Description
A rich and velvety slow-cooker soup featuring fresh broccoli and sharp cheddar cheese. Perfect for effortless weeknight dinners.
Ingredients
Scale
- 4 cups broccoli florets, chopped
- 2 cups sharp cheddar cheese, freshly shredded
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup half-and-half or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a skillet over medium heat; add onion and garlic, sautéing until translucent.
- Whisk flour into the butter and cook for 1 minute to create a roux.
- Gradually stir in the broth until smooth, then pour the mixture into the slow cooker.
- Stir in the chopped broccoli florets.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until broccoli is tender.
- Stir in the half-and-half and shredded cheddar cheese until completely melted.
- Season with salt and pepper to taste and serve warm.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American