Slow Cooker Broccoli Cheese Soup

This Slow Cooker Broccoli Cheese Soup is the ultimate comfort food—rich, creamy, and packed with vibrant, tender broccoli and melty cheese. Perfect for cozy nights or a simple yet hearty meal, this soup is incredibly easy to prepare and does most of the work for you in the slow cooker. The broccoli becomes wonderfully soft, melding with a smooth, velvety cheese sauce made from a combination of sharp cheddar and creamy ingredients like milk and cream. With minimal prep and hands-off cooking, this soup is a great option for busy weeknights or meal prepping for the week ahead. Whether served with crusty bread for dipping or a light salad on the side, this indulgent soup will quickly become a family favorite.

Ingredients:

• 4 cups fresh broccoli florets (or frozen broccoli)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth (or chicken broth)
• 2 cups whole milk (or a dairy-free alternative like almond milk)
• 1 cup heavy cream (or coconut cream for a dairy-free version)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese (optional, for extra creaminess)
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon Dijon mustard (optional, for extra depth)

Instructions:

1. Prepare the ingredients:
   Place the broccoli florets, diced onion, and minced garlic into the slow cooker. Pour in the vegetable broth and milk, and stir to combine.
2. Create the thickening base:
   In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes, stirring constantly to create a smooth roux. This helps thicken the soup later. Gradually whisk in the heavy cream, stirring until the mixture is smooth and thickens slightly. Remove from heat.
3. Add to the slow cooker:
   Pour the creamy roux mixture into the slow cooker with the broccoli and broth. Stir well to combine. Add salt, pepper, nutmeg, and Dijon mustard (if using) to taste.
4. Cook the soup:
   Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the broccoli is tender and cooked through.
5. Blend the soup (optional):
   If you prefer a smoother texture, use an immersion blender to blend the soup until smooth, or carefully transfer a portion of the soup to a blender and purée in batches. Alternatively, you can leave the soup chunky for a more rustic feel.
6. Add the cheese:
   Once the soup is ready, stir in the shredded cheddar and mozzarella cheeses until melted and fully incorporated into the soup. Taste and adjust seasoning, adding more salt and pepper if needed.
7. Serve:
   Ladle the soup into bowls and serve hot, garnished with extra shredded cheese or a sprinkle of fresh herbs if desired. Pair with crusty bread or a light salad for a complete meal.