Crockpot Broccoli Cheese Soup | Ultra Creamy Slow Cooker
Cozy, cheesy, and simple—this Crockpot Broccoli Cheddar Soup is a family favorite. Freshly shredded cheddar, no flour needed, easy to freeze.
Equipment
- 5–6 qt slow cooker
- immersion blender
Ingredients
- 1.5 lb broccoli florets chopped small
- 1 small onion diced
- 2 garlic cloves minced
- 1 carrot shredded (optional)
- 4 cups low‑sodium chicken or vegetable broth
- 1 tsp mustard powder
- Pinch ground nutmeg
- 2 tbsp butter
- 1 cup half‑and‑half or evaporated milk end
- 2 2.5 cups sharp cheddar freshly shredded
- 1 1.25 tsp kosher salt 1/2 tsp black pepper
- Optional: 1–2 tbsp cornstarch + equal water slurry
- Toppings: bacon scallions, extra cheddar
Instructions
- Add broccoli, onion, garlic, carrot, broth, mustard powder, nutmeg, salt, pepper, and butter to slow cooker.
- Cook on Low 4–5 hr or High 2.5–3 hr until broccoli is tender.
- Partially blend with an immersion blender.
- Stir in half‑and‑half; add slurry if desired and cook 10–15 minutes to thicken.
- Switch to Warm and slowly add cheddar, stirring until melted and smooth.
- Taste and adjust seasoning. Serve with desired toppings.
Notes
For the smoothest soup, blend fully before adding dairy and cheese.
Evaporated milk gives creaminess with fewer calories and resists curdling.