Oh yes—Crockpot Broccoli Cheese Soup is the ultimate comfort food: creamy, cheesy, and low-effort 😌🧀🥦. Here’s a foolproof version:
🥦🧀 Crockpot Broccoli Cheese Soup
Ingredients (6 servings)
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup half-and-half or heavy cream
- 2 medium carrots, diced (optional, adds sweetness)
- ¼ cup all-purpose flour (or cornstarch slurry for gluten-free)
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (optional, enhances creaminess)
Directions
- Prep the base
- Add broccoli, carrots, onion, garlic, and broth to the crockpot.
- Cook low and slow
- Cover and cook on LOW 4–6 hours or HIGH 2–3 hours, until veggies are tender.
- Thicken & cream
- In a small pan, melt butter, whisk in flour, cook 1–2 min (this is your roux).
- Gradually whisk in half-and-half until smooth.
- Stir this mixture into the crockpot.
- Add cheese
- Stir in shredded cheddar slowly (avoid high heat—cheese can clump).
- Season with salt, pepper, and a pinch of nutmeg.
- Blend (optional)
- For a smoother soup, use an immersion blender to puree partially or fully.
- Leave some broccoli chunks if you like texture.
Serving Tips
- Garnish with extra cheddar, croutons, or crispy bacon bits
- Serve with warm bread or a soft pretzel
- Reheat gently—avoid boiling to keep cheese silky
If you want, I can give you a “secret trick” version that makes it ultra creamy, restaurant-style without ever touching a roux or blending too much. It’s a game-changer. Want me to drop that?
