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Easy Slow Cooker Cheddar Broccoli Soup: Best Homemade Recipe

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This creamy, cheesy slow cooker cheddar broccoli soup is the ultimate weeknight comfort food. Made with simple ingredients and minimal effort, it’s a forgiving recipe that turns a happy accident into a family favorite.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups broccoli florets and stems, chopped into bite-sized pieces (about 2 medium heads)
  • 3 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 3 cups sharp cheddar cheese, freshly grated (about 8 ounces)
  • 2 tablespoons cornstarch mixed with ¼ cup cold water (for thickening, if needed)
  • Optional garnish: extra shredded cheddar, crumbled bacon, fresh chives, or a dollop of sour cream

Instructions

  1. In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Scrape everything into your slow cooker.
  2. Add the chopped broccoli florets and stems to the slow cooker. Pour in the 3 cups of vegetable broth. Stir to combine. Season with salt, pepper, and smoked paprika if using.
  3. Cover the slow cooker and cook on HIGH for 2 hours or LOW for 4 hours, until the broccoli is fork-tender but not falling apart.
  4. Once the broccoli is tender, use an immersion blender to blend about half the soup right in the slow cooker, leaving some chunky pieces for texture. If using a regular blender, carefully transfer about 2 cups of soup to the blender, blend until smooth, and return to the slow cooker. Repeat with another 2 cups if desired.
  5. Stir in the 1 cup of whole milk and 1 cup of heavy cream. Let it heat through for about 5 minutes on LOW. Do not let it boil.
  6. Turn the slow cooker to LOW or WARM. Gradually add the grated cheddar cheese, a handful at a time, stirring constantly until each addition is mostly melted before adding the next. Continue until all 3 cups of cheese are incorporated.
  7. If the soup seems thinner than desired, stir in the cornstarch slurry (cornstarch mixed with cold water). Let it cook for 5-10 minutes on HIGH, stirring occasionally, until thickened.
  8. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with desired garnishes.

Notes

For best results, grate your own sharp cheddar cheese from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Add cheese gradually on LOW or WARM to avoid graininess. The soup thickens as it sits; if reheating, add a splash of milk to restore creaminess. Do not freeze this soup as the dairy may separate.

Nutrition

Keywords: slow cooker cheddar broccoli soup, easy broccoli soup, creamy broccoli soup, cheddar broccoli soup, weeknight dinner, comfort food, slow cooker soup

Find it online: https://bakebelle.com/easy-slow-cooker-cheddar-broccoli-soup-best-homemade-recipe/