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Creamy Crockpot Cheddar Broccoli Soup (Easy 5-Ingredient Recipe)

creamy crockpot cheddar broccoli soup - featured image

This creamy crockpot cheddar broccoli soup is made with just five simple ingredients and a slow cooker. It’s a comforting, budget-friendly meal that’s perfect for cozy nights.

Ingredients

Scale
  • 16 oz frozen broccoli florets
  • 8 oz sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: pinch of nutmeg
  • Optional: 1/2 cup heavy cream or milk

Instructions

  1. Dice the onion and mince the garlic. No need to chop the frozen broccoli.
  2. Shred the block of sharp cheddar cheese (about 2 cups).
  3. In a small skillet over medium heat, sauté the diced onion in butter or olive oil until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Layer the frozen broccoli, chicken broth, sautéed onions and garlic, salt, pepper, and optional nutmeg in the crockpot. Stir gently.
  5. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the broccoli is very tender.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a regular blender.
  7. Cut the softened cream cheese into small cubes and stir into the blended soup until melted. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly. Let the soup cool slightly if too hot to prevent clumping.
  8. Stir in the heavy cream or milk if using. Taste and adjust seasoning.
  9. Serve immediately with desired toppings.

Notes

For best results, shred your own cheddar cheese from a block to avoid graininess. Let the soup cool slightly before adding cheese to prevent clumping. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop or microwave.

Nutrition

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