Are you craving a warm, comforting bowl of delicious soup? Look no further! This creamy broccoli cheddar cheese soup, slow-cooked to perfection in your crockpot, is the ultimate comfort food. It's easy to make, requires minimal prep time, and delivers a rich, cheesy flavor that will leave you wanting more. This recipe is perfect for a chilly evening or a cozy weekend meal.
What Makes this Crockpot Broccoli Cheddar Cheese Soup Recipe Special?
This recipe isn't just another broccoli cheddar soup; it's elevated. The slow cooking in the crockpot allows the flavors to meld beautifully, resulting in a depth of taste you won't find in a quicker stovetop version. The creamy texture is achieved without heavy cream, making it a lighter, yet equally satisfying option. Plus, the minimal prep work means you can spend less time in the kitchen and more time enjoying your delicious soup!
Ingredients You'll Need:
- 1 large head of broccoli, cut into florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups milk (whole milk recommended for creaminess)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional, adds a milder flavor)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- Optional toppings: croutons, bacon bits, chives
Step-by-Step Instructions:
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Prep the Vegetables: Wash and cut the broccoli into florets. Chop the onion and mince the garlic.
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Layer in Crockpot: Add the broccoli, onion, and garlic to your slow cooker.
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Add Liquids and Seasoning: Pour in the chicken broth, milk, and stir in the salt and pepper.
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Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the broccoli is tender.
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Stir in Cheese: Once the broccoli is tender, stir in the shredded cheddar and Monterey Jack cheese (if using) until melted and creamy. If the soup is too thick, add a little more milk or broth to reach your desired consistency.
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Serve and Enjoy: Ladle the soup into bowls and top with your favorite garnishes, such as croutons, bacon bits, or chives.
Frequently Asked Questions (FAQs)
Can I use frozen broccoli?
Yes, you can absolutely use frozen broccoli. Just add it to the slow cooker without thawing. You may need to add an extra 30 minutes to the cooking time to ensure it's thoroughly cooked.
How can I make this soup thicker?
If your soup is too thin after adding the cheese, you can thicken it by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Alternatively, you can simmer the soup uncovered for a while longer to allow some of the liquid to evaporate.
What other cheeses can I use?
While sharp cheddar and Monterey Jack are classic choices, feel free to experiment with other cheeses! Consider using a blend of different cheeses, such as Colby Jack, Gruyere, or even some pepper jack for a spicy kick.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, as long as you use gluten-free broth. Always check the labels of your ingredients to ensure they are gluten-free.
How many servings does this recipe make?
This recipe makes approximately 6-8 servings, depending on serving size.
This creamy crockpot broccoli cheddar cheese soup is a guaranteed crowd-pleaser. Its ease of preparation, delicious flavor, and comforting warmth make it a perfect addition to your recipe repertoire. Enjoy!
