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Slow Cooker Broccoli Cheddar Soup is delicious ‘comfort food’ soup made with broccoli, onion, cheese, & tasty seasonings. This Crock Pot Broccoli cheese Soup is a great family meal! simplyhappyfoodie.com #broccolicheesesoup #broccolicheddarsoup #crockpotsoup #slowcookersoup

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!

Course Soup
Cuisine American
Keyword crock pot broccoli cheddar soup recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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 1/2 tsp table salt)
  • 1/2 tsp Pepper
  • 1/8 tsp Nutmeg
  • 1 tsp Dijon Mustard
  • 4 cups Chicken Broth
  • (2) 12 oz cans Evaporated Milk
  • 1/4 cup Butter, softened (or microwaved about 15 seconds)
  • 1/4 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 1/2 hours or Low for 3 1/2 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 1/2 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 1/4 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.