There’s just something magical about a warm bowl of soup, isn’t there? Especially when it’s packed with flavor and ridiculously easy to make. I’ve been making broccoli cheddar soup for my family for years, and it’s always a hit. Always. The beauty of this recipe is that it practically cooks itself in the slow cooker, leaving you free to do, well, anything else! It’s the perfect meal for busy weeknights or lazy weekends.
What started as a simple way to sneak more veggies into my kids’ diet has become a beloved tradition. They now request it! And honestly, who can resist the creamy, cheesy goodness? This isn’t your average soup; it’s a hug in a bowl. Plus, I’m sharing all my secrets for getting it just right, from the perfect cheese to the ideal broccoli texture. Get ready to make the most comforting, flavorful broccoli cheddar soup you’ve ever tasted. Trust me; you’ll want to bookmark this one!
Why You’ll Love This Broccoli Cheddar Soup Recipe
Set It and Forget It: Slow Cooker Simplicity
I love that this recipe is so hands-off. Just dump everything in the Slow cooker, and let it work its magic. No babysitting required! It’s truly a lifesaver on busy days. Come home to a ready-to-eat, delicious meal.
Creamy, Cheesy Comfort in Every Bite
Seriously, who can resist creamy, cheesy goodness? The combination of cheddar and broccoli is a match made in heaven. This soup is so rich and comforting; it’s like a warm hug on a chilly day. My family can’t get enough of this broccoli cheddar soup.
Packed with Veggies
Besides tasting amazing, this soup is also loaded with veggies! Broccoli, carrots, celery, and onion all contribute to a healthy and satisfying meal. It’s a great way to sneak in those extra nutrients. Plus, it makes me feel good knowing my family is eating something wholesome, and delicious.
Ingredients for the Best Broccoli Cheddar Soup
Okay, let’s talk ingredients! Using quality ingredients makes a huge difference in this broccoli cheddar soup. Here’s what you’ll need:
4 cups chopped fresh broccoli florets: Fresh is best!
1 medium diced onion
2 minced cloves garlic: Because garlic makes everything better, right?
4 cups vegetable broth: Adds a lovely depth of flavor.
1 cup diced carrots
1 cup diced celery
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream: For that ultimate creaminess.
2 cups shredded sharp cheddar cheese: Sharp cheddar gives the best flavor, in my opinion.
1 tablespoon cornstarch mixed with 2 tablespoons water: This is optional, but great if you like a thicker soup.
Make sure your veggies are prepped and ready to go before you start. It makes the whole process so much smoother! I usually chop my broccoli into bite-sized pieces, so it cooks evenly in the slow cooker.
How to Make Broccoli Cheddar Soup: Step-by-Step Instructions
Alright, let’s get cooking! This broccoli cheddar soup recipe is so simple, even a beginner can nail it. Follow these easy steps, and you’ll have a delicious, comforting bowl of soup in no time.
Step 1: Combine and Cook
First, toss the broccoli, onion, garlic, carrots, celery, vegetable broth, thyme, salt, and pepper into your slow cooker. Give it a good stir to combine everything. Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. You’ll know it’s ready when the veggies are tender.
Step 2: Blend for Creaminess
Once the vegetables are cooked, it’s time to make it creamy! Carefully use an immersion blender to puree the soup directly in the slow cooker. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be super careful when blending hot liquids!
Step 3: Stir in Cheese and Cream
Now for the best part: cheese and cream! Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and everything is smooth and dreamy. The aroma at this point is simply irresistible!
Step 4: Thicken (Optional)
Want a thicker soup? No problem! Mix the cornstarch with water to form a slurry. Stir this into the soup and cook for another 10-15 minutes, or until it reaches your desired thickness. If you like it thinner, just skip this step! I sometimes add a pinch of red pepper flakes at this stage for a little kick.
Tips for the Perfect Broccoli Cheddar Soup
Want to take your broccoli cheddar soup to the next level? I’ve got you covered! Here are a few of my favorite tips for achieving soup perfection:
Broccoli Prep: Don’t overcook the broccoli! I like mine tender-crisp.
Cheese Selection: Sharp cheddar is my go-to, but feel free to experiment with other cheeses. Gruyere or a smoked cheddar would be delicious!
Consistency is Key: For a super smooth soup, blend it really well. If you prefer a chunkier texture, blend only half of it or leave some florets unblended.
Taste as you go and adjust the seasoning to your liking. A little extra salt, pepper, or even a dash of hot sauce can make a big difference! And always use freshly shredded cheese; it melts much better than the pre-shredded stuff. Trust me on that one!
Broccoli Cheddar Soup Variations
One of the best things about broccoli cheddar soup is how easy it is to customize! Feel free to get creative and experiment with different flavors. Here are a few ideas to get you started:
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
Change the cheese: Try using Gruyere, Monterey Jack, or even a smoked Gouda for a different flavor profile.
Add protein: Stir in some cooked chicken, bacon, or ham for a heartier meal.
I’ve even tried adding a swirl of pesto on top for a burst of fresh flavor! Don’t be afraid to play around and make this broccoli cheddar soup your own.
Serving Suggestions for Your Broccoli Cheddar Soup
This broccoli cheddar soup is fantastic on its own, but it’s even better with the right accompaniments! I often serve it with a crusty bread for dipping. A simple side salad also works wonders. For a truly comforting meal, grilled cheese sandwiches are the perfect pairing! They’re great for dunking.
Storing and Reheating Your Broccoli Cheddar Soup
Got leftovers? Lucky you! This broccoli cheddar soup keeps well. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. You can also microwave it in short bursts, stirring in between. Add a splash of broth if it gets too thick!
Frequently Asked Questions About Broccoli Cheddar Soup
Got questions about making the best broccoli cheddar soup? I’ve got answers! Here are some common questions I get asked all the time:
Can I use frozen broccoli?
Absolutely! Frozen broccoli works great in this recipe. There’s no need to thaw it first; just toss it into the slow cooker with the other ingredients. Keep an eye on the cooking time, as frozen broccoli might cook a bit faster than fresh. I usually check it an hour or so before the end.
Can I make this soup on the stovetop?
Yes, you can! Sauté the onion, garlic, carrots, and celery in a pot until softened. Add the broccoli and broth, then simmer until the broccoli is tender. Blend with an immersion blender, then stir in the cream and cheese until melted. Easy peasy! It usually takes around 30 minutes total.
Can I freeze broccoli cheddar soup?
Freezing this soup can be a bit tricky because the texture might change slightly due to the dairy content. The cream and cheese can sometimes separate upon thawing. However, it’s still safe to eat! When reheating, stir it well and add a splash of milk or cream to restore the creamy texture. For best results, consume within 2-3 months.
Nutritional Information for Broccoli Cheddar Soup
Please note: The nutritional information provided here is an estimate. It can vary widely depending on the specific ingredients and brands you use. I always recommend using a nutrition calculator for more precise details. Enjoy your delicious broccoli cheddar soup!
Enjoy Your Homemade Broccoli Cheddar Soup!
I hope you love this broccoli cheddar soup as much as my family does! Give it a try, and let me know how it turns out. Share your tips and tricks in the comments below!
Enjoy a comforting bowl of creamy broccoli cheddar soup made in a slow cooker.
Ingredients
Scale
4 cups fresh broccoli florets, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup carrots, diced
1 cup celery, diced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
Combine broccoli, onion, garlic, carrots, celery, vegetable broth, thyme, salt, and pepper in a slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
Puree soup with an immersion blender until smooth. Stir in heavy cream and cheddar cheese until melted. For a thicker soup, mix cornstarch with water and stir into the soup, cook for 10-15 minutes.
Ladle into bowls and serve hot.
Notes
For a chunkier texture, blend only half of the soup.
