Crockpot Broccoli Cheddar Soup
Crockpot broccoli cheddar soup is thick, creamy and loaded with sharp cheese, and the slow cooker does most of the work. Grate your own cheddar for the smoothest soup.
Crockpot Broccoli Cheddar Soup
Course: SoupDifficulty: Easy6
servings20
minutes5
hoursBroccoli, carrot and onion simmer in broth until soft. Milk and freshly shredded cheddar go in at the end for a smooth, creamy soup.
Ingredients
1 lb broccoli crowns, chopped into small florets
1 large carrot, grated
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups whole milk, warmed
1 cup half-and-half
3 cups freshly shredded sharp cheddar cheese, about 12 oz
1/2 tsp ground mustard
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp black pepper
Directions
- Combine the broccoli, carrot, onion, garlic and broth in a 6-quart slow cooker.
- Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the broccoli is very tender.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook 1 minute.
- Slowly whisk in the warm milk until smooth and thick, about 3 minutes.
- Pour the white sauce into the cooker and stir.
- Use an immersion blender to blend about half the soup, leaving some florets for texture.
- Stir in the half-and-half, mustard, nutmeg, salt and pepper.
- Turn the cooker to WARM or LOW. Add the cheddar a handful at a time, stirring until each addition melts.
- Do not boil the soup after the cheese goes in, or it can turn grainy.
- Taste, adjust the salt, and serve hot.
Notes
- Buy a block of cheddar and shred it yourself. Pre-shredded cheese has anti-caking starch that makes the soup gritty. For a lighter soup, use all milk. Leftovers keep 4 days. Reheat gently on the stove with a splash of milk. Serve in bread bowls or with crusty bread.
Why the cheese goes in last
Cheese is the most delicate part of broccoli cheddar soup. If it cooks for hours, the proteins tighten and squeeze out fat, and you get a grainy, greasy soup. That is why the broccoli and onions go in first and the cheddar is added only at the very end. It also saves the time of making a roux on the stove, since the flour and butter are simply stirred together and added with the milk at the end.
Five hours on LOW makes the broccoli soft and the broth sweet. Then you turn the heat down, stir in the cheese a handful at a time, and the soup turns smooth and silky. The result tastes like the soup from a bakery cafe, but it takes ten minutes to prep and the cooker does all the simmering. It is also easy to double for a crowd.
Ingredient notes
Broccoli: Use florets and thin-peeled stems, chopped small. They break down into the soup and add body.
Carrot: One grated carrot adds sweetness and the familiar orange flecks without adding any chunks.
Sharp cheddar: Buy a block and shred it yourself. Pre-shredded cheese has starch on it that keeps the soup gritty.
Milk and half-and-half: Warm them first. Cold dairy poured into a hot pot can curdle.
Flour and butter: The simple roux thickens the soup. Cook it for a minute so the flour loses its raw taste.
Mustard and nutmeg: Both are used in tiny amounts. They make the cheese flavor taste sharper and more rounded.
Tips for the best result
Warm the dairy: Heat the milk in the microwave for a minute. It blends smoothly and does not drop the temperature of the soup. Keep the heat low and add the cheese in four batches.
Use low heat: After the cheese goes in, set the cooker to WARM. High heat can make the soup split. Stir the cheese in slowly with a whisk, adding the next handful only after the last one has fully melted into the soup.
Pre-shredded cheese is the most common mistake: The coating prevents melting and leaves a grainy texture. It takes two minutes to shred a block. Shred your own cheese in advance so it is ready.
Swaps and variations
For a lighter soup, use all milk instead of half-and-half. Add a splash of hot sauce or a pinch of cayenne for heat. Swap half the cheddar for Gruyere for a nuttier flavor. For a thicker soup, blend a cup of it and stir it back in. Do not use skim milk, since it makes the soup thin and watery. Add a spoonful of cream cheese if you want an even silkier soup. Swap the broth for vegetable broth for a vegetarian version.
Add a spoonful of cream cheese if you want an even silkier soup, or use vegetable broth for a vegetarian version. Cauliflower can replace half the broccoli for a lighter bowl.
What to serve with it
Serve in bread bowls or with crusty bread for dipping. A green salad with a sharp vinaigrette cuts through the richness. A grilled cheese sandwich makes this a full dinner. It also works with a crisp apple slaw.
Storing, freezing and reheating
Refrigerate for up to four days. Reheat slowly on the stove over low heat, stirring often, and thin with a splash of milk. Freezing is not recommended, because the cheese and dairy separate when thawed. Do not boil the soup when reheating, or the cheese can separate.
Crockpot Broccoli Cheddar Soup at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by broccoli crowns, carrot, yellow onion, garlic
Tips for Crockpot Broccoli Cheddar Soup
Buy a block of cheddar and shred it yourself. Pre-shredded cheese has anti-caking starch that makes the soup gritty. For a lighter soup, use all milk. Leftovers keep 4 days. Reheat gently on the stove with a splash of milk. Serve in bread bowls or with crusty bread.
Crockpot Broccoli Cheddar Soup FAQ
How long does Crockpot Broccoli Cheddar Soup take?
Crockpot Broccoli Cheddar Soup takes 5 hours of cooking after 20 minutes of prep.
How many people does Crockpot Broccoli Cheddar Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Broccoli Cheddar Soup?
14 ingredients, led by broccoli crowns, carrot, yellow onion, garlic. Amounts are in the recipe card above.
Part of: 5 Inspiring Crockpot Soup Recipe Ideas
