Broccoli Cheddar Soup Recipe

Introduction

Broccoli Cheddar Soup is a comforting, creamy dish that’s perfect for chilly days. Packed with fresh broccoli and rich cheddar cheese, this slow cooker recipe makes it easy to enjoy homemade soup without much fuss.

Ingredients

• 6 cups broccoli florets (from 2 heads)
• 1 cup chopped onion
• 1 cup shredded carrots
• 2 oz. cream cheese
• 1 tablespoon minced garlic
• ¼ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup cornstarch
• 4 cups chicken broth
• 8 oz. shredded cheddar cheese
• 2 cups milk

Instructions

1. Step 1: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic.
2. Step 2: In a large bowl, whisk the chicken broth with nutmeg, salt, pepper, and cornstarch until smooth. Pour the mixture over the vegetables in the crockpot and stir to combine.
3. Step 3: Cover and cook on HIGH for 2-3 hours (or on LOW for 6-7 hours), until the broccoli is tender. For a smoother texture, use an immersion blender to blend the soup, leaving some chunks if preferred.
4. Step 4: Reduce the heat to LOW, then add the milk and shredded cheddar cheese. Cook for an additional 30 minutes, or until the cheese has melted completely.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use sharp cheddar for a more intense cheese flavor.
• Stir occasionally during the last 30 minutes to prevent cheese from sticking to the pot.
• Add a pinch of cayenne pepper for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. If the soup thickens too much when cooled, add a splash of milk or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stovetop by sautéing the vegetables first, then simmering with broth and cornstarch mixture until broccoli is tender. Add cheese and milk at the end, heating gently until melted.

Can I freeze broccoli cheddar soup?

You can freeze the soup, but the texture may change slightly, especially the cheese. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove, stirring frequently.

Broccoli Cheddar Soup Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

This creamy Broccoli Cheddar Soup is a comforting and flavorful dish made with fresh broccoli, shredded carrots, savory garlic, and rich cheddar cheese. Slow-cooked to perfection in a crockpot, it offers an easy, hands-off recipe that results in a velvety, cheesy soup perfect for chilly days or a cozy meal any time of year.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 6 cups broccoli florets (from 2 heads)
• 1 cup chopped onion
• 1 cup shredded carrots
• 1 tablespoon minced garlic

Dairy

• 2 oz. cream cheese
• 8 oz. shredded cheddar cheese
• 2 cups milk

Liquids & Broth

• 4 cups chicken broth

Dry Ingredients & Spices

• ¼ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup cornstarch

Instructions

1. Prepare the Vegetables: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic to the pot, combining all the fresh ingredients to start building the soup’s base.
2. Mix the Broth and Seasonings: In a large bowl, whisk together the chicken broth, nutmeg, kosher salt, black pepper, and cornstarch until the mixture is smooth with no lumps. Pour this broth mixture evenly over the vegetables in the crockpot and stir gently to incorporate all the ingredients.
3. Slow Cook the Soup: Cover the crockpot with its lid and cook the soup on HIGH for 2 to 3 hours, or alternatively on LOW for 6 to 7 hours, until the broccoli is tender and flavors meld. For a creamier texture, use an immersion blender to partially blend the soup directly in the crockpot, leaving some chunks of broccoli if you prefer added texture.
4. Add Dairy and Finish Cooking: Once the broccoli is soft and the soup is blended to your liking, reduce the crockpot heat to LOW. Add the milk and shredded cheddar cheese, stirring until fully mixed. Continue cooking for an additional 30 minutes on LOW, allowing the cheese to melt thoroughly and the soup to become luxuriously smooth and creamy.

Notes

• The soup can be made vegetarian by substituting chicken broth with vegetable broth.
• For a gluten-free option, confirm that the cornstarch is certified gluten-free.
• Use sharp cheddar cheese for a more intense cheese flavor.
• An immersion blender allows you to control texture easily; if unavailable, transfer the soup in batches to a blender.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: Broccoli Cheddar Soup, slow cooker soup, creamy broccoli soup, crockpot soup, comfort food, cheesy soup