Crock Pot Broccoli Cheddar Soup Recipe
This Crock Pot Broccoli Cheddar Soup is rich, cheesy, and packed with tender broccoli, all made effortlessly in your slow cooker. It has all the comforting flavor of the copycat restaurant favorite, without needing to stand over the stove.
Creamy, cheesy, and full of vegetables, this soup is a great way to sneak more greens into dinner while still feeling like a treat. Serve it in a bread bowl or alongside crusty bread for the ultimate cozy meal.
What Is Crock Pot Broccoli Cheddar Soup
Crock Pot Broccoli Cheddar Soup is a creamy, cheesy soup made by slow-cooking broccoli, carrots, and onion in broth, then blending in sharp cheddar cheese and cream to create a thick, velvety texture. It is inspired by the classic restaurant-style broccoli cheddar soup, but made at home with simple ingredients.
The slow cooker gently softens the broccoli and melds the flavors together, while the cheese is stirred in at the end to keep it smooth and prevent separating.
Why You Will Love This Recipe
This soup is rich, cheesy, and comforting, but still manages to pack in a serious amount of vegetables. It is easy to make ahead, reheats well, and is a great way to use up broccoli in the fridge.
It is also a crowd-pleaser for kids and adults alike, since the sharp cheddar flavor makes even picky broccoli-avoiders come back for seconds.
Ingredients You Will Need
- 4 cups broccoli florets, chopped small
- 1 cup carrots, shredded or finely diced
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup heavy cream
- 1/4 cup butter
- 1/3 cup flour
- 3 cups shredded sharp cheddar cheese
How to Make Crock Pot Broccoli Cheddar Soup Step-by-Step
- Add the broccoli, carrots, onion, garlic, broth, salt, pepper, and nutmeg to the slow cooker.
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the vegetables are tender.
- In a saucepan, melt the butter, whisk in the flour, and cook for 1 minute, then slowly whisk in the cream until smooth and slightly thickened.
- Stir the cream mixture into the slow cooker.
- Add the shredded cheddar cheese a handful at a time, stirring until fully melted and smooth.
- Let the soup cook for another 10 to 15 minutes on low, then serve hot.
Tips and Variations
Tips
- Chop the broccoli into small, bite-size pieces so it cooks evenly and is easy to eat.
- Use freshly shredded cheese rather than pre-shredded, since it melts more smoothly.
- For an extra smooth soup, blend a portion of it with an immersion blender before adding the cheese.
Variations
- Add diced ham or crispy bacon for extra protein.
- Swap in cauliflower for half of the broccoli for a milder flavor.
- Serve in a hollowed-out bread bowl for a restaurant-style presentation.
Storage Tips and Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup is not ideal for freezing since the cream and cheese can separate when thawed, so it is best enjoyed fresh or refrigerated. Reheat gently over low heat on the stovetop, stirring often to keep the cheese smooth.
Why did my cheese turn grainy? This usually happens if the soup gets too hot too quickly after adding the cheese; keep the heat low and stir the cheese in gradually.
Can I use frozen broccoli? Yes, frozen broccoli works well and can be added directly to the slow cooker without thawing.
Can I make this soup gluten-free? Yes, substitute the flour with a cornstarch slurry to thicken the soup.
What cheese works best? Sharp cheddar gives the boldest flavor, but a mix of cheddar and Monterey Jack also works well.
Final Thoughts
This Crock Pot Broccoli Cheddar Soup brings all the comfort of the classic restaurant favorite right to your own kitchen, with minimal effort and maximum flavor. Cheesy, creamy, and loaded with vegetables, it is a soup the whole family will ask for again and again.