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Cozy Crockpot Cheddar Broccoli Soup – Easy & Creamy

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A comforting, creamy cheddar broccoli soup made in the crockpot with simple ingredients. Perfect for cozy nights, this soup delivers velvety texture and bold flavor with minimal effort.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream (optional)
  • 4 cups fresh broccoli florets (about 2 medium heads)
  • 3 cups sharp cheddar cheese, shredded
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg, freshly grated
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Crusty bread or sourdough bowls (for serving, optional)
  • Extra shredded cheddar for topping (optional)
  • Fresh chives or parsley, chopped (for garnish, optional)

Instructions

  1. Sauté the aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes until the flour is fully incorporated and turns a light golden color.
  3. Deglaze the pan: Slowly pour in about 1/2 cup of the broth while stirring. Scrape up any brown bits from the bottom of the pan.
  4. Transfer to the crockpot: Pour the onion mixture into your crockpot. Add the remaining broth, milk, and heavy cream (if using). Stir to combine.
  5. Add the broccoli: Toss in the broccoli florets. Give everything a good stir.
  6. Cook low and slow: Cover and cook on low for 4 hours or on high for 2 hours, until the broccoli is tender.
  7. Blend for creaminess: Using an immersion blender, blend about half the soup directly in the crockpot, leaving some chunks for texture. If using a regular blender, work in batches and be careful with hot liquid.
  8. Add the cheese: Reduce the heat to warm or low. Gradually add the shredded cheddar cheese, a handful at a time, stirring until completely melted. Stir in the smoked paprika and nutmeg. Taste and adjust salt and pepper.
  9. Serve immediately: Ladle the soup into bowls. Top with extra cheddar, a sprinkle of chives, and a crack of black pepper. Serve with crusty bread for dipping.

Notes

Shred your own cheese for smooth melting. Don’t skip the roux—it thickens the soup. Add cheese gradually over low heat to avoid graininess. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use coconut milk and dairy-free cheese. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://tablemira.com/cozy-crockpot-cheddar-broccoli-soup-easy-and-creamy/