Crock Pot Broccoli Cheddar Soup
A creamy and comforting soup made with broccoli, cheddar cheese, and cooked in a slow cooker for an effortless meal.
Ingredients
For the Base
- 4 cups broccoli, diced small Use fresh broccoli for the best flavor.
- 2 tablespoons butter Diced for mixing with vegetables.
- 1/2 cup onion, diced
- 2 teaspoons minced garlic
- 1/2 cup celery, diced small
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon pepper Adjust to taste.
For the Soup
- 4 cups chicken broth Can substitute with vegetable broth for vegetarian option.
- 1/4 cup cornstarch To thicken the soup.
- 1 cup heavy whipping cream
- 4 cups cheddar cheese, shredded Use sharp cheddar for robust flavor.
Instructions
Preparation
- Start by chopping the broccoli into small, bite-sized pieces.
- In your crock pot, add the chopped broccoli, diced butter, onion, minced garlic, and celery.
- Sprinkle in the salt and pepper to season the mixture.
Combine Ingredients
- In a mixing bowl, combine the chicken broth with cornstarch until fully dissolved.
- Pour the broth mixture into the crock pot with the vegetables and stir well.
Cooking
- Cover your crock pot and set it to cook on low for 4 to 6 hours.
- Once cooking is complete, stir in the heavy whipping cream and shredded cheddar cheese.
- Increase the heat to high and let cook for an additional 30 minutes.
Serving
- After the final cooking step, give it a good stir and serve. Garnish with extra cheddar cheese or fresh herbs if desired.
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Notes
This soup pairs well with rustic bread for dipping. Store leftovers in airtight containers; it can last 3 days in the fridge or up to 3 months in the freezer.