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For my creamy cheddar broccoli soup, you'll need these simple items: - 4 cups fresh broccoli florets - 1 medium onion, chopped - 3 cloves garlic, minced - 3 cups vegetable broth - 2 cups carrots, diced - 1 teaspoon dried thyme - 1 teaspoon black pepper - 1 ½ cups sharp cheddar cheese, shredded - 1 cup heavy cream - Salt to taste - Optional: Croutons and additional cheese for topping You can swap some ingredients based on what you have: - Use frozen broccoli if fresh isn't available. - Any onion works, but yellow onion gives the best flavor. - Swap vegetable broth for chicken broth for a different taste. - For a lighter option, try half-and-half instead of heavy cream. - You can replace cheddar with any cheese you like, such as gouda or mozzarella. Here are some tasty toppings you can add: - Croutons for a crunchy texture. - A sprinkle of additional cheddar cheese for extra flavor. - Fresh herbs like parsley or chives for a pop of color. - A dollop of sour cream for creaminess. These ingredients and options make your creamy cheddar broccoli soup tasty and fun! Start by washing your fresh broccoli. Cut it into small florets. Next, chop one medium onion into small pieces. Then, mince three cloves of garlic. Dice two cups of carrots. This mix of veggies gives great flavor. Place all these prepared vegetables into your slow cooker. Pour three cups of vegetable broth over your veggies. Add one teaspoon of dried thyme for a nice herbal touch. Then, season with one teaspoon of black pepper and salt to taste. Cover the slow cooker and set it to low heat. Let it cook for about four to five hours. You want the veggies to be tender but not mushy. Once the vegetables are tender, it’s time to blend. Use an immersion blender to puree the soup right in the slow cooker. If you don’t have one, carefully transfer the soup in batches to a blender. Blend until smooth and creamy. Now, stir in one and a half cups of shredded sharp cheddar cheese. Add one cup of heavy cream next. Mix until the cheese melts and the soup is rich and creamy. Taste the soup and adjust the seasoning if needed. Serve hot, and if you like, top with croutons and extra cheese. To make your soup super creamy, use heavy cream. It gives a rich taste. Blend the soup well to break down the veggies. An immersion blender works best. If you use a regular blender, be careful. Blend in small batches to avoid spills. You can add more cheese for extra creaminess. Just stir it in after blending. To boost flavor, add more spices. A pinch of nutmeg can add warmth. You might also try a splash of lemon juice. It brightens the taste and balances the creaminess. Fresh herbs like parsley or chives can make it fresh. If you like heat, add a dash of red pepper flakes. One mistake is overcooking the veggies. They should be tender, not mushy. Watch the cooking time closely. Another mistake is not seasoning enough. Taste your soup before serving. Adjust the salt and pepper to your liking. Lastly, don’t skip blending; it’s key for the right texture. {{image_2}} You can change the cheese for a new flavor. Try gouda for a smoky taste. Monterey Jack is milder and adds creaminess. For a tangy twist, use feta. Each cheese brings its own charm. Mix and match to find your favorite. Adding protein makes your soup heartier. Cooked chicken works great here. Just shred it before adding to the soup. Bacon adds a nice crunch and flavor. Cook it until crispy, then crumble on top. You can also use tofu for a vegetarian option. It gives protein without meat. You can make this soup vegan easily. Replace heavy cream with coconut milk. It adds creaminess and a hint of sweetness. Use nutritional yeast instead of cheese for a cheesy taste. Check your broth to ensure it is vegetable-based. These swaps keep the flavors while making it plant-based. To keep your creamy cheddar broccoli soup fresh, first let it cool down. Pour the soup into an airtight container. Make sure to leave some space at the top for expansion. This helps preserve the flavor and texture. Store it in the fridge if you plan to eat it within three days. When you're ready to enjoy your soup, reheat it in a pot over medium heat. Stir often to keep it from sticking. You can also use a microwave. Heat it in a bowl for one to two minutes. Stir halfway to ensure even heating. If the soup thickens too much, add a splash of broth or cream. If you want to save the soup for later, freezing is a great option. Pour it into freezer-safe containers, leaving space at the top. Seal tightly and label with the date. You can freeze it for up to three months. When you want to eat it, thaw it overnight in the fridge before reheating. Enjoy your creamy cheddar broccoli soup whenever you like! Yes, you can use frozen broccoli. It saves time and is convenient. Just add it directly to the slow cooker. Frozen broccoli is already blanched, so it cooks well in the soup. The taste will still be nice, but fresh broccoli gives a better texture. The soup will last about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh and prevents any odors from other foods. Before eating, check for any off smells or changes in texture. Yes, you can make this soup ahead of time. It tastes even better after the flavors blend overnight. Just cook it, let it cool, and store it in the fridge. When ready to eat, simply reheat it on the stove or in the microwave. Several side dishes pair nicely with cheddar broccoli soup. Here are some ideas: - Grilled cheese sandwiches - Fresh garden salad - Garlic bread - Roasted vegetables - Crispy potato wedges These sides add great flavor and texture to your meal. This blog post gave you a complete guide to making cheddar broccoli soup. I covered the ingredients, how to cook, and tips for the best taste. You learned about fun variations and safe storage. Each step helps you create a yummy dish. In the end, making this soup can be simple and fun. Enjoy your cooking!

Creamy Cheddar Broccoli Soup Slow Cooker

Indulge in this Creamy Cheddar Broccoli Bliss recipe that bursts with flavor and comfort! Perfect for any day, this easy slow cooker soup combines fresh broccoli, hearty carrots, and rich cheddar cheese for an irresistible dish your family will love. Get started in just 15 minutes and enjoy creamy goodness in every bite. Click through to explore the full recipe and elevate your mealtime today! #SoupRecipes #SlowCooker #ComfortFood #HealthyEating
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, chopped

3 cloves garlic, minced

3 cups vegetable broth

2 cups carrots, diced

1 teaspoon dried thyme

1 teaspoon black pepper

1 ½ cups sharp cheddar cheese, shredded

1 cup heavy cream

Salt to taste

Optional: Croutons and additional cheese for topping

Instructions
 

In the slow cooker, combine the broccoli florets, chopped onion, minced garlic, diced carrots, and dried thyme.

    Pour the vegetable broth over the vegetable mixture and season with black pepper and salt to taste.

      Cover and cook on low for about 4 to 5 hours or until the vegetables are tender.

        Once cooked, use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

          Stir in the shredded cheddar cheese and heavy cream, mixing until the cheese is melted and the soup is creamy.

            Taste and adjust the seasoning as needed.

              Serve hot, garnished with croutons and a sprinkle of additional cheddar cheese on top, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 5 hours | 6 servings