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- 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 2 medium potatoes, peeled and diced - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for heat) - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) To make my creamy broccoli cheese soup, I choose fresh ingredients. Start with vibrant broccoli florets. They add flavor and color. I also use a medium onion. Dicing it brings out its sweet notes. Minced garlic gives a warm, comforting aroma. Next, I grab pantry staples. Vegetable broth forms the soup's base. I peel and dice two medium potatoes for creaminess. Adding heavy cream at the end makes the soup rich. Seasoning is key for great taste. Sharp cheddar cheese adds depth and richness. I use salt and black pepper to enhance all the flavors. If you like a kick, add red pepper flakes. Olive oil adds a lovely finish. Lastly, fresh parsley gives a pop of color on top. These ingredients work together to create a cozy dish. Each bite brings warmth and comfort. Enjoy the process of gathering these items. It sets the stage for a delicious meal ahead! To start, I heat olive oil in a skillet over medium heat. I add the diced onion and sauté it until it turns soft and clear, which takes about five minutes. Next, I mix in the minced garlic and let it cook for one more minute. This step adds a lovely aroma to the dish. Once done, I transfer the onion and garlic to the slow cooker. Now it’s time to add the main ingredients. I toss in four cups of fresh broccoli florets and two diced potatoes into the slow cooker. Then, I pour in four cups of vegetable broth, which gives the soup a rich base. I season it with one teaspoon of salt, half a teaspoon of black pepper, and the optional red pepper flakes if you like a little heat. After that, I stir everything well to make sure all the flavors mix. I cover the slow cooker and select the cooking time. I can cook it on low for six to seven hours or on high for three to four hours. I always check that the broccoli and potatoes are tender before moving on. Once the cooking time is up, I use an immersion blender to puree the soup. I blend it until it reaches the creaminess I want. If I don’t have an immersion blender, I can carefully transfer the soup to a blender in small batches. Now, I stir in one cup of heavy cream and two cups of shredded sharp cheddar cheese. I mix until the cheese melts and blends well. This gives the soup its creamy texture and cheesy flavor. I taste the soup and adjust the seasoning if needed. Finally, I get ready to serve it hot, topped with fresh parsley for a pop of color. To get that smooth texture, I recommend using an immersion blender. This tool is easy to use right in the slow cooker. Just blend until you see no chunks. If you don't have one, a regular blender works too. Just be careful not to fill it too high. You can blend in batches. If your soup is too thick, add more vegetable broth or cream. For a thicker soup, let it cook longer. The potatoes will break down and help thicken the mix. For a flavor boost, try adding thyme or basil. A pinch of nutmeg can also add warmth. If you're out of cheddar cheese, you can use Gruyère or Monterey Jack. Both melt well and add great taste. This soup pairs nicely with crusty bread. You can also serve it with a fresh salad. Try garnishing with extra cheese or a drizzle of olive oil. For fun, use a dollop of sour cream on top. And don’t forget to sprinkle some fresh parsley for color! {{image_2}} You can easily make this soup heartier by adding protein. Chicken, bacon, or tofu all work great. If you choose chicken, cook it first and shred it before adding. For bacon, cook it crispy, chop it up, and mix it in. If you prefer a plant-based option, add cubed tofu. It soaks up the flavors and adds a nice texture. For a lighter soup, you can use low-fat dairy. Swap heavy cream for low-fat milk or a plant-based milk. Almond or oat milk are tasty options. You can also use low-fat cheese. This keeps the soup creamy while cutting some calories. Cheese makes this soup rich and creamy. While sharp cheddar is a classic, you can try other cheeses too. Gruyère gives a nutty flavor. Monterey Jack adds a nice melt. For a kick, mix in pepper jack cheese. Experimenting with different cheeses will give you a unique twist each time you make it. Store your soup in an airtight container. It keeps well in the fridge for about 3-4 days. Ensure it cools to room temperature before sealing. This step helps maintain freshness. You can freeze the soup if you have extra. Use freezer-safe containers or bags. Leave some space for expansion. It stays good for about 3 months. To thaw, place it in the fridge overnight. This helps keep the flavor and texture. Reheat the soup on the stove for best results. Use low to medium heat to warm it slowly. Stir often to prevent sticking. If the soup seems thick, add a splash of broth or cream. You can also use a microwave, but be careful. Heat in short bursts, stirring in between. This keeps the soup creamy and delicious. Yes, you can use frozen broccoli. Just add it straight to the slow cooker. There’s no need to thaw it first. Frozen broccoli cooks well in the soup. It can save time, too! The soup will still be creamy and tasty. Just remember, frozen broccoli may cook faster than fresh. Keep an eye on your cooking time. You might want to check it a little earlier. To make this soup vegetarian, simply use vegetable broth. For a vegan version, swap out the heavy cream. You can use coconut milk or cashew cream instead. Both will add a rich flavor. For cheese, use a vegan cheese blend. These swaps keep the soup creamy and delicious. Always check labels to ensure they are dairy-free. This soup pairs well with many sides. Try serving it with crusty bread or a fresh salad. Grilled cheese sandwiches are a classic choice too. For something lighter, serve it with a veggie platter. If you want a warm touch, garlic bread is perfect. Each option adds a nice balance to the creamy soup. This blog post covered how to make a creamy broccoli soup. We looked at fresh ingredients, pantry staples, and seasonings. I shared step-by-step instructions for cooking the soup to perfection. You learned tips for achieving creaminess and enhancing flavors. Variations let you customize the soup to your taste. Finally, I included storage and reheating guidelines to keep leftovers fresh. Now, you’re ready to enjoy a tasty bowl of soup, whether you crave comfort or want something healthy. Enjoy your cooking!

Slow Cooker Creamy Broccoli Cheese Soup

Warm up this season with our Slow Cooker Creamy Broccoli Cheese Soup that's perfect for cozy days. Loaded with fresh broccoli, creamy cheddar cheese, and simple ingredients, this easy recipe is a must-try for soup lovers. Simply set it and forget it while your slow cooker works its magic for a deliciously creamy soup in just hours. Click to explore the full recipe now and enjoy a bowl of comfort today!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

2 medium potatoes, peeled and diced

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Add the minced garlic and cook for an additional minute, until fragrant.

      Transfer the sautéed onion and garlic into the slow cooker.

        Add the broccoli florets, diced potatoes, and vegetable broth to the slow cooker. Stir to combine.

          Season with salt, black pepper, and red pepper flakes (if using).

            Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the broccoli and potatoes are tender.

              Once cooked, use an immersion blender to puree the soup until it reaches your desired level of creaminess. Alternatively, you can carefully transfer to a blender in batches.

                Stir in the heavy cream and shredded cheddar cheese until melted and well combined.

                  Adjust seasoning if needed, adding more salt and pepper to taste.

                    Serve hot, garnished with fresh parsley on top.

                      Prep Time, Total Time, Servings: 15 mins | 7 hours | 6 servings