Hearty Broccoli Cheese Soup

This creamy broccoli cheese soup made in a slow cooker transforms simple ingredients into a comforting bowl of warmth without any fuss. The combination of tender broccoli and melted cheddar creates a rich, velvety texture that satisfies even on the coldest days.

I first made this soup during a particularly hectic week when I needed something that could cook while I was away at work. Coming home to the aroma of this cheesy soup simmering away has now become one of my favorite simple pleasures.

Ingredients

• Fresh broccoli florets: Offers the best flavor and texture but frozen works in a pinch
• Extra virgin olive oil: Helps bloom the aromatics for deeper flavor development
• Sharp cheddar cheese: Provides that classic savory taste; older varieties melt better
• Sweet onion: Adds subtle sweetness without overpowering the broccoli
• Fresh garlic cloves: Bring essential aromatic depth
• Celery: Contributes a subtle earthy undertone that complements the broccoli
• Italian seasoning blend: Adds complexity with minimal effort
• Reduced sodium chicken broth: Allows you to control the saltiness
• Heavy whipping cream: Creates that luxurious silky texture
• Cornstarch: Serves as the perfect thickening agent

Step-by-Step Instructions

Prepare Vegetables:

Begin by thoroughly washing your broccoli and cutting it into medium dice pieces. The key is consistency in size so everything cooks evenly. For the aromatics finely chop your onion and celery; they should be smaller than your broccoli pieces to ensure they cook completely and blend into the soup nicely.

Build The Base:

Add your prepared vegetables, olive oil, garlic, and Italian seasoning to the crock pot. This initial layering is crucial for developing a flavor foundation. Make sure everything is evenly distributed in the pot for consistent cooking.

Create The Cooking Liquid:

In a separate bowl whisk the cornstarch thoroughly into the chicken broth until completely dissolved. This prevents clumping that would occur if added directly to the hot soup later. Pour this mixture over the vegetables ensuring everything is submerged.

Slow Cook To Perfection:

Cover and set your slow cooker to low for 4 to 5 hours. This gentle cooking method allows the vegetables to become perfectly tender without losing their vibrant flavor. The broccoli should easily yield when pierced with a fork when done.

Finish With Cream And Cheese:

Once the vegetables are tender stir in the heavy cream and shredded cheese. Cover again and cook on high for 30 additional minutes. The residual heat will melt the cheese while the cream adds richness. Stir occasionally to promote even melting and prevent the cheese from sticking to the sides.

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The quality of your cheddar makes a significant difference in this recipe. I once used an aged farmhouse cheddar that transformed this simple soup into something I would proudly serve at a dinner party. The depth of flavor was remarkable and worth the small splurge.

Texture Options

This broccoli cheese soup can be enjoyed with various textures depending on your preference. For those who prefer chunks of broccoli, follow the recipe as written. If you prefer a completely smooth consistency, use an immersion blender after cooking but before adding the cheese. For something in between, pulse the immersion blender a few times leaving some vegetable pieces intact. Each version offers a slightly different eating experience while maintaining that delicious cheesy flavor.

Perfect Pairings

This soup creates a delightful meal when served with crusty bread for dipping. Sourdough offers a pleasing tanginess that balances the richness of the cheese. For a more substantial meal, pair with a simple green salad dressed with a light vinaigrette; the acidity helps cut through the creamy soup. If serving as a starter course, keep portions small as the richness can be filling before a main entrée.

Making It Ahead

The magic of this soup continues to develop as it rests. Making it a day ahead allows the flavors to meld beautifully, making it perfect for entertaining. Simply prepare as directed, cool completely, then refrigerate. When ready to serve, reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup appears too thick after refrigeration, add a splash of broth or milk to reach your desired consistency.

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Frequently Asked Questions

→ Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Thaw it beforehand and drain any excess moisture before adding it to the crock pot.

→ How can I make the soup thicker?

You can add more cornstarch or blend part of the soup with an immersion blender to create a thicker consistency.

→ What cheese works best for this soup?

Sharp cheddar cheese is recommended for its strong flavor, but you can also mix in other cheeses like Parmesan or Gouda.

→ Can I substitute the heavy cream?

Yes, you can use half-and-half or whole milk for a lighter version, though the soup might be less creamy.

→ How do I store leftovers?

Store the cooled soup in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.

→ Is it okay to skip the cornstarch?

You can skip it, but the soup may be thinner. Alternatively, use a different thickener, such as arrowroot or flour.