Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- Salt and pepper to taste
- Optional: red pepper flakes for some heat
- Optional garnish: additional shredded cheddar, chives, or croutons
Instructions
- Wash and chop the broccoli into bite-sized pieces. Dice the onion and mince the garlic.
- In a small skillet, melt the butter over medium heat. Add chopped onion and garlic, sauté until translucent.
- Transfer sautéed aromatics to your Crockpot, add broccoli and pour in broth. Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Use an immersion blender or transfer parts to a blender to puree until smooth (leave some chunks if preferred). Stir in shredded cheddar and heavy cream, melting the cheese completely.
- Season with salt, pepper, and optional red pepper flakes. Adjust seasoning as needed.
- Serve hot, garnished with extra cheese, chives, or croutons for added texture and flavor.
Notes
- Use fresh broccoli for vibrant flavor and better texture.
- Feel free to substitute different types of cheese like Gruyère, Monterey Jack, or mozzarella for variety.
- Store leftovers in airtight containers in refrigerator for up to 3 days. Reheat gently, adding a splash of broth or milk if needed to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian (with vegetable broth) or Omnivore
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 55 mg