Description

Crockpot Broccoli Cheddar Soup is the ultimate comfort food, perfect for cozy nights and busy days. This rich, creamy soup combines the goodness of fresh broccoli, sharp cheddar cheese, and flavorful broth, all simmered to perfection in the crockpot. With minimal effort and hands-off cooking, it’s an easy way to prepare a wholesome meal. Whether you’re serving it as a main dish or alongside a salad and crusty bread, this soup is a crowd-pleaser that warms you from the inside out. Plus, it’s a versatile recipe that can be adapted to suit your taste and dietary preferences.

Ingredients

Scale

1 large head of broccoli, chopped into florets
1 small onion, diced
2 cloves of garlic, minced
4 cups of chicken broth or vegetable broth
2 cups of shredded cheddar cheese
1 cup of heavy cream
2 tablespoons of butter
Salt and pepper to taste

Instructions

Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.

Notes

Cheese Selection: For the best texture and flavor, use freshly shredded sharp cheddar cheese. Pre-shredded cheese may not melt as smoothly due to added anti-caking agents.
Fresh vs. Frozen Broccoli: Fresh broccoli yields the best texture, but frozen can be used as a time-saving alternative. If using frozen, note that it may become softer after slow cooking.
Blending: Use an immersion blender for easy blending right in the crockpot, or transfer the soup in batches to a regular blender for a smoother consistency. Leave some chunks if you prefer a heartier soup.
Consistency: If the soup is too thick, you can thin it with additional broth. For a thicker consistency, blend more of the broccoli or add a roux.
Vegetarian Option: Substitute chicken broth with vegetable broth to make this soup vegetarian-friendly without sacrificing flavor.
Storage: Store leftovers in the refrigerator for up to 3 days. If freezing, do so before adding the cheese and cream for best results, then add those after reheating.
Serving Ideas: This soup pairs beautifully with crusty bread or croutons. It also makes a great dipping sauce for soft pretzels or a filling for baked potatoes.