Creamy Slow Cooker Broccoli Cheddar (Printable)

Comforting, velvety soup with tender broccoli and sharp cheddar. Perfect for cozy family meals.

# What You'll Need:

→ Vegetables

01 - 5 cups fresh broccoli florets (about 2 large heads)
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced

→ Liquids & Dairy

06 - 4 cups vegetable broth (low sodium preferred)
07 - 2 cups half-and-half (or whole milk for lighter option)
08 - 3 cups shredded sharp cheddar cheese
09 - 2 tablespoons unsalted butter

→ Pantry Staples

10 - 1/4 cup all-purpose flour
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika (optional)
14 - 1/4 teaspoon ground nutmeg (optional)

# Steps:

01 - Combine broccoli florets, diced onion, carrots, celery, and minced garlic in the slow cooker. Pour vegetable broth over the vegetables.
02 - Cover and cook on low heat for 4 hours until vegetables are completely tender and easily pierced with a fork.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until mixture bubbles and develops a slight golden hue without browning.
04 - Gradually stream half-and-half into the roux while whisking constantly. Continue whisking for 3-4 minutes until mixture is smooth and thickened enough to coat the back of a spoon.
05 - Pour the cream mixture into the slow cooker and stir thoroughly. Use an immersion blender to puree until smooth, leaving some small chunks for texture if desired.
06 - Stir in shredded sharp cheddar cheese, salt, black pepper, smoked paprika, and nutmeg. Continue stirring until cheese is completely melted and soup is velvety and creamy.
07 - Taste the soup and adjust salt or pepper as needed. Serve hot in bowls, garnished with additional shredded cheese or alongside crusty bread.

# Expert Advice:

01 -
  • It cooks itself while you handle everything else on your to-do list
  • The velvety texture comes from a simple technique anyone can master
  • Leftovers taste even better the next day, if they last that long
02 -
  • Add the cheese after blending so it melts smoothly rather than separating in the heat
  • Temper the milk mixture before adding it to the hot soup to prevent any curdling
  • Let the soup rest for 10 minutes before serving to allow flavors to meld together
03 -
  • Grate your own cheese instead of buying pre-shredded for better melting
  • Let the soup cool slightly before storing to prevent separation in the refrigerator

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