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Crock Pot Broccoli Cheddar Soup

A creamy, cheesy slow cooker soup loaded with tender broccoli and melted cheddar, made effortlessly in your crock pot.

Ingredients

Scale
  • 4 cups broccoli florets, chopped small
  • 1 cup carrots, shredded
  • 1/2 cup onion, finely diced
  • 3 cups low-sodium chicken broth (or vegetable broth)
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup heavy cream

Instructions

  1. Add the broccoli, carrots, onion, garlic, chicken broth, smoked paprika, onion powder, salt, and pepper to the crock pot. Stir to combine.
  2. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the vegetables are tender.
  3. About 20 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Slowly whisk in the milk, cooking until the mixture thickens into a smooth, creamy sauce, about 3 to 5 minutes.
  5. Pour the thickened milk mixture into the crock pot and stir well to combine with the vegetables and broth.
  6. Add the shredded cheddar cheese a handful at a time, stirring after each addition until fully melted and smooth.
  7. Stir in the heavy cream, cover, and cook on low for an additional 15 to 20 minutes until heated through and creamy.
  8. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve warm, topped with extra shredded cheese if desired.

Notes

For the smoothest texture, shred your own cheddar from a block rather than using pre-shredded cheese, which contains anti-caking agents that can make the soup grainy. You can also blend a portion of the soup with an immersion blender for a thicker, creamier consistency. Leftovers keep well in the fridge for up to 4 days and reheat gently on the stovetop over low heat.