Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) vegetable broth
  • 4 cups (approx. 500g) fresh broccoli florets, chopped
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) cream cheese, cubed
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2g)
  • 2 cups (approx. 200g) shredded cheddar cheese, plus more for topping

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Transfer the sautéed onion and garlic to the slow cooker. Add the vegetable broth, chopped broccoli, salt, and pepper.
  3. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, until the broccoli is tender.
  4. Stir in the heavy cream and cubed cream cheese. Cover and let it sit for 10-15 minutes, or until the cream cheese is softened.
  5. Use an immersion blender to partially or fully blend the soup to your desired consistency. If using a regular blender, blend in batches and vent the lid.
  6. Stir in the shredded cheddar cheese until melted and smooth.
  7. Ladle into bowls and top with additional shredded cheddar cheese. Enjoy this crockpot broccoli cheese soup recipe!