# Crockpot Broccoli Cheddar Soup

Onion, carrot and stock cook for four hours on LOW, then broccoli, cream and cheddar finish the soup in the last hour.

 

 

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## Crockpot Broccoli Cheddar Soup

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

hours 

15

minutes

Onion, carrot and stock cook for four hours on LOW, then broccoli, cream and cheddar finish the soup in the last hour.

### Ingredients

- 1 large onion, diced
- 2 carrots, grated
- 3 garlic cloves, minced
- 4 cups chicken stock
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 4 cups broccoli florets, chopped
- 1 cup heavy cream
- 2 cups shredded sharp cheddar
- 2 tbsp cornflour mixed with 3 tbsp cold water
- 1 tsp Dijon mustard

### Directions

- Put the onion, carrots and garlic in a cold 6-quart slow cooker.
- Add the stock, salt, pepper and nutmeg.
- Cover and cook on LOW for 4 hours.
- Stir in the broccoli.
- Cook 1 more hour on LOW.
- Stir in the cornflour slurry and mustard.
- Mash or blend part of the soup for body.
- Stir in the cream.
- Add the cheddar a handful at a time until melted.
- Serve at once.

 

### Notes

 

Do not boil after the cheese goes in. Reheat gently on the stove.

 

  

## What makes this broccoli cheddar soup creamy

 

Grated carrots melt into the base and add sweetness, and a quick mash or blend of part of the soup gives body without extra flour. The cornflour slurry thickens it gently at the end. Dijon and a pinch of nutmeg do the quiet work of making the cheese taste sharper.

 

## Cheese tips and swaps

 

Shred the cheddar yourself. Pre-shredded bags carry anti-caking starch that leaves the soup gritty. Half-and-half can replace some of the cream, though the soup will be thinner. Do not use a mild or pre-sliced cheese, which turns oily. Vegetable stock makes it fully vegetarian.

 

## Serve and reheat Crockpot Broccoli Cheddar Soup

 

A bread bowl is classic, but a crusty roll does the job. Leftovers keep 3 to 4 days in the fridge. Reheat gently on the stove, stirring, and never let it boil.

 

The common mistake is adding the cheese while the pot is bubbling hot. Turn it down first, then stir the cheese in a handful at a time.