Creamy Broccoli Cheese Soup (Print Version)
# Ingredients:
01 -
2 cups broccoli, diced medium
02 -
1 tablespoon extra virgin olive oil
03 -
2 cups cheddar cheese, shredded
04 -
1/4 cup onion, finely chopped
05 -
1 teaspoon garlic, minced
06 -
1/4 cup celery, finely chopped
07 -
1/2 teaspoon Italian seasoning
08 -
2 cups reduced-sodium chicken broth
09 -
1/2 cup heavy whipping cream
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
2 tablespoons cornstarch
# Instructions:
01 -
Combine the diced broccoli, olive oil, onion, celery, minced garlic, and Italian seasoning in your crockpot.
02 -
In a separate bowl, whisk together the chicken broth and cornstarch until well combined. Pour this mixture into the slow cooker.
03 -
Cover and cook on low setting for 4-5 hours or until the broccoli is tender.
04 -
After cooking, stir in the cream and the shredded cheddar cheese. Cover and cook on high for 30 minutes, allowing the cheese to melt and the soup to thicken.
05 -
Stir thoroughly before serving. Ladle the soup into bowls and enjoy.
# Notes:
01 -
If you want a smoother soup without any thick chunks of broccoli, use an immersion blender in the slow cooker after cooking.
02 -
Many chicken broths have a high salt content, so consider reduced-sodium options or homemade broth.
03 -
Adjust seasonings to taste to balance the flavors.
04 -
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator before reheating.