Slow Cooker Broccoli Cheddar Soup

Slow Cooker Broccoli Cheddar Soup is delicious 'comfort food' soup made with broccoli, onion, cheese, & tasty seasonings. This Crock Pot Broccoli Cheddar Soup is a great family meal!

 

Slow Cooker Broccoli Cheddar Soup

One of my favorite go-to meals when I am busy and don't have time to stand at the stove is this Slow Cooker Broccoli Cheddar Soup. I love that it is mostly healthy (what's a little cheese?) and everyone in my house loves it.

Slow Cooker Broccoli Cheese Soup is mostly a dump and start recipe, with the exception of adding the thickener towards the end. You won't have to precook anything, and this soup cooks pretty quickly, in the world of slow cooker recipes!

This Slow Cooker Broccoli Cheddar Soup is great any time of the year, as far as I'm concerned, and with the trusty Crock Pot doing the work for me, it's a perfect meal. This is also a versatile soup as you could use veggie broth and have a vegetarian meal, or switch up the cheese and substitute half of the cheddar with cream cheese. It's very good!

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Slow Cooker Broccoli Cheddar Soup

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

 

Slow Cooker Broccoli Cheddar Soup is delicious 'comfort food' soup made with broccoli, onion, cheese, & tasty seasonings. This Crock Pot Broccoli Cheddar Soup is a great family meal!

Course: Soup

Cuisine: American

Keyword: crock pot broccoli cheddar soup recipe

Servings: 8 -10

Calories: 268 kcal

Author: Sandy Clifton

Ingredients

• 2 lbs Broccoli Florets (about 6 cups)
• 1 cup Carrots
• 1 Onion, diced
• 4 cloves Garlic, pressed or finely minced
• 1 Bay Leaf
• 1 tsp Kosher Salt (or ½ tsp table salt)
• ½ tsp Pepper
• ⅛ tsp Nutmeg
• 1 tsp Dijon Mustard
• 4 cups Chicken Broth
• (2) 12 oz cans Evaporated Milk
• ¼ cup Butter, softened (or microwaved about 15 seconds)
• ¼ cup Flour
• 10 oz Cheddar Cheese, shredded, divided

Instructions

1. Add the broccoli, carrot, onion, garlic, bay leaf, salt, pepper, nutmeg, dijon, chicken broth, and evaporated milk to the slow cooker. Stir. Cook on High for 2 ½ hours or Low for 3 ½ hours.

2. Remove the bay leaf and discard.

3. If you don't want the soup chunky, use a potato masher, or, if you like a creamier soup, use an immersion blender or food processor to puree the soup. 

4. Mash the butter and flour together well to form a paste (If butter isn't soft enough, microwave it up to 15 seconds to soften). Stir the mixture into the soup until well incorporated.

5. Add ½ of the shredded cheese and stir. Put the lid back on and turn slow cooker to Low and let cook for 30 more minutes.

6. Stir in the remaining cheese and serve soup with some crusty bread!

Recipe Notes

1. Freshly grated cheese melts better than bagged shredded cheese (many are coated with cellulose).

2. Substitute ¼ of the cheddar with 4 oz of cream cheese for a richer soup.

3. Use half and half or other milk if you want to.