Creamy Cheddar Broccoli Soup Slow Cooker Delight
Looking for a cozy meal that warms you from the inside out? My Creamy Cheddar Broccoli Soup slow cooker delight is just what you need. It’s simple to make and full of rich flavors. With fresh broccoli, sharp cheddar, and a touch of cream, this soup will impress your family and friends. Ready to transform your dinner time? Let’s dive into the ingredients and get started!
Ingredients
Fresh Broccoli and Vegetables
– 4 cups fresh broccoli florets
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 cups carrots, peeled and diced
Liquid Ingredients
– 3 cups low-sodium vegetable broth
– 1 cup heavy cream
Seasonings and Cheese
– 1 teaspoon dried thyme
– 1 teaspoon freshly ground black pepper
– 1½ cups sharp cheddar cheese, freshly shredded
– Salt to taste
– Optional toppings: Croutons and extra shredded cheddar
To make a great creamy cheddar broccoli soup, you need fresh, vibrant ingredients. Start with four cups of broccoli florets. They add color and nutrition. Then, chop one medium onion finely. This will give your soup a sweet base. Next, mince three cloves of garlic. Fresh garlic brings a strong flavor that enhances the soup.
Carrots add sweetness and texture. Use two cups of peeled and diced carrots. They should be cut small so they cook well. For your soup’s liquid base, grab three cups of low-sodium vegetable broth. This keeps the flavors bright and balanced. Add one cup of heavy cream for that rich, creamy finish.
Spice your soup up with one teaspoon of dried thyme and one teaspoon of freshly ground black pepper. These seasonings add depth. Finally, use one and a half cups of freshly shredded sharp cheddar cheese. It melts beautifully and gives a strong cheese flavor. Don’t forget to add salt to taste.
Optional toppings like croutons and extra shredded cheddar cheese can make your soup even more delightful. With these ingredients, you’re ready to create a comforting bowl of creamy cheddar broccoli soup!
Step-by-Step Instructions
Preparing the Ingredients
Start by chopping your veggies. You need 4 cups of fresh broccoli florets. Cut them into bite-sized pieces. Next, finely chop one medium onion. Then, peel and dice 2 cups of carrots into small cubes. Lastly, mince 3 cloves of garlic. Set all these ingredients aside.
For the broth, choose 3 cups of low-sodium vegetable broth. This keeps the soup light and flavorful.
Cooking Process in the Slow Cooker
Now, it’s time to use the slow cooker. First, add the broccoli, onion, garlic, and carrots into the pot. Sprinkle one teaspoon of dried thyme over the veggies. This adds a nice herbal flavor. Pour in the vegetable broth, covering the vegetables completely.
Next, season with one teaspoon of freshly ground black pepper and salt to taste. Stir gently to mix everything. Cover the slow cooker with its lid. Set it to cook on low for about 4 to 5 hours. Check if the veggies are tender. They should pierce easily with a fork.
Blending and Finalizing the Soup
Once the cooking time is up, it’s blending time! Use an immersion blender to puree the soup directly in the slow cooker. If you want a super smooth texture, you can use a stand blender. Just be careful with the hot liquid.
After the soup is creamy, add 1½ cups of freshly shredded sharp cheddar cheese and 1 cup of heavy cream. Stir well until the cheese melts and everything is creamy. Taste your soup and adjust the salt and pepper if needed.
Serve hot in bowls. Top with croutons and some extra cheese for a delicious finish. Enjoy!
Tips & Tricks
Achieving the Best Flavor
To make your soup shine, adjust the seasonings. You can add a bit more thyme for an earthier taste. If you like heat, try adding a pinch of cayenne. Always taste before serving. This way, you can add salt or pepper to suit your liking.
Avoid overcooking the vegetables by checking them often. Set a timer for 4 hours. Use a fork to test if they are tender. If they are soft but not mushy, you’re ready to blend.
Expert Blending Techniques
Using an immersion blender is simple and quick. You can blend right in the slow cooker. This method saves time and reduces cleanup. If you prefer a stand blender, let the soup cool first. Be careful not to fill it too full to avoid spills.
For that perfect smooth texture, blend until there are no chunks left. If you want it creamier, blend a bit longer. You can always add more cheese and cream after blending.
Serving Suggestions
Pair your soup with crusty bread or a fresh salad. This adds texture and balances the meal. A light vinaigrette salad works well alongside the creamy soup.
Garnish your bowls with croutons for crunch. A sprinkle of extra cheddar cheese on top adds a nice visual touch. Fresh herbs, like parsley, can also brighten up your dish. Enjoy your creamy cheddar broccoli soup!
Variations
Adding Proteins
You can add proteins to boost flavor and make the soup heartier. Chicken is a great choice. Cooked and shredded chicken works well. Just stir it in after blending the soup. Bacon also adds a nice crunch. Cook and crumble it on top before serving.
If you want a vegetarian option, try adding cooked lentils or chickpeas. These options give you protein without meat. They blend well with the soup’s creamy texture.
Creaminess Options
You might want a lighter soup. To do this, use half-and-half instead of heavy cream. This keeps the soup rich without being too heavy. For a vegan option, use coconut milk. It adds creaminess and a hint of sweetness.
If you’re avoiding dairy, consider cashew cream. Blend soaked cashews with water. This mix mimics the creaminess of heavy cream without the dairy.
Enhancing the Flavor Profile
Spices and herbs can take your soup to the next level. Add a pinch of cayenne pepper for heat. You can also try rosemary or basil for a fresh twist.
Changing the cheese is another way to enhance flavor. Gouda or Monterey Jack can add a smoky taste. Mixing cheeses like cheddar and mozzarella gives a unique flavor and texture. Experiment with what you love!
Storage Info
Recommendations for Storage
To store leftover soup properly, let it cool first. This step helps keep the texture right. Use airtight containers to prevent spills and keep the soup fresh. Glass or BPA-free plastic containers work best.
For freezing, choose containers that are safe for the freezer. Use freezer bags or rigid containers with tight lids. These options save space and protect the soup from freezer burn.
Reheating Instructions
When reheating, aim to keep the creamy texture. For the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps the soup heat evenly.
If you prefer the stovetop, pour the soup into a pot. Heat it over low to medium heat. Stir often to avoid sticking. This way, you maintain that rich, creamy mouthfeel.
Freezing Guidelines
Your soup can last up to three months in the freezer. If stored well, it keeps its flavor and texture.
To thaw, move the soup from the freezer to the fridge overnight. For quicker thawing, place the container in cold water. This method is safe and fast. After thawing, reheat it as described above to enjoy it again.
FAQs
How can I make this soup spicy?
You can add heat to your soup in a few ways. One option is to mix in red pepper flakes. Start with a small amount and add more to taste. Another choice is to use diced jalapeños. These will give the soup a nice kick. You could also try adding hot sauce for a tangy flavor. Just remember to adjust other seasonings to balance the heat.
Can I use frozen broccoli instead?
Yes, you can use frozen broccoli. It saves time and is easy to find. However, frozen broccoli can change the texture a bit. It may become softer than fresh broccoli after cooking. This may result in a creamier soup. The flavor will still be good, so it’s a great option if you’re in a pinch.
Is it possible to make this soup dairy-free?
Yes, you can make the soup dairy-free. Use coconut milk or almond milk instead of cream. For cheese, try a dairy-free cheddar or nutritional yeast. These swaps will keep the soup creamy and tasty. Just be sure to check labels for allergens if needed.
How long does this soup keep in the fridge?
This soup can last in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. Always check for signs of spoilage before eating. If you notice any off smells or mold, it’s best to toss it out.
Can I double the recipe?
Yes, you can double the recipe easily. Just make sure your slow cooker can hold all the ingredients. Cooking time may stay the same, but check for doneness. You can always blend in batches if needed. Enjoy sharing this delicious soup with friends and family!
This blog post outlines how to make a tasty and easy soup. We covered fresh veggies, broth, and cheese, plus key tips for cooking and serving. I shared methods for blending and even variations for flavor and texture. Remember, you can customize this recipe to fit your taste and dietary needs. Enjoy creating a delicious soup that warms the soul and brings smiles to the table. Happy cooking!
![- 1 lb boneless, skinless chicken breasts - 6 cups low-sodium chicken broth - 8 oz egg noodles - 1 medium onion, finely diced - 3 medium carrots, peeled and sliced - 2 stalks celery, sliced - 1 tablespoon olive oil - 1 teaspoon dried thyme - Salt and freshly ground black pepper In my kitchen, the heart of this dish lies in the main ingredients. The chicken breasts bring protein and flavor. The low-sodium chicken broth provides a rich base. Egg noodles add a comforting touch. Next, we have the vegetables. Onions bring sweetness and depth. Carrots add color and crunch. Celery contributes a nice crunch, enhancing the soup's texture. For seasoning, olive oil starts the sautéing process. Thyme adds a lovely herbal note. Salt and pepper balance the flavors. You can adjust these to your taste. Check out the Full Recipe to see how these ingredients come together in a warm, cozy bowl of soup. 1. Press the Sauté button on your Instant Pot. Add 1 tablespoon of olive oil. Let it heat. 2. Add 1 medium onion, finely diced, to the pot. Sauté for 3-4 minutes. Stir until soft. 3. Now, add 3 cloves of minced garlic. Sauté for 1 minute. The aroma will fill your kitchen. 4. Carefully place 1 lb of boneless, skinless chicken breasts into the pot. Layer in 3 medium sliced carrots and 2 stalks of sliced celery. 5. Pour in 6 cups of low-sodium chicken broth. Add 1 teaspoon each of dried thyme and dried rosemary. Toss in 1 bay leaf. Season with salt and pepper. Give it a gentle stir. 1. Secure the lid on the Instant Pot. Make sure the steam release valve is set to Sealing. 2. Select the Manual or Pressure Cook function. Set the timer for 10 minutes. Get ready for a warm meal! 3. When the cooking time ends, let the pressure release naturally for 5 minutes. Then, switch the steam release valve to Venting. Carefully release any remaining pressure. 1. Once the steam clears, lift the lid. Use tongs to remove the chicken breasts. Put them on a cutting board. 2. Shred the chicken using two forks. Make sure it's finely shredded. 3. Return the shredded chicken to the pot. Add 8 oz of egg noodles. Switch the Instant Pot back to the Sauté function. 4. Cook for 5-6 minutes. Stir occasionally until the noodles are tender. 5. Taste the soup. Adjust the seasoning with more salt or pepper if needed. Don’t forget to remove the bay leaf before serving. 6. Serve the soup in bowls. Garnish with fresh parsley for a nice touch. Enjoy your cozy meal! For the full recipe, visit [Full Recipe]. To make your soup even tastier, try adding fresh herbs like parsley or dill. You can also use spices like paprika or a pinch of cayenne for some heat. If you want a richer taste, use homemade broth. It brings a depth that store-bought broth often lacks. However, store-bought broth is quick and easy, so use what you have! Different noodles need different cooking times. For example, egg noodles cook fast, around 5-6 minutes. If you use whole wheat or gluten-free noodles, check package instructions for the best time. If you want a creamy soup, add a splash of cream or milk just before serving. This will give it a nice, smooth finish. Pair your chicken noodle soup with a light salad or crusty bread for a complete meal. You can also serve it with crackers for a crunch. If you have leftovers, store them in the fridge. You can reheat them on the stove or microwave. They make a quick lunch the next day! For a fun twist, use the soup as a base for a casserole. Just add some cheese and bake! For the Full Recipe, check the earlier sections for all the details! {{image_4}} You can make Instant Pot Chicken Noodle Soup healthier. Use whole wheat noodles instead of egg noodles. Whole wheat has more fiber. It will add a nutty taste too. You can also swap chicken for turkey or tofu. Turkey is leaner and packed with protein. Tofu is a great choice for a vegetarian meal. Add more veggies to your soup for extra nutrition. Consider using spinach, kale, or green beans. These greens boost vitamins and minerals. You can also add peas or corn for sweetness. By adding more vegetables, you create a one-pot meal. It becomes heartier and more filling. Plus, it saves time on sides! Want to switch up the taste? Try an Asian-inspired version. Use ginger and soy sauce to give it a unique twist. You can even add sesame oil for richness. For a Southwest spin, include black beans and corn. You might want to add cumin and chili powder too. Both options will make your soup pop with flavor. For the full recipe, check out the [Full Recipe]. To keep your soup fresh, place it in an airtight container. Make sure to cool the soup to room temperature first. This helps prevent bacteria growth. Store it in your fridge for up to three days. After that, it may lose flavor and quality. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. To enjoy it later, thaw the soup in the fridge overnight. You can also thaw it in a bowl of cold water for quicker results. To reheat your soup on the stovetop, pour it into a pot. Heat it over medium heat, stirring often until it's hot. This method keeps the soup creamy and tasty. If you prefer to use the microwave, transfer the soup to a microwave-safe bowl. Cover it loosely and heat it in short bursts, stirring in between. This helps heat it evenly. Making Instant Pot Chicken Noodle Soup is quick and easy. The total time for this meal is about 30 minutes. Here’s a quick breakdown: - Prep time: 10 minutes - Cook time: 10 minutes - Natural release: 5 minutes After this, you spend a few more minutes shredding the chicken and cooking the noodles. It’s a simple process, perfect for a busy day! Yes, you can use frozen chicken breasts! The Instant Pot makes this easy. Just add the frozen chicken directly into the pot. You need to increase the cook time to about 12-15 minutes. This helps the chicken cook fully from frozen. Always check that the chicken reaches 165°F for safety. Using frozen chicken saves time and keeps the soup ready when you need it! Absolutely! This recipe is great for meal prep. You can prep the ingredients in advance. Chop the vegetables and store them in the fridge. You can also cook the soup and freeze portions. It stays tasty for up to three months in the freezer. When you’re ready to eat, just reheat on the stovetop or in the microwave. Enjoy a cozy meal without the fuss! For the full recipe, check the details above. This article covered the key ingredients for Instant Pot Chicken Noodle Soup. We explored the main components, tasty vegetables, and easy seasonings. I shared step-by-step instructions to make cooking simple. You learned tips for enhancing flavor and texture, plus variations for a healthier soup. Remember to store leftovers properly for the best taste. With these insights, you can enjoy homemade soup that warms the soul. Dive into your kitchen and make a bowl tonight!](https://blissfulmeal.com/wp-content/uploads/2025/07/90116090-e8e9-4de2-a5a0-cf74ad55d9b1-768x768.webp)
![- Chicken: 500g chicken breast cut into bite-sized pieces - Coconut milk: 1 can (400ml) - Vegetables: 1 large onion, 1 red bell pepper, and 1 cup fresh spinach leaves - Aromatics: 3 cloves garlic, 1 tablespoon fresh ginger - Spices: 2 tablespoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon cumin seeds - Cooking oil: 2 tablespoons vegetable oil - Seasoning: Salt and pepper to taste - Garnish: Fresh coriander leaves Gather these simple ingredients to make your chicken curry. Fresh chicken breast is the star. It cooks quickly and soaks up flavors well. Coconut milk adds a rich creaminess. It balances the spices perfectly. Onions, garlic, and ginger bring depth to the dish. They create a flavorful base. The curry powder gives warmth, while turmeric adds a lovely color. Cumin seeds add a nutty taste that shines through. The red bell pepper adds sweetness and crunch. Spinach brings a fresh, vibrant touch. Fresh coriander leaves will brighten your dish. Use them as a garnish for that pop of flavor. This list makes cooking easy. With these ingredients, you can create a delightful chicken curry. For the full recipe, check out the instructions that follow. 1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. 2. Add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds. 3. Next, add 1 large finely chopped onion, 3 minced garlic cloves, and 1 tablespoon of minced ginger. 4. Sauté this mix for about 5-7 minutes until the onions become soft and clear. 1. Now, stir in 2 tablespoons of curry powder and 1 teaspoon of turmeric powder. 2. Cook these spices for 1 minute to bring out their flavors. 3. Add 500g of chicken breast cut into bite-sized pieces. Season with salt and pepper. 4. Cook the chicken for about 5 minutes, stirring often, until it turns white and is no longer pink. 1. Carefully pour in 1 can of coconut milk, scraping the pot's bottom to get all the tasty bits. 2. Bring the mix to a gentle simmer, then lower the heat. Let it cook for 15 minutes, stirring occasionally. 3. After that, add 1 sliced red bell pepper and 1 cup of fresh spinach leaves. 4. Cook for another 5 minutes until the spinach wilts and the pepper is tender. This straightforward process makes a rich and tasty chicken curry. For the complete recipe, check out the Full Recipe section. To ensure even cooking of the chicken, cut it into uniform pieces. This helps each piece cook at the same rate. Sear the chicken until it changes color but remains juicy inside. For adjusting spice levels, start with a small amount of curry powder. Taste as you go. You can always add more but can’t take it out once added. Serve the dish in deep bowls for a cozy feel. Ladle the curry generously, showing off those vibrant colors. For garnish, sprinkle fresh coriander leaves on top. You can also add a slice of lime for extra zest. Pair it with fluffy steamed rice or warm naan for a complete meal. Prep time is about 15 minutes. While chopping, keep an eye on your ingredients. For cooking, aim for 40 minutes total for best flavor. Allow the curry to simmer gently to develop its rich taste. Stir it every few minutes to prevent sticking and ensure even heat throughout. For the full recipe, check the [Full Recipe]. {{image_4}} You can switch out chicken for other proteins. Tofu works well for a vegetarian option. Shrimp also adds a nice touch. If you want a dairy-free dish, try using almond milk instead of coconut milk. This keeps the dish light and tasty. Adding different spices can change the flavor a lot. Try adding cinnamon or cardamom for warmth. You can also use smoked paprika for a rich taste. Instead of just red bell pepper, add carrots or peas for extra color and nutrition. These veggies will make your curry even better. You can serve your chicken curry with many sides. Steamed rice is a classic choice. Warm naan bread is great for scooping up curry. If you want a lighter meal, serve it with a fresh salad. Think about the health benefits of each side to balance your meal. Each option can change the whole experience of enjoying your curry. Store your chicken curry in an airtight container. This keeps it fresh and tasty. Let it cool before sealing. Your curry lasts about 3 to 4 days in the fridge. When you are ready to eat, just warm it up on the stove or in the microwave. Stir it well to heat evenly. You can freeze chicken curry for longer storage. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top, as the curry will expand. It can stay good for up to 3 months. To reheat, thaw it in the fridge overnight. Heat it on the stove over low heat, stirring often. This helps the flavors come back to life. Enjoy your Simple Chicken Curry anytime! For the full recipe, check out the earlier section. Making Simple Chicken Curry takes about 40 minutes total. - Prep time: 15 minutes - Cook time: 25 minutes This quick recipe allows you to enjoy a warm meal in no time! Yes, you can easily make this recipe vegetarian. Try using tofu, chickpeas, or lentils as protein. These options absorb flavors well and add great texture. Simple Chicken Curry tastes great with various sides. - Steamed rice: Fluffy white or brown rice works well. - Naan bread: Soft and warm naan is perfect for dipping. - Salad: A fresh cucumber or tomato salad adds a nice crunch. These sides balance the meal and enhance the flavors. Yes, you can adjust the spice level easily. For a milder dish, use less curry powder and omit cumin seeds. To make it spicier, add more curry powder or a splash of hot sauce. Taste as you go to find your perfect heat level. For the full recipe, check out the previous sections! This blog post covered how to make a simple chicken curry. We explored essential ingredients and detailed each step, from sautéing to simmering. Cooking tips and variations helped you see how to customize your dish. Plus, we shared storage and serving options. In short, this recipe is easy and delicious. With practice, you'll impress your family and friends. Enjoy cooking your tasty curry!](https://blissfulmeal.com/wp-content/uploads/2025/06/a17d54b6-367e-42fb-8564-4941925e02a4-768x768.webp)
