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Slow Cooker Broccoli, Cheddar and White Bean Soup Recipe

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Slow Cooker Broccoli, Cheddar and White Bean Soup is a creamy, hearty soup made with tender broccoli, protein-rich white beans, and sharp cheddar cheese. It’s an easy, comforting meal that lets the slow cooker do most of the work while delivering rich, satisfying flavor.

Ingredients

  • 4 cups broccoli florets, chopped
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 2 tablespoons butter
  • 1 cup milk
  • 1/2 cup heavy cream or half-and-half
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch or all-purpose flour (optional, for thickening)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Add the broccoli, white beans, onion, carrots, celery, garlic, broth, thyme, salt, and black pepper to the slow cooker and stir to combine.
  2. Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 1/2 hours, until the vegetables are tender.
  3. Blend about half of the soup until smooth, then return it to the slow cooker, or use an immersion blender to partially blend the soup.
  4. Stir in the butter, milk, heavy cream or half-and-half, Dijon mustard if using, and the shredded cheddar cheese.
  5. If a thicker soup is desired, mix the cornstarch or flour with a little cold water and stir it into the soup.
  6. Cook on High for an additional 20 to 30 minutes until the cheese has melted and the soup is creamy.
  7. Taste and adjust the seasoning with additional salt and black pepper if needed.
  8. Garnish with chopped fresh parsley.
  9. Serve hot with crusty bread or your favorite side.

Notes

  • Use cannellini or Great Northern beans for the creamiest texture.
  • Add cooked shredded chicken for extra protein.
  • Try smoked cheddar or white cheddar for a deeper cheese flavor.
  • Stir in fresh spinach during the final few minutes of cooking.
  • Use freshly shredded cheddar for the smoothest melt.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Stir well when reheating if separation occurs.
  • Add a splash of broth or milk while reheating if the soup becomes too thick.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-broccoli-cheddar-and-white-bean-soup-recipe/