Description
This Creamy Crockpot Broccoli Cheddar Soup is a comforting, velvety soup perfect for busy days. With tender broccoli, sharp cheddar, and a smooth cream base, it offers a nourishing and indulgent meal with minimal hands-on time. The slow cooking method ensures deep flavors and an irresistibly silky texture, ideal for brunches or cozy dinners.
Ingredients
Scale
Main Ingredients
- 4 cups broccoli florets (about 2 heads)
- 1 cup diced carrots
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Cream Base
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- 4 oz cream cheese, cubed
- 2 tbsp butter
- 2 tbsp all-purpose flour
Seasonings & Garnish
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp smoked paprika
- Pinch of freshly grated nutmeg
- Optional: extra shredded cheddar for topping
Instructions
- Prepping the Ingredients: Wash the broccoli florets and cut them into bite-size pieces. Peel and dice the carrots. Finely chop the onion and mince the garlic. Uniform sizes ensure even cooking and consistent texture throughout the soup.
- Make the Roux: In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 2-3 minutes until lightly golden, eliminating raw flour taste and creating a smooth thickener.
- Combine Base Ingredients in Crockpot: Transfer the broccoli, carrots, onion, garlic, and 4 cups vegetable broth into the crockpot. Stir in the roux. Season with salt, black pepper, smoked paprika, and nutmeg. The low heat setting will allow flavors to meld without overcooking the vegetables.
- Cook Low and Slow: Cover and set the crockpot to LOW for 4 hours or HIGH for 2 hours. After the first hour, stir gently to prevent sticking. Vegetables will become tender and broth will thicken gradually.
- Finish with Cheese and Cream: About 15 minutes before serving, stir in 4 oz cream cheese and 1 cup heavy cream until fully melted. Then add 1½ cups shredded cheddar cheese, stirring until melted into a glossy, velvety finish. The soup should coat the back of a spoon.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Ladle soup into bowls, sprinkle with extra shredded cheddar if desired, and serve hot for a comforting meal.
Notes
- Use fresh broccoli for best texture and color; frozen broccoli can make the soup mushy.
- Pre-simmer broth briefly before adding to the crockpot to help the roux integrate smoothly.
- Stir gently during cooking to maintain vegetable texture and prevent breaking down broccoli.
- Avoid adding cheese over high heat to prevent separation and graininess.
- Blend 1-2 cups of soup before adding cheese for a smoother consistency, then stir back in.
- Store leftovers in airtight containers in the fridge for 3-4 days or freeze up to 3 months.
- Reheat gently on stovetop or microwave, adding broth or milk if soup thickens too much.
- Try variations like adding bacon, swapping broccoli with cauliflower, or using different cheeses for new flavors.
- Prep Time: 15 minutes
- Cook Time: 4 hours (Low) / 2 hours (High)
- Category: Dinners
- Method: Slow Cooking
- Cuisine: International
Keywords: broccoli cheddar soup, crockpot soup, creamy soup, slow cooker recipe, easy dinner, comfort food, cheese soup
