Description
A comforting and creamy broccoli cheddar soup that’s perfect for chilly days.
Ingredients
- 4 cups broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a crockpot, add the broccoli florets, chopped onion, minced garlic, vegetable broth, smoked paprika, salt, and pepper.
- Set the slow cooker on low for 6–7 hours or high for 3–4 hours.
- Once the vegetables are tender, use an immersion blender to puree the soup to your desired texture.
- Stir in the heavy cream and shredded cheddar cheese. Let it cook on low for an additional 15–20 minutes, until the cheese is melted and creamy.
- Serve hot, garnished with more cheese or crunchy croutons, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze without cheese and stir in freshly shredded cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American