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Roasted Garlic and Thyme Broccoli Cheddar Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Oven
  • Immersion Blender

Ingredients
  

  • 2 heads garlic
  • 1 tablespoon olive oil
  • 4 cups broccoli florets
  • 1 small onion, diced
  • 3 cups vegetable broth
  • 1 teaspoon dried thyme
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees. Slice the tops off the garlic heads, drizzle with olive oil, and wrap in foil. Roast for 35 minutes until the cloves are soft and golden.
  • Add the roasted garlic cloves, broccoli florets, diced onion, vegetable broth, and dried thyme to the slow cooker.
  • 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 puree the soup until smooth, or transfer to a blender in batches.
  • Stir in the shredded cheddar cheese until fully melted, then add the heavy cream.
  • Season with salt and black pepper. Serve hot.

Notes

Roast the garlic ahead and store it in the fridge for up to two days if you want to shorten the day-of prep. If the soup thickens too much after chilling, stir in a splash of broth when reheating on the stovetop or in the slow cooker on warm. Fresh thyme can replace the dried version if you have it on hand, but add it in the last hour so the flavor stays bright.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Oven, Immersion Blender