This Cheddar Broccoli Crockpot Soup turns simple ingredients into the ultimate comfort food that practically cooks itself. Imagine walking into your home after a long day to the heavenly aroma of melted cheddar and perfectly cooked vegetables. That’s exactly what awaits you with this recipe!
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🍲 While it tastes delicious, this soup packs a powerful nutritional punch with vitamin-rich broccoli and protein from the cheese and milk!
My 2 Best Tips For Making Cheddar Broccoli Crockpot Soup
Broccoli Prep: Cut your broccoli into uniformly small pieces to ensure even cooking and easier blending. Don’t waste the stems – they’re just as flavorful as the florets when cooked properly. Peel the tough outer layer of the stems and dice them finely. If using frozen broccoli, thaw it completely and pat dry to remove excess moisture that could thin your soup.
Liquid Control: Start with less broth than you think you need – you can always add more, but you can’t take it away. The amount of liquid determines your final consistency, so begin with 4 cups and add more if needed. Remember that the evaporated milk and cream cheese will add additional liquid to your soup. For thicker soup, use less broth; for thinner soup, add more gradually.
I let my soup rest for 10-15 minutes after adding the cheese to achieve the silkiest texture possible. The residual heat gently melts the cheese without overheating, allowing proteins and fats to properly emulsify for a smooth finish.
Cheddar broccoli soup pairs with crusty bread, buttery biscuits, or even a grilled cheese sandwich for the ultimate comfort meal. I serve it alongside everything from simple crackers to garlic breadsticks, and it never disappoints.
Don’t overlook it as a hearty lunch option either! I love ladling it over baked potatoes or using it as a rich base for pasta when I want to turn leftovers into something completely new and exciting.
🩷 Melissa
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Cheddar Broccoli Crockpot Soup
Ingredients
- 3 tablespoons butter
- 1 medium onion diced
- 3 cloves garlic minced
- 5 stalks of broccoli finely chopped
- 4-6 cups chicken broth or water + buillion
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 can evaporated milk around 12 ounces
- 1 8-ounce package cream cheese cubed
- 3 cups shredded cheddar cheese (I like sharp cheddar.)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a medium skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute until the garlic is fragrant.
- Add the chopped broccoli to the slow cooker. Once the garlic and onions are cooked, add them to the slow cooker. Add enough chicken broth to cover all of the vegetables, about 4 to 6 cups. (The less liquid you add, the thicker your soup will be in the end.)
- Add the salt and pepper to the Crock-Pot. Cook on low for 4 to 6 hours until the broccoli is cooked through and very tender.
- About 30 minutes before serving, add the evaporated milk, cream cheese, cheddar, and Parmesan to the hot broccoli mixture and stir until everything is melted. Turn the slow cooker to the "warm" setting or turn it off completely, and let this sit for 15 minutes.
- Working in batches, process the soup in a blender or food processor until smooth, or use an emulsion blender. You can blend all of it for a smoother consistency or just part of it for a chunkier soup. (I blended half of the soup and left half of it chunky.)
- Add all of the blended soup back to the Crock-Pot and let it stay warm until you are ready to serve.
Notes
Nutrition
How To Make Cheddar Broccoli Crockpot Soup
Step 1: Melt butter in a skillet, cook diced onion until translucent (5 minutes), add garlic for 1 minute. Chop broccoli and add to crockpot.
Step 2: Add sautéed onion mixture to crockpot with broccoli. Pour in 4-6 cups chicken broth to cover vegetables, then season with salt and pepper.
Step 3: Cook on low 4-6 hours until broccoli is tender. In final 30 minutes, stir in evaporated milk, cream cheese, cheddar, and Parmesan until melted.
Step 4: Carefully blend soup in batches to desired consistency. Return to crockpot, reheat until hot, then serve immediately.
Recipe FAQs
Use freshly grated cheese, add it only during the last 30 minutes, and keep the temperature on low. Overheating cheese causes it to become stringy and separated. If this happens, try blending the soup – sometimes this helps re-emulsify the mixture.
Yes, cauliflower, carrots, and celery work wonderfully in this soup. Add harder vegetables like carrots at the beginning with the broccoli, and softer ones like cauliflower about 2 hours before serving. Just remember that additional vegetables may require more broth and seasoning.
For thin soup, create a slurry with 2 tablespoons cornstarch mixed with cold water, then stir it in during the last 15 minutes of cooking. For thick soup, gradually add more warm broth or evaporated milk until you reach your desired consistency.
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