Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese (sharp or mild based on preference)
- 1 cup whole milk or heavy cream
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Optional: Red pepper flakes for a little heat
Instructions
- Start by melting the butter in a saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
- Whisk in the flour to create a roux, cooking for about 1-2 minutes until slightly golden. Slowly add the chicken or vegetable broth, stirring continuously to prevent lumps, then bring to a simmer.
- Pour the broth mixture into your crockpot, then add the chopped broccoli. Cover and cook on low for 4-6 hours, until the broccoli is tender.
- Once the broccoli is tender, stir in the milk or heavy cream. Gradually add the shredded cheddar cheese, stirring until fully melted and creamy.
- Season with salt, pepper, and optional red pepper flakes for added spice. Stir well to combine and serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave, stirring occasionally.
- For extra flavor, top with additional shredded cheese, fresh herbs, or crispy bacon bits before serving.
- You can customize the soup with different cheeses or make it vegetarian by using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker / Crockpot
- Cuisine: American
- Diet: Vegetarian possible, Gluten-free option with substitutions
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 45 mg