Absolutely! Broccoli Cheese Soup in the Crock Pot is creamy, cheesy, and easy — perfect for a cozy meal with minimal effort. Here’s a full recipe:
Crock Pot Broccoli Cheese Soup
Makes 4–6 servings
Ingredients
- 4 cups fresh or frozen broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded carrots (optional, for color & sweetness)
- 1 cup half-and-half or heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tbsp all-purpose flour (or use 1 tbsp for lower-carb)
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- Pinch nutmeg (optional, enhances creaminess)
Instructions
1️⃣ Prep the Crock Pot
- Spray the inside with nonstick cooking spray or lightly oil it.
2️⃣ Add vegetables and broth
- Place broccoli, onion, garlic, and carrots (if using) in the crock pot.
- Pour in the broth.
3️⃣ Cook
- Cover and cook 3–4 hours on low (or 2 hours on high) until broccoli is tender.
4️⃣ Thicken the soup
- In a small bowl, mix the flour with a few tablespoons of cream or broth to make a smooth slurry.
- Stir into the crock pot.
5️⃣ Add cheese and cream
- Add shredded cheddar cheese and remaining cream.
- Stir well until cheese is melted and soup is creamy.
- Season with salt, pepper, and optional nutmeg.
6️⃣ Blend (Optional)
- For a smooth soup, use an immersion blender to blend partially or fully.
- For chunky soup, leave as is.
7️⃣ Serve
- Ladle into bowls, top with extra cheese or croutons if desired.
- Pair with crusty bread or a simple salad.
Tips
- Cheese: Sharp cheddar gives the best flavor; avoid pre-shredded cheese with anti-caking agents—they may not melt well.
- Make it low-carb: Skip carrots and use heavy cream instead of half-and-half.
- Storage: Keeps in the fridge 3–4 days; reheat gently to prevent cheese from separating.
If you want, I can give a “keto-friendly, ultra-creamy broccoli cheese soup” version designed specifically for low-carb diets that’s rich, cheesy, and crockpot-ready.
Do you want me to do that?
