Crock Pot Broccoli Cheese Soup
This Crock Pot Broccoli Cheese Soup is creamy, comforting, and packed with tender broccoli and melted cheese. It’s the perfect cozy meal for chilly days and an easy family favorite that requires minimal prep thanks to the slow cooker.
Ingredients
- ▢ 4 cups fresh broccoli florets chopped
- ▢ 1 small onion diced
- ▢ 2 medium carrots diced
- ▢ 3 cups chicken broth or vegetable broth
- ▢ 3 tablespoons butter
- ▢ ¼ cup all-purpose flour
- ▢ 2 cups half-and-half or whole milk
- ▢ 2 cups sharp cheddar cheese shredded
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon salt or to taste
- ▢ ¼ teaspoon black pepper
- ▢ Optional garnish: extra cheddar cheese croutons, or fresh parsley
Instructions
- Prepare the vegetables: Chop broccoli into small florets, dice the onion, and slice carrots.
- Add to crock pot: Place broccoli, onion, carrots, and broth into the slow cooker. Cover and cook on low for 3–4 hours (or high for 2–2.5 hours) until vegetables are tender.
- Make the roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, then slowly whisk in half-and-half until smooth and thickened.
- Combine with soup: Stir the roux mixture into the crock pot, mixing well. Add garlic powder, salt, and black pepper.
- Add cheese: Stir in cheddar cheese until fully melted and the soup is creamy.
- Serve: Ladle into bowls and top with extra cheese, croutons, or parsley if desired.
Notes
- For extra creaminess, blend half the soup with an immersion blender before adding cheese.
- Substitute half of the cheddar with Monterey Jack for a milder flavor.
- To make vegetarian, use vegetable broth instead of chicken broth.