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- 4 cups fresh broccoli florets - 1 cup carrots, finely diced - 1 cup celery, finely diced - 1 small onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth (low sodium recommended) - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 1 tablespoon Dijon mustard - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil When making my Savory Slow Cooker Broccoli Cheese Soup, I start with fresh produce. I love using bright green broccoli florets. They add a rich color and flavor. Next, I finely dice one cup of carrots and one cup of celery. These vegetables give the soup a slight sweetness and crunch. I chop one small onion and mince three cloves of garlic to add depth. For the liquids, I use four cups of low-sodium vegetable broth. This broth helps keep the soup light and healthy. I also add one cup of heavy cream. This makes the soup rich and smooth. Now, let's talk cheese! I add two cups of sharp cheddar cheese. This cheese melts beautifully and gives the soup that classic cheesy flavor. I also include one tablespoon of Dijon mustard and one teaspoon of smoked paprika. These add layers of taste. Finally, I season with salt and ground black pepper to taste. Don't forget the two tablespoons of olive oil; it gives the soup a nice base. These ingredients combine to create a cozy and satisfying dish. For the full recipe, check the details provided. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add 1 small chopped onion, 1 cup of finely diced celery, and 1 cup of finely diced carrots. Sauté these vegetables for about 5 minutes. Stir them often until they are tender. Then, add 3 cloves of minced garlic and cook for an extra minute. You want the garlic to smell good but not burn. Next, move the sautéed mixture to your slow cooker. Add 4 cups of fresh broccoli florets, 4 cups of vegetable broth, and 1 tablespoon of Dijon mustard. Sprinkle in 1 teaspoon of smoked paprika, along with salt and freshly ground black pepper to taste. Stir all the ingredients well so they mix together nicely. Now, cover the slow cooker with its lid. Cook the soup on low for 4 to 6 hours or on high for 2 to 3 hours. You want to check that the broccoli is fork-tender when it is ready. Once the broccoli is tender, take an immersion blender and blend the soup to your liking. If you want a smooth soup, blend it well. If you prefer some chunks, pulse the blender quickly to keep some pieces intact. Now, stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese into the blended soup. Mix it well until the cheese is melted and the soup is creamy. Taste it and adjust the seasoning with more salt and black pepper if needed. Let the soup cook on low for an additional 20 minutes. This allows all the flavors to come together and the soup to heat through. You can find the Full Recipe for more details. Enjoy your delicious soup! To boost the taste of your soup, consider adding a pinch of nutmeg. It adds warmth and depth. You can also use fresh herbs like thyme or rosemary. These herbs can elevate the flavor profile. If you like heat, add a dash of cayenne pepper. Just a little will do! For a smooth soup, blend until there are no chunks. An immersion blender works best for this task. If you want some texture, blend briefly. This way, you keep some broccoli pieces intact. It can add a nice bite to your soup. For a beautiful presentation, ladle the soup into warm bowls. Top each bowl with a sprinkle of cheese. A drizzle of olive oil adds richness. You can also use fresh cracked black pepper for a kick. Serve with crusty bread or a light salad for a complete meal. Enjoy the cozy flavors! {{image_4}} You can mix up the cheese in your soup for fun tastes. Try using gouda for a smoky kick. If you want a creamier flavor, add cream cheese. For a sharper taste, mix in some blue cheese. Each choice adds a new twist to the classic soup. Feel free to add more veggies to your soup. Cauliflower works great and gives a nice texture. You can also toss in some spinach or kale for extra nutrients. Zucchini or potatoes can add heartiness. Be creative and use what you have on hand. To make this soup gluten-free, choose gluten-free broth. Most vegetable broths are gluten-free, but always check the label. You can also skip the Dijon mustard, or find a gluten-free version. This way, everyone can enjoy this delicious soup without worry. For a complete guide, check out the Full Recipe for Slow Cooker Broccoli Cheese Bliss. To store leftovers, let the soup cool first. Once cool, pour it into airtight containers. Seal them tightly. Place the containers in the fridge. Your soup will stay fresh for up to three days. When ready to eat, check for any signs of spoilage. You can freeze this soup for longer storage. Allow the soup to cool completely before freezing. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last in the freezer for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating. To reheat, pour the soup into a pot. Heat it over medium-low heat on the stove. Stir it often to keep it from sticking. You can also use the microwave; just heat it in short bursts. If the soup seems thick, add a splash of broth or cream to restore its texture. Enjoy your creamy delight without losing any flavor! Yes, you can prepare the soup ahead of time. Cook it according to the recipe, then cool it down. Store it in the fridge for up to three days. This makes it easy to enjoy later. Just reheat it on the stove or in the microwave. This soup can last about three to four days in the fridge. Make sure to store it in an airtight container. If you see any changes in smell or color, it's best to toss it out. You can pair the soup with many tasty sides. Here are some great options: - Crusty bread or rolls - A fresh garden salad - Grilled cheese sandwiches - Crackers or breadsticks These sides add to the meal and make it more filling. Yes, frozen broccoli works well in this soup. It saves prep time, and you can skip washing and chopping. Just add it directly to the slow cooker. The flavor will still be great! You can make this soup dairy-free quite easily. Replace the heavy cream with coconut milk or cashew cream. For cheese, use a dairy-free cheese alternative. Adjust the seasonings to enhance the flavor. Enjoy a creamy, dairy-free version! This blog post shared the steps to make a delicious slow cooker broccoli cheese soup. We started with fresh veggies and added creamy goodness. I explained how to cook and blend everything to get the right texture. You can also vary the recipe with different cheeses or veggies. In closing, this soup is easy to make and full of flavor. Enjoy cooking and sharing this warm dish!

- Slow Cooker Broccoli Cheese Soup

Discover the comfort of my Savory Slow Cooker Broccoli Cheese Soup that's perfect for any meal! This creamy and hearty dish features fresh broccoli, sharp cheddar cheese, and a blend of wonderful flavors, all simmered to perfection in your slow cooker. Easy to make, nourishing, and utterly delicious, it’s sure to delight your family.
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Ingredients
  

4 cups fresh broccoli florets

1 cup carrots, finely diced

1 cup celery, finely diced

1 small onion, chopped

3 cloves garlic, minced

4 cups vegetable broth (low sodium recommended)

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Instructions
 

Prep the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion, diced celery, and carrots. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables are tender. Add the minced garlic and continue sautéing for an additional minute until the garlic is fragrant.

    Transfer to Slow Cooker: Carefully transfer the sautéed vegetable mixture into the slow cooker. Follow by adding the broccoli florets, vegetable broth, Dijon mustard, smoked paprika, and a generous seasoning of salt and pepper. Stir to combine all ingredients thoroughly.

      Cooking Time: Cover the slow cooker with its lid. Cook on low for 4-6 hours or on high for 2-3 hours, or until the broccoli is fork-tender.

        Blend and Cream: Once the vegetables have reached a tender consistency, take an immersion blender and blend the soup until smooth. If you prefer a chunkier texture, pulse the blender briefly to achieve your desired consistency, leaving some pieces intact.

          Incorporate Cream and Cheese: Stir in the heavy cream and the shredded cheddar cheese into the blended soup. Mix thoroughly until the cheese is melted and the soup is creamy and cohesive. Taste and adjust seasoning with additional salt and freshly ground black pepper if desired.

            Final Touches: Let the soup cook on low heat for an additional 20 minutes, allowing all flavors to meld together and the soup to heat through.

              Prep Time: 10 minutes | Total Time: 4-6 hours | Servings: 6

                - Presentation Tips: Ladle the soup into warm bowls to keep it toasty for serving. Top each portion with an extra sprinkle of shredded cheese and a light drizzle of olive oil for added richness. For a colorful finishing touch, garnish with a few reserved broccoli florets and a fresh crack of black pepper before serving. Enjoy the creamy, cheesy goodness!