Print

Cozy Classic Crockpot Broccoli Cheddar Soup

crockpot broccoli cheddar soup - featured image
Print Recipe

A warm, cheesy, and fuss-free broccoli cheddar soup made in a crockpot, perfect for cozy cold days. This recipe blends sharp cheddar and cream cheese for a silky texture and rich flavor.

Ingredients

Scale
  • 4 cups broccoli florets (fresh or frozen, about 600g)
  • 2 cups sharp cheddar cheese, shredded (about 200g)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth or vegetable broth (950ml)
  • 1 cup milk (whole or 2%, 240ml)
  • 4 oz cream cheese, softened (115g)
  • 2 tbsp unsalted butter (28g)
  • 3 tbsp all-purpose flour (24g) – can substitute with cornstarch for gluten-free
  • Salt to taste
  • Black pepper to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Melt butter in a skillet over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the onions and garlic. Stir constantly for 2 minutes to cook out the raw flour taste.
  4. Scrape the onion-flour mixture into the crockpot. Add broccoli florets, chicken broth, salt, pepper, and a pinch of nutmeg.
  5. Cover and cook on low for 4 hours until broccoli is tender but not mushy. Alternatively, cook on high for 2 hours.
  6. Stir in cream cheese until melted and smooth. Pour in milk and half of the shredded cheddar. Mix gently until creamy and combined.
  7. Cover again and cook on low for 15-20 minutes to allow cheese to melt fully without curdling.
  8. Taste and adjust seasonings with more salt or pepper if needed. Thin soup with a splash of milk or broth if too thick.
  9. Ladle into bowls and sprinkle remaining cheddar on top before serving.

Notes

Sautéing onions and garlic first enhances flavor. Cook flour to avoid raw taste. Stir cheese gently and add it on low heat to prevent graininess. Use sharp cheddar for flavor punch; mixing mild cheddar softens sharpness. Pre-shredded cheese may affect melting due to anti-caking agents. For gluten-free, substitute flour with cornstarch. For dairy-free, use plant-based cheese and milk alternatives. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: broccoli cheddar soup, crockpot soup, comfort food, easy soup recipe, cheesy soup, slow cooker soup, cold day recipe

Find it online: https://dahliadishes.com/cozy-classic-crockpot-broccoli-cheddar-soup-easy-homemade-recipe-for-cold-days/