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
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
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
Hi Corey – I made this recipe this weekend and loved it! I’ve made Panera’s recipe before, but I wanted something for the crockpot rather than the stovetop because it was a busy Sunday. This was wonderful AND also kept well (I’ve brought it for lunch the past couple days). Thanks for the recipe!
Wonderful! I am so happy you loved it!
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!
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!