Slow Cooker Broccoli Cheese Soup

Here’s a simple recipe for Slow Cooker Broccoli Cheese Soup:

Ingredients:

• 4 cups chopped broccoli florets
• 1 cup shredded carrots
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons cornstarch (optional, for thickening)

Instructions:

1. Place the chopped broccoli, shredded carrots, chopped onion, minced garlic, chicken or vegetable broth, dried thyme, salt, and pepper into the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
3. Once the vegetables are tender, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the slow cooker.
4. In a small bowl, mix together the cornstarch (if using) and heavy cream until smooth. Stir the mixture into the soup.
5. Stir in the shredded cheddar cheese until melted and well combined. Taste and adjust seasoning with salt and pepper if needed.
6. Allow the soup to cook for an additional 15-30 minutes on low heat, uncovered, to thicken slightly.
7. Serve hot, garnished with additional shredded cheddar cheese if desired.

Enjoy your delicious slow cooker broccoli cheese soup!