Description

This Crockpot Broccoli Cheese Soup is a rich, creamy, and comforting dish made easy by slow cooking fresh broccoli, aromatic vegetables, and flavorful cheddar cheese in a crockpot. Perfect for a cozy meal, this soup combines tender broccoli with a luscious cheesy broth that melts beautifully after a few hours in the slow cooker.

Ingredients

Scale

Vegetables and Aromatics

4 cups broccoli, diced small
1/2 cup onion, diced
1/2 cup celery, diced small
2 teaspoons minced garlic

Liquids and Dairy

4 cups chicken broth
1 cup heavy whipping cream

Seasoning and Thickening

2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1/4 cup corn starch

Cheese

4 cups cheddar cheese, shredded

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Instructions

Prepare Ingredients: Cut the broccoli into small bite-sized pieces. Dice the onion and celery, and mince the garlic to ensure even cooking and good distribution of flavors in the soup.
Combine in Crockpot: Place the diced broccoli, butter, onion, celery, minced garlic, salt, and pepper into the crockpot, layering them evenly to start the slow cooking base.
Mix Broth and Cornstarch: In a separate bowl, combine the chicken broth with the cornstarch thoroughly to create a slurry that will thicken the soup as it cooks.
Add Liquids and Cook: Pour the chicken broth and cornstarch mixture into the crockpot over the vegetables. Cover the crockpot and cook on low for 4 to 6 hours until the broccoli is tender and flavors meld.
Add Cream and Cheese: After the initial cooking time, stir in the heavy whipping cream and shredded cheddar cheese into the crockpot. Cover again and cook on high for 30 minutes, allowing the cheese to melt fully and the soup to become creamy and rich.
Final Stir and Serve: Before serving, stir the soup thoroughly to blend all ingredients well. Serve hot for a comforting and hearty meal.

Notes

This soup is especially rich and creamy, making it excellent comfort food for cooler days.
Using a slow cooker makes this recipe incredibly easy and hands-off, allowing flavors to develop slowly.
For a thicker soup, you can add a little more cornstarch mixed with broth at the beginning or near the end if desired.
Feel free to substitute chicken broth with vegetable broth to make the recipe vegetarian (but it would no longer be Halal or Kosher if using certain vegetable broths).
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove to preserve the creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 530 kcal
Sugar: 2 g
Sodium: 1498 mg
Fat: 44 g
Saturated Fat: 28 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 143 mg