Crock Pot Broccoli Cheese Soup

HOW TO MAKE BROCCOLI CHEESE SOUP IN THE CROCK POT

Prepare the vegetables: Chop the broccoli, onion, and garlic according to size. Add them to the slow cooker along with the dried seasonings.

Make the slurry: Add the cornstarch and chicken broth to a mixing bowl and whisk until no lumps remain. Pour the cornstarch mixture over the vegetable and seasonings and give it a stir to combine.

Cover and cook: Add the lid to the top and cook on LOW for 4-5 hours or until the broccoli is fork-tender and cooked through.

Add cheese and cream: Add the shredded cheddar cheese and the cream and stir until fully combined. Cover with the lid and cook for an additional 30 minutes until the cheese is fully melted. Serve hot with a garnish of cheddar cheese. Enjoy!

RECIPE TIPS

• For best results, freshly shred your cheddar cheese from a block. Storebought shredded cheese contains preservatives that can prevent it from melting fully.
• If you don't have a slow cooker, this recipe can easily be made on the stovetop. Simply cook the soup over medium heat until the broccoli is cooked through. Then, add the cheese and cream and stir until melted.
• For a gluten-free version of this recipe, use gluten-free chicken broth and cornstarch.
• If you want a thinner soup, add an additional cup of chicken broth.
• The soup will thicken as it cools, so if you find it too thick after cooking, add a bit of water or chicken broth and stir until combined.
• Make sure the broccoli is all chopped roughly the same size to ensure that everything cooks evenly simultaneously.

VARIATIONS

• Add more veggies: Add different types of vegetables to the soup, including carrots, celery, cauliflower, or potatoes.
• Change up the cheese: Try different types of cheese in this soup, including gruyere, provolone, or white cheddar.
• Make it spicy: Add a pinch of cayenne pepper to the soup for a little bit of heat.
• Make it even more rich: Instead of using half and half, try using heavy cream.
• Lighten it up: For a lower-calorie soup, use skim milk instead of half and half.
• Topping ideas: Top the soup with crumbled bacon, green onions, diced tomatoes, or a dollop of sour cream.

STORING & FREEZING

Storing: Once cooled, ladle any leftover soup into an airtight container and store it in the fridge for up to 3-4 days.

Freezing: Let the soup cool completely before ladling it into an airtight, freezer-safe container. Freeze for up to 2 months. When ready to eat, defrost in the fridge overnight before reheating on the stovetop or in the microwave. The texture may be slightly watery when thawed, so you may need to add an additional thickener, such as cornstarch, or blend it with an immersion blender to re-emulsify.
Reheating: The best way to reheat broccoli and cheese soup is on the stovetop over low heat. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring in between each interval.