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 have made this soup twice and it is a family favorite. Especially great because most of the cooking happens In crockpot while i am at work. Thank you so much for the recipe. This is a keeper!
Should cooking time be adjusted if I am not using frozen broccoli? Please advise
No, you should be fine using frozen broccoli without adding on additional time 🙂
Delicious! I did add a little more salt than it said. Definitely a keeper! Thank you!!! I love the addition of the carrots for the added nutrition!
Just made this and it came out so yummy. You know it’s a keeper when the critics (hubby and kids) are pleased with it! Lol. I added some cubed American cheese as well since I had some on hand. Used fresh broccoli, and added a bit of corn starch at the end to thicken it up just a bit.
Just made this tonight and it was a HUGE hit! I only blended a little bit of the soup because I wanted it thick, but I have a toddler and it was still a little too thin for her still-progressing spoon skills. 🙂 I’m new to cooking… is there something that I can add to the soup to make it thicker so she can eat it easier? Thanks again so much! Loved the recipe!