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–+ servings

Ultra-Creamy Slow-Cooker Broccoli Cheddar Soup

Better than restaurant copycat broccoli cheddar soup made effortlessly in your crockpot! Tender fresh broccoli florets, matchstick carrots, and sweet onions simmered in a rich savory broth, finished with heavy cream and freshly grated sharp cheddar cheese for the ultimate velvety, comforting bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings (approx. 1.5 cups each)
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Slow-Cooker Soup Base
  • 5 cups fresh broccoli florets finely chopped into bite-sized pieces
  • 1 1/2 cups matchstick carrots or grated carrots
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1/4 cup unsalted butter cut into pieces
  • 1 tsp Dijon mustard the secret flavor enhancer!
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
For the Creamy Thickening Roux & Finish
  • 1/3 cup all-purpose flour or cornstarch for gluten-free
  • 1 1/2 cups half-and-half or whole milk
  • 1 cup heavy whipping cream
  • 3 cups sharp yellow cheddar cheese freshly hand-grated (plus extra for garnish)
  • 1/2 cup grated Parmesan cheese for rich umami depth
For Serving & Garnish
  • Extra shredded sharp cheddar cheese
  • Crusty sourdough bread bowls or warm garlic toast
  • Fresh cracked black pepper

Method
 

Step-by-Step Instructions
  1. Load the Slow Cooker: In a 6-quart slow cooker, add the chopped broccoli florets, matchstick carrots, diced onion, minced garlic, chicken broth, butter cubes, Dijon mustard, smoked paprika, nutmeg, kosher salt, and black pepper. Stir gently to combine.
  2. Slow Simmer: Cover with the lid and cook on LOW for 4 hours (or on HIGH for 2 to 2.5 hours) until the broccoli and vegetables are tender and easily pierced with a fork.
  3. Whisk the Thickener: In a medium bowl or measuring pitcher, whisk the flour into the half-and-half until completely smooth with no lumps. Pour the mixture into the slow cooker along with the heavy cream. Stir well to incorporate.
  4. Thicken on High: Cover and cook on HIGH for 25 to 30 minutes, stirring occasionally, until the soup thickens to a rich, velvety consistency.
  5. Melt the Cheeses: Switch the slow cooker to LOW or WARM (this prevents the cheese from separating). Add the freshly grated sharp cheddar and Parmesan in small handfuls, stirring continuously until each batch is completely melted and silky-smooth.
  6. Ladle & Serve: Taste and adjust salt and pepper if needed. Ladle hot soup into wide bowls or hollowed-out sourdough bread bowls. Garnish with a sprinkle of extra grated cheddar and cracked pepper, and serve immediately with warm crusty bread!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 16gProtein: 18gFat: 32gSaturated Fat: 20gCholesterol: 95mgSodium: 780mgPotassium: 490mgFiber: 3gSugar: 5gVitamin A: 4200IUVitamin C: 85mgCalcium: 480mgIron: 2mg

Notes

Chef Secret: ALWAYS grate your sharp cheddar cheese by hand from a block! Pre-shredded bagged cheese is coated in cellulose anti-caking starches that prevent smooth melting and cause cheese soups to turn grainy. Also, add the cheese and cream during the final 30 minutes with the heat on LOW or WARM—boiling high heat can cause dairy to curdle.

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