Crockpot Broccoli Cheese Soup
This creamy crockpot broccoli cheese soup is rich, cheesy, and comforting — packed with tender broccoli, carrots, and melted cheddar in a velvety base. An easy, hands-off meal that’s perfect for cozy weeknights.
Equipment
- crockpot or slow cooker
- saucepan
- whisk
- ladle
- mixing spoon
- knife and cutting board
Ingredients
- 4 cups chopped broccoli florets
- 1 cup shredded carrots
- 3 cups chicken or vegetable broth
- 2 cups half-and-half or milk
- 2 cups shredded cheddar cheese
- 1 cup diced onion
- 3 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
Instructions
- Add broccoli, carrots, onion, garlic, and chicken broth to the crockpot. Cover and cook on low for 4 hours or until vegetables are tender.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add milk or half-and-half, whisking constantly until smooth and thickened.
- Stir the thickened milk mixture into the crockpot. Add shredded cheddar cheese and stir until melted and creamy.
- Season with salt, pepper, and paprika to taste. Stir well and cook for another 15 minutes on low heat.
- Serve hot with crusty bread or croutons, and garnish with extra cheese if desired.
Notes
Make ahead: Prepare the soup up to 2 days in advance and store in the refrigerator. Reheat slowly on low heat or in a crockpot to prevent curdling. Leftovers keep up to 4 days in the fridge or can be frozen up to 2 months. Stir gently while reheating.