Slow Cooker Broccoli Cheddar Soup

📃Shopping list

To make this easy soup recipe, you will need these basic ingredients available in all grocery stores:

• broccoli florets 
• parsnips rough chopped
• onion diced
• broth I use chicken, but veggie broth is great if you want to keep this dish vegetarian
• garlic powder
• mustard powder
• whipped cream cheese
• sharp cheddar cheese  shredded and divided
• heavy cream
• salt and pepper to taste, if needed

🔪Instructions

This great recipe involves just a few simple steps:

Preparing Your Slow Cooker

Prepare your slow cooker by coating it with a non-stick agent.  Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings. 

 NOTE: some slow cooker inserts come with a nonstick surface.  Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface.  Check your slow cooker's manual if you have any concerns. 

Cooking

• 🥦Add all cut veggies, spices, 2 cups of shredded cheese, and cream cheese to your greased slow cooker.
• 🥦Pour in broth and stir to combine
• 🥦Cover and cook on low for 6-8 hours or high for 3-4 hours.  Use a fork to pierce the larger veggie pieces to confirm readiness for the next step.  When all veggies can be easily pierced, you are good to go!
• 🥦Use an immersion blender to blend all veggies into a smooth, thick broth
• 🥦Gently temper your heavy cream by stirring a few spoonfuls of the hot soup into it.  This will bring it up in temperature and help to avoid curdling.  
• 🥦Stir tempered cream and remaining cup of shredded cheddar into your slow cooker and cover.
• 🥦Once cheese has fully melted, serve and enjoy!! 

🔁Variation ideas

• If you prefer a chunkier soup, only partially blend veggies
• For a fresh bite stir small fresh broccoli florets into your slow cooker broccoli cheddar soup with the cream and final cup of cheese.  They will just cook lightly and add an al dente feel to your soup. 
• Substitute evaporated milk for heavy cream, if that is what you have on hand.
• Swap frozen broccoli for fresh by allowing it to fully defrost and drain before adding to your crockpot. 
• I prefer chicken broth in this slow cooker broccoli cheese soup.  If you want to keep it vegetarian, vegetable broth works as well.

Storing

Store leftovers of this crockpot soup in an airtight container or zipper-top bag.

It's always great to have some leftover soup for a rainy day (or a cold winter day). This cheddar soup recipe will last for 3-4 days in the refrigerator and 3-4 months in the freezer.

😉Hints and hacks:

1. To reduce cooking time, cut veggies into smaller pieces. If you don't have an immersion blender, a regular blender or food processor can be used. Just be very careful transferring and blending hot soup.Not a fan of cutting onion? Stay lazy like me and buy frozen chopped onion in the frozen veggie section of your market. It is very inexpensive and saves a lot of tears!The cheddar cheese used in this recipe was purchased already shredded. Some people have commented that cheese melts better into soup when it is freshly shredded. I have only made this soup with pre-shredded cheese and it has worked perfectly well for me.
2. This easy slow cooker broccoli cheddar soup recipe is great for busy nights when your diners will be eating in shifts. You can leave it on the warm setting for several hours so that everyone can have a hot meal.
3. I generally recommend using a slow cooker liner for easy clean up. However, if you are using an immersion blender, it is best to skip the liner. The immersion blender blades can get caught on the liner, leaving you with shredded liner in your soup.
4. In the market for a new slow cooker?? I love mine!