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Crock Pot Broccoli Cheese Soup

A warm, creamy soup made with fresh broccoli and melted sharp cheddar cheese, perfect for comforting meals on chilly days.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh broccoli florets Chopped into bite-sized pieces.
  • 1 medium onion, chopped Provides an aromatic base.
  • 2 cloves garlic, minced Enhances the flavor.
  • 4 cups vegetable broth Or you can use chicken broth.
  • 1 cup shredded carrots Adds sweetness and color.
  • 2 cups shredded sharp cheddar cheese Add gradually to ensure smoothness.
  • 1 cup heavy cream Makes the soup creamy.
  • Salt and pepper, to taste Adjust according to preference.

Method
 

Preparation
  1. Start by chopping the broccoli into bite-sized florets. Dice your onion and mince the garlic to build that aromatic base for your soup.
Cooking
  1. Place the chopped broccoli, onion, garlic, and shredded carrots into the slow cooker.
  2. Pour in the vegetable broth and stir it all together.
  3. Cover the slow cooker and set it on low for about 4 to 6 hours or high for 2 to 3 hours. The vegetables should be tender by the end of the cooking time.
  4. Once the veggies are cooked, use an immersion blender to purée the soup until it’s creamy (or you can transfer to a blender in batches).
  5. Stir in the heavy cream and cheese until melted. Adjust seasoning with salt and pepper as needed.
Serving
  1. Ladle your delicious soup into bowls and top with extra cheese or herbs if desired. Enjoy your comforting meal!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can freeze for easy meals later on. Reheat using microwave or stovetop, adding broth or cream if it appears too thick.