Slow Cooker Cheesy Broccoli Soup

Instructions

1. Combine Ingredients: In a 4- to 6-quart slow cooker, add the broccoli florets, diced onion, minced garlic, vegetable broth, milk, nutmeg, salt, and pepper. Stir well to combine.

2. Slow Cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the broccoli is very tender.

3. Blend the Soup: Using an immersion blender directly in the slow cooker, carefully puree the soup until smooth. (If using a countertop blender, let the soup cool slightly, then blend in batches, and return to the slow cooker.)

4. Add Cheese: Stir in the shredded cheddar cheese until fully melted and the soup is creamy. Cover and cook on LOW for an additional 15-20 minutes to heat through. Taste and adjust seasoning as needed.

5. Serve: Ladle the hot soup into bowls. Garnish with optional toppings and serve immediately with your favorite bread or crackers.

Tips & Variations

• Creamier Soup: For a richer texture, substitute the milk with heavy cream or half-and-half.

• Extra Protein: Stir in 1-2 cups of diced, cooked ham or chicken along with the cheese. Top servings with crumbled bacon.

• Vegetable Boost: Add a cup of diced carrots or potatoes at the start of cooking for extra heartiness.

• Lighten It Up: Use reduced-fat cheese and low-sodium broth for a lighter version that’s still full of flavor.