The Best Crock Pot Broccoli Cheddar Soup Recipe
Indulge in creamy comfort with the best crock pot broccoli cheddar soup: a flavorful, slow-cooked delight that’s both easy and delicious!
This time of year calls for cozy socks and sweaters, snuggly blankets, and food that warms the body and soul. I don’t know about you, but for me, a bowl of really hearty soup is the perfect comfort food on a cold winter day.
I can’t believe fall has come and nearly gone already! While we don’t have snow yet, the chill in the air is a reminder that it definitely on its way.
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Today, I’m sharing a slow cooker broccoli cheddar soup recipe to add to your collection this season. This incredibly easy recipe is loaded with plenty of vegetables and only takes a few minutes of prep to put together.
It also uses just a few simple ingredients that are all readily available at any grocery store. Add in the convenience of a slow cooker and this soup is a real winner.
Crockpot Broccoli Soup
Slow cooker recipes are a great way to avoid spending a ton of time in the kitchen, while still benefitting from a delicious, home cooked meal at the end of a busy day.
Most of the time, I like to keep it simple and serve homemade soup with a slice of crusty bread and butter or even in a bread bowl. You could also dress up this easy dinner with your favorite toppings, like extra cheddar, Parmesan cheese, fresh herbs, or croutons.
Ingredients
- Heads of fresh broccoli, chopped
- Small white onion, diced
- Celery stalks, diced
- Salt, pepper, garlic powder & paprika.
- Chicken stock – substitute vegetable broth if you wish.
- All purpose flour
- Heavy cream – you could try using whole, 2%, 1%, or skim milk, but the change may affect the end results and not be as thick.
- Shredded cheese – sharp cheddar cheese is my go-to choice for this recipe.
Instructions
1. Combine flour and chicken stock in the crock pot. Mix until there are no lumps.
2. Add the rest of the ingredients, except the cheese.
3. Cook on low for 6 hours or high for 3 hours.
4. Use an immersion blender to blend the ingredients into a smooth consistency. Be careful, the soup will be hot!
5. Add cheddar cheese, stir, and cook for an additional 30 mins.
6. Serve with croutons and/or bacon.
Alternate Ingredients
- If you are concerned about keeping it dairy-free, but still want a creamy soup, try including almond milk or full fat coconut milk.
- If you are keeping track of your salt intake, use a low-sodium chicken broth.
- Red pepper flakes or a splash of hot sauce would add some extra spice.
Tips and Tricks
- Most soup recipes work equally well in a slow cooker as on the stove. Give it a try with all your favorite soup recipes!
- Save some prep time by using a bag of pre-chopped fresh broccoli florets in this recipe.
- Make your own soup stock at home. You can then freeze it in a freezer-safe container and pull it out when you need it. You can do this with chicken, beef, or turkey stock.
- In my opinion, using an immersion blender is the easiest way to achieve a really smooth texture to your pureed soup. If you don’t have one, you can use a stand blender instead.
- Store any leftover soup in the fridge in an airtight container.
FAQ
- Can I use evaporated milk in this recipe? Sure! Try all kinds of dairy or dairy free products of your choosing.
- I don’t have a slow cooker. Can I use my Instant Pot instead? You bet! Just use the slow cooker setting.
The next time you are in the mood for heartwarming comfort food, make a batch of this delicious crockpot broccoli cheddar soup. It will quickly become a favorite with the whole family, I promise!
If you want even more delicious soup recipes, I highly recommend this vegetarian borscht, creamy butternut squash soup, or old-fashioned potato soup.
If you loved this crock pot broccoli cheddar soup, please give it a five-star review and share it on facebook and pinterest so others can enjoy it too.
crock pot broccoli cheddar soup
Ingredients
- 2 heads of broccoli chopped
- 1/2 small white onion diced
- 3-4 celery stalks diced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 4 cups chicken stock
- 1/2 cup flour
- 4 cups heavy cream
- 4 cups shredded cheese
Instructions
- 1. Combine flour and chicken stock in the crock pot. Mix until there are no lumps.
- 2. Add the rest of the ingredients, except the cheese.
- 3. Cook on low for 6 hours or high for 3 hours.
- 4. Use an immersion blender to blend the ingredients into a smooth consistency. Be careful, the soup will be hot!
- 5. Add cheddar cheese, stir, and cook for an additional 30 mins.
- 6. Serve with croutons and/or bacon.
Notes
- If you are concerned about keeping it dairy-free, but still want a creamy soup, try including almond milk or full fat coconut milk.
- If you are keeping track of your salt intake, use a low-sodium chicken broth.
- Red pepper flakes or a splash of hot sauce would add some extra spice.
Nutrition
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