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crockpot broccoli cheese soup recipe in a bowl with melted cheddar

Crockpot Broccoli Cheese Soup Recipe

Creamy slow cooker broccoli cheese soup with tender broccoli, sweet carrots, and sharp cheddar melted in at the end. Fifteen minutes of prep, then the crockpot does the work.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups broccoli florets cut into small bite-size pieces (about 2 large heads)
  • 1 medium yellow onion diced
  • 2 medium carrots shredded (about 1 cup)
  • 3 garlic cloves minced
  • 4 cups chicken broth low sodium
  • 1 teaspoon paprika
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 4 ounces cream cheese cut into cubes
  • 1 cup heavy cream
  • 3 cups shredded sharp cheddar cheese about 12 ounces, plus extra for serving

Equipment

  • 4 to 5-quart slow cooker
  • Immersion blender
  • Chef's knife
  • Cutting board
  • box grater
  • ladle
  • Measuring cups and spoons

Method
 

  1. Add the broccoli, onion, carrots, garlic, broth, paprika, Dijon, salt, and pepper to the slow cooker. Stir once.
  2. Cover and cook on Low for 4 hours or High for 2 hours, until the broccoli is very tender.
  3. Blend about half the soup with an immersion blender.
  4. Stir in the cream cheese and cream. Cover and cook on Low for 15 to 20 minutes until melted.
  5. Turn to Warm. Add the cheddar one handful at a time, stirring until melted.
  6. Taste, adjust the seasoning, and serve hot with extra cheddar.

Notes

Leftovers keep 3 to 4 days in the fridge. Reheat gently on the stove and don't boil, or the cheese can turn grainy. To freeze, freeze before adding the cream and cheese, then stir them in fresh after reheating.