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Creamy Crockpot Cheddar Broccoli Soup: Easy 5-Ingredient Recipe

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This creamy crockpot cheddar broccoli soup is the easiest thing you’ll ever make for a crowd. With only 5 main ingredients and a set-it-and-forget-it method, it delivers rich, velvety texture and rave reviews every time.

Ingredients

Scale
  • 4 cups fresh broccoli florets
  • 2 cans (10.5 oz each) condensed cheddar cheese soup
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • Extra shredded cheddar cheese (for garnish)
  • Croutons (for garnish)
  • Fresh chives or parsley, chopped (for garnish)
  • A drizzle of heavy cream (for garnish)

Instructions

  1. Prep your vegetables (10 minutes): Wash the broccoli and chop it into small florets. Don’t throw away the stems — peel them and chop them into small cubes. Dice the onion and mince the garlic. Set everything aside.
  2. Shred your cheese (5 minutes): Grate the cheddar cheese using the large holes of your box grater. If using a food processor, pulse until you have uniform shreds. Put the cheese in a bowl and let it come to room temperature.
  3. Layer the ingredients in the crockpot (5 minutes): Start with the chopped onion and garlic at the bottom. Add the broccoli florets on top. Pour in the chicken broth and condensed cheddar cheese soup. Add the milk, salt, pepper, and smoked paprika. Don’t stir yet.
  4. Cook on low (4-5 hours) or high (2-3 hours): Cover and cook until the broccoli is tender when pierced with a fork. The soup will look thin at this point.
  5. Blend for creaminess (5 minutes): Using an immersion blender, blend the soup until it reaches your desired consistency. If using a regular blender, work in batches and be careful with the hot liquid.
  6. Add the cheese (5 minutes): Reduce the heat to warm or low. Grab a handful of shredded cheese at a time and sprinkle it into the soup while stirring constantly. Keep stirring until all the cheese is melted and the soup is smooth and velvety.
  7. Taste and adjust (2 minutes): Taste the soup and add more salt, pepper, or smoked paprika if needed.
  8. Keep warm until serving: Set the crockpot to the warm setting. The soup will stay perfect for up to 2 hours. If it thickens too much, stir in a splash of milk or broth to thin it out.

Notes

Shred your own cheese for the smoothest melt. Add cheese off the heat to prevent graininess. For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 15 more minutes. For a thinner soup, add extra broth or milk. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, easy 5-ingredient recipe, slow cooker soup, creamy broccoli soup, cheddar cheese soup

Find it online: https://morselora.com/creamy-crockpot-cheddar-broccoli-soup-easy-5-ingredient-recipe/