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Caramelized Onion Broccoli Cheddar Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Immersion Blender

Ingredients
  

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons butter
  • 4 cups broccoli florets
  • 3 cups chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Melt the butter in a skillet over medium heat. Add the sliced onions and cook, stirring often, for 15 to 20 minutes until they turn golden brown and soft.
  • Transfer the caramelized onions to the slow cooker. Add the broccoli florets, chicken broth, garlic, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours until the broccoli is very tender.
  • Use an immersion blender to partially puree the soup, leaving some broccoli pieces for texture.
  • Stir in the shredded cheddar cheese until fully melted. Add the heavy cream and stir until the soup is smooth and heated through.

Notes

Caramelize the onions fully before adding them to the slow cooker so the sweetness comes through clearly. If the soup thickens too much after sitting, stir in a splash of extra broth or cream when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove to keep the cheese smooth.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Immersion Blender