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Easy Crockpot Cheddar Broccoli Soup Bread Bowls

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This creamy, cheesy broccoli soup is made effortlessly in a crockpot and served in toasted bread bowls. It’s a comforting one-pot dinner that’s perfect for busy weeknights and guaranteed to please even the pickiest eaters.

Ingredients

Scale
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 medium yellow onion, diced small (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour (or gluten-free all-purpose blend)
  • 2 cups heavy cream or half-and-half (or full-fat coconut milk for dairy-free)
  • 1 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 4 cups frozen broccoli florets
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1 cup mild cheddar or Monterey Jack cheese, freshly shredded
  • 4 large round sourdough boules
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions

  1. Make the roux base: In a small saucepan over medium heat, melt 4 tablespoons of butter. Whisk in 1/2 cup all-purpose flour and cook for about 2 minutes, stirring constantly, until it smells nutty. Slowly pour in 1 cup of chicken broth while whisking vigorously to prevent lumps. Cook for another 2 minutes until it thickens into a paste. Set aside.
  2. Layer the crockpot: Add the remaining 3 cups of chicken broth to your crockpot. Add the diced onion, minced garlic, mustard powder, smoked paprika, and cayenne (if using). Stir. Add the frozen broccoli florets on top without stirring.
  3. Add the roux: Dollop the roux mixture over the top. Do not stir. Cover and cook on low for 3 hours or on high for 1.5 hours, until broccoli is tender.
  4. Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches, letting it cool slightly first.
  5. Add the cream and cheese: Stir in the heavy cream. Gradually add the shredded cheeses, a handful at a time, stirring until each addition is fully melted. Cover and cook on low for another 20 minutes.
  6. Prepare the bread bowls: Preheat oven to 375°F. Cut the tops off each sourdough boule and scoop out the soft bread, leaving a 1/2-inch shell. Brush inside and cut edges with melted butter mixed with garlic powder. Place bowls and tops on a baking sheet and toast for 8-10 minutes until golden and crisp.
  7. Serve immediately: Ladle the hot soup into the toasted bread bowls. Garnish with fresh parsley and extra cheese if desired.

Notes

Shred your own cheese from a block for the smoothest texture; pre-shredded cheese contains anti-caking agents that can make the soup grainy. Frozen broccoli works better than fresh as it breaks down more evenly. For extra protection against soggy bread bowls, toast the filled bowls for 5 minutes at 350°F after adding the soup. Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, bread bowls, one-pot dinner, easy soup recipe, slow cooker soup, broccoli cheese soup

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