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Easy Crockpot Cheddar Broccoli Soup: Best Homemade Dinner

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This Easy Crockpot Cheddar Broccoli Soup is a set-it-and-forget-it dinner that delivers creamy, cheesy comfort with minimal effort. Perfect for busy weeknights, it uses simple ingredients and a clever blending technique for a velvety, restaurant-quality texture.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 medium heads)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika (smoked paprika preferred)
  • ¼ teaspoon freshly grated nutmeg

Instructions

  1. Sauté the aromatics: Heat butter in a small skillet over medium heat. Add diced onion, carrots, and celery. Cook for 4-5 minutes until onion is translucent and carrots start to soften. Add minced garlic and cook for 30 seconds until fragrant.
  2. Make the roux: Sprinkle flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  3. Transfer to crockpot: Scrape the vegetable mixture into a 6-quart crockpot.
  4. Add broccoli and broth: Add broccoli florets and pour in vegetable broth. Stir to combine. The liquid should just cover the vegetables; add another ½ cup broth or water if needed.
  5. Season and cook: Add salt, pepper, paprika, and nutmeg. Stir well. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until broccoli is very tender.
  6. Blend partially: Using an immersion blender, blend about half the soup directly in the crockpot, leaving some chunky pieces for texture. Alternatively, carefully transfer 2 cups of hot soup to a regular blender, blend until smooth, and stir back into the pot.
  7. Add cream and cheese: Turn off the crockpot or switch to WARM. Stir in heavy cream. Gradually add shredded cheddar cheese, stirring constantly until completely melted and smooth (about 2 minutes).
  8. Taste and adjust: Adjust seasoning with additional salt, pepper, or nutmeg as desired.
  9. Serve immediately: Ladle into bowls. If too thick, stir in a splash of warm broth or milk. If too thin, cook on HIGH with lid off for 15-20 minutes to reduce.

Notes

For best results, grate your own cheese—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Add cheese off the heat to avoid separation. The soup thickens as it cools, so don’t over-correct consistency while hot. Leftovers taste even better the next day as flavors meld.

Nutrition

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

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