![Slow Cooker Broccoli Cheese Bliss 🥦 - 4 cups broccoli florets - 1 cup carrots, diced - 1 cup celery, diced - 1 small onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 tablespoon Dijon mustard - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil Broccoli is the star of this soup. It gives a bright, fresh taste. The carrots add a touch of sweetness. They also add color and nutrients. Celery brings a nice crunch and depth. Onion and garlic provide a solid base of flavor. They make everything taste better. The vegetable broth is key for a rich liquid. It blends well with the cream and cheese. The heavy cream makes the soup smooth and rich. Sharp cheddar cheese adds a bold taste that melts beautifully. Finally, Dijon mustard and paprika give a hint of spice and tang. You can add a pinch of nutmeg for warmth. A splash of lemon juice brightens the soup. If you like heat, try adding red pepper flakes. For extra creaminess, use cream cheese or a dollop of sour cream at the end. Even a handful of fresh herbs like parsley or chives can elevate the dish. Feel free to mix and match these optional ingredients to suit your taste. Start by gathering your veggies. You need broccoli, carrots, celery, onion, and garlic. Chop the onion, celery, and carrots into small pieces. Heat olive oil in a large skillet. Sauté the chopped onion, celery, and carrots for about five minutes. You want them soft. Then, add minced garlic and cook for one more minute. Once the veggies are soft, move them to the slow cooker. Add the broccoli florets next. Pour in the vegetable broth to cover the veggies. Stir in Dijon mustard, paprika, salt, and pepper for flavor. Cover the slow cooker. Cook on low for four to six hours or high for two to three hours. The broccoli should be tender when it’s done. After cooking, it’s time to blend. Use an immersion blender to puree the soup until smooth. If you like it chunkier, blend it less. Next, add the heavy cream and shredded cheddar cheese. Stir until the cheese melts and the soup is creamy. Taste it and adjust the seasoning with salt and pepper if needed. Let the soup cook on low for another twenty minutes. This helps all the flavors mix well. Now you're ready to enjoy your savory slow cooker broccoli cheese soup! For more details, check the Full Recipe. To make this soup shine, focus on the vegetables. Start by sautéing the onions, carrots, and celery. This step brings out their natural sweetness. Cook them until they are soft, about five minutes. When you add garlic, you’ll get a rich aroma that makes the soup special. Blending the soup creates a smooth texture. If you like chunks, blend only half. This gives you both smooth and hearty bites. Your taste buds should guide your seasoning. If you want more zing, add a bit of lemon juice. A dash of hot sauce can bring some heat. If you love herbs, toss in thyme or rosemary for a fresh taste. Don’t forget to taste the soup as it cooks. Adjust salt and pepper to make it just right. Making a big batch is smart. This soup freezes well! Let the soup cool completely before you store it. Use airtight containers to keep it fresh. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir it often to keep it smooth. For the best taste, add a little fresh cheese when serving. You can find the full recipe here: [Full Recipe]. {{image_2}} You can make this soup lighter with some easy swaps. Instead of heavy cream, use low-fat milk or almond milk. This keeps the soup creamy but cuts calories. You can also use less cheese. Try one cup of cheese instead of two. This change still gives you great flavor without all the fat. Want to add some protein? Try adding cooked chicken or turkey. Shredded rotisserie chicken works well. If you prefer beans, add white beans for an extra boost. You can also toss in more veggies. Try spinach, peas, or corn for extra color and taste. Just make sure to adjust the cooking time for any new veggies. The cheese you choose can change the soup’s flavor. While sharp cheddar is classic, feel free to experiment. Try gouda for a smoky kick or pepper jack for some heat. If you're looking for a vegan option, use nutritional yeast. It gives a cheesy taste without dairy. You can mix cheeses for a unique blend too! After making your soup, let it cool first. Pour it into airtight containers. This helps keep the soup fresh. Store the containers in your fridge. It stays good for about 3-5 days. Always check for any signs of spoilage before eating. If you want to save some for later, freezing is great. Let the soup cool completely. Use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheating soup is simple. You can do it on the stove or in the microwave. For the stove, pour the soup into a pot. Heat it over medium heat, stirring often. In the microwave, use a microwave-safe bowl. Heat on high for 1-2 minutes, stirring halfway through. Always check the temperature before eating. This soup is best served warm. You can store this soup in the fridge for about 3-4 days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. It can last up to 3 months in the freezer. Just thaw it in the fridge before reheating. Yes, you can use frozen broccoli. It saves time and is still tasty. Just add it straight to the slow cooker. There’s no need to thaw it first. The soup will still turn out creamy and delicious. This soup pairs well with crusty bread or a fresh salad. You can also enjoy it with grilled cheese sandwiches. For a heartier meal, add a protein like chicken or ham. Each option brings out the flavors of the soup and makes it more filling. This blog post dives into making delicious Slow Cooker Broccoli Cheese Soup. You learned about key ingredients, steps for preparation, and some helpful tips. Each section provided practical advice to enhance flavor and texture. Remember, you can make it your own with healthy swaps or extra veggies. Proper storage ensures this soup stays fresh and tasty. With these insights, you can enjoy a warm and creamy bowl any time. Happy cooking!](https://pureeatsnow.com/wp-content/uploads/2025/05/cc19fbc7-35a0-47b8-9b93-d700b296272e-768x768.webp)
If you’re craving a warm and creamy dish, my Savory Slow Cooker Broccoli Cheese Soup is exactly what you need. This simple recipe turns fresh broccoli and cheese into a delicious meal, perfect for any chilly day. With a few easy steps, you’ll have a comforting bowl that warms your heart. Let’s dive into the ingredients and get cooking!
Ingredients
Full Recipe
Slow Cooker Broccoli Cheese Bliss 🥦
– 4 cups broccoli florets
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1 tablespoon Dijon mustard
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Key Ingredients Overview
Broccoli is the star of this soup. It gives a bright, fresh taste. The carrots add a touch of sweetness. They also add color and nutrients. Celery brings a nice crunch and depth. Onion and garlic provide a solid base of flavor. They make everything taste better. The vegetable broth is key for a rich liquid. It blends well with the cream and cheese. The heavy cream makes the soup smooth and rich. Sharp cheddar cheese adds a bold taste that melts beautifully. Finally, Dijon mustard and paprika give a hint of spice and tang.
Optional Ingredients for Enhanced Flavor
You can add a pinch of nutmeg for warmth. A splash of lemon juice brightens the soup. If you like heat, try adding red pepper flakes. For extra creaminess, use cream cheese or a dollop of sour cream at the end. Even a handful of fresh herbs like parsley or chives can elevate the dish. Feel free to mix and match these optional ingredients to suit your taste.
Step-by-Step Instructions
Preparing the Vegetables
Start by gathering your veggies. You need broccoli, carrots, celery, onion, and garlic. Chop the onion, celery, and carrots into small pieces. Heat olive oil in a large skillet. Sauté the chopped onion, celery, and carrots for about five minutes. You want them soft. Then, add minced garlic and cook for one more minute.
Cooking in the Slow Cooker
Once the veggies are soft, move them to the slow cooker. Add the broccoli florets next. Pour in the vegetable broth to cover the veggies. Stir in Dijon mustard, paprika, salt, and pepper for flavor. Cover the slow cooker. Cook on low for four to six hours or high for two to three hours. The broccoli should be tender when it’s done.
Blending and Adding Cream & Cheese
After cooking, it’s time to blend. Use an immersion blender to puree the soup until smooth. If you like it chunkier, blend it less. Next, add the heavy cream and shredded cheddar cheese. Stir until the cheese melts and the soup is creamy. Taste it and adjust the seasoning with salt and pepper if needed. Let the soup cook on low for another twenty minutes. This helps all the flavors mix well.
Now you’re ready to enjoy your savory slow cooker broccoli cheese soup! For more details, check the Full Recipe.
Tips & Tricks
Perfecting Flavor and Texture
To make this soup shine, focus on the vegetables. Start by sautéing the onions, carrots, and celery. This step brings out their natural sweetness. Cook them until they are soft, about five minutes. When you add garlic, you’ll get a rich aroma that makes the soup special. Blending the soup creates a smooth texture. If you like chunks, blend only half. This gives you both smooth and hearty bites.
Suggested Seasoning Adjustments
Your taste buds should guide your seasoning. If you want more zing, add a bit of lemon juice. A dash of hot sauce can bring some heat. If you love herbs, toss in thyme or rosemary for a fresh taste. Don’t forget to taste the soup as it cooks. Adjust salt and pepper to make it just right.
Strategies for Batching and Freezing
Making a big batch is smart. This soup freezes well! Let the soup cool completely before you store it. Use airtight containers to keep it fresh. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir it often to keep it smooth. For the best taste, add a little fresh cheese when serving. You can find the full recipe here: [Full Recipe].
Variations
Healthier Substitutions
You can make this soup lighter with some easy swaps. Instead of heavy cream, use low-fat milk or almond milk. This keeps the soup creamy but cuts calories. You can also use less cheese. Try one cup of cheese instead of two. This change still gives you great flavor without all the fat.
Adding Proteins or Other Vegetables
Want to add some protein? Try adding cooked chicken or turkey. Shredded rotisserie chicken works well. If you prefer beans, add white beans for an extra boost. You can also toss in more veggies. Try spinach, peas, or corn for extra color and taste. Just make sure to adjust the cooking time for any new veggies.
Swapping Cheese Types
The cheese you choose can change the soup’s flavor. While sharp cheddar is classic, feel free to experiment. Try gouda for a smoky kick or pepper jack for some heat. If you’re looking for a vegan option, use nutritional yeast. It gives a cheesy taste without dairy. You can mix cheeses for a unique blend too!
Storage Info
Best Practices for Refrigeration
After making your soup, let it cool first. Pour it into airtight containers. This helps keep the soup fresh. Store the containers in your fridge. It stays good for about 3-5 days. Always check for any signs of spoilage before eating.
Freezing Instructions
If you want to save some for later, freezing is great. Let the soup cool completely. Use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight.
Reheating Suggestions
Reheating soup is simple. You can do it on the stove or in the microwave. For the stove, pour the soup into a pot. Heat it over medium heat, stirring often. In the microwave, use a microwave-safe bowl. Heat on high for 1-2 minutes, stirring halfway through. Always check the temperature before eating. This soup is best served warm.
FAQs
How long can I store Slow Cooker Broccoli Cheese Soup?
You can store this soup in the fridge for about 3-4 days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. It can last up to 3 months in the freezer. Just thaw it in the fridge before reheating.
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. It saves time and is still tasty. Just add it straight to the slow cooker. There’s no need to thaw it first. The soup will still turn out creamy and delicious.
What can I serve with this soup?
This soup pairs well with crusty bread or a fresh salad. You can also enjoy it with grilled cheese sandwiches. For a heartier meal, add a protein like chicken or ham. Each option brings out the flavors of the soup and makes it more filling.
This blog post dives into making delicious Slow Cooker Broccoli Cheese Soup. You learned about key ingredients, steps for preparation, and some helpful tips. Each section provided practical advice to enhance flavor and texture. Remember, you can make it your own with healthy swaps or extra veggies. Proper storage ensures this soup stays fresh and tasty. With these insights, you can enjoy a warm and creamy bowl any time. Happy cooking!
![Slow Cooker Broccoli Cheese Bliss 🥦 - 4 cups broccoli florets - 1 cup carrots, diced - 1 cup celery, diced - 1 small onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 tablespoon Dijon mustard - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil Broccoli is the star of this soup. It gives a bright, fresh taste. The carrots add a touch of sweetness. They also add color and nutrients. Celery brings a nice crunch and depth. Onion and garlic provide a solid base of flavor. They make everything taste better. The vegetable broth is key for a rich liquid. It blends well with the cream and cheese. The heavy cream makes the soup smooth and rich. Sharp cheddar cheese adds a bold taste that melts beautifully. Finally, Dijon mustard and paprika give a hint of spice and tang. You can add a pinch of nutmeg for warmth. A splash of lemon juice brightens the soup. If you like heat, try adding red pepper flakes. For extra creaminess, use cream cheese or a dollop of sour cream at the end. Even a handful of fresh herbs like parsley or chives can elevate the dish. Feel free to mix and match these optional ingredients to suit your taste. Start by gathering your veggies. You need broccoli, carrots, celery, onion, and garlic. Chop the onion, celery, and carrots into small pieces. Heat olive oil in a large skillet. Sauté the chopped onion, celery, and carrots for about five minutes. You want them soft. Then, add minced garlic and cook for one more minute. Once the veggies are soft, move them to the slow cooker. Add the broccoli florets next. Pour in the vegetable broth to cover the veggies. Stir in Dijon mustard, paprika, salt, and pepper for flavor. Cover the slow cooker. Cook on low for four to six hours or high for two to three hours. The broccoli should be tender when it’s done. After cooking, it’s time to blend. Use an immersion blender to puree the soup until smooth. If you like it chunkier, blend it less. Next, add the heavy cream and shredded cheddar cheese. Stir until the cheese melts and the soup is creamy. Taste it and adjust the seasoning with salt and pepper if needed. Let the soup cook on low for another twenty minutes. This helps all the flavors mix well. Now you're ready to enjoy your savory slow cooker broccoli cheese soup! For more details, check the Full Recipe. To make this soup shine, focus on the vegetables. Start by sautéing the onions, carrots, and celery. This step brings out their natural sweetness. Cook them until they are soft, about five minutes. When you add garlic, you’ll get a rich aroma that makes the soup special. Blending the soup creates a smooth texture. If you like chunks, blend only half. This gives you both smooth and hearty bites. Your taste buds should guide your seasoning. If you want more zing, add a bit of lemon juice. A dash of hot sauce can bring some heat. If you love herbs, toss in thyme or rosemary for a fresh taste. Don’t forget to taste the soup as it cooks. Adjust salt and pepper to make it just right. Making a big batch is smart. This soup freezes well! Let the soup cool completely before you store it. Use airtight containers to keep it fresh. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir it often to keep it smooth. For the best taste, add a little fresh cheese when serving. You can find the full recipe here: [Full Recipe]. {{image_2}} You can make this soup lighter with some easy swaps. Instead of heavy cream, use low-fat milk or almond milk. This keeps the soup creamy but cuts calories. You can also use less cheese. Try one cup of cheese instead of two. This change still gives you great flavor without all the fat. Want to add some protein? Try adding cooked chicken or turkey. Shredded rotisserie chicken works well. If you prefer beans, add white beans for an extra boost. You can also toss in more veggies. Try spinach, peas, or corn for extra color and taste. Just make sure to adjust the cooking time for any new veggies. The cheese you choose can change the soup’s flavor. While sharp cheddar is classic, feel free to experiment. Try gouda for a smoky kick or pepper jack for some heat. If you're looking for a vegan option, use nutritional yeast. It gives a cheesy taste without dairy. You can mix cheeses for a unique blend too! After making your soup, let it cool first. Pour it into airtight containers. This helps keep the soup fresh. Store the containers in your fridge. It stays good for about 3-5 days. Always check for any signs of spoilage before eating. If you want to save some for later, freezing is great. Let the soup cool completely. Use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheating soup is simple. You can do it on the stove or in the microwave. For the stove, pour the soup into a pot. Heat it over medium heat, stirring often. In the microwave, use a microwave-safe bowl. Heat on high for 1-2 minutes, stirring halfway through. Always check the temperature before eating. This soup is best served warm. You can store this soup in the fridge for about 3-4 days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. It can last up to 3 months in the freezer. Just thaw it in the fridge before reheating. Yes, you can use frozen broccoli. It saves time and is still tasty. Just add it straight to the slow cooker. There’s no need to thaw it first. The soup will still turn out creamy and delicious. This soup pairs well with crusty bread or a fresh salad. You can also enjoy it with grilled cheese sandwiches. For a heartier meal, add a protein like chicken or ham. Each option brings out the flavors of the soup and makes it more filling. This blog post dives into making delicious Slow Cooker Broccoli Cheese Soup. You learned about key ingredients, steps for preparation, and some helpful tips. Each section provided practical advice to enhance flavor and texture. Remember, you can make it your own with healthy swaps or extra veggies. Proper storage ensures this soup stays fresh and tasty. With these insights, you can enjoy a warm and creamy bowl any time. Happy cooking!](https://pureeatsnow.com/wp-content/uploads/2025/05/cc19fbc7-35a0-47b8-9b93-d700b296272e-250x250.webp)
