Crockpot Broccoli Cheese Soup
There’s nothing like the aroma of cheese and fresh broccoli simmering in a crockpot to make your kitchen feel like home. This Crockpot Broccoli Cheese Soup is warm, creamy, and satisfying, perfect for weeknight dinners, family meals, or meal prep. Slow-cooked to perfection, it combines tender broccoli, rich cheddar, and a creamy base for a comforting, nutritious dish that everyone will love.
Ingredients
- Main Ingredients:
- 4 cups fresh or frozen broccoli florets
- 1 cup shredded cheddar cheese sharp or mild
- 1 onion diced
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth
- 1–2 potatoes diced (optional)
- Creamy Base:
- ½–1 cup heavy cream half-and-half, or milk (or dairy-free alternative)
- Seasonings:
- Salt and black pepper to taste
- ½ tsp paprika or smoked paprika
- Pinch of nutmeg optional
- Optional herbs: thyme parsley
- Optional Toppings:
- Extra shredded cheese
- Fresh parsley
- Croutons
Instructions
- Step 1: Sauté the Aromatics (Optional)
- Heat 1 tbsp olive oil or butter in a pan.
- Sauté onions and garlic for 3–4 minutes until soft and fragrant.
- Step 2: Combine Ingredients in the Crockpot
- Add broccoli, sautéed onions and garlic, potatoes (if using), and broth to the crockpot.
- Season with salt, pepper, paprika, and nutmeg.
- Stir to combine.
- Step 3: Cook on Low
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until broccoli is tender.
- Step 4: Blend for Desired Consistency
- Use an immersion blender to partially blend for chunky soup or fully blend for smooth, creamy soup.
- Adjust seasoning as needed.
- Step 5: Add Cheese and Cream
- Reduce heat to low.
- Stir in shredded cheddar cheese and cream until smooth.
- Avoid high heat to prevent curdling.
- Step 6: Serve and Garnish
- Ladle into bowls.
- Top with extra cheese, croutons, or fresh herbs.
Notes
- Blend carefully for a slightly chunky, homey texture.
- Add cream or milk gradually, tasting as you go.
- Use an immersion blender directly in the crockpot to minimize cleanup.