Crock Pot Broccoli Cheese Soup
Warm up with a bowl of creamy, comforting Crock Pot Broccoli Cheese Soup, a classic recipe perfect for chilly evenings or cozy family dinners. This slow-cooked soup combines tender broccoli florets, sweet grated carrots, and savory diced onions in a rich blend of sharp cheddar cheese, heavy cream, and aromatic spices like nutmeg for a hint of warmth. Made easy with a crock pot, this one-pot wonder features a silky roux-enhanced base and an optional immersion blender step for your desired texture, whether chunky or smooth. Ready in just 20 minutes of prep and slow-cooked to perfection over four hours, this hearty soup is best served with crusty bread or crackers, making it a soul-soothing meal that’s as simple as it is satisfying. Perfect for meal prep or cozy gatherings, this recipe is a must-try for fans of comforting soups.
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Recipe Information
Ingredients
- 4 cups Broccoli florets (fresh or frozen)
- 2 cups Shredded sharp cheddar cheese
- 4 cups Low-sodium chicken or vegetable broth
- 1 cup Heavy cream
- 1 cup Diced onion
- 1 cup Carrots, grated
- 2 cloves Minced garlic
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg (optional)
Instructions
Wash and chop the broccoli florets into bite-sized pieces if using fresh broccoli. Set aside.
In a skillet over medium heat, melt the butter. Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the flour and cook for 1 minute, stirring constantly to create a roux. Slowly whisk in 1 cup of chicken or vegetable broth until smooth. Turn off the heat and set aside.
In a crock pot, combine the broccoli, grated carrots, remaining chicken or vegetable broth, salt, black pepper, and nutmeg (if using). Add the onion mixture prepared in the skillet and stir well.
Cover the crock pot and cook on low heat for 4 hours or until the broccoli is tender.
After 4 hours, use an immersion blender to puree the soup slightly, leaving some chunks for texture. (If you prefer a completely smooth soup, blend until fully pureed.)
Stir in the heavy cream and shredded cheddar cheese. Continue to cook on low for 10-15 minutes until the cheese is melted and the soup is creamy.
Taste the soup and adjust seasoning with additional salt or pepper as needed.
Serve hot with crusty bread or crackers. Optionally, garnish with extra shredded cheese or a sprinkle of fresh parsley.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 30.2 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2129 mg | 164% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3579 mg | 76% | |
*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.
