Ah, the humble broccoli—often underrated, yet when paired with cheese in a slow cooker, it transforms into something magical. Imagine coming home, the air thick with the cozy aroma of this luscious soup bubbling away, promising warmth and comfort after a long day. It’s like that rainy Sunday when you found yourself unexpectedly curled up with a good book and a cup of tea—pure, uncomplicated bliss.
Steps
- Begin by chopping the broccoli into small, bite-sized pieces. Add the broccoli, butter, diced onion, celery, minced garlic, salt, and pepper to the crock pot.
- In a separate bowl, mix the chicken broth with cornstarch until well combined. Pour this mixture into the crock pot and stir everything together.
- Cover the crock pot and cook the mixture on low for 4 to 6 hours. Monitor the progress and consider it ready when the broccoli becomes tender.
- Once cooked, add the heavy cream and shredded cheese to the crock pot. Replace the lid and cook on high for an additional 30 minutes until the cheese has completely melted.
- Stir the soup thoroughly before serving to ensure even distribution of ingredients, and enjoy the creamy, comforting dish.
Ingredients
- Broccoli, diced small
- Butter
- Sharp cheddar cheese, shredded
- Onion, diced
- Minced garlic
- Celery, diced small
- Chicken broth
- Heavy whipping cream
- Salt and pepper
- Cornstarch
Nutritional Values
Calories 3180kcal | Carbohydrates 78g | Protein 132g | Fat 264g | Saturated Fat 168g | Trans Fat 6g | Cholesterol 858mg | Sodium 8988mg | Potassium 2700mg | Fiber 12g | Sugar 12g | Vitamin A 11028IU | Vitamin C 402mg | Calcium 3690mg | Iron 6mg
FAQ
- Why did my Broccoli Cheese Soup separate?
- Separation can occur if the soup gets too hot or if the cheese and milk are added too early in the cooking process. To avoid this, add the cheese and cream just before serving.
- How can I make my broccoli cheddar soup thicker?
- The cornstarch slurry should help thicken the soup. If it’s still not thick enough, you can make an additional slurry using a 1:2 ratio of cornstarch to water or broth, and add it to the soup.
- Can I use frozen broccoli for this soup?
- Yes, frozen broccoli can be used. It’s best to thaw it first, but both fresh and frozen broccoli will work well in this recipe.
- How should I store leftover Broccoli Cheese Soup?
- Leftovers can be refrigerated in an airtight container for up to 4-5 days. The soup will thicken as it cools, so add more broth when reheating. You can also freeze the soup for up to 3 months in a freezer-safe bag or container.
- What can I serve with Broccoli Cheese Soup?
- Bread is a great accompaniment to broccoli cheese soup. Options include easy dinner rolls, garlic bread cheese sticks, or a bread bowl. You can also pair the soup with a salad or a sandwich for a complete meal.
Tips
- Hand Shred the Cheese: For a smoother and creamier soup, shred the cheese yourself instead of using pre-packaged shredded cheese, which doesn’t melt as well.
- Use an Immersion Blender: Before adding the cream and cheese, use an immersion blender if you prefer a smoother texture without large pieces of broccoli.
- Refrigerate and Reheat Properly: Store leftovers in an airtight container and refrigerate for up to five days. When reheating, add more chicken broth as the soup will thicken once cooled.
- Consider Freezing: Allow the soup to cool completely before freezing in an airtight container. This way, you can enjoy it later by simply defrosting and reheating.
Equipment
- Crockpot/Slow Cooker – A 6-quart crockpot is recommended for this recipe.
- Immersion Blender – Useful for making the soup smooth and creamy if you prefer a finer texture.
