Easy Crock-Pot Broccoli Cheddar Soup
Fresh broccoli, carrots, and onion simmer slowly with broth and flour, then finish with cream and sharp cheddar for a rich, hands-off slow cooker soup.
Equipment
- 1 | Slow cooker | 6-quart or larger
- 1 | Wooden spoon |
- 1 | Measuring cups |
Ingredients
- 4 | cups | broccoli florets |
- 1 | cup | shredded carrots |
- 1 | | small onion | diced
- 3 | tbsp | butter |
- 3 | tbsp | all-purpose flour |
- 4 | cups | chicken or vegetable broth |
- 1 | cup | heavy cream or half-and-half |
- 2 | cups | shredded sharp cheddar |
- | | salt and black pepper | to taste
Instructions
- Place broccoli, carrots, and onion in the slow cooker.
- Add butter and sprinkle flour over the vegetables.
- Pour in the broth and season lightly with salt and pepper.
- Cover and cook on low for 4–5 hours until vegetables are tender.
- Stir the soup well.
- Add the heavy cream and shredded cheddar.
- Stir until the cheese is fully melted and the soup is creamy.
- Taste, adjust seasoning, and serve hot.
Notes
Leftovers keep in the refrigerator up to 4 days; reheat gently on the stove.
For a thinner soup, add extra broth when stirring in the cream.
Frozen broccoli can replace fresh; no need to thaw first.
Sharp cheddar gives the best classic flavor and melt.
For a thinner soup, add extra broth when stirring in the cream.
Frozen broccoli can replace fresh; no need to thaw first.
Sharp cheddar gives the best classic flavor and melt.