- 4 cups vegetable broth
- 2 cups shredded cheese (I recommend sharp cheddar for a tangy flavor)
- 1 cup heavy cream or milk
- 2 tablespoons butter
- Salt and pepper, to taste
Equipment Needed
- Slow cooker (Crockpot)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing spoon
- Ladle
Step-by-Step Instructions
When I prepare this soup, I like to start by gathering all my ingredients together. It always makes me feel organized! I wash and chop the broccoli into bite-sized florets, making sure to keep them uniform so they cook evenly. I finely chop the onion and mince the garlic; I swear, the combination of sautéed onions and garlic is a game-changer for any soup base. After prepping, I toss everything into my trusty slow cooker—broccoli, onions, and garlic. There’s something about seeing it all together that gets me excited!
Next, I pour in the vegetable broth. It’s essential for giving the soup its rich, hearty base. I like to stir everything a bit to guarantee all the veggies are submerged, and at this stage, I add a pinch of salt and pepper. My first attempt, I didn’t season until later, but I learned to do it upfront for the best flavor infusion. After that, I set my slow cooker to the “low” setting and let it work its magic for about 4 to 6 hours. Just wait until you smell the heavenly aroma permeating through the house!
As my soup simmers, I prepare for the next phase. About 30 minutes before serving, I carefully ladle some of the soup into a bowl—roughly one to two cups—and let it cool slightly. I blend this in my food processor until it’s smooth and creamy. When I pour this back into the Crockpot, it enhances the texture beautifully; this step elevates the whole dish, making it feel luxurious. The first time I made it without blending, I missed that creamiest bliss—I can’t stress this enough, don’t skip this step! (See the next page below to continue…)