Print

Cozy Crockpot Cheddar Broccoli Soup (Easy 20-Min Prep)

crockpot cheddar broccoli soup - featured image
Print Recipe

A velvety, cheesy, soul-warming broccoli soup made in a crockpot with simple ingredients and a technique that keeps it creamy and smooth. Perfect for cozy nights and crowd-pleasing comfort food.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 medium heads, chopped into bite-sized pieces)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, freshly shredded
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 teaspoon dried mustard powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional garnish: extra shredded cheddar, crumbled bacon, chopped chives, or a dollop of sour cream

Instructions

  1. Prep your vegetables. Wash and chop the broccoli into bite-sized florets. Peel the stems if they are tough, then chop those into small pieces too. Dice the onion into small, even pieces. Mince the garlic cloves.
  2. Combine ingredients in the slow cooker. Add the broccoli florets, diced onion, minced garlic, and vegetable broth to your crockpot. Give everything a quick stir to combine. Do not add the milk, cream, or cheese yet.
  3. Cook on low for 4 hours or high for 2 hours. The soup is ready when the broccoli is tender enough to pierce easily with a fork.
  4. Blend the soup (optional but recommended). If you want a completely smooth soup, use an immersion blender right in the crockpot. If you prefer some texture, blend only half the soup or skip this step entirely.
  5. Make the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth.
  6. Thicken the soup. Turn the slow cooker to high if it isn’t already. Pour in the cornstarch slurry while stirring constantly. Let it cook for about 10 minutes, stirring occasionally, until the soup thickens slightly.
  7. Add the dairy. Stir in the whole milk and heavy cream. Let it warm through for about 5 minutes. Do not let it boil.
  8. Melt in the cheese. Turn off the slow cooker. Add the shredded cheddar cheese one handful at a time, stirring gently until each addition is fully melted before adding the next. Stir in the mustard powder and smoked paprika.
  9. Season and serve. Taste the soup and add salt and pepper as needed. Ladle into bowls and add your favorite garnishes. Serve immediately.

Notes

Shred your own cheese for best melting. Do not rush the cheese step; add gradually off heat. Use an immersion blender for easier cleanup. If soup is too thin, add more cornstarch slurry. Do not skip the mustard powder. Reheat gently to avoid graininess.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli cheese soup, easy broccoli soup, comfort food, vegetarian soup

Find it online: https://bakebelle.com/cozy-crockpot-cheddar-broccoli-soup-easy-20-min-prep/