Broccoli Cheese Soup for the Crock Pot
Warm up your weeknight dinners with this creamy and comforting Broccoli Cheese Soup for the Crock Pot—a perfect fusion of fresh, wholesome ingredients and effortless slow cooking. Featuring tender broccoli florets, shredded carrots, sharp cheddar cheese, and a luxurious blend of milk and cream, this soup delivers a rich, velvety texture with every spoonful. The addition of garlic, onion, and a hint of nutmeg elevates the flavor profile, while the use of a slow cooker ensures a hands-off approach that’s ideal for busy schedules. Whether you enjoy it chunky or blend it to silky perfection, this hearty soup pairs beautifully with crusty bread or crackers for a cozy, satisfying meal. Perfect for family dinners, meal prep, or a chilly day treat, this slow-cooked Broccoli Cheese Soup is a crowd-pleaser that’s as easy to make as it is to love!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 cups Shredded sharp cheddar cheese
- 4 cups Vegetable broth
- 1 cup Carrot, shredded
- 1 medium White onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional, for added depth of flavor)
- 2 cups Milk (whole milk or 2%)
- 1 cup Heavy cream
- 2 tablespoons Cornstarch
- 2 tablespoons Butter
Instructions
Prepare the vegetables: Chop the broccoli florets into bite-sized pieces, shred the carrot, and finely dice the onion.
In a Crock Pot, add the broccoli florets, shredded carrot, diced onion, minced garlic, vegetable broth, salt, pepper, and nutmeg. Stir to combine.
Set the Crock Pot to cook on low for 4 hours (or high for 2 hours) until the vegetables are tender.
Once the cooking time is completed, use an immersion blender to blend the soup directly in the Crock Pot until smooth, or blend in batches using a countertop blender. If you prefer a chunkier soup, only blend part of the mixture and leave the rest as is.
In a small saucepan over medium heat, melt the butter. Whisk in the cornstarch and cook for 1-2 minutes until the mixture forms a roux. Slowly add the milk while whisking to prevent lumps, creating a thickened mixture.
Stir the milk mixture and heavy cream into the Crock Pot with the blended soup. Mix well to combine.
Add the shredded sharp cheddar cheese, stirring until it melts and the soup becomes smooth and creamy.
Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
Serve hot with crusty bread or crackers. Garnish with additional shredded cheese or a few pieces of steamed broccoli, if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 433 mg | 33% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
