INGREDIENTS FOR CROCKPOT BROCCOLI CHEDDAR SOUP
You will need a few simple ingredients:
Broccoli florets — Make sure to thoroughly rinse both full heads and bagged florets before purchasing them.
Onion and carrots — Not only do these add extra color, but they also provide a deliciously flavorful base.
Chicken broth — Due to the simplicity of this recipe, a significant portion of the flavor is derived from this ingredient. You can either use a store-bought carton or your preferred homemade version.
Spices — For added warmth, all that’s required are salt, pepper, and a hint of nutmeg.
Milk — Whatever you presently have will be enough. If you desire a richer texture, substitute ½ cup of milk with heavy cream to make it extra creamy.
Cheese — It’s clear that there’s an abundant amount of cheddar cheese! For optimal flavor and smoother melting, shred a freshly bought block by hand instead of using pre-shredded cheese. To enhance the creaminess and deliciousness of this crockpot broccoli cheddar soup, incorporate a small amount of cream cheese with the vegetables.
HOW TO MAKE CROCKPOT BROCCOLI CHEDDAR SOUP?
Step 1 | Chop the broccoli: To prepare, chop the heads into smaller florets and remove the stems. If some of the precut florets are too large, give them a rough chop into smaller pieces. Place the florets on the bottom of the slow cooker once the task is complete.
Step 2 | Shred the carrots: Distribute the cream cheese, garlic, and onion evenly among the florets.
Step 3 | Combine with broth and spices: Add cornstarch to the chicken broth mixture and whisk well to thicken it. Add the mixture to all the ingredients in the slow cooker, stir until well combined, put the lid on, and cook on High for 2-3 hours (or Low for 6-7 hours).
Step 4 | Add milk and cheese: Select the Low heat option on the slow cooker. Put the shredded cheddar and milk into the slow cooker, stir thoroughly, and let it cook for an extra 30 minutes, or until the cheese has completely melted.
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