why make this recipe
This Crockpot Broccoli Cheddar Soup is warm, creamy, and easy. You can set it in the slow cooker and finish it while you do other things. It feeds a family and makes good leftovers.
introduction
This soup uses simple ingredients and cooks slowly for deep flavor. It is great on cold days and cooks with little hands-on time. If you want more crockpot ideas, check these best crockpot soup recipes for more easy meals.
how to make Crockpot Broccoli Cheddar Soup
Start by preparing the vegetables and then let the slow cooker do the work. Make a simple roux with butter and flour, add cream, then stir into the crockpot near the end. For a similar soup with greens and pasta, you can look at the broccoli chicken orzo soup with spinach for ideas on texture and mix-ins.
Ingredients :
1 pound fresh broccoli, chopped into small florets, 1 medium onion, diced, 3 cloves garlic, minced, 2 medium carrots, grated, 4 cups chicken or vegetable broth, 1 cup heavy cream, 3 cups shredded sharp cheddar cheese, 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground nutmeg (optional)
Directions :
Wash and chop the broccoli into florets. Dice the onion, mince the garlic, and grate the carrots. Set everything aside., Place the broccoli, onion, garlic, carrots, and broth into the slow cooker. Add salt, pepper, and nutmeg if desired. Stir to combine., Cover and cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender., About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually add the heavy cream, whisking until smooth., Pour the roux into the crockpot and stir to combine. Let it cook for an additional 15-30 minutes., Add the shredded cheddar cheese, a handful at a time, stirring until fully melted and incorporated., For a smoother texture, use an immersion blender directly in the crockpot or transfer the soup to a blender in batches. You can also leave it chunky if preferred., Ladle the soup into bowls and garnish with extra cheese, croutons, or a sprinkle of green onions. Pair with crusty bread or a fresh salad for a complete meal.
how to serve Crockpot Broccoli Cheddar Soup
Serve the soup hot in bowls. Top with extra shredded cheddar, croutons, or chopped green onions. Add a side of crusty bread or a simple salad. For a different pairing idea, see this cozy crockpot chicken parmesan soup to match with breads and sides.
how to store Crockpot Broccoli Cheddar Soup
Cool the soup to room temperature. Store in airtight containers in the fridge for up to 3-4 days. Freeze in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating. Reheat gently on the stove or in a microwave, stirring so the cheese does not separate.
tips to make Crockpot Broccoli Cheddar Soup
- Chop broccoli small so it cooks evenly.
- Add cheese slowly and stir well to avoid clumps.
- Use sharp cheddar for best flavor.
- If soup is too thick, add a little extra broth or milk to thin.
- For a smoother soup, blend some or all after cooking.
variation (if any)
- Make it vegetarian by using vegetable broth.
- Add cooked diced chicken for more protein.
- Swap half the cheddar for smoked cheddar or Gruyère for a twist.
- Stir in a little mustard or hot sauce for more depth.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Use frozen broccoli and reduce the cook time slightly. Check tenderness before finishing.
Q: Can I use milk instead of heavy cream?
A: You can, but the soup will be thinner and less rich. Use whole milk and add a bit more flour to thicken if needed.
Q: How do I keep the cheese from getting grainy?
A: Add cheese off heat and stir in small amounts. Use freshly shredded cheese, not pre-shredded, for best texture.
Q: Can I make this on the stove?
A: Yes. Cook vegetables in a pot, add broth, simmer till tender, then add the roux, cream, and cheese.
Conclusion
For another slow cooker take on broccoli cheddar soup with a copycat twist, try this recipe: Slow Cooker Broccoli Cheddar Soup (Panera Bread copycat!).
Crockpot Broccoli Cheddar Soup
Ingredients
Method
- Wash and chop the broccoli into florets. Dice the onion, mince the garlic, and grate the carrots. Set everything aside.
- Place the broccoli, onion, garlic, carrots, and broth into the slow cooker. Add salt, pepper, and nutmeg if desired. Stir to combine.
- Cover and cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.
- About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually add the heavy cream, whisking until smooth.
- Pour the roux into the crockpot and stir to combine. Let it cook for an additional 15-30 minutes.
- Add the shredded cheddar cheese, a handful at a time, stirring until fully melted and incorporated.
- For a smoother texture, use an immersion blender directly in the crockpot or transfer the soup to a blender in batches. You can also leave it chunky if preferred.
- Ladle the soup into bowls and garnish with extra cheese, croutons, or a sprinkle of green onions. Pair with crusty bread or a fresh salad for a complete meal.