Description
A creamy, hands-off soup made in a slow cooker with broccoli, sharp cheddar cheese, a homemade roux for thickening, and a blend of chicken broth and milk. The two-step cooking process ensures smooth dairy integration and hearty flavor, perfect for chilly evenings.
Ingredients
4 cups broccoli florets, fresh
1 small onion, diced
2 cups chicken broth, low-sodium (optional)
2 cups whole milk
2 cups sharp cheddar cheese, freshly shredded
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
Freshly ground black pepper to taste
Instructions
Chop broccoli into bite-sized florets and dice the onion
Place broccoli, onion, broth, salt, pepper, garlic powder, and onion powder in the crockpot
Cover and cook on low for 5 hours
In a separate skillet, melt butter and whisk in flour until a paste forms (roux)
Gradually stir in 1 cup of milk to the roux until smooth
Pour the remaining 1 cup milk into the crockpot and mix with the vegetables
Add the hot roux mixture to the crockpot slowly while stirring
Increase heat to high and cook for 20 minutes until soup reaches desired thickness
Blend partially with an immersion blender if preferred
Adjust seasonings and serve warm with crusty bread
Notes
Use vegetable broth for a vegan alternative
Add 1/2 cup frozen corn or cream of mushroom soup for extra depth
Store leftovers in an airtight container in the refrigerator for up to 4 days
Soup may thicken further upon refrigeration – thin with water or additional milk
- Prep Time: 15
- Cook Time: 320
- Category: Easy Homemade Soup Recipes for Every Season
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4 cups total
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg