Crockpot Broccoli Cheddar Soup

 

The EASIEST cheesiest soup ever!!!!

 

Crockpot Broccoli Cheddar Soup -- Family Fresh Meals

 

Whenever we are at a restaurant and broccoli cheddar soup is on the menu….the WHOLE family orders it.  

 

With the cooler months quickly approaching,  I wanted to make an easy Crockpot Broccoli Cheddar Soup recipe  that could warm my family’s bellies  this fall and winter :) . This easy, cheesy soup does just that! 

 

 

Crockpot Broccoli Cheddar Soup

Ingredients

3 Tablespoon butter

1 small onion, diced

4-5 cloves of garlic, minced

2 (10 oz bags) frozen broccoli

1 cup diced or shredded carrots

32 oz chicken or vegetable broth

1 cup water

1/2 teaspoon pepper

1 tsp salt

1(12oz) can evaporated  milk

8 oz cream cheese, cubed

4 cups sharp cheddar cheese

 

Directions

 

1. On a medium/high heat, saute the 3 Tablespoons of butter, diced onion and garlic until onion is soft and translucent, about 4-5 minutes. Place in crockpot.

 

Crockpot Broccoli Cheese Soup - Steps

 

2.  Next put in frozen broccoli, carrots, broth, water,  salt and pepper. Cook on LOW for 6 hours.  After cooking time is up, add in milk, cream cheese and cheddar cheese. Stir , recover and cook for 30 more minutes. 

 

Crockpot Broccoli Cheddar Soup - Step 2

 

3.  Working in batches, process the soup in a blender or with an emulsion blender. Blend as much as you like to get the texture you desire.  The girls and I love some broccoli chunks in our soup, so I only blended half of the soup.   Add all of the blended soup back to the crockpot until you are ready to serve.

 

Crockpot Broccoli Cheddar Soup  - FamilyFreshMeals.comDo you love Family Fresh Meals? Never miss out on a FUN new meal or idea and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D

 

4.3 from 9 reviews
Crockpot Broccoli Cheddar Soup
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 3 Tablespoon butter
  • 1 small onion, diced
  • 4-5 cloves of garlic, minced
  • 2 (10 oz bags) frozen broccoli
  • 1 cup diced or shredded carrots
  • 32 oz chicken or vegetable broth
  • 1 cup water
  • ½ teaspoon pepper
  • 1 tsp salt
  • 1(12 oz) can evaporated milk
  • 8 oz cream cheese, cubed
  • 4 cups sharp cheddar cheese
Instructions
  1. On a medium/high heat, saute the 3 Tablespoons of butter, diced onion and garlic until onion is soft and translucent, about 4-5 minutes. Place in crockpot.
  2. Next out in frozen broccoli, carrots, broth, water, salt and pepper. Cook on LOW for 6 hours. After cooking time is up, add in milk, cream cheese and cheddar cheese. Stir , recover and cook for 30 more minutes.
  3. Working in batches, process the soup in a blender or with an emulsion blender. Blend as much as you like to get the texture you desire. The girls and I love some broccoli chunks in our soup, so I only blended half of the soup. Add all of the blended soup back to the crockpot until you are ready to serve.

 

 

 Here is what I used to make this Crockpot Broccoli Cheddar Soup 

Comments

  1. Sounds tasty!! When do I put in the cup of water? Am I missing in the directions?

    Thanks!

  2. This looks awesome! I’m going to crave it until I try it!

  3. Carolyn Wilson says:

    Hi Corey!
    I was wondering if you have to blend it at all? Will the consistency be too thin if I don’t? I just love big broccoli florets. Also, could I use fresh broccoli?
    Thanks!

    • No, you don’t have to blend it all. I only blended about 1/2 because we like chunks of broccoli :) Yes, fresh broccoli would work great!

  4. What size can of evap milk? Making it now!! Smells yummy!!

  5. Can this be cooked on MED or HIGH heat?

  6. Made this today & it was AMAZING! Thank you for a delicious soup!!! Can’t wait to make it again :)

  7. Will it be ok if it cooks on low for 8 hours? I want to put it on before work!!!

  8. I made this tonight for a group of 15 people. It turned out great! I didn’t do the last step-blending because I like the broccoli chunks. I added ab a 1/4 cup of extra broth because I just had it in the refrigerator and needed to get rid of it. Will definitely make this again.

  9. This tasted great & was so simple to make! Thanks for a great recipe!

  10. I made this today and just had my first bowl! YUM!

    Used fresh broccoli. Made the cheese sauce in a pot on the stove, then stirred into the broth (already hit with the immersion blender).

  11. After 6 hours of waiting I have to say I’m seriously disappointed. I followed the directions to a T even blending it & it’s just awful. So sad watching my family be nice trying to eat it. Its so thin & blending got rid of the chunks of broccoli.

    • I am so sorry you didn’t like the soup TJ. Yes, as I stated, blending would get rid of the chunks and if you liked broccoli chunks in your soup, so only blend half.

  12. Making right now, would it be weird to add diced/cubed baby red potatoes?

  13. Is this soup creamy, or should a rue be made and added in?

    • If you would like to thicken it up, you could add a rue. But the recipe I posted is the one I make all the time, and the family loves it!

  14. I love this soup, it’s really easy :)
    I cooked it on high for 2 hours and then low for an hour before adding the cheeses, then high for another half hour. I did not blend it, but it seemed to thicken up quite well. Did not add carrots or onions because I didn’t have any. Still tasted really good.

    My question is…what’s the serving size on this?

  15. Does this freeze well?

  16. I think this is a great recipe! I have made it 3 times and my family loves it. I blend half of it and I think it is perfect. I plan on making it for a family function next weekend

  17. Rose O'Brien says:

    I was wondering how many people this serves? I have a family with big appetites and was wondering if I should double this recipe? Thanks

  18. This was delicious! I would say this serves about 6 generous bowls. I did have a little trouble getting the cream cheese to completely melt and not be lumpy but took care of most of the lumps with my immersion blender (it was just hard to separate out all the broccoli chunks I wanted to keep from the cream cheese lumps I didn’t want!). I used fresh broccoli also. Next time, I may add some flour at the beginning with the butter, onions and garlic to form a roux. Could have been just a little thicker for us. But, the flavor was wonderful!

  19. This soup is seriously delicious! I just made it today using fresh broccoli and it couldn’t be easier. With a household of just two to feed I’ve also ended up with enough leftovers for plenty of emergency can’t be bothered to cook dinners in the freezer :) thank you for posting it!

  20. Do i have to blend it at all? just out of curiosity lol sorry imma newbie to crock pot cooking so though it seems a stupid question I genuinely dont know :)

  21. Sounds yummy!! Looking for a thick, yummy soup for my families ” girl holiday get together” which is next month.
    I wonder if some small diced sweet potatoes would be good in it.
    Last year my sister made bean soup and added sweet potatoes and it was soooo good!!

Speak Your Mind

*

Rate this recipe: