Easy Broccoli Cheddar Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 cups fresh broccoli florets (about 2 medium heads)
02 -
1 cup diced onion
03 -
1 cup shredded carrots
04 -
2 ounces cream cheese
05 -
1 tablespoon minced garlic
06 -
4 cups chicken broth
→ Seasonings
07 -
¼ teaspoon ground nutmeg
08 -
½ teaspoon kosher salt
09 -
¼ teaspoon freshly ground black pepper
→ Thickener & Dairy
10 -
⅓ cup cornstarch
11 -
8 ounces sharp cheddar cheese, shredded
12 -
2 cups whole milk
# Instructions:
01 -
Cut the broccoli into bite-sized florets and add them to your slow cooker. Toss in the diced onion, shredded carrots, cream cheese, and minced garlic right on top.
02 -
Grab a large mixing bowl and pour in the chicken broth. Whisk together the nutmeg, salt, pepper, and cornstarch until everything dissolves and the mixture looks completely smooth. Pour this seasoned broth over your vegetables and give it a good stir to combine.
03 -
Put the lid on your crockpot and set it to HIGH for 2 to 3 hours, or if you prefer LOW heat, let it go for 6 to 7 hours. You'll know it's ready when the broccoli is fork-tender. At this point, you can use an immersion blender to puree part of the soup if you like a creamier consistency, but keep some chunky bits for texture.
04 -
Turn your slow cooker down to LOW. Stir in the milk and shredded cheddar cheese. Let everything cook together for another 30 minutes, stirring occasionally, until the cheese melts into a velvety, smooth soup.
# Notes:
01 -
For best results, let your milk sit out for a bit to reach room temperature before adding it to the slow cooker. This helps prevent temperature shock.
02 -
Want an extra creamy soup? Before adding the dairy, blend a portion of the cooked vegetables using an immersion blender. If you don't have one, just scoop a few cups into a regular blender, puree it, then stir it back in.
03 -
This soup stores beautifully in the fridge for up to 4 days and reheats wonderfully on the stovetop or in the microwave.