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Creamy Crockpot Cheddar Broccoli Soup

creamy crockpot cheddar broccoli soup - featured image
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A simple, comforting slow cooker soup made with just a few ingredients. This creamy cheddar broccoli soup is perfect for busy weeknights, offering rich flavor and velvety texture without the fuss.

Ingredients

Scale
  • 4 cups broccoli florets (fresh or frozen)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth (low-sodium)
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 pinch nutmeg (optional)

Instructions

  1. Melt butter in a small skillet over medium heat. Add diced onion and cook until translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  2. Transfer the onion and garlic mixture to a 4- to 6-quart slow cooker. Add broccoli florets, chicken broth, garlic powder, salt, pepper, and nutmeg. Stir to combine.
  3. Cover and cook on LOW for 4-5 hours until broccoli is very tender. (Alternatively, cook on HIGH for 2-3 hours).
  4. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a standard blender.
  5. Stir in heavy cream and shredded cheddar cheese. Cover and cook on LOW for another 15-20 minutes until cheese is melted and soup is heated through. Do not boil.
  6. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.

Notes

Do not use pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. Shred your own block of cheddar for best results. Do not let the soup boil after adding the cheese to prevent separation. This soup does not freeze well due to the dairy content; freeze only before adding cheese and cream if necessary.

Nutrition

Keywords: crockpot soup, cheddar broccoli soup, slow cooker recipes, comfort food, easy dinner, gluten-free soup, creamy soup

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