Relish the warm, comforting taste of our slow cooker broccoli and cheddar soup with a hint of nutmeg. It's a simple and delicious soup that combines sautéed onions and garlic, fresh broccoli and a creamy, cheesy base. The beauty of this recipe is that a slow-cooked simmer results in a more flavorful...
In a skillet over medium heat, sauté the finely diced onion and minced garlic in olive oil until they are translucent and aromatic.
2
Add the sauteed onion and garlic, broccoli florets, chicken broth, heavy cream, ground mustard, nutmeg, salt, and pepper to the slow cooker. Stir to combine.
3
Cover the slow cooker and set it to low. Let it cook for 6 hours until the broccoli is very tender.
4
After the broccoli is tender, add the all-purpose flour and stir well, ensuring no lumps.
5
Using an immersion blender, partially blend the soup until desired consistency. Leave some broccoli pieces intact for texture.
6
Add the cheddar and monterey jack cheese to the soup. Stir it in until it’s fully melted, making the soup creamy.
7
Serve piping hot, with extra grated cheese on top if desired.