Crockpot Broccoli Cheddar Soup

Introduction

Few soups are as indulgent, velvety, and soul-satisfying as Broccoli Cheddar Soup. It’s a dish that transforms humble broccoli into a creamy, cheesy masterpiece that warms you from the inside out. Making it in a crockpot takes this classic comfort food to a new level of convenience—just toss in the ingredients, let them simmer low and slow, and finish with creamy cheese for the perfect restaurant-style soup at home.

This dish is perfect for cozy nights, family dinners, or even entertaining, because it has that balance of comfort and sophistication. The broccoli gives it a nutritious base, while the cheddar cheese delivers the creamy richness everyone craves. When paired with crusty bread or served in a bread bowl, it becomes an irresistible meal that feels both hearty and wholesome.

Why I Love This Recipe

I love this recipe because it delivers all the decadence of a creamy soup without demanding constant attention in the kitchen. The crockpot does the heavy lifting—softening the broccoli, infusing the broth with flavor, and giving the soup a deep, rich taste.

The moment you stir in the cheese at the end, the transformation is magical. It melts smoothly into the soup, creating that silky, cheesy finish that makes you want to go back for seconds. I also love that it’s versatile—you can make it smooth, chunky, light, or indulgent depending on your preference.

Why It’s a Must-Try Dish

This soup is a must-try because:

1. Classic comfort food – Creamy, cheesy, and cozy.
2. Convenient – Minimal prep and the slow cooker does the rest.
3. Nutritious yet indulgent – Broccoli adds vitamins and fiber, while cheddar gives richness.
4. Crowd-pleaser – Perfect for kids, adults, and guests.
5. Customizable – Can be adjusted for texture, spice, or even made vegetarian.

Recipe Details

• Course: Main Course, Soup
• Cuisine: American Comfort Food
• Servings: 6 servings
• Prep Time: 15 minutes
• Cook Time: 4–6 hours (Low) or 2–3 hours (High)
• Total Time: 4 hours 15 minutes
• Calories: Approx. 330 calories per serving

Ingredients

For the Soup:

• 4 cups fresh broccoli florets (about 2 large heads), chopped
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 2 cups whole milk (or half-and-half for richer flavor)
• 2 cups shredded sharp cheddar cheese
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour (to thicken)
• 1 tsp Dijon mustard (optional, enhances flavor)
• ½ tsp smoked paprika (optional)
• Salt and black pepper, to taste

For Serving (Optional):

• Extra shredded cheddar cheese
• Croutons or crusty bread
• Fresh parsley or chives, chopped

Directions

Step-by-Step Preparation

1. Prepare the Vegetables
   • Wash and chop broccoli into bite-sized florets.
   • Dice onion and carrots; mince garlic.
2. Assemble the Crockpot Base
   • Add broccoli, carrots, onion, garlic, and chicken broth to the crockpot.
   • Season with salt, pepper, and paprika (if using).
3. Slow Cook
   • Cover and cook on Low for 4–6 hours or High for 2–3 hours, until vegetables are tender.
4. Thicken the Soup
   • In a small saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute to create a roux.
   • Slowly whisk in milk until smooth and thickened.
   • Pour this mixture into the crockpot and stir well.
5. Add Cheese
   • Stir in shredded cheddar cheese gradually until fully melted and creamy.
   • Taste and adjust seasoning with more salt and pepper if needed.
   • For a smoother soup, use an immersion blender to puree to desired consistency. Leave some broccoli chunks for texture if preferred.
6. Serve
   • Ladle soup into bowls, garnish with extra cheese, croutons, or fresh herbs.

How to Serve

Serve hot with a side of crusty bread, garlic bread, or even in a bread bowl for a restaurant-style experience. Pair it with a fresh green salad or a simple sandwich for a balanced meal.

Recipe Tips

• Use sharp cheddar for the best flavor—it melts well and adds tangy richness.
• If you want a lighter soup, swap half the milk for unsweetened almond milk or low-fat milk.
• Stir cheese in slowly to prevent clumping.
• For a silkier soup, blend half the mixture while leaving some chunks intact.

Variations

1. Vegetarian Version – Use vegetable broth instead of chicken broth.
2. Extra Cheesy – Stir in a mix of cheddar and Gruyère for deeper flavor.
3. Spicy Kick – Add a pinch of cayenne pepper or diced jalapeños.
4. Low-Carb Option – Replace half the carrots with cauliflower.
5. Protein Boost – Add shredded rotisserie chicken or ham cubes.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months, but note that dairy-based soups may separate slightly. Stir well when reheating.
• Reheating: Warm gently on the stovetop over medium heat, stirring frequently. Add a splash of broth or milk if too thick.

Special Equipment Needed

• Crockpot (slow cooker)
• Saucepan (for roux)
• Whisk
• Immersion blender (optional, for smoother texture)

Conclusion

Crockpot Broccoli Cheddar Soup is the ultimate combination of convenience and indulgence. With just a handful of simple ingredients, you get a soup that’s creamy, cheesy, and bursting with flavor. It’s comforting on chilly nights, easy to prepare for family dinners, and customizable to suit any taste. Once you try this recipe, you’ll find yourself making it over and over again—it’s truly a restaurant-worthy dish right from your own kitchen.

Print Recipe

Crockpot Broccoli Cheddar Soup

Author: Laura Bennett Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 4 hrs Total Time 4 hrs 15 mins

Servings: 6 Calories: Approx. 330 calories per serving

Description

Few soups are as indulgent, velvety, and soul-satisfying as Broccoli Cheddar Soup. It’s a dish that transforms humble broccoli into a creamy, cheesy masterpiece that warms you from the inside out.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 4 cups fresh broccoli florets (about 2 large heads)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 2 cups whole milk (or half-and-half for richer flavor)
• 2 cups shredded sharp cheddar cheese
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour (to thicken)
• 1 tsp Dijon mustard (optional, enhances flavor)
• ½ tsp smoked paprika (optional)
• Salt and black pepper, to taste

For Serving (Optional):

• Extra shredded cheddar cheese
• Croutons or crusty bread
• Fresh parsley or chives, chopped

Instructions

1. Prepare the Vegetables: Wash and chop broccoli into bite-sized florets. Dice onion and carrots; mince garlic.
2. Assemble the Crockpot Base: Add broccoli, carrots, onion, garlic, and chicken broth to the crockpot. Season with salt, pepper, and paprika (if using).
3. Slow Cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours, until vegetables are tender.
4. Thicken the Soup: In a small saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute to create a roux. Slowly whisk in milk until smooth and thickened. Pour this mixture into the crockpot and stir well.
5. Add Cheese: Stir in shredded cheddar cheese gradually until fully melted and creamy. Taste and adjust seasoning with more salt and pepper if needed. For a smoother soup, use an immersion blender to puree to desired consistency. Leave some broccoli chunks for texture if preferred.
6. Serve: Ladle soup into bowls, garnish with extra cheese, croutons, or fresh herbs.

Keywords: Crockpot Broccoli Cheddar Soup