Step-by-step instructions
- Start by placing the chopped broccoli, grated carrots, diced onion, and minced garlic in the bottom of your 5-to-6-quart slow cooker.
- Next, add the reduced-fat cream cheese, dried oregano, freshly grated nutmeg, and the chicken or vegetable broth on top.
- Stir everything together gently to ensure an even distribution of ingredients.
- Cover the slow cooker and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
- Once the cooking time is up, remove the lid and stir in the evaporated milk.
- Using an immersion blender, puree about three-quarters of the soup until it is mostly smooth, leaving some broccoli chunks for texture. If you don’t have an immersion blender, you can blend it in batches in a traditional blender—just be cautious, as the soup will be hot!
- Replace the lid and let it cook on low for an additional 10 minutes to warm through.
- Stir in the kosher salt, black pepper, and grated cheddar cheese. Let it sit covered until the cheese is melted—about 5 more minutes.
- Taste and adjust seasoning if necessary, then serve warm.
How to serve Broccoli & Cheese Soup
This soup is delightful on its own, but you can elevate your meal by pairing it with a few complementary dishes. Consider crusty bread or homemade croutons for dipping. A simple side salad can also balance out the rich flavors nicely.
For a festive touch, sprinkle some fresh chives or additional cheese on top before serving. You can also garnish with a drizzle of olive oil for a bit of elegance!
Storage and reheating tips
If you have leftovers (which will likely be the case!), you’ll want to store them properly. Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 3-4 days.
To reheat, simply warm it in a saucepan over medium heat, stirring occasionally until heated through. If you find the soup is too thick after refrigeration, add a splash of broth or water to reach your desired consistency.
For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Just remember to leave some headspace in your containers as the soup will expand when frozen.
Helpful cooking tips
To make your Broccoli & Cheese Soup even better, here are a few pro tips:
- Chopping the broccoli into even-sized pieces will ensure it cooks evenly.
- If you prefer a creamier soup, consider adding more cream cheese or even a splash of heavy cream at the end.
- Experiment with mix-ins! Cooked bacon or ham can add a delightful salty contrast to the cheese.
- Don’t shy away from adding different spices or fresh herbs like thyme or parsley for extra flavor.
Creative twists
Looking to switch things up? Here are some fun variations you might try:
- For a spicy kick, sprinkle in a pinch of cayenne pepper or swap the black pepper for crushed red pepper flakes.
- Make it vegetarian by ensuring all ingredients are plant-based and using vegetable broth.
- Try experimenting with different cheeses! Gouda or mozzarella can provide a unique flavor profile.
- Add other vegetables, like cauliflower or spinach, for even more nutrition.
FAQs
What is the prep time for this soup?
Preparation time is minimal! You can gather and chop all your ingredients in about 15-20 minutes. Then the slow cooker does the rest!
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh broccoli, carrots, and onions work wonderfully in this recipe—just be sure to chop them into similar sizes for even cooking.
How do I ensure my soup doesn’t burn in the slow cooker?
Always make sure to follow the timing guidelines based on your slow cooker’s settings. If your slow cooker tends to run hot, you may want to check it a little earlier than the recommended cooking times.
This Broccoli & Cheese Soup is sure to be a hit in your household. Embrace the warmth of this comforting dish and let it become a staple in your recipe rotation!
