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To make this soup, gather these simple ingredients: - 4 cups broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream (or coconut cream for a lighter version) - 2 medium carrots, diced - 1 teaspoon thyme (dried or fresh) - Salt and pepper to taste - 1 tablespoon olive oil - Optional: Croutons and additional cheddar for serving You can easily swap some ingredients for different flavors. Try using: - Cauliflower instead of broccoli for a milder taste. - Leeks for a sweeter onion flavor. - Almond milk instead of heavy cream for a lighter soup. - Nutritional yeast for a cheesy flavor in vegan versions. Fresh ingredients make a big difference in flavor. When you use fresh broccoli, it tastes bright and crisp. Fresh herbs, like thyme, add a lovely aroma. Using fresh garlic enhances the soup's depth. Always choose high-quality ingredients for the best results. This way, your broccoli cheddar soup will shine! Start by gathering your fresh ingredients. You will need 4 cups of broccoli florets, 1 medium onion, and 2 cloves of garlic. Dice the onion and mince the garlic. This will add great flavor to your soup. Then, chop 2 medium carrots into small pieces. Fresh veggies make the soup bright and tasty. Next, take your slow cooker. Drizzle 1 tablespoon of olive oil at the bottom. Add the diced onion and minced garlic to the cooker. Toss them together, ensuring the onion gets coated with oil. This step helps release the flavors. Now, add the broccoli florets and diced carrots to the slow cooker. Sprinkle 1 teaspoon of thyme over the top. Pour in 4 cups of vegetable broth, making sure it covers the veggies. Give everything a gentle stir to mix it well. Now, cover the slow cooker with its lid. You can cook on low for 4-6 hours or high for 2-3 hours. Check the veggies when the time is up. They should be soft and tender. Once the veggies are done, take an immersion blender and puree the soup until smooth. If you like some chunks, blend only half. This gives the soup a nice texture. After blending, stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Mix well until the cheese melts completely. Taste your soup now. Add salt and pepper to your liking. Let the soup cook on low for another 15-30 minutes. This step helps all the flavors come together. Your comforting broccoli cheddar soup is almost ready to serve! To get your broccoli cheddar soup just right, think about how you want it to feel. If you like a smooth soup, use an immersion blender to puree it fully. For a chunkier soup, blend only half the mix. This way, you get bites of broccoli and carrot in every spoonful. Adjusting the amount of cream can also change the thickness. Use less for a lighter soup or more for a rich, creamy finish. The cheese makes this soup shine. I recommend using sharp cheddar cheese for a strong flavor. Its taste pairs well with broccoli and adds depth. You can also try a mix of cheeses. Gruyère is another great choice. It melts well and brings nuttiness. If you want to experiment, add a little Parmesan for an extra kick. Want to make your soup even better? Try adding some spices. A dash of nutmeg adds warmth. A splash of lemon juice brightens the flavors. You can also throw in some cooked bacon bits or sautéed mushrooms for a heartier meal. For a creamier texture without added calories, use coconut cream instead of heavy cream. These simple changes can elevate your soup into something special. {{image_2}} To make this soup vegan and dairy-free, swap the heavy cream for coconut cream. Use a plant-based cheese instead of sharp cheddar. Look for brands that melt well. You can also replace the vegetable broth with homemade or store-bought vegan broth. This keeps the flavor rich without dairy. You can add other veggies to boost nutrition and flavor. Some great options are: - Cauliflower florets - Spinach or kale - Peas - Zucchini These veggies cook well in the slow cooker. They add color and taste without changing the soup's essence. Just chop them up and toss them in with the broccoli. If you love spice, add red pepper flakes or a diced jalapeño. This gives the soup a nice kick. You can also stir in some hot sauce before serving. Just remember to start small. You can always add more heat, but it’s hard to take it out! To store leftovers, let the soup cool first. Pour it into airtight containers. Make sure to leave some space at the top. This helps prevent spills when freezing. Store in the fridge for up to three days. If you want it to last longer, freezing is a great option. You can freeze this soup for later use. Pour the cooled soup into freezer-safe containers. Avoid filling them to the top. Leave some room for the soup to expand as it freezes. It can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat, pour the soup into a pot over low heat. Stir it gently as it warms up. If the soup seems too thick, add a splash of vegetable broth or cream. You can also microwave it in a bowl. Heat in short bursts, stirring in between, until hot. Enjoy your warm, comforting bowl of soup! Yes, you can use frozen broccoli. It saves time and is still tasty. Just add it to the slow cooker as you would fresh broccoli. There’s no need to thaw it first. The soup will cook just as well, and the flavors will blend nicely. To thicken your soup, try these tips: - Add more cheese. The cheese will melt and create a richer texture. - Mix in some instant potato flakes. They absorb liquid and add creaminess. - Cook the soup longer. This helps the vegetables break down more, thickening the soup naturally. This soup pairs well with many sides. Here are some ideas: - Crusty bread or baguette for dipping. - A fresh green salad with a light dressing. - Crunchy croutons on top for added texture. - Grilled cheese sandwiches for a classic comfort meal. These sides can elevate your soup experience. Enjoy experimenting and finding your favorite combination! In this article, we explored making delicious Broccoli Cheddar Soup. We discussed the key ingredients and how fresh choices enhance taste. I walked you through easy steps for preparation, cooking, and blending. You learned tips for the perfect consistency and the best cheese options. We also covered tasty variations and smart storage methods. Remember, small changes can bring big flavor to your soup. Enjoy creating your perfect bowl!

Broccoli Cheddar Soup Slow Cooker

Indulge in the ultimate Comforting Broccoli Cheddar Bliss that warms your soul! This creamy soup is packed with velvety broccoli, sharp cheddar, and simple ingredients that come together in your slow cooker. Perfect for a cozy night in, this easy recipe will have your family asking for seconds. Click through to explore the full recipe and make this delicious dish for your loved ones today!
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Ingredients
  

4 cups broccoli florets

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream (or coconut cream for a lighter version)

2 medium carrots, diced

1 teaspoon thyme (dried or fresh)

Salt and pepper to taste

1 tablespoon olive oil

Optional: Croutons and additional cheddar for serving

Instructions
 

In a slow cooker, add the diced onion, minced garlic, and olive oil. Toss to coat the onion with oil.

    Add the broccoli florets, diced carrots, and thyme into the slow cooker.

      Pour in the vegetable broth, ensuring that the vegetables are submerged. Stir everything gently together.

        Cover and cook on low for 4-6 hours or on high for 2-3 hours until the broccoli and carrots are tender.

          Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave some chunks.

            Stir in the heavy cream and shredded cheddar cheese, mixing well until the cheese is melted and fully integrated into the soup.

              Season with salt and pepper to taste.

                Let the soup cook on low for an additional 15-30 minutes to meld the flavors together.

                  Prep Time: 15 min | Total Time: 6 hours | Servings: 6

                    - Presentation Tips: Serve the soup in warm bowls topped with additional shredded cheddar and croutons for added crunch. Enjoy with a slice of crusty bread for dipping!