Description
This comforting Crockpot Broccoli Cheese Soup is a creamy, cheesy delight perfect for a cozy meal. Tender broccoli cooked slowly with savory seasonings is blended to a smooth texture and enriched with creamy heavy cream and sharp cheddar cheese for a rich, flavorful soup that’s easy to prepare and perfect for chilly days.
Ingredients
Units
Scale
Soup Base
- 4 cups broccoli florets
- 1 onion, diced
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Finishing Ingredients
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
Instructions
- Combine Ingredients: Place the broccoli florets, diced onion, chicken broth, garlic powder, onion powder, salt, and pepper into the Crockpot. This combination will form the flavorful base of the soup.
- Slow Cook: Cook the mixture on low heat for 4 to 6 hours until the broccoli becomes tender. Slow cooking allows the flavors to meld together perfectly.
- Blend Soup: Use an immersion blender to partially blend the soup directly in the pot, creating a creamy consistency while retaining some broccoli texture for body.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese, then cook on high for an additional 10 minutes. This step melts the cheese fully and enriches the soup’s creamy texture.
- Serve: Ladle the hot soup into bowls and garnish with freshly cracked black pepper to taste. Enjoy immediately for the best flavor and warmth.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- For a thicker soup, reduce the amount of chicken broth or add more cheese.
- Use a high-quality sharp cheddar cheese for the best flavor.
- Be careful not to over-blend; leaving some broccoli chunks adds nice texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
