Here’s a comforting recipe for Crock Pot Broccoli Cheese Soup. This creamy and cheesy soup is perfect for chilly days and is easy to prepare!
Ingredients:
- 4 cups fresh broccoli florets (or frozen broccoli)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 cups shredded carrots
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded cheddar cheese (plus extra for garnish)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for cornstarch)
Instructions:
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Prepare the Ingredients:
- If using fresh broccoli, wash and cut it into small florets. Chop the onion and mince the garlic.
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Combine in the Crock Pot:
- In a crock pot, add the broccoli florets, chopped onion, minced garlic, vegetable broth, shredded carrots, salt, black pepper, garlic powder, and onion powder. Stir to combine.
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Cook:
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the broccoli and carrots are tender.
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Blend (Optional):
- For a smoother texture, you can use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, you can skip this step.
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Add Cream and Cheese:
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined. If you want a thicker soup, mix the cornstarch with water in a small bowl to create a slurry, then stir it into the soup and let it cook for an additional 15-20 minutes on high until thickened.
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Serve:
- Ladle the soup into bowls and garnish with extra shredded cheddar cheese if desired. Serve warm with crusty bread or crackers.
Tips:
- You can add other vegetables like cauliflower or potatoes for extra flavor and nutrition.
- For a little kick, consider adding a pinch of red pepper flakes or a dash of hot sauce.
This Crock Pot Broccoli Cheese Soup is creamy, cheesy, and full of flavor, making it a perfect meal for any day. Enjoy!