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Slow Cooker Broccoli Cheddar Soup

Soul-Warming Slow Cooker Broccoli Cheddar Soup Made Easy

This creamy Slow Cooker Broccoli Cheddar Soup is a comfort food delight that's easy to make and sure to please everyone.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Broccoli Florets Fresh florets are best for texture.
  • 1 medium Yellow Onion Chopped.
  • 2 medium Shredded Carrots Freshly grated or pre-packaged.
  • 4 cups Vegetable Stock Low-sodium recommended.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Freshly ground for best flavor.
  • 1 pinch Nutmeg Optional but recommended.
For Creaminess
  • 4 tablespoons Unsalted Butter Can replace with olive oil.
  • 4 tablespoons All-Purpose Flour Gluten-free flour works too.
  • 1 cup Half and Half Can switch with whole milk.
For the Cheesy Topping
  • 2 cups Shredded Cheddar Cheese Freshly shredded from the block is best.

Equipment

  • Slow Cooker
  • Saucepan
  • Whisk

Method
 

Directions
  1. Prep the Vegetables: Wash and cut broccoli, chop onion, and shred carrots. Add to the slow cooker with stock, salt, pepper, and nutmeg. Stir and cook on low for 4 hours.
  2. Switch to High Heat: After 4 hours, turn the slow cooker to high to let flavors enhance while preparing the roux.
  3. Make the Roux: Melt butter in a saucepan, whisk in flour to create a roux. Cook for 2-3 minutes until slightly golden.
  4. Add Soup Liquid to Roux: Gradually pour in hot broth, whisk continuously to avoid lumps until thickened.
  5. Stir in the Creaminess: Whisk in half and half and gradually add shredded cheddar, allowing it to melt into the mixture.
  6. Combine and Serve: Pour cheese mixture into the slow cooker, stir, and cook on high for 10-15 minutes. Garnish and enjoy!

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 22gProtein: 10gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 250mgIron: 1.5mg

Notes

For best texture, always shred cheese from the block. You can blend part of the soup for a smoother consistency, if desired.

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