Creamy Crockpot Cheddar Broccoli Soup (Easy 5-Ingredient Recipe)
This creamy crockpot cheddar broccoli soup uses just five main ingredients and 10 minutes of prep for a velvety, cheesy hug in a bowl. Perfect for busy weeknights, it delivers slow-cooked flavor without standing over a stove.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 cups fresh broccoli florets, roughly chopped
- 2 cups sharp cheddar cheese, shredded
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional garnishes: croutons, extra shredded cheddar, fresh chives, or a swirl of yogurt
Instructions
- Sauté the aromatics (optional but recommended): In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add ingredients to the crockpot: Transfer the sautéed onion and garlic to your crockpot. Add the 4 cups of chopped broccoli florets, 4 cups of low-sodium broth, 1 teaspoon of salt, and ½ teaspoon of black pepper. Give everything a good stir to combine.
- Cook on low for 4-5 hours or high for 2-3 hours: Cover the crockpot and set it to low. Let it cook undisturbed. The broccoli should be tender when pierced with a fork but not falling apart.
- Add the cream and cheese: Once the broccoli is tender, turn off the crockpot or switch it to warm. Stir in the 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Stir gently until the cheese is fully melted and the soup is smooth, about 2-3 minutes.
- Blend if desired: If you want a creamy, smooth soup, use an immersion blender to puree it to your preferred consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, venting the lid to release steam.
- Taste and adjust seasoning: Ladle a small spoonful and taste it. Add more salt, pepper, or even a pinch of paprika if you like.
- Serve immediately: Pour the soup into bowls and top with your favorite garnishes.
Notes
Shred your own cheese from a block for the smoothest texture. Add dairy at the end to prevent curdling. For a thicker soup, blend a portion or add a cornstarch slurry. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 320
- Sugar: 4
- Sodium: 680
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 3
- Protein: 14
Keywords: crockpot cheddar broccoli soup, easy broccoli soup, slow cooker soup, 5-ingredient soup, creamy broccoli soup