Description
This rich and creamy broccoli cheese soup is slow-cooked to perfection in the crockpot, making it the perfect cozy dinner for busy weeknights or chilly days.
Ingredients
4 cups broccoli, diced small
2 tablespoons butter
½ cup onion, diced
2 teaspoons minced garlic
½ cup celery, diced small
1 teaspoon salt
1 teaspoon pepper
4 cups chicken broth (or vegetable broth for vegetarian version)
¼ cup cornstarch
1 cup heavy whipping cream
4 cups sharp cheddar cheese, shredded
Instructions
Prep Ingredients:
Dice broccoli into small bite-sized pieces. Place in the crockpot along with butter, diced onion, celery, garlic, salt, and pepper.
Add Broth Mixture:
In a small bowl, whisk cornstarch into chicken broth. Pour the mixture into the crockpot and stir to combine.
Cook Low & Slow:
Cover and cook on low for 4–6 hours, or until broccoli is tender.
Add Cream & Cheese:
Stir in heavy cream and shredded cheddar cheese. Cover and cook on high for 30 more minutes, until cheese is fully melted.
Final Stir & Serve:
Stir well before serving. Enjoy hot with crusty bread or a side salad.
Notes
Dairy Tip: Add cheese and cream only at the end to avoid curdling or separation.
Too Thick? Thin the soup with extra broth while reheating.
Smooth Texture: Use an immersion blender before adding cream and cheese for a silky texture.
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Add broth when reheating for best consistency.
Vegetarian Option: Swap chicken broth with vegetable broth.
- Prep Time: 16 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
