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Easy Crockpot Loaded Cheddar Broccoli Soup Recipe

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This creamy, cheesy crockpot loaded cheddar broccoli soup is incredibly easy to make with simple ingredients. It’s the perfect comfort food for busy weeks and lazy weekends, and it always gets rave reviews.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 large heads)
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 to 4 garlic cloves, minced
  • 4 cups low-sodium chicken or vegetable broth (32 ounces)
  • 1 cup whole milk or half-and-half
  • 2 medium carrots, peeled and diced (about 1 cup, optional)
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 teaspoon paprika (smoked or regular)
  • Optional toppings: extra shredded cheddar, crispy bacon bits, chopped green onions, sour cream, crusty bread

Instructions

  1. Sauté the aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant. If using carrots, add them now and cook for 2 to 3 minutes.
  2. Make a quick roux: Sprinkle the flour over the cooked onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste.
  3. Add the broth slowly: Pour in about 1 cup of the broth while whisking constantly until smooth and slightly thickened. Then pour the mixture into the crockpot.
  4. Add the remaining broth and broccoli: Pour the rest of the broth into the crockpot. Add the broccoli florets and stir to combine.
  5. Cook on low or high: Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the broccoli is tender but not mushy.
  6. Blend the soup (optional): Use an immersion blender to blend the soup to your desired consistency, leaving some chunks if preferred. Alternatively, transfer half the soup to a regular blender, blend until smooth, and return to the crockpot.
  7. Add the dairy and cheese: Turn the crockpot to warm or low. Add the cubed cream cheese and stir until melted. Gradually add the shredded cheddar cheese, stirring after each addition until melted.
  8. Stir in the milk and seasonings: Pour in the milk or half-and-half. Add the Dijon mustard, paprika, salt, and pepper. Stir and let heat through for about 10 minutes. Adjust seasonings to taste.
  9. Serve immediately: Ladle into bowls and top with desired garnishes. Serve with crusty bread or a grilled cheese sandwich.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents. Add cheese at the end on low heat to prevent separation. If using frozen broccoli, add it straight from the freezer and reduce cooking time by about 30 minutes. The soup thickens as it sits; add a splash of milk or broth when reheating.

Nutrition

Keywords: crockpot soup, broccoli cheddar soup, loaded broccoli soup, slow cooker soup, easy soup recipe, comfort food, vegetarian soup

Find it online: https://flurpchef.com/easy-crockpot-loaded-cheddar-broccoli-soup-recipe/