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To make this creamy broccoli cheddar soup, gather these simple ingredients: - 4 cups broccoli florets (fresh or frozen) - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream or coconut milk (for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon onion powder - Salt and pepper to taste - Optional: Croutons and extra cheddar for topping If you want a dairy-free twist, replace heavy cream with coconut milk. This gives the soup a rich, creamy taste without dairy. Use a dairy-free cheese if you want to keep it cheesy. Nutritional yeast is a great option for a cheesy flavor without dairy. Choosing fresh broccoli is key for this soup. Look for bright green florets with tight clusters. Avoid yellowing or wilting. The stems should feel firm and not soft. If you can, buy organic broccoli for better taste and fewer pesticides. Fresh broccoli will add more nutrients and flavor to your soup. Start by getting your slow cooker ready. Take 4 cups of broccoli florets, fresh or frozen, and add them to the pot. Next, chop one medium onion and mince three cloves of garlic. Toss these into the slow cooker with the broccoli. This mix adds great flavor. Now, pour in 4 cups of vegetable broth. Make sure the broth covers all the veggies. This step is key for a tasty soup. Next, add 1 teaspoon of dried thyme and 1 teaspoon of onion powder. Season with salt and pepper to taste. Stir everything together gently. Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours. Check that the broccoli is tender before moving on. After cooking, it’s time to blend. If you have an immersion blender, use it to puree the soup until smooth. If you like some chunks, blend half and leave the rest as is. Now for the best part—add 2 cups of shredded sharp cheddar cheese and 1 cup of heavy cream or coconut milk. Stir until the cheese melts and everything is mixed well. Taste the soup and adjust the seasoning if needed. To boost the flavor of your creamy broccoli cheddar soup, use fresh herbs. Thyme adds depth. You can also try adding a squeeze of lemon juice. This gives a bright note to the dish. If you like a bit of heat, add a pinch of red pepper flakes. For extra richness, use good quality cheese. Sharp cheddar makes a big difference. A few common mistakes can ruin your soup. First, don’t skip the garlic. It adds great taste. Second, avoid overcooking the broccoli. You want it tender but not mushy. If you blend too long, you’ll lose the nice texture. Lastly, don’t forget to taste as you go. Adjusting salt and pepper can take your soup to the next level. Store your soup in airtight containers. It will stay fresh in the fridge for about three days. To reheat, warm it slowly on the stove. Stir often to keep it smooth. If the soup thickens too much, add a splash of broth or cream. You can also freeze the soup, but it may change texture. To thaw, let it sit overnight in the fridge before reheating. {{image_2}} You can make this creamy broccoli cheddar soup even heartier by adding protein. Chicken works great! Simply cook and shred some chicken breasts before adding them to the slow cooker. Cooked bacon is another tasty option. Chop it up and stir it in right before serving. The smoky flavor from the bacon adds a nice touch. If you want a vegetarian twist, swap out the chicken for beans. White beans or chickpeas add protein without meat. You can also toss in some tofu for a chewy texture. Just make sure the tofu is firm. Cook it in the slow cooker with the other veggies to soak up all the flavors. Cheddar cheese is classic, but feel free to mix it up! Try gouda for a rich taste or pepper jack for a spicy kick. You can even blend different cheeses. Just remember to choose cheeses that melt well. This way, your soup stays creamy and delicious. To store your creamy broccoli cheddar soup, let it cool first. Once cooled, pour it into an airtight container. This keeps the soup fresh and prevents spills. Label the container with the date. Use glass or BPA-free plastic containers for best results. You can freeze this soup if you want to enjoy it later. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top to allow for expansion. Seal tightly to avoid freezer burn. The soup can last in the freezer for up to three months. In the fridge, your creamy broccoli cheddar soup lasts about 3 to 4 days. Be sure to store it in an airtight container. If you see any signs of spoilage, like off smells or mold, throw it out. Always reheat only what you plan to eat. This keeps the remaining soup fresh longer. Yes, you can use frozen broccoli. It works just as well as fresh. Frozen broccoli is usually pre-cut and blanched. This means it will cook evenly. Just add it directly to your slow cooker. No need to thaw it first. This saves time and effort. To make your soup spicier, add crushed red pepper flakes. Start with a small amount. You can always add more if needed. Another option is to stir in some diced jalapeños. For a smoky heat, try adding smoked paprika. Adjust to your taste for the perfect kick. If you want a lighter option, use coconut milk. It adds creaminess without dairy. Another great alternative is cashew cream. Just blend soaked cashews with water until smooth. You can also use half-and-half for a milder choice. Each option keeps your soup delicious and creamy. This soup is easy to make and full of flavor. We covered fresh ingredients, slow cooking, and blending for creaminess. I shared tips on how to enhance flavor and avoid common mistakes. You can customize it with proteins or vegetarian options. Plus, I outlined the best storage tips to keep it fresh. Remember, you can always tweak the recipe to fit your taste or needs. Enjoy a warm bowl of this delicious soup today!

Creamy Broccoli Cheddar Soup Slow Cooker

Dive into the creamy goodness of Broccoli Cheddar Bliss! This easy slow cooker recipe brings together fresh broccoli, rich cheddar cheese, and a touch of thyme for a comforting meal that's perfect for any day. Whether you choose to indulge in a dairy or dairy-free option, this soup is sure to be a hit. Ready to warm up your kitchen? Click through to discover the recipe and delight your taste buds today!
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Ingredients
  

4 cups broccoli florets (fresh or frozen)

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream or coconut milk (for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon onion powder

Salt and pepper to taste

Optional: Croutons and extra cheddar for topping

Instructions
 

Prepare the Vegetables: In the slow cooker, add the broccoli florets, chopped onion, and minced garlic.

    Add Liquid Ingredients: Pour in the vegetable broth, ensuring all the vegetables are covered.

      Season the Mixture: Add dried thyme, onion powder, salt, and pepper. Stir to combine all ingredients.

        Cook on Low: Cover and cook on low for 4-5 hours or on high for 2-3 hours until the broccoli is tender.

          Blend for Creaminess: After cooking, use an immersion blender to puree the soup until smooth. If you want a chunkier texture, blend half and leave the rest as is.

            Stir in the Cheese and Cream: Add the shredded cheddar cheese and heavy cream (or coconut milk). Stir until the cheese is melted and everything is well combined.

              Taste and Adjust: Taste the soup and adjust seasoning with more salt, pepper, or herbs as desired.

                Serve: Ladle the soup into bowls and top with croutons and additional cheddar if desired.

                  Prep Time: 15 minutes | Total Time: 4-5 hours (slow cooker) | Servings: 6