Creamy Crockpot Broccoli Cheddar Soup: Easy 5-Ingredient Recipe
This creamy, velvety crockpot broccoli cheddar soup is made with just 5 main ingredients and requires only 10 minutes of prep. It’s the perfect hands-off weeknight dinner that delivers rich, comforting flavor every time.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on LOW) or 2 hours (on HIGH)
- Total Time: 4 hours 10 minutes (on LOW) or 2 hours 10 minutes (on HIGH)
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 4 cups fresh broccoli florets (about 2 medium heads)
- 1 medium yellow onion, diced
- 3 cups low-sodium chicken or vegetable broth
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
- 1 tablespoon butter
Instructions
- Sauté the aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Layer the ingredients in the slow cooker: Transfer the sautéed onions and garlic to your crockpot. Add the broccoli florets and pour in the broth. Give everything a gentle stir to combine.
- Cook low and slow: Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the broccoli is tender enough to pierce easily with a fork.
- Partially blend the soup: Using an immersion blender, give the soup about 5-6 quick pulses to break up about half the broccoli while leaving some chunky pieces. Alternatively, transfer 2 cups of hot soup to a blender, blend until smooth, and stir back into the pot.
- Add the cream and cheese: Turn the slow cooker to WARM or LOW. Pour in the heavy cream and stir gently. Gradually add the shredded cheddar cheese, a handful at a time, stirring after each addition until fully melted.
- Season and finish: Add the salt, pepper, and nutmeg (if using). Taste and adjust seasoning. Let the soup sit on WARM for 10-15 minutes to allow flavors to meld.
- Serve immediately: Ladle into bowls and top with extra shredded cheese, black pepper, or crispy bacon bits if desired.
Notes
Shred your own cheese from a block for the smoothest melt. Add dairy at the end to prevent curdling. For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, then cook on HIGH for 15 minutes. For a thinner soup, stir in a splash of warm broth or milk.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5
- Sodium: 720
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 14
- Fiber: 4
- Protein: 18
Keywords: crockpot broccoli cheddar soup, slow cooker broccoli cheese soup, easy broccoli cheddar soup, 5 ingredient soup, creamy broccoli soup, weeknight dinner, comfort food