Ingredients
Equipment
Method
Slow-cook the broccoli
- Add broccoli florets, diced onion, and chicken broth to the crockpot; stir to combine, then cover for steady cooking.
- Cook on LOW for 4-5 hours (or HIGH for 2-3 hours) until the broccoli is very tender and easily pierced.
Thicken and melt the cheddar
- Whisk flour into the half and half until smooth, with no lumps, then pour into the crockpot.
- Stir until the broth looks slightly thickened, then reduce any hot spots by stirring the pot well.
- Add shredded cheddar cheese in batches, stirring after each addition until fully melted and smooth before adding more.
Partially blend and serve
- Use an immersion blender to partially blend the soup, pulsing just until smooth but leaving visible broccoli texture.
- Serve warm, making sure the blended portions are creamy while the remaining florets keep the soup from becoming fully pureed.
Notes
For the smoothest texture, keep the heat steady while melting cheddar: add cheese gradually and stir between additions to prevent graininess. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently over low heat or in the microwave, stirring often. Freezing isn’t recommended since half-and-half and cheddar can change texture when thawed. For a dairy-light option, use a lactose-free half-and-half and lactose-free cheddar (texture may vary slightly).
