Broccoli & Cheese Soup in the Slow Cooker
Ingredients:
– 6 cups (about 1.5 lbs or 680 g) fresh broccoli florets, chopped (or frozen, thawed)
– 1 small onion, diced
– 3 cloves garlic, minced
– 4 cups (950 ml) chicken broth (or vegetable broth for a vegetarian option)
– 1 teaspoon dried thyme
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground nutmeg (optional, for added depth of flavor)
– 2 cups (480 ml) heavy cream or half-and-half
– 3 cups (340 g) shredded cheddar cheese (sharp or mild, your preference)
– 1/4 cup (30 g) all-purpose flour (optional, for thickening)
– 2 tablespoons butter
Instructions:
1. **Prepare the Slow Cooker Base:**
– In a large slow cooker, combine the chopped broccoli, diced onion, minced garlic, chicken broth, dried thyme, salt, pepper, and nutmeg (if using).
2. **Cook the Soup:**
– Cover and cook on **low** for 4-5 hours or on **high** for 2-3 hours, until the broccoli is tender.
3. **Thicken the Soup (Optional):**
– If you prefer a thicker soup, in a small skillet, melt the butter over medium heat and whisk in the flour. Cook for 1-2 minutes to form a roux. Stir this mixture into the soup about 30 minutes before serving.
4. **Add Cream and Cheese:**
– About 30 minutes before serving, add the heavy cream (or half-and-half) to the slow cooker and stir well.
– Gradually stir in the shredded cheddar cheese, allowing it to melt smoothly into the soup. Stir occasionally to prevent sticking.
5. **Blend for Creaminess (Optional):**
– For a smoother texture, use an immersion blender to puree some of the soup directly in the slow cooker. Alternatively, carefully transfer some soup to a blender, blend until smooth, and return it to the slow cooker. Leave some chunks if you prefer a more textured soup.
6. **Adjust Seasonings and Serve:**
– Taste the soup and adjust seasonings if needed. Serve hot, garnished with additional shredded cheese, croutons, or chopped fresh parsley, if desired.
Tips:
– **Cheese:** Use good-quality cheese and shred it yourself for the best melting results. Pre-shredded cheese may contain additives that can affect the soup’s texture.
– **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain a creamy consistency.
Enjoy!
This **Broccoli & Cheese Soup Slow Cooker** recipe is creamy, cheesy, and full of flavor, making it a perfect, easy-to-make meal for any day of the week. It’s great served with crusty bread or in a bread bowl for a cozy touch!