255 minutes
A rich and creamy soup made with broccoli, cheese, and a hint of garlic, perfect for a cozy meal.
Frozen Broccoli
0 lb
cups
Onions, chopped
cups
tablespoons
Garlic Clove, peeled
each
cups
teaspoons
teaspoons
Shredded Cheddar Cheese
cups
cups
1. Combine Initial Ingredients
Place the frozen broccoli, cream cheese, chopped onions, butter, and whole garlic cloves into a 5-quart or larger slow cooker. Pour in the chicken broth, then sprinkle the salt and black pepper over the top.
2. Cook Soup
Cover your slow cooker and set it to cook on high for 2 hours or on low for 4 hours.
3. Add Cheese and Spinach
Once the cooking time is up, add the shredded cheddar cheese and fresh spinach leaves to the slow cooker. Stir the soup until the cheese is fully melted and the spinach is wilted.
4. Blend Soup
Use an immersion blender to blend the soup until it is smooth. If you don’t have an immersion blender, you can blend the soup in batches using a regular blender or food processor.
5. Season and Serve
Taste the soup and add more salt and pepper if needed. Serve the soup immediately, enjoying it while it's hot and the flavors are at their peak.
Use fresh, crisp broccoli and high-quality aged cheeses such as sharp cheddar, and consider adding Gruyère or smoked gouda for complexity.
Sauté base vegetables like onions, garlic, carrots, and celery in butter or olive oil until caramelized before adding to the slow cooker.
Use homemade or high-quality, low-sodium vegetable or chicken broth for better taste and salt control.
Add cheese in batches, grated finely, and avoid boiling to prevent separation and graininess.
Taste and adjust seasonings as needed, considering salt, black pepper, nutmeg, or cayenne for heat.
Comments (0)