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Cheesy Broccoli Cheddar Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Whisk

Ingredients
  

  • 4 cups broccoli florets
  • 3 cups vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add the broccoli florets, diced onion, minced garlic, vegetable broth, salt, and black pepper to the slow cooker. Stir once to combine.
  • Cover and cook on low for 4 hours or on high for 2 hours until the broccoli is very tender.
  • In a small bowl, whisk the flour into the milk until smooth. Pour the mixture into the slow cooker and stir well.
  • Cover and cook on high for 20 more minutes to thicken the soup.
  • Turn off the heat. Add the shredded cheddar cheese a handful at a time, stirring until fully melted and smooth before adding the next handful.

Notes

Stir the cheese in off the heat to keep the texture creamy instead of grainy. If the soup thickens too much after sitting, add a splash of warm milk when reheating. Leftovers store well in the fridge for three days and reheat gently on the stovetop or in the microwave.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Whisk