Crockpot Broccoli Cheddar Soup
A creamy and comforting soup loaded with fresh broccoli and cheddar cheese, perfect for busy days.
Equipment
- Crockpot
- Large Bowl
- Knife
Ingredients
- 6 cups Broccoli Florets
- 1 cup Chopped Onion
- 1 cup Shredded Carrots
- 2 oz Cream Cheese
- 1 Tbsp Minced Garlic
- 1/4 tsp Nutmeg
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/3 cup Cornstarch
- 4 cups Chicken Broth low-sodium
- 8 oz Cheddar Cheese shredded
- 2 cups Milk skim or whole
Instructions
- Chop the broccoli into bite-sized pieces, and prepare the onion and shredded carrots.
- Place broccoli, onion, carrots, cream cheese, and minced garlic in the crockpot.
- In a large bowl, whisk together chicken broth, nutmeg, salt, black pepper, and cornstarch until smooth.
- Pour the broth mixture over the vegetables and cream cheese in the crockpot. Stir well to combine.
- Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours until broccoli is tender.
- If a smoother texture is desired, use an immersion blender to puree the soup to your liking.
- Stir in milk and cheddar cheese, and cook for an additional 30 minutes on LOW until cheese is melted and soup is heated through.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat gently on the stovetop.