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Easy Crockpot Broccoli Cheddar Soup (Best Copycat Recipe)

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This velvety, cheesy broccoli cheddar soup is a copycat of the beloved bread bowl version, made effortlessly in a slow cooker. It’s the ultimate comfort food for cold days, packed with real cheddar, tender broccoli, and a rich, creamy texture.

Ingredients

Scale
  • 4 tablespoons unsalted butter (½ stick)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth (32 ounces)
  • 2 cups half-and-half (16 ounces)
  • 4 cups fresh broccoli florets (about 2 large heads), cut into bite-sized pieces
  • 3 cups sharp cheddar cheese, shredded (about 12 ounces)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper, to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • ½ teaspoon paprika (optional)
  • ¼ teaspoon freshly grated nutmeg (optional)

Instructions

  1. In a large skillet over medium heat, melt the butter. Add the diced onion and carrots, and cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Transfer the vegetable mixture to a 6-quart slow cooker. Pour in the chicken broth and whisk until the flour mixture is fully dissolved.
  4. Stir in the broccoli florets, Worcestershire sauce, Dijon mustard, paprika (if using), and nutmeg (if using).
  5. Cover and cook on low for 4 hours, until the broccoli is fork-tender.
  6. Use an immersion blender to give the soup a few quick pulses (5-6 short bursts) to partially blend, leaving some texture. Alternatively, transfer about 2 cups of soup to a regular blender, pulse a few times, and stir back into the pot.
  7. Pour in the half-and-half and stir to combine. Let it cook for another 10 minutes on low to warm through.
  8. Turn the crockpot off or switch to warm. Add the shredded cheddar cheese a handful at a time, stirring gently after each addition until fully melted.
  9. Taste and adjust seasoning with salt and pepper as needed. Serve immediately with crusty bread or in a bread bowl.

Notes

For best texture, use room temperature half-and-half and freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Do not add cheese while the soup is on high heat to avoid curdling. The soup thickens as it sits; add a splash of milk or broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: broccoli cheddar soup, crockpot soup, copycat recipe, slow cooker soup, broccoli cheese soup, comfort food, easy soup

Find it online: https://breezybake.com/easy-crockpot-broccoli-cheddar-soup-best-copycat-recipe/