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- 4 cups fresh broccoli florets - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups carrots, peeled and diced - 3 cups low-sodium vegetable broth - 1 cup heavy cream - 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! 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. 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. 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! 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. 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. 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! {{image_4}} 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. 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. 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! 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. 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. 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. 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. 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. 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. 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. 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!

Creamy Cheddar Broccoli Soup Slow Cooker

Indulge in the ultimate comfort food with this Creamy Cheddar Broccoli Bliss recipe! Perfectly creamy and bursting with fresh flavors, this slow cooker soup combines broccoli, carrots, and sharp cheddar for a cozy meal in just 5 hours. It's easy to make and a family favorite, ready to be devoured with crunchy croutons. Click to explore the full recipe and bring this delightful dish to your dinner table tonight! #CreamySoup #CheddarBroccoli #SlowCookerRecipes #ComfortFood
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, finely chopped

3 cloves garlic, minced

3 cups vegetable broth (preferably low-sodium)

2 cups carrots, peeled and diced into small cubes

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

1½ cups sharp cheddar cheese, freshly shredded

1 cup heavy cream

Salt, to taste

Optional: Croutons and extra shredded cheddar for topping

Instructions
 

In a slow cooker, add the fresh broccoli florets, finely chopped onion, minced garlic, and diced carrots. Sprinkle the dried thyme evenly over the vegetables.

    Pour the vegetable broth into the slow cooker, ensuring the vegetables are fully submerged. Season with freshly ground black pepper and add salt to taste, stirring gently to combine all ingredients.

      Cover the slow cooker with its lid and set it to cook on the low setting for approximately 4 to 5 hours or until the vegetables are tender and easily pierced with a fork.

        Once the cooking time is complete, take an immersion blender and carefully puree the soup directly in the slow cooker until it reaches a smooth consistency. Alternatively, for a smoother texture, you can transfer the soup in batches to a stand blender, but be cautious of the hot liquid.

          After achieving a creamy texture, add the freshly shredded cheddar cheese and heavy cream into the pureed soup. Stir thoroughly until the cheese has melted and the mixture is beautifully creamy.

            Taste the soup, and if necessary, adjust the seasoning with more salt or pepper to ensure it is to your liking.

              Serve the soup hot in bowls, topped with croutons for added crunch and a sprinkle of extra shredded cheddar cheese for an indulgent finish, if desired.

                - Prep Time, Total Time, Servings: 15 minutes | 5 hours | 6 servings