Description
This Slow Cooker Broccoli Cheddar Soup is a comforting bowl of velvety goodness that cooks itself, making it perfect for busy weeknights. Enjoy the rich flavors of cheddar and tender broccoli in this easy, hands-off meal.
Ingredients
Scale
- 4–5 cups fresh broccoli florets
- 1 medium yellow onion, finely diced
- 3–4 cloves garlic, minced
- 4 cups vegetable broth (or chicken/light beef broth)
- 1 teaspoon dry mustard powder (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour (or 1 ½ tablespoons cornstarch)
- ¼ cup cooking liquid (or cold water if using cornstarch)
- 1 ½ cups whole milk
- ½ cup heavy cream (or 2 cups half-and-half)
- 4 cups freshly grated sharp cheddar cheese
Instructions
- Finely dice one medium yellow onion and mince about 3-4 cloves of garlic. Wash and chop about 4-5 cups of fresh broccoli florets into small, bite-sized pieces.
- If your slow cooker has a sauté function, melt a tablespoon of unsalted butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Transfer the sautéed onions and garlic to the slow cooker insert. Add the chopped broccoli florets, 4 cups of vegetable (or chicken/light beef) broth, 1 teaspoon of dry mustard powder (if using), ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir to combine.
- Place the lid on the slow cooker and cook on low for 3-4 hours or on high for 2-3 hours until the broccoli is very tender.
- Once the broccoli is tender, turn off the slow cooker or switch it to the 'warm' setting. In a small bowl, whisk together 2 tablespoons of all-purpose flour (or 1 ½ tablespoons of cornstarch) with ¼ cup of the cooking liquid from the slow cooker (or cold water if using cornstarch) until no lumps remain.
- Slowly whisk the slurry into the soup in the slow cooker. Then, pour in 1 ½ cups of whole milk and ½ cup of heavy cream (or 2 cups of half-and-half). Stir gently until well combined.
- Gradually add 4 cups of freshly grated sharp cheddar cheese to the soup, stirring constantly until it’s completely melted and smooth.
- For a super smooth texture, use an immersion blender directly in the slow cooker to blend the soup to your desired consistency. Alternatively, transfer batches of the soup to a regular blender, blend until smooth, and return it to the slow cooker.
- Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or a pinch of sugar if the cheddar is very sharp.
- Ladle into bowls and serve hot with your favorite garnishes.
- Prep Time: 15 mins
- Cook Time: 3-4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg
Keywords: Grate your own cheese for a smoother texture. Don't overcook the broccoli initially, and temper your dairy to prevent curdling. Season in layers for the best flavor.