Slow Cooker Broccoli Cheddar Soup
Warm up your day with this luxurious Slow Cooker Broccoli Cheddar Soup, a creamy, comforting classic made effortlessly in your crockpot. Packed with tender broccoli florets, sweet carrots, and a savory blend of garlic and onion, this soup is slow-cooked to perfection with hearty chicken or vegetable broth. The rich finishing touch comes from a velvety roux of butter, flour, milk, and heavy cream, infused with sharp cheddar cheese for that irresistible, cheesy goodness. With just 15 minutes of prep time, this hands-off recipe is perfect for busy weeknights or cozy family dinners. Garnish it with extra cheese, croutons, or a sprinkle of paprika for a flavorful touch that'll have everyone asking for seconds. Keywords: Slow Cooker Broccoli Cheddar Soup, creamy broccoli soup, crockpot cheesy soup, easy comfort food recipes, cheesy vegetable soup.
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Recipe Information
Ingredients
- 5 cups broccoli florets
- 1 cup carrots
- 1 medium onion
- 4 cloves garlic
- 4 cups chicken or vegetable broth
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
Instructions
Chop the broccoli florets into bite-sized pieces and finely dice the carrots and onion. Mince the garlic cloves.
In a slow cooker, combine the broccoli florets, carrots, onion, garlic, and chicken or vegetable broth. Stir to mix the ingredients evenly.
Cover the slow cooker with the lid and cook on low heat for about 4 hours, or until the vegetables are tender.
About 30 minutes before the cooking time is up, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, followed by the heavy cream, and continue cooking, whisking constantly, until the mixture thickens. This will take about 4-5 minutes.
Stir the milk mixture into the slow cooker, and then add the shredded cheddar cheese, salt, pepper, and paprika (if using). Stir well to combine.
Cover the slow cooker again and cook for an additional 20-30 minutes, stirring occasionally, until the cheese has fully melted and the soup is creamy.
Taste the soup and adjust the seasoning with additional salt or pepper if necessary.
Serve the soup hot and garnish with extra shredded cheese, croutons, or a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.4 g | 326% | |
| Saturated Fat | 157.6 g | 788% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 8372 mg | 364% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 38.2 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3331 mg | 256% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1621 mg | 34% | |
*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.
