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White Bean Broccoli Cheddar Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Potato Masher

Ingredients
  

  • 4 cups broccoli florets
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup half-and-half
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions
 

  • Add the broccoli florets, white beans, diced onion, and minced garlic to the slow cooker.
  • Pour the vegetable broth over the ingredients and stir once to combine.
  • Cover and cook on low for 6 hours until the broccoli is very tender.
  • Stir in the half-and-half, shredded cheddar cheese, salt, black pepper, and paprika.
  • Cover again and cook on low for 30 more minutes until the cheese melts fully.
  • Use a potato masher to lightly crush some of the white beans and broccoli for a thicker texture.

Notes

Mash the beans right in the pot before serving if you prefer a smoother soup without pulling out a blender. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Potato Masher