Description
A comforting and creamy Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a hint of smoked paprika. Slow-cooked to tender perfection and blended to a smooth, velvety texture with chunks of broccoli for added bite. Perfect for a warm, satisfying meal.
Ingredients
Scale
Soup Base
- 4 cups broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Cream and Cheese
- 1 cup heavy cream or coconut cream
- 2 cups shredded sharp cheddar cheese (or vegan cheddar)
Instructions
- Prepare Ingredients: Chop the onion, mince the garlic, and cut broccoli into florets as specified.
- Combine in Crockpot: Add broccoli, onion, garlic, smoked paprika, salt, pepper, and vegetable broth into the crockpot pot. Stir gently to combine.
- Cook Soup: Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours until the broccoli is very tender and flavors have melded.
- Blend Soup: Use an immersion blender to puree most of the soup, leaving some broccoli pieces intact to maintain texture and bite.
- Add Cream and Cheese: Stir in the heavy cream (or coconut cream) and shredded cheddar cheese. Cook on low for another 15–20 minutes, stirring occasionally, until the cheese has fully melted and soup is creamy.
- Serve: Ladle the soup into bowls and garnish with extra shredded cheese or croutons if desired. Serve warm for the best flavor.
Notes
- For a vegan option, use coconut cream and vegan cheddar cheese.
- Adjust seasoning with salt and pepper according to taste.
- Use an immersion blender carefully to avoid overheating or splattering.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Optional garnishes like croutons, extra shredded cheese, or fresh herbs add great texture and flavor.
