Creamy Slow Cooker Broccoli Soup
This broccoli soup is made by slowly cooking fresh broccoli and aromatics until tender, then blending the mixture into a smooth, velvety consistency. The addition of cheese and dairy creates a rich, creamy final texture with a vibrant green color and inviting aroma.
Equipment
- Slow cooker
- Immersion blender
Ingredients
- 4 cups fresh broccoli florets roughly chopped
- 1 small yellow onion diced
- 3 cloves garlic cloves minced
- 4 cups vegetable broth
- 1 cup milk full-fat or your choice
- 1 cup shredded cheddar cheese or cheese of choice
- 2 tablespoons butter unsalted
- to taste salt and black pepper
Instructions
- Place the chopped broccoli, diced onion, and minced garlic into the slow cooker. Pour in the vegetable broth and add the butter on top; season with a pinch of salt and pepper. Cover and cook on high for 60 minutes until the vegetables are tender and fragrant.
- Using an immersion blender, carefully blend the mixture directly in the slow cooker until smooth and creamy, with no lumps remaining. Be cautious of steam and hot liquid during blending.
- Stir in the milk and shredded cheese until the cheese melts smoothly into the soup, creating a rich, velvety texture. Adjust seasoning with additional salt and pepper if needed, blending again briefly to incorporate.
- Gently heat the soup for a few minutes on low to ensure everything is warmed through, stirring occasionally to prevent sticking or burning. The soup should be hot, smooth, and inviting in appearance.
- Taste the soup and adjust the seasoning as needed. Serve hot, garnished with extra cheese or a drizzle of cream if desired, alongside crusty bread or your favorite side.
Notes
For a thicker soup, blend in a little cooked potato or add a cornstarch slurry before blending. Feel free to customize with spices like nutmeg or cayenne for extra flavor.