Creamy Crockpot Broccoli Cheddar Soup Recipe

Introduction

This Creamy Crockpot Broccoli Cheddar Soup is perfect for busy days when you want a comforting, homemade meal with minimal effort. Packed with fresh vegetables and rich cheddar cheese, it’s a warm and satisfying dish the whole family will love.

Ingredients

• 4 cups fresh broccoli florets
• 1 medium onion
• 2 cloves garlic
• 4 cups vegetable or chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 medium carrots
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon cornstarch

Instructions

1. Step 1: Prep the vegetables by washing and chopping the broccoli into bite-sized florets. Dice the onion, mince the garlic, and chop the carrots. Set them aside.
2. Step 2: (Optional) In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
3. Step 3: In the crockpot, combine broccoli florets, sautéed onion and garlic if used, chopped carrots, broth, dried thyme, salt, and black pepper. Stir to mix well.
4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
5. Step 5: (Optional) For a creamier texture, blend a portion of the soup using an immersion blender or carefully transfer some soup to a standard blender and puree until smooth. Return the blended soup to the crockpot.
6. Step 6: Stir in the heavy cream and shredded cheddar cheese until melted and fully combined. For thicker soup, mix cornstarch with a few tablespoons of water to make a slurry, add to the soup, and cook on high for another 15-20 minutes.
7. Step 7: Ladle the soup into bowls and garnish with fresh parsley or extra cheese if desired. Serve warm and enjoy your comforting broccoli cheddar soup!

Tips & Variations

• To save time, use pre-chopped frozen broccoli and shredded cheese from the store.
• For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free cheese alternatives.
• Add a pinch of nutmeg or smoked paprika for extra depth of flavor.
• If you prefer a chunkier soup, skip blending and serve as is.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well and can save prep time. Just add it directly to the crockpot without thawing.

How can I make this soup thicker?

Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with a few tablespoons of water) during the last 15-20 minutes of cooking on high, or reduce the soup by cooking uncovered for a short time.

Creamy Crockpot Broccoli Cheddar Soup Recipe

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This creamy crockpot broccoli cheddar soup is a comforting, hearty dish perfect for busy days. It combines fresh broccoli, sharp cheddar cheese, and a blend of vegetables slow-cooked to tender perfection. The optional blending step creates a luscious, velvety texture while the addition of heavy cream and cheddar cheese adds richness and depth of flavor. Easily made with simple ingredients and minimal hands-on time, this soup is perfect for a cozy meal or a make-ahead lunch.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4.0 cups fresh broccoli florets
• 1.0 medium onion, diced
• 2.0 medium carrots, chopped
• 2.0 cloves garlic, minced

Liquids & Dairy

• 4.0 cups vegetable or chicken broth
• 1.0 cup heavy cream
• 2.0 cups shredded sharp cheddar cheese

Seasonings & Others

• 1.0 teaspoon dried thyme
• 1.0 teaspoon salt
• 0.5 teaspoon black pepper
• 1.0 tablespoon olive oil
• 1.0 tablespoon cornstarch

Instructions

1. Prep the Vegetables: Wash and chop the fresh broccoli into bite-sized florets. Dice the onion, mince the garlic, and chop the carrots into small pieces. Set all prepared vegetables aside for later use.
2. Sauté (Optional): Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and sauté for an additional minute until fragrant. This step enhances the flavor but can be skipped if short on time.
3. Combine Ingredients in Crockpot: Add the fresh broccoli florets, sautéed onion and garlic (if used), chopped carrots, vegetable or chicken broth, dried thyme, salt, and black pepper into the crockpot. Stir gently to combine all the ingredients evenly.
4. Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and flavors meld together nicely.
5. Blend (Optional): For a creamier texture, use an immersion blender to blend a portion of the soup directly in the crockpot until smooth. Alternatively, transfer a few cups of soup carefully to a traditional blender, blend until creamy, and return it to the crockpot.
6. Add Cream and Cheese: Stir in the heavy cream and shredded sharp cheddar cheese until the cheese melts completely and is well incorporated into the soup. To thicken the soup further, create a slurry by mixing cornstarch with a few tablespoons of water, stir it into the soup, and cook on high for an additional 15-20 minutes until thickened.
7. Serve: Ladle the creamy broccoli cheddar soup into bowls. Garnish with fresh parsley or extra shredded cheese if desired. Serve warm and enjoy this comforting, satisfying meal.

Notes

• Sautéing the onion and garlic before adding to the crockpot enhances flavor but is optional.
• The soup can be made vegetarian by using vegetable broth instead of chicken broth.
• Adjust the thickness by adding more broth for thinner soup or increasing cornstarch slurry for a thicker texture.
• This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a lower fat version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
• You can add cooked diced potatoes or cauliflower for added texture and flavor variation.

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