veggies too. Spinach or kale can add color and nutrients. They cook down nicely and blend well. You can also try root veggies like potatoes or sweet potatoes. They add sweetness and depth to the flavor. If you want a dairy-free soup, there are easy swaps. For heavy cream, try coconut milk or cashew cream. Both add creaminess without dairy. For cheese, look for plant-based cheese. They melt well and provide that cheesy flavor we love. To keep your soup fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly. Store the soup in the fridge for up to five days. If you plan to eat it later, consider freezing. For the best taste, let the soup cool first. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Use the soup within three months. When you are ready to enjoy it, thaw it overnight in the fridge. You can reheat the soup in two ways. Use the microwave or stovetop. If using the microwave, heat in short bursts. Stir in between to ensure even warmth. On the stovetop, use low heat. Stir gently to keep the texture smooth. Enjoy your creamy soup warm and tasty! Yes, you can use frozen broccoli. It is a great time-saver. Just remember, frozen broccoli cooks faster than fresh. Here are some best practices: - Thawing: You can thaw it first or add it frozen. - Cooking Time: If using frozen, reduce cooking time by about 30 minutes. Frozen broccoli will still taste great in your soup. To thicken your soup, you have a few options: - Cornstarch: Mix 1 tablespoon of cornstarch with water and stir it in. - Cheese: Add more shredded cheese for a cheesy thickness. Blending the soup can also help. Use an immersion blender, or blend it in batches. This gives you the smooth texture you want. Serving your creamy broccoli cheddar soup can be a fun experience. Here are some ideas: - Garnishes: Top with extra cheese or cracked black pepper. - Pairings: A slice of crusty bread or a fresh salad goes well. Serve hot, around 160°F, for the best flavor. Enjoy your warm, filling meal! In this blog post, I covered how to make a creamy broccoli soup. We discussed the required ingredients, step-by-step instructions, and helpful tips for texture and flavor. I also shared ways to modify the recipe with proteins and vegetables. Lastly, I explained proper storage and reheating methods. This soup is easy to make and can be tailored to fit your taste. Enjoy trying this recipe and exploring the variations! You'll love the warm, comforting flavors that come together in this dish.

Slow Cooker Creamy Broccoli Cheddar Soup

Warm up with this Creamy Dreamy Broccoli Cheddar Soup that's perfect for chilly days! Packed with fresh broccoli, diced carrots, and rich cheddar cheese, this easy slow cooker recipe is a must-try. In just a few simple steps, you'll have a velvety soup that's comforting and delicious. Click through to discover the full recipe and serve up a bowl of happiness tonight! #BroccoliCheddarSoup #ComfortFood #SlowCookerRecipes #HealthyEating
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Ingredients
  

4 cups fresh broccoli florets

1 cup carrots, diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon nutmeg (optional)

2 tablespoons olive oil

Instructions
 

Sauté Vegetables: In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

    Combine Ingredients: In the slow cooker, combine the sautéed onion and garlic with the broccoli florets, diced carrots, vegetable broth, salt, pepper, garlic powder, and nutmeg (if using).

      Cook: Cover the slow cooker and set it on low heat. Cook for 4-5 hours or until the broccoli and carrots are tender.

        Blend the Soup: Using an immersion blender, blend the soup until it reaches your desired consistency (smooth or slightly chunky). If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and return it to the slow cooker.

          Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until fully melted and incorporated, about 15-20 minutes on low heat with the lid on.

            Taste and Adjust: Taste your soup and adjust the seasoning if necessary. Add more salt, pepper, or cheese according to your preference.

              Serve: Ladle the creamy broccoli cheddar soup into bowls and sprinkle extra cheese on top if desired.

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

                  - Presentation Tips: Garnish each bowl with fresh cracked pepper and a sprinkle of chopped parsley for a pop of color. Serve with crusty bread on the side for a comforting meal.