Broccoli & Cheese Soup – Slow Cooker

Instructions:

1. Add the broccoli, carrots, onion, broth, garlic powder, onion powder, salt, and pepper to the slow cooker.
2. Cook on HIGH for 3–4 hours or LOW for 6 hours, until the vegetables are very soft.
3. In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
4. Slowly whisk in the heavy cream until smooth and slightly thickened. Add this mixture to the slow cooker.
5. Stir in the shredded cheddar cheese until fully melted and the soup becomes creamy.
6. Lightly mash some of the broccoli for extra thickness if desired.
7. Taste and adjust seasoning. Serve hot.

Variations

• Add cooked bacon for a smoky, savory twist.
• Swap cheddar for white cheddar, Colby Jack, or a blend.
• Stir in a splash of hot sauce or Dijon mustard for depth.
• Use cauliflower in place of some broccoli for a milder flavor.
• Add diced potatoes for extra heartiness.

Tips

• Freshly shredded cheese melts more smoothly than pre-shredded.
• Don’t add the cheese until the end—high heat can make it grainy.
• Mash or purée part of the soup for a thicker, creamier texture.
• Season gradually—cheese adds saltiness on its own.
• For restaurant-style richness, add a handful of Velveeta or white cheddar with the melted cheese.