Description
A creamy and comforting slow cooker broccoli cheese soup that’s easy to prepare and packed with flavor.
Ingredients
Scale
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Combine broccoli, onion, garlic, and vegetable broth in the slow cooker.
- Cover and cook on low for 4-5 hours or until broccoli is tender.
- In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in heavy cream until smooth.
- Pour the cream mixture into the slow cooker and stir well.
- Add shredded cheddar cheese, salt, pepper, and paprika. Stir until cheese is melted.
- Cook for an additional 15-20 minutes on low.
- Serve warm.
Notes
- For a smoother texture, blend half the soup before adding the cheese.
- Add cooked chicken or turkey bacon for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg