Next, I cover the crockpot and set it to cook on low for about 4 hours. It’s hard to resist opening the lid to sneak a peek, but I know I need to be patient. After 4 hours, the broccoli becomes tender and vibrant, and the aroma fills my home. Once the time is up, I carefully remove the lid and take in that delicious steam wafting from the pot.
Now comes the best part! I use an immersion blender to puree the soup directly in my crockpot. I always blend it until it’s creamy but still keep some chunks of broccoli to add texture. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches. Just be cautious of the hot liquid! Once I’ve achieved my desired consistency, I return the pot to low heat.
Lastly, I slowly stir in the shredded cheddar cheese and the heavy cream. As the cheese melts, it transforms the soup into a decadent and rich masterpiece. I let it cook for another 30 minutes to blend the flavors beautifully, and then it’s finally ready to ladle into bowls. Oh, the patience pays off big time when you taste that first spoonful!
Pro Tips for Best Results
First, I always use sharp cheddar cheese. It has such a bold flavor compared to mild cheese, and it truly enhances the soup. I’ve tested this soup with different cheese varieties, and sharp cheddar definitely takes the crown.
Second, if I want to create a bit of depth in flavor, I sometimes sauté the onion and garlic in a bit of butter before adding them to the crockpot. It adds an extra richness that elevates the dish even further.
Lastly, I suggest letting the soup cool and then storing it in the fridge overnight before reheating. Letting the flavors meld overnight makes a significant difference in taste, and I love how it thickens up a bit too!
Common Mistakes to Avoid
One common mistake I made early on was using too much liquid in the recipe. The beauty of this soup is its creamy texture, so I learned to stick to the measurements provided. If you find your soup too thin, you can always mix a cornstarch slurry and stir it in to thicken it, but it’s best to avoid that step altogether if possible. (See the next page below to continue…)