Description
This soul-warming, bistro-style broccoli cheese soup offers a silky, velvety texture achieved through the slow-cooking process and the richness of cream cheese. By combining fresh broccoli, carrots, and sharp cheddar with savory aromatics, this recipe provides a comforting and nutritious meal. It is a perfect, hands-off “set and forget” dish that brings restaurant-quality flavor to your kitchen table with minimal effort, making it ideal for busy families seeking a wholesome, satisfying dinner.
Ingredients
2 tablespoons butter
1 white or yellow onion, diced
2 stalks celery, diced
1 carrot, peeled and shredded
1 teaspoon minced garlic
1 teaspoon smoked paprika
1 pound broccoli, chopped into bite-sized florets
4 cups chicken broth
6 ounces cream cheese, cubed
0.5 teaspoon sea salt
0.5 teaspoon fresh ground black pepper
1 cup half and half
8 ounces sharp cheddar cheese, shredded
Instructions
Place the butter, onion, celery, carrot, garlic, and smoked paprika into the crockpot.
Add the broccoli florets and chicken broth to the pot.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the vegetables are tender.
Stir in the cubed cream cheese until melted and fully incorporated.
Add the shredded cheddar cheese and half and half, stirring until the cheese is melted and the soup is smooth.
Season with salt and pepper to taste before serving.
Notes
For a smoother consistency, use an immersion blender to pulse the soup a few times before adding the final cheeses. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg