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Creamy Crockpot Broccoli Cheese Soup

Creamy Crockpot Broccoli Cheese Soup

An incredibly easy, hands-off comfort meal! Fresh vegetables slow-cook to tender perfection before being folded into a rich, velvety cheddar cheese sauce.
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Ingredients
  

  • 4 cups fresh broccoli florets chopped small
  • 1 cup matchstick carrots or shredded
  • 1/2 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 3 cups chicken broth or vegetable broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika
  • 8 oz full-fat cream cheese 1 block, softened and cubed
  • 1 cup heavy whipping cream or evaporated milk
  • 2 1/2 cups sharp cheddar cheese freshly grated, divided
  • Optional: 2 tablespoons cornstarch whisked with 2 tablespoons cold water for thickening

Instructions
 

  • Place the chopped broccoli florets, shredded carrots, diced yellow onion, and minced garlic into the bottom of a 4-quart or larger slow cooker.
  • Pour the chicken broth over the vegetables. Sprinkle evenly with kosher salt, black pepper, and smoked paprika. Stir gently to combine.
  • Cover the slow cooker and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the broccoli is completely fork-tender.
  • About 30-45 minutes before serving, remove the lid and add the softened cream cheese cubes and heavy whipping cream. Cover and let heat for 15 minutes.
  • Remove the lid and whisk the soup vigorously until the melted cream cheese is fully incorporated and smooth. If you prefer a thicker soup, stir in the cornstarch and water slurry now and let cook for 10 more minutes.
  • Turn the slow cooker heat OFF (or to Warm). Gradually stir in 2 cups of the freshly grated sharp cheddar cheese until completely melted and smooth.
  • Serve hot, garnished with the remaining 1/2 cup of shredded cheddar cheese.