Broccoli Cheese Soup for the Crock Pot

Here’s a simple Broccoli Cheese Soup recipe for the Crock Pot:

Ingredients:

• 4 cups fresh broccoli florets (or 2 cups frozen broccoli)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups shredded carrots
• 4 cups vegetable broth
• 1 cup heavy cream (or half-and-half)
• 3 cups shredded cheddar cheese
• 4 oz cream cheese, softened
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• 1/2 teaspoon paprika (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons butter

Instructions:

1. Prepare the crockpot:
   • Place the broccoli florets, chopped onion, minced garlic, and shredded carrots into the crockpot.
2. Add the broth:
   • Pour the vegetable broth over the vegetables.
3. Cook:
   • Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the broccoli and carrots are tender.
4. Blend the soup:
   • Use an immersion blender to blend the soup to your desired consistency. You can leave some chunks of broccoli for texture or blend until smooth.
5. Prepare the cheese mixture:
   • In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the cream (or half-and-half) until smooth. Remove from heat and stir in the cream cheese and shredded cheddar cheese until melted and smooth.
6. Combine:
   • Pour the cheese mixture into the crockpot and stir until combined. Season with salt, pepper, paprika, and nutmeg to taste.
7. Finish cooking:
   • Let the soup cook for an additional 15-20 minutes on low to allow the flavors to meld together.

Serve:

• Ladle the Broccoli Cheese Soup into bowls and serve with crusty bread or crackers for a comforting meal.

Enjoy!