Description
A creamy, comforting broccoli cheddar soup made effortlessly in your slow cooker, with tender broccoli florets in a rich cheese sauce.
Ingredients
Scale
- 4 cups fresh broccoli florets (about 1 large head)
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream (optional for extra richness)
- Crumbled bacon or croutons for garnish (optional)
Instructions
- Add broccoli, onion, carrots, garlic, broth, salt, pepper and nutmeg to crockpot. Stir to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender.
- Whisk flour into milk until smooth. Stir into soup.
- Cover and cook on HIGH for 30 minutes until slightly thickened.
- Stir in shredded cheese until melted and smooth.
- For creamier texture, blend half the soup with immersion blender (optional).
- Stir in heavy cream if using. Adjust seasoning to taste.
- Serve hot garnished with extra cheese, bacon or croutons.
Notes
- For gluten-free version, use cornstarch instead of flour (mix 2 tbsp with 1/4 cup cold water before adding).
- Shred your own cheese for best melting – pre-shredded contains anti-caking agents.
- Soup thickens as it cools. Add extra milk when reheating if needed.
- Freeze without dairy (cheese/cream) for best results.
- For extra flavor, sauté onions and garlic before adding to crockpot.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg