Crockpot Beef Barley Soup

 

🥣 Broccoli Cheddar Soup

🔹️ Ingredients:

▶️ 1 large head of broccoli, cut into small florets

▶️ 1 small onion, finely diced

▶️ 2 cloves garlic, minced

▶️ 4 cups chicken or vegetable broth

▶️ 2 cups shredded cheddar cheese

▶️ 1 cup heavy cream

▶️ 2 tablespoons butter

▶️ 2 tablespoons all-purpose flour

▶️ Salt and black pepper, to taste

▶️ ◾️Optional: a pinch of nutmeg or red pepper flakes for extra flavor

👩‍🍳 Instructions:

✅️ 1. Sauté the base:

In a large pot, melt the butter over medium heat.

Add the diced onion and cook until soft and translucent.

Stir in the garlic and cook for another 30 seconds until fragrant.

✅️ 2. Make the roux:

Sprinkle in the flour and stir constantly for 1–2 minutes until it forms a smooth paste.

✅️ 3. Add broth and broccoli:

👉 Slowly pour in the broth while stirring to avoid lumps.

Add the chopped broccoli and bring to a gentle boil.

Reduce the heat and simmer for 15–20 minutes until the broccoli is tender.

✅️ 4. Blend (optional):

Use an immersion blender to puree the soup for a smooth texture, or blend only half for a chunkier style.

✅️ 5. Add cream and cheese:

Stir in the heavy cream.

Gradually add the shredded cheddar cheese and mix until melted and creamy.

Season with salt, pepper, and optional spices to taste.

💡 5 Pro Tips:

👉 1. Use fresh broccoli for the best color and flavor.

👉 2. Shred your own cheese — it melts smoother than pre-shredded.

👉 3. Don’t boil the soup after adding cheese; it can become grainy.

👉 4. Add a pinch of nutmeg for extra depth.

👉 5. Serve immediately — it thickens as it cools.

This Broccoli Cheddar Soup is creamy, rich, and full of comfort. ✅️

Serve it warm with crusty bread or a light salad for a perfect cozy meal any day of the week. 🥰