Go Back
Broccoli Cheddar Soup
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups

Ingredients
  

  • 4 cups frozen broccoli florets
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup shredded carrots
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream

Instructions
 

  • Place the frozen broccoli florets, diced onion, minced garlic, chicken broth, shredded carrots, salt, and black pepper into the slow cooker.
  • Stir once to combine, then cover and cook on low for 6 hours or on high for 3 hours until the broccoli is very tender.
  • Turn the slow cooker to warm. Stir in the shredded cheddar cheese a handful at a time until fully melted.
  • Pour in the heavy cream and stir until the soup is smooth and creamy. Serve right away.

Notes

Add the cheese and cream only after the soup has finished cooking so the dairy stays smooth and does not separate. If the soup seems too thick after stirring in the cheese, add a splash more broth. Leftovers reheat gently on the stovetop or in the microwave with a little extra cream to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Measuring Cups