Introduction
Hey there! Today, I’m excited to share with you my go-to recipe for an Easy 30-Minute Crock Pot Broccoli Cheddar Soup. This creamy and comforting soup has been a staple in my kitchen for years, and it never fails to impress my family and friends. Picture this: a chilly evening, a warm bowl of soup in hand, and the delightful aroma of cheddar and broccoli filling the air. Pure bliss!
Now, let’s dive into why this recipe is a winner in my book and why I keep coming back to it time and time again.
First off, let me tell you why you’ll love this Broccoli Cheddar Soup and why it has a special place in my heart.
My family goes crazy for this soup because it strikes the perfect balance between rich, cheesy goodness and the wholesome goodness of fresh broccoli. Plus, it’s a breeze to make, especially on busy weeknights when you want something hearty and delicious without spending hours in the kitchen.
Ingredients
For this recipe, you’ll need:
A handful of fresh broccoli florets (you can also use frozen if that’s what you have on hand)
Cheddar cheese, grated (I sometimes mix in a bit of Gruyère for extra flavor)
Onions, garlic, and a dash of nutmeg for that extra depth of flavor
Chicken or vegetable broth (homemade is great, but store-bought works just fine)
Heavy cream or half-and-half for that luxurious creaminess
A pinch of cayenne pepper for a subtle kick (adjust to your taste preference)
Butter and flour for the roux to thicken the soup
Crusty bread or croutons for serving (because what’s soup without a side of carbs, right?)
I sometimes swap out the cheddar cheese for a sharp white cheddar or even a smoked Gouda for a different flavor profile. Feel free to experiment with different cheeses to find your perfect combination.
My grandmother always insisted on using a specific brand of cheddar, but honestly, any good quality cheese will work just fine. Don’t stress too much about getting the exact brand!
Directions
Now, let’s get cooking!
Start by sautéing the onions and garlic in butter until they’re soft and fragrant. This is where the magic begins as the aroma fills your kitchen and gets your taste buds tingling.
Add in the broccoli florets and nutmeg, letting them cook for a few minutes until the broccoli is bright green and slightly tender.
Pour in the chicken or vegetable broth and let the soup simmer away, allowing all the flavors to meld together beautifully.
Once the broccoli is tender, it’s time to add the grated cheddar (and Gruyère, if you’re feeling fancy) along with the cream and cayenne pepper.
Let everything simmer gently until the cheese is melted and the soup has thickened to your liking.
Serve the soup hot, garnished with a sprinkle of extra cheese and some crusty bread on the side for dipping. Trust me; this combo is unbeatable!
This is where I usually sneak a taste to adjust the seasoning. A chef’s privilege, right?
Notes
Through trial and error, I’ve found that the key to a velvety smooth soup is to blend only a portion of it, leaving some broccoli florets whole for texture. It’s all about that perfect balance!
Variations
I’ve experimented with adding a splash of white wine to the soup for a touch of acidity, but it didn’t quite work out as I hoped. Sometimes, simple is best!
Equipment
A immersion blender is essential for achieving that creamy texture in the soup, but if you don’t have one, a regular blender can do the job. Just be careful when blending hot liquids!
Storage Information
Though honestly, in my house, this soup never lasts more than a day! But if you do have leftovers, store them in an airtight container in the fridge. Just be aware that the soup may thicken upon refrigeration, so a splash of broth when reheating can help bring it back to the desired consistency.
Serving Suggestions
I love serving this Broccoli Cheddar Soup with a side of freshly baked bread or even a simple green salad. The contrast of textures and flavors is simply delightful!
Pro Tips
One lesson I’ve learned the hard way is not to rush the simmering step. Let the soup gently bubble away to allow the flavors to develop fully. Patience is key!
And remember, soup always tastes better the next day, so make extra for those cozy leftovers!
FAQ
Q: Can I use frozen broccoli instead of fresh?
A: Absolutely! Frozen broccoli works just as well in this recipe. Just be sure to adjust the cooking time accordingly.
Q: How can I make this soup vegetarian?
A: To make this soup vegetarian, simply swap the chicken broth for vegetable broth. It’s just as delicious and perfect for meatless meals!
Q: Can I freeze this soup?
A: While you can freeze this soup, the texture may change slightly upon thawing due to the dairy content. I recommend enjoying it fresh for the best experience!
And there you have it – a warm, comforting bowl of Easy 30-Minute Crock Pot Broccoli Cheddar Soup that’s sure to become a favorite in your home too. Happy cooking!
Easy 30-Minute Crock Pot Broccoli Cheddar Soup Recipe
A creamy and comforting soup featuring the perfect balance of rich cheddar cheese and wholesome broccoli. This easy-to-make recipe is perfect for a cozy meal on chilly evenings.
Ingredients
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A handful of fresh broccoli florets
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Cheddar cheese, grated
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Onions
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Garlic
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Nutmeg
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Chicken or vegetable broth
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Heavy cream or half-and-half
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A pinch of cayenne pepper
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Butter
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Flour
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Crusty bread or croutons
Directions
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Sauté onions and garlic in butter until soft and fragrant.
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Add broccoli florets and nutmeg, cook until bright green and tender.
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Pour in broth and simmer.
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Add grated cheddar, cream, and cayenne pepper. Simmer until cheese melts and soup thickens.
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Serve hot, garnished with extra cheese and crusty bread.
