Description
This incredibly easy Crock Pot Broccoli Cheese Soup is packed with tender broccoli, sharp cheddar, and a rich, creamy broth, perfect for a comforting meal with minimal effort.
Ingredients
4 cups fresh broccoli florets (or frozen)
1 small onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup shredded carrots
1 cup heavy cream (or half-and-half)
3 cups shredded sharp cheddar cheese
2 tablespoons butter
¼ cup all-purpose flour
½ teaspoon paprika
Salt, to taste
Black pepper, to taste
Instructions
Step 1: In a skillet, melt 2 tablespoons of butter and sauté the diced onion and minced garlic until soft. Sprinkle in the ¼ cup all-purpose flour and cook for 1-2 minutes, stirring constantly to create a roux.
Step 2: Transfer the sautéed mixture from the skillet to your crock pot. Add the broccoli florets, shredded carrots, chicken or vegetable broth, ½ teaspoon paprika, salt, and black pepper. Stir all the ingredients well to combine.
Step 3: Cover the crock pot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, or until the broccoli is tender when pierced with a fork.
Step 4: Once the broccoli is tender, stir in the 1 cup heavy cream (or half-and-half) and the 3 cups shredded sharp cheddar cheese. Mix continuously until the cheese is fully melted and the soup is smooth and creamy.
Step 5: Serve your homemade Crock Pot Broccoli Cheese Soup hot, garnished with extra shredded cheese or croutons if desired. Enjoy!
Notes
For an even thicker soup, you can mash some of the cooked broccoli florets with a fork before adding the cream and cheese. Always shred your own cheddar cheese for the best melt!
- Prep Time: 15 minutes
- Cook Time: 2-5 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
