Ingredients:

  • 2 tablespoons unsalted butter (30ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 4 cups broccoli florets, chopped (approx. 500g)
  • 4 cups vegetable broth (or chicken broth for a richer flavor - approx. 1 liter)
  • 1 cup heavy cream (240ml)
  • 8 ounces cream cheese, softened (225g)
  • 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack - approx. 200g)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (Optional)
  • Cooked bacon, crumbled, for garnish (Optional)

Instructions:

  1. Melt butter in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Transfer the sautéed onion and garlic to the Crock-Pot. Add the chopped broccoli florets and vegetable broth (or chicken broth).
  3. Cover the Crock-Pot and cook on low for 4-6 hours or on high for 2-3 hours, or until broccoli is very tender.
  4. Use an immersion blender to blend the soup until smooth. (If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the Crock-Pot.)
  5. Stir in the softened cream cheese and shredded cheddar cheese until melted and smooth. Add heavy cream and cook for the final Creaminess.
  6. Season with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed. Garnish with crumbled bacon, if desired. Serve hot.