Broccoli Cheddar Soup with Half-and-half

Serves 6 in about 4 hours. The slow cooker brings carrot and flour together.

Ingredients

• 1 pound fresh broccoli florets (about 5 cups, chopped small)
• 1 cup grated carrot
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 3 cups low-sodium chicken broth
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dry mustard
• ¼ teaspoon paprika
• ⅛ teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 ½ cups half-and-half
• 14 ounces sharp cheddar cheese freshly grated

Method

1. Stir in the broccoli, carrot, onion, garlic, chicken broth, salt, black pepper, dry mustard, paprika, nutmeg, and cayenne pepper to the slow cooker. Mix to combine.
2. Put a lid on and cook on Low for about 4 hours, or until the broccoli, carrots, and onion are very tender.
3. Use an immersion blender to partially blend the soup with a few short pulses. Break down some of the broccoli to give the soup more body, but leave plenty of broccoli and carrot pieces for texture.
4. Warm the pan and melt the butter in a small saucepan over a medium flame.
5. Beat in the flour and cook for 1 instant, whisking constantly.
6. Gradually whisk in the half-and-half. Continue cooking and whisking until the mixture is smooth and slightly thickened.
7. Mix the cream mixture into the slow cooker. Put a lid on and cook on High for 15 minutes, or until the soup has thickened.
8. Stir in the grated cheddar cheese a handful at a time, stirring after each addition until melted before adding more.
9. Taste and add additional salt and pepper as needed. Plate hot.

More slow cooker ideas are in the slow cooker collection.