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Easy Crockpot Cheddar Broccoli Soup – Best Crowd Pleaser

Crockpot Cheddar Broccoli Soup - featured image
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This creamy, cheesy broccoli cheddar soup is made entirely in the slow cooker with simple ingredients. It’s the perfect crowd-pleaser for parties, game days, or cozy nights in.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 cups fresh broccoli florets (about 2 large heads)
  • 1 cup carrots, finely diced (about 2 medium carrots)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1 cup mild cheddar or Monterey Jack cheese, freshly shredded
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water
  • Bread bowls or crusty bread for serving
  • Extra shredded cheddar cheese for garnish
  • Fresh chives or parsley, chopped for garnish
  • Crispy bacon bits (optional)

Instructions

  1. Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to create a roux.
  2. Build the base: Slowly pour in about 1 cup of the broth while whisking continuously until smooth and slightly thickened. Pour this mixture into the crockpot. Add the remaining broth, milk, heavy cream, smoked paprika, nutmeg, salt, and pepper. Stir well.
  3. Add the vegetables: Toss in the diced carrots and broccoli florets. Stir to combine, ensuring the vegetables are submerged as much as possible.
  4. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the broccoli is tender. About 30 minutes before serving, turn the crockpot to warm or low heat.
  5. Blend for texture: Using an immersion blender, blend about half the soup directly in the crockpot to create a creamy texture while leaving some chunky pieces. Alternatively, transfer 3 cups of soup to a regular blender, blend until smooth, and stir back into the crockpot.
  6. Add the cheese: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the soup and stir well. Gradually add the shredded cheeses, about 1/2 cup at a time, stirring after each addition until fully melted and smooth.
  7. Final adjustments: Taste and adjust seasoning with more salt, pepper, or nutmeg if needed. If the soup is too thick, stir in a little extra warm broth or milk. If too thin, let it cook on low for another 15-20 minutes uncovered.
  8. Serve: Ladle the soup into bread bowls or regular bowls. Top with extra shredded cheese, fresh chives or parsley, and crispy bacon bits if desired.

Notes

Shred your own cheese for the smoothest texture. Add cheese when soup is on warm or low heat to prevent graininess. The cornstarch slurry helps stabilize the cheese. For entertaining, start the soup on low in the morning and add cheese about an hour before serving. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli cheese soup, easy broccoli cheddar soup, crowd-pleaser soup, cheesy broccoli soup

Find it online: https://flurpchef.com/easy-crockpot-cheddar-broccoli-soup-best-crowd-pleaser/