Crockpot Broccoli Cheddar Soup
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! Looking for an Instant Pot version? I have one HERE!
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How to make Crockpot Broccoli Cheddar Soup
- butter
- onion
- garlic
- frozen broccoli
- carrots
- chicken or vegetable broth
- water
- pepper
- salt
- evaporated milk
- cream cheese
- sharp cheddar cheese
- 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.
- 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.
- 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.
TOOLS USED FOR THIS SLOW COOKER BROCCOLI CHEDDAR SOUP RECIPE
Slow Cooker: Here is one of my favorite crockpots!
Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
Crockpot Broccoli Cheddar Soup
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Ingredients
- 3 Tablespoon butter
- 1 small onion diced
- 4 cloves of garlic minced
- 20 oz bag frozen broccoli
- 1 cup diced or shredded carrots
- 32 oz chicken or vegetable broth
- 1 cup water
- 1/2 teaspoon pepper
- 1 tsp salt
- 12 oz can evaporated milk
- 8 oz cream cheese cubed
- 4 cups sharp cheddar cheese
Instructions
- 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.
- 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.
- 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.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Looking for more Easy Slow Cooker Soups?
- The Best Crockpot Beef Stew – a family and fan favorite
- Crockpot Detox Soup – Help your system recover from the holiday binge.
- Italian Tortellini Soup – Get set for fall with this easy, hearty soup.
- Crockpot Zuppa Toscana Soup – A hearty soup for a cold winter night.
- The Best Crockpot Minestrone Soup – jam packed with goodness
- The Best Crockpot Chicken Noodle Soup – Cure for the wintertime blues
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.
Making right now, would it be weird to add diced/cubed baby red potatoes?
Not all all! Sounds delish 🙂
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!
did not need to make a rue…….I did double the amount of broccoli though. This soup is absolutely delicious!
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?
Does this freeze well?