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Creamy Crockpot Cheddar Broccoli Soup

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A thick and velvety crockpot cheddar broccoli soup that’s perfect for cold evenings. Made with simple ingredients and a secret potato trick for creaminess without heavy cream.

Ingredients

Scale
  • 4 cups broccoli florets, roughly chopped (fresh or frozen, thawed and drained if frozen)
  • 1 yellow onion, diced
  • 3–4 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 1 medium Yukon Gold potato, peeled and diced
  • 4 cups low-sodium vegetable broth
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tablespoons unsalted butter
  • 1 cup whole milk
  • Salt and black pepper to taste
  • 1 teaspoon Dijon mustard
  • ½ teaspoon paprika

Instructions

  1. In a large skillet over medium heat, melt the butter. Add the diced onion, garlic, and carrots. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften.
  2. Transfer the sautéed vegetables to a 6-quart slow cooker. Add the chopped broccoli, diced potato, vegetable broth, paprika, and a pinch of salt and pepper. Stir everything together.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the broccoli is tender enough to pierce easily with a fork.
  4. Using an immersion blender, puree the soup directly in the crockpot until completely smooth. If using a regular blender, let the soup cool for 10 minutes, then blend in batches, filling the blender no more than halfway each time.
  5. Stir in the Dijon mustard, then gradually add the shredded cheddar cheese, a handful at a time, stirring until each addition is fully melted before adding the next. Pour in the whole milk and stir until combined and velvety.
  6. Taste and adjust salt and pepper as needed. If too thick, add a splash of broth or milk. If too thin, let it cook uncovered for another 15 to 20 minutes on low to thicken.
  7. Ladle the soup into bowls and serve immediately with desired garnishes.

Notes

Grate your own cheese from a block to avoid graininess. Do not let the soup boil after adding cheese. The potato is key for creaminess without heavy cream. For a dairy-free version, use vegan cheddar and unsweetened oat milk. For extra protein, stir in 1 cup of cooked shredded chicken at the end.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli cheese soup, creamy broccoli soup, easy broccoli soup, vegetarian soup, gluten-free soup

Find it online: https://dahliadishes.com/creamy-crockpot-cheddar-broccoli-soup-easy-recipe/