Print

Creamy Crockpot Cheddar Broccoli Soup: Easy, 4-Ingredient Recipe

creamy crockpot cheddar broccoli soup - featured image
Print Recipe

This creamy crockpot cheddar broccoli soup is a budget-friendly, easy weeknight dinner that uses just four main ingredients. Let the slow cooker do the work for a rich, cheesy soup that even picky eaters will love.

Ingredients

Scale
  • 4 cups fresh broccoli, chopped into small florets and stems
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 2 cups low-sodium chicken broth
  • 1 medium onion, diced (optional)
  • 2 cloves garlic, minced (optional)
  • 1 cup milk or half-and-half
  • Salt and black pepper to taste
  • Optional garnishes: extra shredded cheddar, croutons, crispy bacon bits, sour cream

Instructions

  1. Prep the broccoli: Rinse broccoli heads under cold water and pat dry. Cut florets into bite-sized pieces. Peel the tough outer layer of the stems and chop the tender inner stem into small cubes (about 1/2 inch). You should have about 4 cups total.
  2. Dice the onion and mince the garlic (if using).
  3. Shred the cheddar cheese on the large holes of a box grater and set aside at room temperature.
  4. Layer ingredients in the crockpot: Add chopped broccoli, diced onion, and minced garlic. Pour condensed cream of chicken soup over everything, then pour in chicken broth. Do not stir.
  5. Cook on low for 4 hours, undisturbed. The broccoli should be fork-tender.
  6. After 4 hours, turn the crockpot to warm or low. Pour in milk or half-and-half and stir gently. Add shredded cheese a handful at a time, stirring after each addition until fully melted.
  7. Taste and season with salt and pepper as needed. Let sit on warm for 5 minutes to meld flavors.
  8. If desired, use an immersion blender to partially blend the soup for a creamier texture while leaving some chunks.
  9. Serve immediately with desired garnishes.

Notes

Add cheese at the very end to prevent graininess. For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in after cheese melts, then cook on high for 10 minutes. Do not lift the lid during cooking. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, easy broccoli soup, 4-ingredient soup, slow cooker soup, creamy broccoli soup, weeknight dinner, budget-friendly soup

Find it online: https://breezybake.com/creamy-crockpot-cheddar-broccoli-soup-easy-4-ingredient-recipe/