Ingredients:

  • 4 cups (950ml) Chicken Broth, low sodium preferred
  • 1 medium (150g) Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups (800g) Broccoli florets, fresh or frozen
  • 1 cup (240ml) Heavy Cream
  • 4 tablespoons (57g) Unsalted Butter
  • 1/4 cup (30g) All-Purpose Flour
  • 8 ounces (225g) Sharp Cheddar Cheese, shredded
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Black Pepper, or to taste
  • Pinch of Nutmeg (optional)

Instructions:

  1. In the slow cooker, combine chicken broth, chopped onion, minced garlic, and broccoli florets.
  2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the broccoli is tender.
  3. About 30 minutes before serving, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth and lightly golden, creating a roux.
  4. Gradually whisk the roux into the hot soup in the slow cooker, stirring continuously to avoid lumps.
  5. Stir in the heavy cream and bring the soup back to a simmer.
  6. Remove the soup from the heat (or turn the slow cooker to warm). Gradually stir in the shredded cheddar cheese until it is fully melted and the soup is smooth. Do not boil after adding cheese.
  7. Season with salt, pepper, and a pinch of nutmeg to taste.
  8. Ladle into bowls and garnish with extra shredded cheese, if desired. Enjoy your crockpot broccoli cheddar soup.