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Cozy Crockpot Cheddar Broccoli Soup: Easy 20-Min Prep

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This creamy, cheesy broccoli soup is made effortlessly in a slow cooker with just 20 minutes of active prep. It’s the ultimate comfort food for busy weeknights, featuring sharp cheddar, tender broccoli, and a velvety smooth texture.

Ingredients

Scale
  • 4 tablespoons unsalted butter (½ stick)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups vegetable broth
  • 4 cups broccoli florets (about 1 large head or 12-ounce bag frozen)
  • 2 medium carrots, peeled and diced
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)
  • Optional garnish: extra shredded cheddar, croutons, crispy bacon bits, or a drizzle of olive oil

Instructions

  1. Prep your veggies (10 minutes). Dice the onion, peel and dice the carrots, and mince the garlic. If using fresh broccoli, cut the florets into bite-sized pieces. If using frozen, measure out 4 cups and let them sit on the counter.
  2. Make the roux (5 minutes). In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the ¼ cup of flour over the onion mixture and stir constantly for 1-2 minutes until it forms a toasty paste.
  3. Combine in the crockpot (5 minutes). Transfer the onion-flour mixture to your crockpot. Slowly pour in the 4 cups of vegetable broth while stirring to prevent lumps. Add the diced carrots and broccoli florets. Stir well. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Slow cook (4 hours on low or 2 hours on high). Cover the crockpot and cook on low for 4 hours or on high for 2 hours, until the broccoli is very tender when pierced with a fork. Avoid lifting the lid too often.
  5. Blend until smooth (5 minutes). Turn off the crockpot. Use an immersion blender to blend the soup directly in the pot until completely smooth. For a chunkier texture, blend only half. If using a regular blender, let the soup cool for 10 minutes, then blend in batches, filling the blender no more than halfway each time. Hold the lid down with a folded kitchen towel.
  6. Add the cheese and cream (5 minutes). With the heat off, stir in the 2 cups of shredded cheddar cheese, ½ cup of heavy cream, and 1 teaspoon of Dijon mustard. Stir gently until the cheese is completely melted and the soup is smooth. Do not let the soup boil after adding the cheese.
  7. Taste and adjust (2 minutes). Taste the soup and add more salt and pepper if needed. For a little heat, add a pinch of cayenne pepper or red pepper flakes.
  8. Serve immediately. Ladle the soup into bowls and garnish with extra shredded cheddar, croutons, or crispy bacon bits if desired. Serve with crusty bread or a simple side salad.

Notes

For best results, grate your own cheddar cheese from a block; pre-shredded cheese contains anti-caking agents that can make the soup grainy. Always add the cheese at the end off the heat to prevent separation. The soup can be stored in the refrigerator for up to 4 days or frozen (preferably before adding cream and cheese) for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli soup, easy broccoli soup, creamy broccoli soup, cheddar broccoli soup, comfort food, weeknight dinner

Find it online: https://siennaspoon.com/cozy-crockpot-cheddar-broccoli-soup-easy-20-min-prep/