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–+ servings
Crockpot Broccoli Cheese Soup

Cozy Up with Creamy Crockpot Broccoli Cheese Soup

This Crockpot Broccoli Cheese Soup is the ultimate comfort food, perfect for chilly nights with fresh broccoli, cheddar, and mozzarella.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Fresh Broccoli Florets Frozen can be used as an alternative.
  • 1 medium Onion Can substitute with shallots or leeks.
  • 2 cloves Garlic Garlic powder can be used if fresh isn't available.
  • 4 cups Low-Sodium Vegetable Broth Chicken broth is great for non-vegetarians.
For the Creaminess
  • 1 cup Shredded Cheddar Cheese Gouda or Monterey Jack can be alternatives.
  • 1 cup Shredded Mozzarella Cheese Swiss cheese can also be used.
  • 1 cup Whole Milk Can be replaced with half-and-half or plant-based milk.
  • 2 tablespoons Unsalted Butter Olive oil can be used for a lighter option.
  • 1/4 cup All-Purpose Flour Cornstarch is a good gluten-free alternative.
For Seasoning
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Crockpot
  • Skillet
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 diced onion and 2 minced garlic cloves, stirring for about 3 minutes until they become fragrant and translucent.
  2. Sprinkle 1/4 cup of all-purpose flour over the sautéed onion and garlic, stirring constantly for 1-2 minutes until you have a smooth mixture.
  3. Transfer the roux mixture to your slow cooker, adding 4 cups of fresh broccoli florets and 4 cups of low-sodium vegetable broth. Gently stir to combine.
  4. Cover the crockpot and set it to low, cooking for approximately 4 hours until the broccoli is tender and bright green.
  5. Once the broccoli is tender, use an immersion blender to carefully blend the soup to your desired consistency.
  6. Stir in 1 cup each of shredded cheddar and shredded mozzarella cheese, followed by 1 cup of whole milk. Cook on low for an additional 10 minutes.
  7. Taste and adjust seasoning with salt and black pepper before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

This soup stores well in the fridge for up to 3 days and freezes for up to 2 months. Reheat gently and add a splash of milk for creaminess.

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