Crock Pot Broccoli Cheddar Soup Recipe

Crock Pot Broccoli Cheddar Soup is a comforting and flavorful dish that’s perfect for chilly days or busy weeknights. Packed with tender broccoli, rich cheddar cheese, and a creamy broth, this soup is effortless to prepare thanks to the convenience of a slow cooker. It’s a family favorite that pairs wonderfully with crusty bread or a side salad.

Ingredients

For the Soup:

• 4 cups fresh broccoli florets (about 1 large head)
• 1 medium onion, diced
• 2 medium carrots, grated or finely diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)

For the Cheese:

• 2 cups sharp cheddar cheese, shredded
• ½ cup Parmesan cheese, grated (optional, for extra flavor)

Optional Garnishes:

• Croutons
• Extra shredded cheese
• Chopped fresh parsley

Step-by-Step Instructions

Step 1: Add Ingredients to the Crock Pot

1. Place the broccoli, onion, carrots, garlic, chicken or vegetable broth, salt, pepper, and smoked paprika in the crock pot.
2. Stir to combine.

Step 2: Slow Cook

1. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the broccoli is tender.

Step 3: Blend the Soup

1. Use an immersion blender to puree the soup to your desired consistency—smooth, chunky, or somewhere in between.
   • Alternatively, transfer the soup in batches to a countertop blender, then return it to the crock pot.

Step 4: Add the Cream and Cheese

1. Stir in the heavy cream or half-and-half.
2. Gradually add the shredded cheddar cheese and Parmesan (if using), stirring constantly to melt and incorporate.
3. Taste and adjust seasoning as needed.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and garnish with croutons, additional cheese, or fresh parsley.
2. Serve with warm bread or a side salad for a complete meal.

Serving and Storage Tips

Serving:

• Perfect for: Lunch, dinner, or as an appetizer for gatherings.
• Portion size: This recipe makes about 6–8 servings.

Storage:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Allow the soup to cool completely before freezing. Store in freezer-safe containers for up to 3 months.

Reheating:

• Reheat on the stovetop over low-medium heat, stirring frequently. Add a splash of broth or milk if the soup thickens. Avoid boiling to prevent the cheese from curdling.

Helpful Notes

• Cheese Choice: Sharp cheddar adds bold flavor, but mild cheddar, Gruyère, or a mix of cheeses work well too.
• Thickening Tip: For a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or blend more of the soup.
• Vegetarian Option: Use vegetable broth and skip any meat-based toppings for a fully vegetarian soup.
• Lighter Version: Substitute heavy cream with whole milk or a plant-based milk alternative.

Tips from Well-Known Chefs

• Chef Julia’s Tip: “For extra flavor, roast the broccoli with olive oil before adding it to the crock pot.”
• Chef Lisa’s Tip: “Add a dash of nutmeg to enhance the creamy, cheesy flavor profile.”
• Chef Michael’s Tip: “Use freshly shredded cheese for a smoother texture—it melts better than pre-shredded cheese.”

Frequently Asked Questions

1. Can I use frozen broccoli?

Yes! Frozen broccoli works well and saves prep time. Add it straight to the crock pot without thawing.

2. What if I don’t have an immersion blender?

A countertop blender or food processor works just as well. Blend the soup in batches for safety.

3. Can I make this soup dairy-free?

Absolutely. Use plant-based cream and cheese for a dairy-free version. Coconut milk is a great substitute for cream.

4. How can I add more protein?

Add cooked shredded chicken, crumbled bacon, or even white beans to the soup for extra protein.

5. How do I prevent the cheese from clumping?

Gradually add the cheese off the heat and stir constantly. Avoid pre-shredded cheese, as it often contains anti-caking agents.

6. Can I add other vegetables?

Yes! Cauliflower, zucchini, or spinach are excellent additions to enhance flavor and nutrition.

7. What if the soup is too thick?

Stir in additional broth, milk, or cream until you reach your desired consistency.

8. Can I make this soup in advance?

Definitely! Prepare the soup a day ahead, as the flavors deepen over time.

9. How do I make the soup spicier?

Add a pinch of cayenne pepper, red chili flakes, or a dash of hot sauce.

10. What’s the best side dish for this soup?

Garlic bread, sourdough rolls, or a crisp green salad pair perfectly with this creamy soup.