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Broccoli cheese soup has become a beloved classic in American comfort food cuisine, renowned for its rich, velvety texture and bold flavors. This dish perfectly marries the earthy taste of fresh broccoli with the creamy goodness of melted cheese, making it a staple in many households. Whether served as a starter or a main course, broccoli cheese soup is not only satisfying but also a fantastic way to incorporate vegetables into your diet.

Slow Cooker Broccoli Cheese Soup

Discover the comforting flavors of Creamy Dreamy Slow Cooker Broccoli Cheese Soup, a beloved classic that's perfect for chilly nights. This easy recipe combines fresh broccoli with rich cheeses for a decadent feel, all while maintaining nutritional value. Using a slow cooker means minimal prep and maximum flavor as ingredients meld together beautifully. Ideal for family dinners or cozy gatherings, this soup will surely satisfy your cravings and keep everyone coming back for more!
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Ingredients
  

4 cups fresh broccoli florets (about 1 large head of broccoli)

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth (or chicken broth)

2 medium carrots, peeled and diced

1 medium potato, peeled and diced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)

1/2 teaspoon paprika

1 cup heavy cream (or cashew cream for a vegan option)

2 cups shredded sharp cheddar cheese (or vegan cheddar)

Optional: Fresh chives or parsley for garnish

Instructions
 

Prepare the Ingredients: Begin by washing the broccoli and cutting it into small florets. Dice the onion, garlic, carrots, and potato.

    Combine in Slow Cooker: In the bowl of your slow cooker, combine the broccoli, diced onion, minced garlic, diced carrots, and diced potato.

      Add Broth and Seasoning: Pour in the vegetable broth and add salt, black pepper, thyme, and paprika. Stir to combine all the ingredients.

        Cook: Cover the slow cooker with the lid and set it to low heat for 4-6 hours or high for 2-3 hours, until the vegetables are tender.

          Blend for Creaminess: Once cooked, use an immersion blender to puree the soup to your desired consistency (smooth or slightly chunky). If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until smooth.

            Stir in Cream and Cheese: After blending, stir in the heavy cream (or cashew cream) and shredded cheddar cheese. Keep the slow cooker on low and let the soup heat for another 20-30 minutes, until the cheese is melted and the soup is creamy.

              Serve: Ladle the soup into bowls and garnish with fresh chives or parsley if desired. Serve hot with crusty bread or crackers for dipping.

                Prep Time: 15 minutes | Total Time: 6 hours (including cooking) | Servings: 6-8 servings