Slow Cooker Broccoli Cheese Soup
A creamy and comforting slow cooker broccoli cheese soup made with fresh broccoli, sharp cheddar cheese, and a rich blend of vegetables and seasonings. Perfect for an easy, hearty meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6
Ingredients
4 cups fresh broccoli florets, chopped into bite-sized pieces
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup half-and-half
2 cups sharp cheddar cheese, shredded
1/4 cup all-purpose flour
1/4 cup unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
Instructions
Add the chopped broccoli, chopped onion, diced carrots, minced garlic, and chicken broth to the slow cooker.
Cover and cook on low for 4 hours, or until the vegetables are tender.
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 to 2 minutes until it forms a smooth paste and begins to bubble, stirring constantly.
Gradually whisk in the half-and-half and continue to cook, whisking frequently, until the mixture thickens, about 3 to 5 minutes.
Once the slow cooker vegetables are tender, use an immersion blender to puree the soup until mostly smooth, leaving some chunks for texture.
Stir the thickened half-and-half mixture into the slow cooker.
Add the shredded cheddar cheese, salt, black pepper, and ground nutmeg to the slow cooker and stir until the cheese is fully melted and the soup is creamy.
Taste and adjust seasoning if needed.
Serve hot.