Slow-Cooker Broccoli & Cheese Soup

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This hearty Slow-Cooker Broccoli & Cheese Soup is simple, delicious, and loaded with mouthwatering flavors!
Pairs well with this Artisan Beer Bread and Red Cabbage & Kale Cole Slaw.

This crusty bread gets extra flavor from the beer and is easy to prepare with no hands-on kneading, and all you need is a day to let the yeast do its thing.

I  love this easy Red Cabbage & Kale Coleslaw that makes a great side dish. Made with a light dressing and roasted pumpkin seeds.

Slow-Cooker Broccoli & Cheese Soup

This hearty Slow-Cooker Broccoli & Cheese Soup is simple, delicious, loaded with mouthwatering flavors!
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Course Soup
Cuisine American

Equipment

  • Slow cooker
  • Immersion blender or food processor

Ingredients
  

  • 4 cups fresh broccoli florets, cut into small bite-sized pieces
  • 1/2 large yellow onion, diced small
  • 2 cups carrots, shredded
  • 4 cups chicken or vegetable broth
  • 2 teaspoon Dijon mustard
  • 2 cups mild or sharp cheddar cheese, shredded
  • 1 cup heavy cream
  • 2 garlic, minced
  • salt and pepper to taste
  • If you want a thicker soup, mix in 1 or 2 tablespoons corn starch
  • 1 cup cooked crumbled bacon (optional)

Instructions
 

  • Add the broccoli, carrots, onion, garlic, broth, mustard, salt, and pepper to a 6-quart slow cooker. 
    Cover and cook on low for 4 hours or until the broccoli are very tender.
    Use an immersion blender or food processor. Blend the soup until smooth consistency. Carefully transfer the soup to your blender in batches and blend. Be careful while blending the hot soup. Return to slow cooker, add cream and cheese to soup, stir.
    Cook for an additional 1 hour on low. Stir and serve immediately.
    Top with:
    additional cheese
    crumbled bacon
    bread or homemade croutons
    This soup freezes very well for future use. After soup cools, pour into high-quality food bags, lay flat to freeze.