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To make this creamy broccoli cheddar soup, you need the following: - 4 cups fresh broccoli florets - 1 medium onion, finely diced - 2 medium carrots, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 teaspoon dried thyme - 1 teaspoon salt (adjust to taste) - ½ teaspoon black pepper (adjust to taste) - 1 tablespoon olive oil - Optional: croutons and fresh parsley for garnish If you don’t have something on hand, you can swap ingredients easily: - Broccoli: You can use frozen broccoli instead of fresh. - Onion: Leeks or shallots work well as a substitute. - Carrots: Sweet potatoes or parsnips add a nice twist. - Vegetable broth: Chicken broth can be used if you prefer. - Heavy cream: Coconut milk gives a dairy-free option. - Cheddar cheese: Gruyère or Monterey Jack can replace cheddar. Garnishes can elevate your soup. Here are a few fun ideas: - Croutons add crunch and texture. - Fresh parsley brightens the look and flavor. - A drizzle of olive oil gives richness. - A sprinkle of chili flakes adds a bit of heat. These ingredients not only create flavor but also make your soup visually appealing. Enjoy crafting your creamy broccoli cheddar soup! First, gather your ingredients. You need fresh broccoli, onion, carrots, garlic, and broth. Start by adding the diced onion, carrots, and minced garlic into your slow cooker. Drizzle with olive oil, then stir gently. This helps coat the veggies nicely. Next, place the broccoli florets on top of the onion and carrot mix. It’s important to layer the broccoli like this, so it cooks evenly. Now, pour in the vegetable broth. Add in dried thyme, salt, and black pepper. Stir gently to mix everything together. You want all the flavors to blend well before cooking. Cover the slow cooker with its lid. Set it to cook on low for 6-7 hours or high for 3-4 hours. During this time, the broccoli and other veggies will become tender. This slow cooking allows all the flavors to shine through. You can check on it halfway through. Just give it a little stir to keep things moving. Once your cooking time is up, it’s time to blend the soup. Use a hand immersion blender for a quick mix right in the pot. If you don’t have one, carefully transfer the soup to a countertop blender. Remember to let steam escape to avoid splashes. After blending, return the creamy soup to the slow cooker if needed. Now, stir in the heavy cream and shredded cheddar cheese. Let this cook on low for another 30 minutes. This step melts the cheese and warms the soup. Before serving, taste the soup. Adjust salt and pepper if needed. Then, ladle the soup into bowls. Top with croutons and fresh parsley for a nice touch. Enjoy your creamy broccoli cheddar soup! To make your soup extra creamy, use heavy cream. This cream adds a rich texture. When blending, make sure to blend well. A smooth blend makes a big difference. If you want a thicker soup, blend a bit more. You can also add more cheese for creaminess. To boost flavor, add more herbs. Fresh thyme or parsley can brighten the soup. You might try a pinch of nutmeg for warmth. For a kick, a dash of hot sauce can work wonders. Always taste as you go. Adjust salt and pepper to suit your taste. Don’t skip the blending step. Leaving chunks can change the soup's texture. Be careful with the cheese. Add it slowly to avoid clumping. If your soup is too thick, add more broth or cream. Lastly, don't rush the cooking time. Slow cooking brings out the best flavors. {{image_4}} You can enjoy this soup without dairy. Use coconut milk or almond milk instead of cream. For cheese, try nutritional yeast. It adds a cheesy taste without dairy. You can also use cashew cream for a rich texture. Blend soaked cashews with water until smooth. This keeps the soup creamy while being plant-based. Want to boost the protein? Add shredded chicken or white beans. You can add cooked chicken during the last cooking hour. For beans, canned ones work well. Rinse and drain them before adding. They not only add protein but also make the soup heartier. Feel free to switch up the veggies! Cauliflower, spinach, or peas are great choices. They bring new flavors and colors. For seasonings, try adding a touch of paprika or a pinch of cayenne. This will give your soup a nice kick. Experiment with fresh herbs, like basil or dill, for a unique twist. You can store your creamy broccoli cheddar soup in the fridge. First, let it cool down. Then, pour it into an airtight container. This soup stays fresh for about 3 to 4 days. Before serving, check for any off smells or signs of spoilage. If you want to save some for later, freezing works well. Use a freezer-safe container or bags. Make sure to leave some space for expansion. This soup can last for up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. To reheat your soup, you can use the stove or microwave. If using the stove, heat over low to medium heat, stirring often. If using the microwave, heat in short bursts, stirring in between. Always check the temperature so it warms evenly. Add a splash of cream if it seems too thick after reheating. Yes, you can use frozen broccoli. Thaw and drain it first. Frozen broccoli cooks faster than fresh. So, add it during the last hour of cooking. This keeps the broccoli tender and bright. To thicken the soup, you have a few options. You can blend more of the soup. This adds creaminess without extra ingredients. Another option is to add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this into the soup and let it cook for 10 more minutes. This soup pairs well with crusty bread or a fresh salad. Grilled cheese sandwiches are also a favorite. For a lighter option, try a simple green salad. These sides add balance and flavor to your meal. You now have all the steps to make a great broccoli cheddar soup. We covered key ingredients, cooking tips, and how to add your own twist. Remember to focus on the creaminess and avoid common mistakes for the best results. You can try different veggies or proteins to keep it fun. Store leftovers properly, and don't hesitate to experiment. Enjoy your cooking journey and savor that warm, cheesy goodness. Your soup will surely impress!

Creamy Broccoli Cheddar Soup Slow Cooker

Warm up with a bowl of delicious creamy broccoli cheddar soup that's easy to make in your slow cooker! This comforting recipe blends fresh broccoli, savory veggies, and rich cheddar for the perfect meal. With minimal prep and a cook time that fits your schedule, you'll love how simple it is to whip up this tasty dish. Click through for the full recipe and savor every bite! #BroccoliCheddarSoup #SlowCookerRecipes #ComfortFood #HealthyEating
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, finely diced

2 medium carrots, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 teaspoon dried thyme

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper (adjust to taste)

1 tablespoon olive oil

Optional: croutons and fresh parsley for garnish

Instructions
 

Prep the Veggies: Start by adding the diced onion, carrots, and minced garlic into your slow cooker. Drizzle with olive oil and gently stir to ensure the vegetables are evenly coated.

    Add the Broccoli: Carefully arrange the fresh broccoli florets on top of the onion, carrot, and garlic mixture in the slow cooker.

      Pour in the Broth: Add the vegetable broth along with the dried thyme, salt, and black pepper. Gently stir to combine all the ingredients in the slow cooker.

        Slow Cook the Mixture: Cover the slow cooker with its lid and set it to cook on low for about 6-7 hours, or on high for 3-4 hours, until the broccoli and other vegetables are tender and flavorful.

          Blend the Soup: Once the cooking time is complete, use a hand immersion blender to blend the soup until it's smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender, taking care to allow steam to escape.

            Incorporate Cream and Cheese: Return the blended soup to the slow cooker if using a countertop blender. Stir in the heavy cream and shredded cheddar cheese. Allow the soup to cook on low for an additional 30 minutes, letting the cheese melt and the soup heat through.

              Taste and Adjust Seasoning: Before serving, taste the soup and adjust the salt and pepper according to your preference for seasoning.

                Serve: Ladle the creamy broccoli cheddar soup into individual bowls, and garnish with croutons and a sprinkle of fresh parsley for an added touch of freshness and texture.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6