Description
This Crockpot Broccoli Cheddar Soup is a creamy, comforting dish perfect for cozy meals. Made with fresh broccoli, sharp cheddar cheese, and a rich broth, it’s easy to prepare with minimal hands-on time. The slow cooker allows the flavors to meld beautifully while you go about your day. This recipe is customizable with options for lighter cream and optional thickening agents, making it a versatile comfort food favorite.
Ingredients
Scale
Main Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for a hint of spice)
- 1 tablespoon olive oil or butter
- 1 tablespoon cornstarch (optional, for thickening)
Garnish
- Fresh parsley or chives for garnish (optional)
Instructions
- Wash and Chop the Broccoli: Rinse the broccoli under cold water and cut into small florets to ensure even cooking and texture in the soup.
- Dice the Onion: Peel and finely dice the onion to release its flavor during sautéing and in the soup.
- Mince the Garlic: Finely mince the garlic cloves to enhance the aromatic base of the soup.
- Prepare the Broth: Have your choice of vegetable or chicken broth ready for adding into the crockpot.
- Sauté the Aromatics: Heat olive oil or butter in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute until fragrant.
- Transfer to the Crockpot: Move the sautéed onion and garlic into the crockpot as the flavorful base for the soup.
- Add the Broccoli and Broth: Add the fresh broccoli florets to the crockpot and pour in the broth, ensuring the broccoli is fully submerged to cook evenly.
- Season the Soup: Add salt, black pepper, and optional paprika. Stir to distribute the seasonings.
- Cook on Low: Cover and cook on low heat for 4-6 hours or use high heat for 2-3 hours until the broccoli is tender.
- Check for Doneness: Test the broccoli for softness; it should be tender and easily mashed.
- Blend the Soup: Use an immersion blender directly in the crockpot to blend the soup to your preferred consistency—smooth or slightly chunky.
- Add the Cheese and Cream: Stir in the shredded sharp cheddar cheese and heavy cream into the blended soup until melted and fully combined. If you blended the soup in a regular blender, return it to the crockpot before adding cheese and cream.
- Thicken the Soup (Optional): If you prefer a thicker soup, mix cornstarch with cold water to create a slurry, then stir it into the soup. Cook on high for an additional 15-20 minutes until thickened.
- Taste and Adjust Seasoning: Taste the soup and adjust salt, pepper, or paprika as needed for perfect flavor.
- Serve the Soup: Ladle the hot soup into bowls for serving.
- Garnish: Sprinkle with fresh parsley or chives if desired for added color and flavor.
- Enjoy: Serve hot alongside crusty bread or crackers for a complete comforting meal.
Notes
- Use vegetable broth for a vegetarian option, or chicken broth for a richer, non-vegetarian flavor.
- Substitute half-and-half for heavy cream to reduce fat content if preferred.
- The optional cornstarch slurry helps achieve a thicker texture if desired.
- Sautéing the aromatics before adding to the crockpot enhances the depth of flavor.
- Immersion blending inside the crockpot is convenient and prevents hot soup spills from transferring.
- Leftovers keep well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
- Reheat gently on the stovetop or in a microwave to avoid curdling the cream.
