Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 ribs celery, chopped
- 3 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 4 cups finely chopped broccoli
Seasonings
- 1 teaspoon dried marjoram
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Liquids and Thickening
- 4 cups low-sodium chicken broth (reserve ½ cup)
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
Dairy
- 8 ounce block sharp cheddar cheese, shredded
Instructions
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion, celery, and carrots. Cook until the onion and celery are soft and translucent, about 5-7 minutes.
- Add Garlic and Seasonings: Reduce the heat to low and stir in the minced garlic, dried marjoram, salt, and freshly ground black pepper. Cook for 1 minute while stirring constantly to release the flavors without burning the garlic.
- Transfer to Crockpot and Add Broccoli and Broth: Move the sautéed mixture into the crockpot. Add the chopped broccoli along with 3½ cups of the low-sodium chicken broth. Cover and cook on low for 3 to 4 hours, or until the broccoli is tender and the vegetables are fully cooked.
- Make Slurry and Thicken Soup: In a small bowl, whisk together the reserved ½ cup of chicken broth with 3 tablespoons of all-purpose flour until smooth. Stir this slurry into the crockpot to help thicken the soup. Cover and cook on high for an additional 15 minutes to activate the thickening properties of the flour.
- Finish with Cream and Cheese: Lower the heat setting on the crockpot to warm. Stir in the heavy cream and shredded sharp cheddar cheese until fully melted and combined, creating a rich and creamy consistency. Serve hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian-friendly cheese.
- If you prefer a smoother soup, use an immersion blender to puree part or all of the soup before adding the cream and cheese.
- Keep an eye on the soup during the last 15 minutes to prevent scorching, as the cheese can stick to the bottom if left unattended.
- Leftovers keep well in the refrigerator for up to 3 days, and the soup can be frozen for up to 2 months.
- To reduce fat content, substitute half-and-half for heavy cream, but the soup will be less rich.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
