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Garlic Herb Broccoli Cheddar Soup with Roasted Vegetables
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Oven

Ingredients
  

  • 3 cups broccoli florets
  • 2 large carrots, diced
  • 2 medium Yukon gold potatoes, diced
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 425 degrees. Toss the carrots, potatoes, and onion with olive oil, half the minced garlic, thyme, rosemary, salt, and pepper on a baking sheet. Roast for 20 minutes until the edges start to brown.
  • Add the roasted vegetables to the slow cooker along with the broccoli florets, remaining garlic, and chicken broth. Stir to combine.
  • Cover and cook on low for 4 hours or high for 2 hours until the broccoli is tender.
  • Stir in the shredded cheddar cheese and heavy cream. Continue cooking on low for 15 more minutes until the cheese melts fully. Taste and adjust salt and pepper if needed.
  • Ladle into bowls and serve warm.

Notes

For a thicker texture, lightly mash some of the potatoes against the side of the slow cooker before adding the cheese. If the soup thickens too much after storage, stir in a splash of broth when reheating on the stovetop over low heat. Fresh rosemary can replace the dried version if you have it on hand, but add it in the last hour of cooking so it stays fragrant.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Oven